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Easy Homemade Beef Stew Recipe

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4.3 from 3 reviews

This easy homemade beef stew recipe features tender chunks of beef chuck roast slow-cooked with hearty vegetables and rich beef broth, resulting in a comforting and flavorful meal perfect for any occasion.

Ingredients

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 (or Whole Wheat for non-gluten)
  • 2 tablespoons Olive Oil (or avocado oil)

Vegetables and Aromatics

  • 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

Liquids and Other Ingredients

  • 2 Cups Beef Broth
  • ¼ Cup Tomato Paste
  • 1 tablespoon Worcestershire Sauce
  • 1 Bay Leaf
  • 2 teaspoons Fresh Thyme Leaves (to garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 325° F to prepare for slow cooking the stew, allowing flavors to develop fully and the beef to become tender.
  2. Season and Flour the Beef: Season the beef chunks evenly with kosher salt and black pepper. Sprinkle gluten-free all-purpose flour over the beef and toss to coat all sides; this will help thicken the stew during cooking.
  3. Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches, making sure each piece is seared on all sides for about 3-4 minutes. This adds delicious depth of flavor. Transfer browned beef to a plate and set aside.
  4. Sauté Vegetables: In the same Dutch oven, add chopped onion, minced garlic, and carrots. Cook while stirring occasionally for 2-3 minutes or until the vegetables are lightly browned, enhancing their sweetness.
  5. Add Remaining Ingredients: Add the diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme leaves, and Worcestershire sauce to the pot. Use a wooden spoon to scrape up the browned bits from the bottom of the pot; these add extra flavor.
  6. Simmer and Combine: Bring the mixture to a simmer, stirring occasionally. Return the browned beef to the Dutch oven, ensuring it's well distributed within the liquid and vegetables.
  7. Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is very tender and the stew is rich and flavorful.
  8. Finish and Serve: Remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed. Serve the stew warm garnished with fresh thyme leaves.

Notes

  • Using gluten-free flour allows this stew to be gluten-free, but you may substitute whole wheat flour if gluten is not a concern.
  • For extra depth, consider using homemade or low-sodium beef broth.
  • Brown the beef in batches to avoid overcrowding the pot, which ensures better caramelization.
  • Allow the stew to cool slightly before storing leftovers; it keeps well refrigerated for up to 3 days or frozen for up to 3 months.

Find it online: https://simpleplatter.com/easy-homemade-beef-stew-recipe/