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Easy Homemade Beef Stew Recipe

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4 from 6 reviews

This easy homemade beef stew is a hearty, comforting dish featuring tender chunks of beef chuck roast slow-cooked with vegetables and rich beef broth in a flavorful tomato-based sauce. Perfect for a cozy meal, this stew is packed with wholesome ingredients and aromas of fresh thyme and bay leaf.

Ingredients

Beef

  • 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 Seasonings

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

Instructions

  1. Preheat Oven: Preheat your oven to 325°F to prepare for slow cooking the stew.
  2. Season and Flour Beef: Season the beef chunks with kosher salt and black pepper on all sides. Sprinkle gluten-free flour over the beef and toss to coat evenly; this will help develop a rich crust and thicken the stew later.
  3. Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef chunks in batches for about 3-4 minutes per side until all sides have a caramelized crust. Transfer browned beef to a plate and set aside.
  4. Sauté Vegetables: In the same Dutch oven, add the chopped onion, minced garlic, and chopped carrot. Cook, stirring occasionally, for 2-3 minutes until they start to soften and lightly brown.
  5. Add Potatoes and Liquids: Add diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot to build flavor.
  6. Simmer and Combine: Bring the mixture to a gentle simmer on the stovetop while stirring. Return the browned beef chunks to the pot and stir to combine.
  7. Oven Cook: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook the stew for 2 to 2.5 hours, or until the beef is very tender and flavors meld beautifully.
  8. Finish and Serve: Carefully remove the bay leaf, taste the stew, and adjust salt and pepper as needed. Garnish with fresh thyme leaves and serve warm for a comforting meal.

Notes

  • Use gluten-free flour or whole wheat flour to suit dietary needs.
  • Beef chuck roast is ideal for slow-cooked stew due to its marbling and tenderness when braised.
  • You can substitute Yukon Gold potatoes with other waxy potatoes to maintain texture.
  • For richer flavor, let the stew rest for 10-15 minutes before serving.
  • Leftovers taste even better the next day and can be stored refrigerated for up to 3 days.
  • Use homemade or high-quality beef broth for best taste.

Find it online: http://bitezly.com/easy-homemade-beef-stew-recipe/