Ingredients
2 lbs Beef Chuck Roast, cut into 2-inch chunks, excess fat removed 🥩
1 Tsp Kosher Salt 🧂
½ Tsp Coarsely Ground Black Pepper 🌶️
2 Tbsp Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten) 🌾
2 Tbsp Olive Oil 🫒
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 🥔
2 Cups Beef Broth 🥣
¼ Cup Tomato Paste 🍅
1 Tbsp Worcestershire Sauce 🥄
1 Bay Leaf 🍃
2 Tsp Fresh Thyme Leaves, to garnish 🌿
Instructions
1️⃣ Preheat your oven to 325°F (165°C). 🔥
2️⃣ Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides. 🥄
3️⃣ Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside. 🍳
4️⃣ Add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned. 🥕🧅🧄
5️⃣ Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Use a wooden spoon to scrape the browned bits from the bottom of the pot. 🥔🍅
6️⃣ Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven. 🥄🍲
7️⃣ Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm. 🌿🍲
Enjoy your homemade beef stew! 🍽️
- Prep Time: 20min
- Cook Time: 2-2.5 hours
Nutrition
- Calories: 350 Kcal