Homemade Beef Stew
A comforting and hearty beef stew featuring tender beef, carrots, and potatoes in a rich, flavorful sauce. High in protein and fiber, lightly seasoned, and easy to prepare on the stove or in the oven. Perfect for meal prep, weeknight dinners, or cozy family meals.
Equipment
- 1 Large Dutch Oven (6–8 qt)
- 1 cutting board
- 1 chef’s knife
- 1 wooden spoon
- 1 measuring cup
- 1 Measuring spoon
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 cut into 2-inch chunks (or 2 small-medium carrots)
- 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 for garnish
Instructions
- Preheat the Oven: Begin by preheating your oven to 325°F (163°C). This moderate temperature ensures the beef cooks slowly and evenly, becoming tender without drying out. While the oven warms, you can prepare the other ingredients so everything is ready to assemble.
- Prepare and Season the Beef: Place the 2 pounds of beef chuck roast chunks into a large mixing bowl. Trim off any excess fat to prevent greasiness. Sprinkle 1 teaspoon of kosher salt and ½ teaspoon of coarsely ground black pepper evenly over the beef. Toss the meat gently to coat all sides. Then, add 2 tablespoons of gluten-free all-purpose flour and mix again, ensuring each piece is lightly coated. The flour helps create a slightly thickened sauce during cooking.
- Heat the Cooking Oil: In a large Dutch oven, add 2 tablespoons of olive oil or avocado oil and heat it over medium heat on the stovetop. Wait until the oil shimmers slightly but does not smoke. Properly heated oil ensures a good sear on the beef, which adds depth of flavor through browning.
- Brown the Beef in Batches: Carefully place a portion of the floured beef chunks into the hot oil without crowding the pan. Cook each batch for 3–4 minutes, turning the pieces to brown all sides evenly. The goal is to develop a rich, caramelized crust, not to cook the beef completely at this stage. Transfer the browned beef to a plate and repeat with the remaining chunks until all beef is browned.
- Sauté the Aromatics: In the same Dutch oven, add ½ chopped yellow onion, 4 minced garlic cloves, and 1 large carrot (or two smaller carrots) cut into 2-inch chunks. Stir occasionally for 2–3 minutes, letting the onions become translucent and the garlic slightly golden. This step builds the flavor base for the stew. Scrape the bottom of the pot gently to lift any browned bits left from the beef—these are packed with flavor.
- Add Potatoes and Liquids: Add 2 diced Yukon Gold potatoes to the pot, followed by 2 cups of beef broth. Stir in ¼ cup tomato paste, 1 tablespoon Worcestershire sauce, and 1 bay leaf. Mix well, ensuring the tomato paste is evenly distributed. The liquid should just cover the vegetables and partially cover the beef when it is added back.
- Return Beef to the Pot: Carefully place all the browned beef chunks back into the Dutch oven. Stir gently to combine the meat with the vegetables and broth. This ensures the flavors meld during cooking while keeping the beef tender.
- Bring to a Gentle Simmer: Place the Dutch oven over medium heat for a few minutes until the liquid begins to bubble gently. Stir occasionally to make sure nothing sticks to the bottom. Once simmering, remove from the stovetop.
- Slow-Cook in the Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 2–2.5 hours, checking occasionally toward the end. The long, slow cooking softens the beef, allowing it to become fork-tender while the flavors meld beautifully.
- Adjust Seasoning and Remove Bay Leaf: After cooking, carefully remove the Dutch oven from the oven. Take out the bay leaf and taste the stew. Adjust seasoning by adding more salt or pepper if needed. At this stage, you can also stir in optional additions like a pinch of cayenne for heat or chopped celery for extra texture.
- Garnish and Serve Warm: Sprinkle 2 teaspoons of fresh thyme leaves over the stew for a burst of fresh herbal flavor. Serve hot in bowls, making sure each serving has a balanced portion of beef, potatoes, and carrots. This stew pairs beautifully with crusty bread or over a bed of rice if desired.
Notes
- Use well-marbled beef such as chuck roast or bottom round for tender, juicy chunks that melt in your mouth after slow cooking.
- Brown the meat thoroughly in batches; this step develops rich flavor through the Maillard reaction, enhancing the stew’s depth.
- Cut vegetables uniformly so they cook evenly alongside the beef, ensuring each bite is perfectly tender.
- For a slightly thicker stew, dust the beef with flour before browning and consider mashing a few potato chunks toward the end.
- Don’t rush the oven time—slow cooking at 325°F allows flavors to meld while producing tender, melt-in-your-mouth beef.
