Prep Time: 15 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 45 mins | Servings: 6
Mouthwatering stew made with tender meat chunks, carrots, and potatoes in a well-seasoned sauce. This homemade goodness is comforted food at its finest!
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-inch 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 them 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, cook the beef in batches for about 3 to 4 minutes on all sides until brown. Place the cooked beef on a plate, then set aside.
Step 4: To the Dutch oven, add the onions, garlic, and carrots. Cook for about 2 to 3 minutes, stirring occasionally until a bit brown.
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: Let the mixture simmer while stirring, then add the beef back. Cover the pot and shift to the preheated oven. Bake the stew for about 2 to 2 1/2 hours until the beef is very tender.
Step 7: Discard the bay leaf and season the stew according to taste.
Step 8: Enjoy warm.
Note:
If you want more broth to the stew, add in an extra 1 to 2 cups of water.
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-inch 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 them 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, cook the beef in batches for about 3 to 4 minutes on all sides until brown. Place the cooked beef on a plate, then set aside.
Step 4: To the Dutch oven, add the onions, garlic, and carrots. Cook for about 2 to 3 minutes, stirring occasionally until a bit brown.
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: Let the mixture simmer while stirring, then add the beef back. Cover the pot and shift to the preheated oven. Bake the stew for about 2 to 2 1/2 hours until the beef is very tender.
Step 7: Discard the bay leaf and season the stew according to taste.
Step 8: Enjoy warm.
Notes
If you want more broth to the stew, add in an extra 1 to 2 cups of water.
