Description
This easy homemade beef stew recipe features tender chunks of beef chuck roast simmered with carrots, potatoes, and a flavorful tomato-based sauce. Cooked slowly in the oven to achieve rich, comforting flavors, this stew is perfect for a hearty family 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 Broth
- 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 Bay Leaf
- 1 tablespoon Worcestershire Sauce
- 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 flour beef: Season the beef chunks with kosher salt and black pepper. Sprinkle gluten-free all-purpose flour over the meat and toss to coat evenly.
- Brown beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes on all sides, then transfer browned beef to a plate and set aside.
- Sauté vegetables: In the same Dutch oven, add chopped onion, minced garlic, and carrot. Cook for 2-3 minutes, stirring occasionally until lightly browned.
- Add remaining ingredients: Add potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce. Stir well, scraping up browned bits from the bottom of the pot with a wooden spoon.
- Simmer and bake: Bring the mixture to a simmer on the stovetop, then return the browned beef to the pot. Cover with the lid and transfer the Dutch oven to the preheated oven.
- Cook until tender: Bake the stew for 2 to 2.5 hours until the beef is very tender. Remove the bay leaf, season with additional salt and pepper if needed, and serve warm.
Notes
- Using a Dutch oven provides even heat and helps develop deep flavors.
- For a gluten-free version, use gluten-free flour as indicated; for non-gluten, whole wheat flour can substitute.
- Leftover stew tastes even better the next day as flavors meld.
- Feel free to add other root vegetables like parsnips or turnips for variety.
- If you prefer a thicker stew, you can mash a few potato chunks into the broth after cooking.
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
