Description

A hearty and comforting homemade beef stew made with tender beef chuck, aromatic vegetables, and rich beef broth, slow-cooked in the oven to develop deep flavors. Perfect for a cozy family meal, this stew features simple ingredients and an easy cooking method that yields a flavorful and satisfying dish.

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 (or Whole Wheat for non-gluten)

Vegetables and Flavorings

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)

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Instructions

Preheat Oven: Preheat the oven to 325°F (163°C) to prepare for slow cooking the stew.
Season and Coat Beef: Season the beef chunks with kosher salt and black pepper on all sides. Sprinkle gluten-free all-purpose flour evenly over the beef and toss to coat completely, which helps to thicken the stew later.
Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches for 3-4 minutes per batch, ensuring all sides are nicely seared to develop flavor. Transfer the browned beef to a plate and set aside.
Sauté Aromatics and Vegetables: Add the chopped yellow onion, minced garlic, and chopped carrot to the Dutch oven. Cook, stirring occasionally, for 2-3 minutes until lightly browned and fragrant.
Add Remaining Ingredients: Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme leaves to the pot. Use a wooden spoon to scrape up any browned bits stuck to the bottom to incorporate those flavors.
Simmer and Combine: Bring the mixture to a gentle simmer on the stovetop, stirring to combine. Return the browned beef chunks to the pot, mix well, and cover the Dutch oven with its lid.
Oven Cook: Transfer the covered Dutch oven to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is very tender and the stew is richly flavorful.
Final Touches: Remove the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper as needed. Garnish with fresh thyme leaves before serving warm.

Notes

For gluten-friendly options, use gluten-free all-purpose flour; whole wheat can be substituted if gluten is not a concern.
Beef chuck roast is preferred for its marbling and tenderness after slow cooking.
Beef broth can be homemade or store-bought; low sodium versions allow better control of saltiness.
Leftovers can be refrigerated for up to 3 days, flavors improve after resting overnight.
To thicken the stew further, simmer uncovered for the last 15-20 minutes if needed.