Description
A comforting and easy homemade beef stew featuring tender beef chuck roast chunks, hearty carrots, and Yukon gold potatoes simmered in a rich, flavorful broth with garlic, onion, tomato paste, and fresh thyme. Perfect for a nourishing main course on a cozy day.
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 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 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 the Beef: Season the beef chunks on all sides with kosher salt and black pepper. Sprinkle gluten-free flour evenly over the beef and toss to coat all sides thoroughly.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches, cooking each piece for 3-4 minutes per side until all sides develop a brown crust. Transfer browned beef to a plate and set aside.
- Sauté Vegetables: Using the same pot, add chopped yellow onion, minced garlic, and chopped carrot. Cook while stirring occasionally for 2-3 minutes until lightly browned and fragrant.
- Add Remaining Ingredients: Add the diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme leaves, and Worcestershire sauce to the pot. Use a wooden spoon to scrape any browned bits from the bottom to incorporate flavor.
- Simmer and Combine: Bring the mixture to a simmer while stirring, then return the browned beef chunks into the pot. Cover the Dutch oven with a lid.
- Oven Cook: Transfer the covered Dutch oven to the preheated oven and cook the stew for 2 to 2.5 hours until the beef is very tender and flavors meld together.
- Final Seasoning: Remove the bay leaf from the stew. Taste and season with additional salt and pepper if needed. Serve the stew warm, garnished with fresh thyme leaves.
Notes
- Use gluten-free all-purpose flour or whole wheat flour as preferred for coating the beef.
- For richer flavor, consider making your own beef broth or using a high-quality store-bought broth.
- You can substitute Yukon Gold potatoes with red or white potatoes if desired.
- Brown the beef well to develop deep savory flavors and improve texture.
- Stewing longer than 2.5 hours may result in more tender meat but can break down vegetables excessively.
- Leftover stew keeps well and tastes even better the following day.
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
