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Easy Homemade Beef Stew Recipe

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4 from 3 reviews

This Easy Homemade Beef Stew is a comforting and flavorful dish made with tender chunks of beef chuck roast, hearty carrots, and Yukon Gold potatoes simmered in a deliciously seasoned broth. Cooked slowly on the stovetop and finished in the oven, this gluten-free stew is perfect for cozy dinners and serves 6 with rich, satisfying flavors.

Ingredients

Meat

  • 2 pounds Beef Chuck Roast, cut into 2-inch chunks, excess fat removed

Seasonings and Coatings

  • 1 teaspoon Kosher Salt
  • ½ teaspoon Coarsely Ground Black Pepper
  • 2 tablespoons Gluten-free All-Purpose Flour

Vegetables

  • 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 Sauces

  • 2 tablespoons Olive Oil
  • 2 Cups Beef Broth
  • ¼ Cup Tomato Paste
  • 1 tablespoon Worcestershire Sauce

Herbs and Spices

  • 1 Bay Leaf
  • 2 teaspoons Fresh Thyme Leaves

Instructions

  1. Preheat Oven: Preheat your oven to 325° F to prepare for slow cooking the stew in the Dutch oven.
  2. Season the Beef: Season the beef chunks with kosher salt and black pepper. Then sprinkle the gluten-free flour over the beef and toss to coat evenly on all sides, which helps create a flavorful crust and thickens the stew naturally.
  3. Brown the Beef: Heat olive oil in an 8-quart Dutch oven over medium heat. Brown the beef chunks in batches for 3-4 minutes per batch until nicely browned on all sides. Transfer browned beef to a plate and set aside to keep warm.
  4. Sauté Aromatics and Vegetables: In the same Dutch oven, add chopped onion, minced garlic, and carrot chunks. Cook while stirring occasionally for 2-3 minutes until vegetables begin to lightly brown, enhancing their flavor.
  5. Add Potatoes and Liquids: Add diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme leaves, and Worcestershire sauce to the pot. Use a wooden spoon to scrape up any browned bits from the bottom to incorporate full flavor into the stew.
  6. Combine and Transfer to Oven: Return the browned beef pieces to the pot. Stir to combine all ingredients. Cover the Dutch oven with a lid and transfer it to the preheated oven to cook slowly.
  7. Cook Until Tender: Let the stew cook in the oven for 2 to 2.5 hours until the beef is very tender and vegetables are cooked through. Remove the bay leaf before serving.
  8. Finish and Serve: Taste the stew and adjust salt and pepper as needed. Serve the stew warm, ideally with crusty bread or a side of your choice.

Notes

  • Use an 8-quart Dutch oven for even cooking and space to brown meat properly.
  • If you prefer more broth, add 1-2 cups of water or additional beef broth halfway through cooking or about 30 minutes before the end.
  • Suitable cuts for this stew include pre-cut stew meat, bottom round, rump roast, chuck roast, or pot roast.
  • Cut beef into evenly sized 1 to 1½-inch pieces to ensure even cooking and tenderness.
  • Brown beef in batches to avoid overcrowding, which can cause steaming instead of browning.
  • Scrape browned bits off the pot bottom after adding broth for maximum flavor infusion.
  • To thicken stew, simmer uncovered for the last 10-15 minutes or stir in a cornstarch slurry made of 1 tablespoon cornstarch and 1 tablespoon cold water.
  • Leftovers improve overnight as flavors meld beautifully.

Find it online: https://cookedbysarah.com/easy-homemade-beef-stew-recipe/