Description
This easy homemade beef stew features tender chunks of beef chuck roast, simmered with carrots, potatoes, and a savory blend of seasonings in a rich tomato and beef broth base. Perfectly cooked in the oven until the beef is melt-in-your-mouth tender, this comforting stew is an ideal dish for a hearty meal.
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
- 2 tablespoons Olive Oil
Vegetables and Flavorings
- 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)
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 325° F to prepare for slow cooking the stew.
- Season and Coat Beef: Season the beef chunks with kosher salt and black pepper. Sprinkle the gluten-free flour over the beef and toss well to coat all sides evenly.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes on all sides. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, minced garlic, and carrot. Cook for 2-3 minutes, stirring occasionally until lightly browned and fragrant.
- Add Remaining Ingredients: Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme to the pot. Use a wooden spoon to scrape any browned bits off the bottom for added flavor.
- Simmer and Cook: Bring the mixture to a simmer, then return the browned beef to the pot. Cover the Dutch oven and transfer it to the preheated oven.
- Slow Cook: Cook the stew in the oven for 2 to 2.5 hours until the beef is very tender and flavors meld together.
- Finish and Serve: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if desired. Serve the stew warm, garnished with fresh thyme leaves.
Notes
- For a thicker stew, you can mash some of the potatoes during the last 10 minutes of cooking.
- Use gluten-free flour to keep the recipe gluten-free, or substitute with whole wheat flour if gluten is not a concern.
- Feel free to add other root vegetables like parsnips or turnips for added depth of flavor.
- Leftover stew tastes even better the next day after flavors have melded further.
- Use a heavy Dutch oven or oven-safe pot to ensure even cooking and heat retention.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
