Description
This easy homemade beef stew is the ultimate comfort food, featuring tender chunks of beef chuck roast simmered with hearty potatoes, sweet carrots, and a deeply savory broth. Seasoned with garlic, thyme, and Worcestershire sauce, this stew is rich, flavorful, and crowd-pleasing—perfect for chilly evenings or cozy family meals.
Ingredients
For the Stew
- 2 pounds Beef Chuck Roast, cut into 2-inch chunks, excess fat removed
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten-free)
- 2 tablespoons Olive Oil (or avocado oil)
- 1/2 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
- 1/4 Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
For Garnish
- 2 teaspoons Fresh Thyme Leaves
Instructions
- Prep the Oven and Beef: Preheat your oven to 325°F (165°C). Season the beef chunks with kosher salt and black pepper. Sprinkle gluten-free all-purpose flour over the beef, tossing to coat it evenly on all sides.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Working in batches, brown the beef on all sides (about 3-4 minutes per batch). Transfer the browned beef to a plate and set aside; no need to cook it through at this stage.
- Sauté Vegetables: In the same pot, add chopped onion, minced garlic, and chopped carrot. Cook, stirring occasionally, for 2-3 minutes until the vegetables are lightly browned and fragrant.
- Combine and Deglaze: Add chopped potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme to the pot. Use a wooden spoon to scrape up any browned bits from the bottom, ensuring extra flavor in the stew.
- Return Beef and Simmer: Return the browned beef to the Dutch oven. Stir everything together and bring the mixture to a gentle simmer.
- Bake in the Oven: Cover the Dutch oven and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is fork-tender and the vegetables are soft.
- Finish and Serve: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Serve the stew warm, garnished with fresh thyme leaves.
Notes
- For a brothier stew, add 1-2 cups of water or additional broth halfway through or 30 minutes before the end of cooking.
- Alternative cuts of meat like pre-cut stew meat, bottom round, rump roast, or pot roast work well.
- Add 1 teaspoon of cayenne pepper for some extra heat.
- Chopped celery can be added with the other vegetables for more flavor and texture.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 383
- Sugar: 3g
- Sodium: 936mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 104mg
