Description
A hearty and comforting Easy Homemade Beef Stew made with tender beef chuck, fresh vegetables, and a flavorful broth. This stew is slow-cooked to perfection in the oven, perfect for cozy meals.
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)
- 2 tablespoons Olive Oil (or avocado oil)
Vegetables and Broth
- 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)
- 2 Cups Beef Broth
Additional Flavorings
- 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 Beef: Season the beef chunks with kosher salt and black pepper, then sprinkle the gluten-free flour over the beef and toss to coat all sides evenly.
- Brown Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes on each side until well-seared but not fully cooked. Transfer browned beef to a plate and set aside.
- Sauté Vegetables: Add chopped onion, minced garlic, and carrot chunks to the same Dutch oven. Cook, stirring occasionally, for 2-3 minutes until the vegetables are lightly browned.
- Add Remaining Ingredients: Add diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme leaves, and Worcestershire sauce. Use a wooden spoon to scrape up browned bits from the bottom of the pot to enhance flavor.
- Simmer and Combine: Bring the mixture to a simmer, stirring occasionally, then return the browned beef to the pot. Cover the Dutch oven with a lid.
- Oven Cook: Transfer the covered pot to the preheated oven and cook the stew for 2 to 2.5 hours until the beef is very tender.
- Final Seasoning and Serve: Remove the bay leaf, taste for seasoning, and add additional salt or pepper if needed. Serve the stew warm, garnished with fresh thyme.
Notes
- For gluten-free option, use gluten-free all-purpose flour; substitute with whole wheat flour if gluten is not a concern.
- Using a Dutch oven helps with even cooking and better flavor development.
- Carrots and potatoes should be cut into large chunks to maintain texture during slow cooking.
- Beef broth can be homemade or store-bought but opt for low sodium if possible.
- Worcestershire sauce adds depth of flavor but can be omitted for a milder taste.
- Rest stew for a few minutes before serving for flavors to meld.
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
