Easy Homemade Beef Stew
Warm up with a bowl of comfort—try this Easy Homemade Beef Stew, packed with tender beef, hearty veggies, and rich savory flavor!
Ingredients
- 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 (or Whole Wheat for non-gluten
- 2 tablespoons Olive Oil or avocado 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 tablespoon Worcestershire Sauce
- 1 Bay Leaf
- 2 teaspoons Fresh Thyme Leaves to garnish
Instructions
- Preheat the oven to 325°F.
- Season the beef chunks with Kosher Salt, Black Pepper, and Gluten-free All-Purpose Flour, ensuring they are coated on all sides.
- Heat Olive Oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes per batch. Transfer the browned beef to a plate.
- Add Onion, Garlic, and Carrot to the Dutch oven. Cook for 2-3 minutes until lightly browned.
- Add Potatoes, Beef Broth, Tomato Paste, Bay Leaf, Thyme Leaves, and Worcestershire Sauce. Scrape the browned bits from the bottom of the pot.
- Bring the mixture to a simmer, return the beef to the pot, cover, and transfer to the oven.
- Cook for 2-2.5 hours until the beef is tender. Remove the Bay Leaf, season with additional salt and pepper if needed, and serve warm.
Notes
Notes:
For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.
For a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 30 minutes of cooking.