Description
This Easy Homemade Beef Stew is a classic comfort food recipe featuring tender chunks of beef chuck roast simmered with hearty potatoes, carrots, and aromatic herbs in a rich tomato and beef broth base. Perfect for a cozy meal, this stew is slow-cooked in the oven to develop deep flavors and a melt-in-your-mouth texture.
Ingredients
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 and Aromatics
- 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)
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)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the stew.
- Season the Beef: Season the beef chunks evenly with kosher salt and coarsely ground black pepper. Then coat the pieces with gluten-free all-purpose flour to help create a flavorful crust and to slightly thicken the stew later.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches to avoid overcrowding, cooking each batch for about 3-4 minutes on all sides. This seals in juices and develops rich flavor. Remove the browned beef and set aside.
- Sauté Vegetables: Add chopped yellow onion, minced garlic, and chopped carrot to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes until lightly browned and fragrant.
- Add Potatoes and Liquids: Stir in diced Yukon Gold potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme. Use a wooden spoon to scrape any browned bits from the bottom of the pot to incorporate more flavor.
- Simmer and Combine: Bring the mixture to a gentle simmer on the stovetop, then return the browned beef to the pot and stir to combine everything well.
- Oven Cook: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook the stew for 2 to 2.5 hours until the beef is very tender and the flavors have melded beautifully.
- Finish and Serve: Remove the bay leaf, taste the stew, and adjust seasoning with additional salt and pepper if necessary. Serve the stew warm, garnished with fresh thyme leaves for a fragrant finishing touch.
Notes
- Using gluten-free all-purpose flour allows this recipe to be adaptable for gluten intolerances.
- Beef chuck roast is ideal for stewing due to its marbling and flavor; trimming excess fat helps avoid greasiness.
- You can substitute the bay leaf with fresh rosemary or omit if unavailable.
- Leftovers taste even better the next day as flavors continue to develop.
- For a thicker stew, mash a few potato pieces into the broth or add a slurry of cornstarch and water near the end of cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Stew
- Method: Baking
- Cuisine: American