Homemade Beef Stew (Print Version)
# Ingredients:
→ Meat and Seasonings
01 -
1 teaspoon Kosher Salt
02 -
½ teaspoon Ground Black Pepper—coarse for texture
03 -
2 pounds Chuck Roast, trimmed and cut into big 2-inch chunks
04 -
2 tablespoons All-Purpose Flour (use gluten-free or whole wheat)
→ Vegetables
05 -
4 Cloves Garlic, finely chopped
06 -
½ Large Onion, chopped into bigger pieces
07 -
2 Yukon Gold Potatoes, diced into even 2-inch sizes
08 -
1 Large Carrot, sliced into 2-inch sections
→ Liquids and Aromatics
09 -
¼ Cup Thick Tomato Paste
10 -
2 teaspoons Fresh Thyme Leaves, picked
11 -
1 Bay Leaf
12 -
1 tablespoon Worcestershire Sauce for added depth
13 -
2 Cups Rich Beef Stock
14 -
2 tablespoons Olive Oil or a splash of avocado oil
# Instructions:
01 -
Set your oven to 325°F and get it warming up.
02 -
Sprinkle salt and pepper over the beef and toss it in flour to coat all over.
03 -
Heat oil in a Dutch oven on medium. Sear beef in batches for about 3-4 minutes per side. Move them to a plate once browned.
04 -
Toss the onion, garlic, and carrot into the pot. Let them cook for 2-3 minutes until they soften and get some color.
05 -
Mix in the broth, potatoes, thyme, bay leaf, Worcestershire sauce, and tomato paste. Scrape up the browned bits from the bottom of the pot as you stir everything together.
06 -
Return the beef to the pot. Let it start simmering, then cover and pop it in the oven. Bake for 2-2.5 hours until the beef falls apart easily.
07 -
Pull out the bay leaf. Adjust the taste with more seasoning if needed and enjoy it nice and hot.
# Notes:
01 -
Want stew with more broth? Add some liquid.
02 -
It works with a variety of beef cuts.
03 -
Feel free to throw in celery or a pinch of cayenne for extra flavor.