Description

This Easy Homemade Beef Stew recipe is a comforting and hearty meal perfect for chilly days. Tender chunks of beef chuck roast are browned and then slow-cooked in a flavorful mix of beef broth, tomato paste, fresh thyme, and vegetables like carrots, potatoes, onions, and garlic. The stew simmers gently in the oven for several hours, resulting in rich, melt-in-your-mouth beef and a thick, savory broth. An ideal classic stew that is gluten-free and packed with wholesome ingredients.

Ingredients

Meat 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)

Vegetables and Aromatics

½ Yellow Onion, chopped large
4 Garlic Cloves, minced
1 Large Carrot (or two small-medium carrots), cut into 2-inch chunks
2 Yukon Gold Potatoes, diced into 2-inch pieces

Liquids and Flavorings

2 tablespoons Olive Oil (or avocado oil)
2 Cups Beef Broth
¼ Cup Tomato Paste
1 tablespoon Worcestershire Sauce
1 Bay Leaf
2 teaspoons Fresh Thyme Leaves (for garnish)

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the stew, which ensures tender meat and developed flavors.
Season and Coat Beef: Season the beef chunks evenly on all sides with kosher salt and coarse black pepper. Then sprinkle flour over the beef and toss it well to coat each piece. This helps in browning and thickening the stew later.
Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches for 3-4 minutes on each side, ensuring a nice caramelized crust forms. Do not fully cook through. Remove browned beef and set aside.
Sauté Aromatics and Carrots: Add chopped onion, minced garlic, and carrots to the Dutch oven and sauté for 2-3 minutes, stirring occasionally, until they begin to soften and brown lightly.
Add Potatoes and Liquids: Add the diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce. Stir well, scraping the bottom of the pot to loosen any browned bits for extra flavor.
Simmer and Combine: Bring the mixture gently to a simmer on the stove, then return the browned beef to the pot. Stir to combine evenly.
Slow Cook in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook the stew for 2 to 2.5 hours, or until the beef is very tender and the flavors meld beautifully.
Final Touches: Remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed. Serve the stew warm, garnished with fresh thyme leaves.

Notes

You can substitute gluten-free all-purpose flour with whole wheat flour if gluten is not a concern.
Use a heavy, oven-safe Dutch oven to ensure even cooking and heat retention for best results.
For a thicker stew, remove the lid in the last 30 minutes of cooking to allow some liquid to evaporate.
If beef broth is not available, you can use a combination of beef stock and water with beef bouillon cubes.
This stew tastes even better the next day as the flavors continue to develop.
To make it a one-pot meal, consider adding celery or mushrooms along with the vegetables.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Baking
Cuisine: American