Description
This easy homemade beef stew features tender chunks of beef chuck roast simmered with carrots, Yukon gold potatoes, and a rich, flavorful sauce made with tomato paste, beef broth, and aromatic herbs. Cooked low and slow in the oven, this comforting classic is perfect for a hearty family dinner.
Ingredients
Scale
Beef and Seasonings
- 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 flour for non-gluten option)
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 Seasonings
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves (for garnish)
- 2 tablespoons Olive Oil (or avocado oil)
Instructions
- Preheat and Prepare Beef: Preheat your oven to 325°F. Season the beef chuck roast chunks on all sides with kosher salt and black pepper. Sprinkle gluten-free flour over the beef and toss to coat it evenly.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches, about 3-4 minutes per batch on all sides, ensuring a good sear to lock in flavor. Transfer browned beef to a plate.
- Sauté Vegetables: In the same Dutch oven, add the chopped onion, minced garlic, and chopped carrot. Cook while stirring occasionally for 2-3 minutes until the vegetables start to brown and soften.
- Add Remaining Ingredients: Add the diced Yukon gold potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme leaves. Use a wooden spoon to scrape up any browned bits from the bottom to incorporate into the sauce.
- Simmer and Bake: Bring the mixture to a simmer on the stovetop, stirring well. Return the browned beef to the pot. Cover the Dutch oven and transfer it to the preheated oven.
- Cook Until Tender: Cook the stew for 2 to 2.5 hours, or until the beef is very tender and the flavors are well developed. Remove the bay leaf, taste, and adjust seasoning with additional salt and pepper if needed.
- Serve: Garnish with fresh thyme leaves and serve the stew warm for a comforting meal.
Notes
- This beef stew recipe uses tender meat chunks slow-cooked with vegetables in a rich sauce for a hearty meal.
- Using a Dutch oven in the oven ensures even cooking and tender beef.
- You can substitute avocado oil for olive oil if preferred.
- Adjust seasoning at the end according to your taste preferences.
- Gluten-free flour is used here, but whole wheat flour can work if gluten is not a concern.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
