Classic Homemade Beef Stew (Print Version)
# Ingredients:
→ Meat and Seasonings
01 -
2 pounds Beef Chuck Roast, cut into 2-inch chunks, excess fat removed
02 -
1 teaspoon Kosher Salt
03 -
½ teaspoon Coarsely Ground Black Pepper
04 -
2 tablespoons Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten)
→ Vegetables
05 -
½ Yellow Onion, chopped large
06 -
4 Garlic Cloves, minced
07 -
1 Large Carrot, cut into 2-inch chunks
08 -
2 Yukon Gold Potatoes, diced into 2-inch pieces
→ Liquids and Aromatics
09 -
2 tablespoons Olive Oil or avocado oil
10 -
2 Cups Beef Broth
11 -
¼ Cup Tomato Paste
12 -
1 tablespoon Worcestershire Sauce
13 -
1 Bay Leaf
14 -
2 teaspoons Fresh Thyme Leaves
# Instructions:
01 -
Preheat oven to 325° F.
02 -
Season beef chunks with salt and pepper. Coat with flour on all sides.
03 -
Heat oil in Dutch oven over medium heat. Brown beef in batches for 3-4 minutes per side. Transfer to plate.
04 -
Add onion, garlic, and carrot to pot. Cook 2-3 minutes until lightly browned.
05 -
Add potatoes, broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Scrape bottom of pot and stir.
06 -
Return beef to pot, bring to simmer. Cover and transfer to oven. Cook 2-2.5 hours until beef is very tender.
07 -
Remove bay leaf, taste and adjust seasonings if needed. Serve warm.
# Notes:
01 -
Can add more liquid for soupier stew
02 -
Works with various cuts of beef
03 -
Optional to add celery or cayenne pepper