Beef Stew
A comforting and hearty beef stew made with tender chunks of beef, aromatic vegetables, and rich seasoning that's perfect for cold evenings and family gatherings.
Ingredients
Main 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 if not gluten-free)
- 2 tablespoons olive oil (or avocado oil)
- ½ yellow onion (chopped)
- 4 cloves garlic (minced)
- 1 large carrot (or 2 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
- 2 teaspoons fresh thyme leaves (plus more for garnish)
Instructions
Preparation
- Cut the beef chuck roast into 2-inch chunks, and trim off any excess fat. Sprinkle with kosher salt, black pepper, and gluten-free flour to coat evenly.
Browning the Beef
- In a large pot, heat the olive oil over medium-high heat. Add the seasoned beef chunks and brown them on all sides for added flavor.
Sautéing the Aromatics
- Remove the browned beef from the pot and add the chopped onion, cooking until it becomes translucent. Stir in the minced garlic and let it sauté for another minute until fragrant.
Building the Stew
- Return the beef to the pot, followed by the carrot, potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme. Stir everything together to combine.
Slow Cooking
- Cover the pot and transfer it to a preheated oven. Let it cook low and slow for about 2-3 hours until the beef is tender.
Final Touches
- Once done, remove from the oven, discard the bay leaf, and add more thyme for garnish. Stir gently.
Serving
- Ladle the stew into bowls, and enjoy!
Notes
This stew is best served hot with crusty bread or a salad. Store leftovers in airtight containers for up to 3-4 days in the refrigerator, or freeze for up to three months.