Prep Time: 15 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 45 mins | Servings: 6
A heavenly one-pot meal made with tender beef morsels, potatoes, and carrots cooked in a rich and savoury sauce. Hearty, super flavorful, and the best comfort food!
Ingredients
2 pounds Beef Chuck Roast cut into 2” chunks, excess fat removed
1 teaspoon Kosher Salt
½ teaspoon Coarsely Ground Black Pepper
2 tablespoons Gluten-free All-Purpose Flour or Whole Wheat for non-gluten
2 tablespoons Olive Oil
½ Yellow Onion Chopped Large
4 Garlic Cloves minced
1 Large Carrot or two small-medium, cut into 2” chunks
2 Yukon Gold Potatoes diced into 2” pieces
2 c. Beef Broth
¼ c. Tomato Paste
1 tablespoon Worcestershire Sauce
1 Bay Leaves
2 teaspoons Fresh Thyme Leaves to garnish
How to make Easy Homemade Beef Stew
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: On all sides, season the beef chunks with salt and pepper. Sprinkle with flour and toss to coat.
Step 3: In a large Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the beef in batches. Cook for about 3 to 4 minutes on each side until brown. Place the cooked beef on a plate and set aside.
Step 4: Into the same Dutch oven, add the onions, garlic, and carrots. Cook for about 2 to 3 minutes until a bit brown, stirring occasionally.
Step 5: Add in the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Scrape the browned bits from the bottom of the pot using a wooden spoon.
Step 6: Simmer, stir, then add the beef back. Cover with a lid and place the pot into the prepared oven.
Step 7: Cook the stew until the beef is very tender. This takes around 2 to 2 1/2 hours.
Step 8: Take the bay leaf out and season the stew according to taste. Enjoy warm.
Note:
If you like more broth to the stew, feel free to add another one to two cups of water or extra broth.
Nutrition Facts:
Calories: 383kcal | Carbohydrates: 14g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 936mg | Potassium: 972mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2223IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 6mg
Ingredients
- 2 pounds Beef Chuck Roast cut into 2” chunks, excess fat removed
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Gluten-free All-Purpose Flour or Whole Wheat for non-gluten
- 2 tablespoons Olive Oil
- ½ Yellow Onion Chopped Large
- 4 Garlic Cloves minced
- 1 Large Carrot or two small-medium, cut into 2” chunks
- 2 Yukon Gold Potatoes diced into 2” pieces
- 2 c. Beef Broth
- ¼ c. Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaves
- 2 teaspoons Fresh Thyme Leaves to garnish
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: On all sides, season the beef chunks with salt and pepper. Sprinkle with flour and toss to coat.
Step 3: In a large Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the beef in batches. Cook for about 3 to 4 minutes on each side until brown. Place the cooked beef on a plate and set aside.
Step 4: Into the same Dutch oven, add the onions, garlic, and carrots. Cook for about 2 to 3 minutes until a bit brown, stirring occasionally.
Step 5: Add in the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Scrape the browned bits from the bottom of the pot using a wooden spoon.
Step 6: Simmer, stir, then add the beef back. Cover with a lid and place the pot into the prepared oven.
Step 7: Cook the stew until the beef is very tender. This takes around 2 to 2 1/2 hours.
Step 8: Take the bay leaf out and season the stew according to taste. Enjoy warm.
Notes
If you like more broth to the stew, feel free to add another one to two cups of water or extra broth.
