Description
A hearty and comforting Easy Homemade Beef Stew made with tender beef chuck roast, fresh vegetables, and a rich savory broth. Slow-cooked in the oven to develop deep flavors, this classic stew is perfect for cozy meals and family dinners.
Ingredients
Scale
Beef and Seasoning
- 2 pounds Beef Chuck Roast, cut into 2-inch chunks, excess fat removed
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten)
Cooking Ingredients
- 2 tablespoons Olive Oil or avocado oil
- ½ Yellow Onion, chopped large
- 4 Garlic Cloves, minced
- 1 Large Carrot or two small-medium, cut into 2-inch chunks
- 2 Yukon Gold Potatoes, diced into 2-inch pieces
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the stew.
- Season and Coat Beef: Season the beef chunks on all sides with kosher salt and black pepper. Sprinkle gluten-free flour over the beef and toss to coat evenly, which helps in creating a flavorful crust and thickening the stew.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes on each side until a crust forms but not fully cooked. Remove browned beef and set aside.
- Sauté Vegetables: Add chopped onion, minced garlic, and carrot to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes until vegetables start to brown and release aroma.
- Add Potatoes and Liquids: Stir in potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme. Use a wooden spoon to scrape the browned bits from the bottom, enhancing the stew’s flavor.
- Combine and Simmer: Return browned beef to the pot. Cover with a lid and transfer the Dutch oven to the preheated oven. Let the stew cook for 2 to 2.5 hours until the beef is very tender and flavors meld beautifully.
- Finish and Serve: Remove the bay leaf, taste the stew, and adjust salt and pepper as needed. Garnish with fresh thyme leaves and serve warm for a comforting meal.
Notes
- You can add 1-2 cups of water or additional broth 30 minutes before the stew is done if you prefer a more brothy consistency.
- Alternative meats you can use include pre-cut stew meat, bottom round, rump roast, or pot roast.
- For a spicy kick, add 1 teaspoon of cayenne pepper while cooking vegetables.
- Feel free to add chopped celery for additional flavor and texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
