Easy Homemade Beef Stew

About This Recipe

Made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce on a stove top. Easy to make, comforting, and so delicious.

Ingredients

• 2 pounds Beef Chuck Roast, cut into 2-inch chunks
  excess fat removed
• 1 teaspoon Kosher Salt
• 1/2 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
• 1/2 Yellow Onion, chopped
• 4 Garlic Cloves, minced
• 1 Large Carrot, cut into 2-inch chunks
  or two small-medium
• 2 Yukon Gold Potatoes, diced into 2-inch pieces
• 2 cups Beef Broth
• 1/4 cup Tomato Paste
• 1 tablespoon Worcestershire Sauce
• 1 Bay Leaves
• 2 teaspoons Fresh Thyme Leaves
  to garnish

Instructions

1. Preheat oven to 325°F.
2. Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides.
3. Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.
4. Add the onion, garlic, and carrot to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until lightly browned.
5. Add the potatoes, beef broth, tomato paste, bay leaves, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
6. Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven.
7. Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm.