Description
A hearty and flavorful homemade beef stew featuring tender chunks of beef chuck roast, potatoes, carrots, and a rich tomato-based broth. This classic comfort dish is slowly oven-braised to develop deep savory flavors and melt-in-your-mouth tenderness, perfect for cozy family dinners.
Ingredients
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 flour for non-gluten)
Vegetables and Aromatics
- 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
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 (to garnish)
Instructions
- Preheat Oven: Preheat your oven to 325° F to prepare for slow braising the stew.
- Season and Coat Beef: Season the beef chuck roast chunks evenly on all sides with kosher salt and black pepper. Sprinkle gluten-free flour over the meat and toss thoroughly to coat each piece, which will help thicken the stew later.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Working in batches, brown the beef on all sides for 3-4 minutes per batch to build flavor and color. The beef does not need to be fully cooked at this stage. Transfer browned beef to a plate and set aside.
- Sauté Aromatics and Carrots: Add chopped onion, minced garlic, and carrot chunks to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes until the onions start to soften and lightly brown.
- Add Remaining Ingredients: Stir in diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme. Use a wooden spoon to scrape any browned bits off the bottom of the pot to incorporate those flavors into the broth.
- Simmer and Combine: Bring the mixture to a simmer on the stovetop, stirring gently. Return the browned beef to the pot, stirring to combine all ingredients.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef becomes very tender and the flavors meld beautifully.
- Finish and Serve: Remove the bay leaf from the stew. Taste and adjust seasoning with extra salt and pepper if needed. Garnish with fresh thyme leaves and serve the stew warm for a comforting meal.
Notes
- To make the stew gluten-free, use gluten-free all-purpose flour as listed; for a non-gluten version, whole wheat flour works well.
- If beef broth is unavailable, you can substitute with vegetable broth or homemade stock for similar depth.
- For added richness, a splash of red wine in step 5 can be sautéed with the aromatics before adding broth.
- Leftovers keep well in the refrigerator for up to 3 days and often taste better the next day.
- Freeze portions for up to 3 months, reheating gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American