Homemade Beef Stew
This homemade beef stew is a comforting delight that brings warmth and satisfaction to any meal.
Equipment
- Dutch oven
- knife
- cutting board
Ingredients
- 2 pounds Beef Chuck Roast, cut into 2-inch chunks, excess fat removed
- Kosher Salt or sea salt, to taste
- Ground Black Pepper
- 1/4 cup Gluten-free All-Purpose Flour or Whole Wheat Flour
- 2 tablespoons Olive Oil or Avocado Oil
- 1 Yellow Onion, chopped large
- 4 cloves Fresh Garlic Cloves, minced
- 3 Carrots, cut into 2-inch chunks
- 4 Yukon Gold Potatoes, diced into 2-inch pieces
- 4 cups Beef Broth
- 2 tablespoons Tomato Paste
- 2 tablespoons Worcestershire Sauce
- 2 Bay Leaves
- 1 tablespoon Fresh Thyme Leaves, for garnish
Instructions
- Preheat the oven to 325°F. Chop the carrots, potatoes, and onions.
- Season the beef chunks with salt and pepper, then coat with flour.
- Heat olive oil in a large Dutch oven over medium heat and brown the beef in batches for 3-4 minutes each.
- Add the onions, garlic, and carrots to the browned beef, cooking for 2-3 minutes until lightly browned.
- Stir in the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, scraping the bottom of the pot.
- Bring to a simmer, then return the beef to the pot.
- Cover and transfer to the oven, cooking for 2-2.5 hours until the beef is tender.
- Remove the bay leaf, taste, and adjust seasoning if needed before serving warm.
Notes
To finish cooking on the stovetop, cover and simmer for 60-90 minutes on medium to low heat, checking for tenderness and adding broth or water if necessary. For thickening, mix cornstarch with liquid from the stew and return it to the pot, or use a cornstarch-water mixture in the Instant Pot.