Description
This Easy Homemade Beef Stew features tender chunks of beef chuck roast slow-cooked with carrots, Yukon gold potatoes, and a savory seasoned broth. Prepared on the stovetop and finished in the oven, it’s a comforting and hearty main course perfect for cozy dinners, made gluten-free and packed with rich flavors.
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 version)
- 2 tablespoons Olive Oil (or avocado oil)
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
Broth and Flavorings
- 2 Cups Beef Broth (see notes)
- 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 (163°C) to prepare for slow cooking the stew in the Dutch oven.
- Season and Coat Beef: Season beef chunks with kosher salt and black pepper. Sprinkle gluten-free flour over the meat and toss to coat all sides evenly, which helps in browning and thickening the stew later.
- Brown the Beef: Heat olive oil in an 8-quart Dutch oven over medium heat. Brown the beef chunks in batches for 3-4 minutes per batch, ensuring a caramelized crust forms. Transfer browned beef to a plate and set aside.
- Sauté Vegetables: In the same Dutch oven, add chopped onion, minced garlic, and carrot chunks. Cook for 2-3 minutes, stirring occasionally, until the onions are translucent and vegetables 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 to enhance flavor.
- Combine and Cook: Return browned beef to the pot, stir gently, cover with the Dutch oven lid, and transfer to the preheated oven.
- Slow Cook: Cook the stew for 2 to 2.5 hours until beef is very tender. Remove the bay leaf. Adjust seasoning with additional salt and pepper if needed.
- Serve Warm: Garnish with fresh thyme leaves and serve the stew warm for a satisfying meal.
Notes
- Use an 8-quart Dutch oven for best results.
- If you prefer more broth, add 1-2 cups water or additional broth halfway through cooking or 30 minutes before dish completion.
- Suitable beef cuts include pre-cut stew meat, bottom round, rump roast, chuck roast, or pot roast.
- Cut beef into evenly sized 1 to 1½-inch pieces to ensure even cooking and tenderness.
- Brown beef in batches to avoid overcrowding, which can cause steaming instead of browning.
- Scrape browned bits from the pot bottom when adding broth to boost flavor.
- For thicker stew, simmer uncovered for 10-15 minutes at the end or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
- Leftovers taste even better the next day as flavors meld further.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American