Description
This Easy Homemade Beef Stew recipe features tender beef chuck roast chunks simmered with hearty potatoes, carrots, and aromatic herbs in a rich, savory broth. Perfect for a comforting meal, it’s slow-cooked in the oven to develop deep flavors and melt-in-your-mouth texture.
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)
Vegetables
- ½ Yellow Onion, chopped large
- 4 Garlic Cloves, minced
- 1 Large Carrot, cut into 2-inch chunks
- 2 Yukon Gold Potatoes, diced into 2-inch pieces
Liquids and Flavorings
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (to garnish)
- 2 tablespoons Olive Oil (or avocado oil)
Instructions
- Preheat oven: Preheat your oven to 325° F to prepare for slow cooking the stew.
- Season and flour beef: Season 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 with browning and thickening the stew later.
- Brown the beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches, cooking each side for 3-4 minutes until a rich crust forms. Transfer browned beef to a plate and set aside; don’t worry about cooking through since it will simmer later.
- Sauté aromatics: In the same pot, add chopped onion, minced garlic, and carrot chunks. Cook, stirring occasionally, for 2-3 minutes until they begin to soften and develop color.
- Add vegetables and liquids: Add diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme to the pot. Use a wooden spoon to scrape up browned bits from the bottom, adding deep flavor to the stew.
- Simmer and slow cook: Bring the mixture to a simmer on the stovetop, then return the browned beef to the pot. Cover the Dutch oven with a lid and transfer it to the preheated oven.
- Cook until tender: Bake in the oven for 2 to 2.5 hours until the beef is very tender and flavors meld beautifully. Remove the bay leaf before serving.
- Final seasoning and serve: Taste the stew and adjust salt and pepper as needed. Serve warm, garnished with fresh thyme leaves.
Notes
- Use gluten-free flour to keep this stew gluten-free, or substitute whole wheat flour if gluten is not a concern.
- The beef chuck roast is ideal due to its marbling and flavor, breaking down into tender pieces after slow cooking.
- For a thicker stew, you can mash some of the potatoes into the broth before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- This recipe is perfect for meal prep or making ahead to deepen flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
