Description
A comforting and easy-to-make homemade beef stew featuring tender chunks of beef chuck roast, carrots, and Yukon Gold potatoes simmered in a flavorful tomato and beef broth sauce. This hearty dish is perfect for a satisfying main course.
Ingredients
Scale
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
- 2 tablespoons Olive Oil
Vegetables and Aromatics
- ½ Yellow Onion (Chopped Large)
- 4 Garlic Cloves (minced)
- 1 Large Carrot (cut into 2-inch chunks)
- 2 Yukon Gold Potatoes (diced into 2-inch pieces)
Liquids and Flavorings
- 2 Cups Beef Broth
- 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 to prepare for slow cooking the stew.
- Season and Flour Beef. Season the beef chunks on all sides with kosher salt and black pepper, then sprinkle the gluten-free all-purpose flour over the beef and toss to coat evenly.
- Brown Beef. Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes per batch on all sides to develop flavor, then transfer the browned beef to a plate and set aside.
- Sauté Vegetables. Add chopped onion, minced garlic, and chopped carrot to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes until lightly browned and aromatic.
- Add Remaining Ingredients. Add diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme leaves, and Worcestershire sauce. Use a wooden spoon to scrape the browned bits from the bottom of the pot for extra flavor.
- Combine and Cook. Bring the mixture to a simmer on the stovetop, stirring occasionally. Return the browned beef to the pot, cover with a lid, and transfer the Dutch oven to the preheated oven.
- Slow Cook Stew. Cook in the oven for 2 to 2.5 hours until the beef is very tender and flavors meld together. Remove the bay leaf before serving.
- Season and Serve. Taste the stew and add additional salt and pepper if needed. Serve warm garnished with fresh thyme leaves.
Notes
- For a gluten-free option, use gluten-free all-purpose flour as indicated or substitute with cornstarch.
- You can substitute the Yukon Gold potatoes with red potatoes or sweet potatoes for different flavors.
- The stew tastes even better the next day as flavors develop further.
- Use a heavy-duty Dutch oven to ensure even cooking and heat retention in the oven.
- Add frozen peas or green beans in the last 15 minutes of cooking for extra vegetables.
- Adjust seasoning after cooking to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 383 kcal
- Sugar: 3 g
- Sodium: 936 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 104 mg
