Easy Homemade Beef Stew

Easy Homemade Beef Stew

from healthyfitnessmeals.com
Main Course
165 min
383 kcal / serving

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 poundsbeef chuck roast (cut into 2-inch chunks, excess fat removed)
  • 1 teaspoonkosher salt
  • ½ teaspooncoarsely ground black pepper
  • 2 tablespoonsgluten-free all-purpose flour (or whole wheat for non-gluten)
  • 2 tablespoonsolive oil (or avocado oil)
  • ½yellow onion (chopped large)
  • 4garlic cloves (minced)
  • 1 largecarrot (or two small-medium, cut into 2-inch chunks)
  • 2yukon gold potatoes (diced into 2-inch pieces)
  • 2 cupsbeef broth (see note)
  • ¼ cuptomato paste
  • 1 tablespoonworcestershire sauce
  • 1bay leaves
  • 2 teaspoonsfresh thyme leaves (to garnish)

Directions

  1. 1

    Preheat oven to 325° F.

  2. 2

    Season the 2 pounds Beef Chuck Roast (cut into chunks) on all sides with 1 teaspoon Kosher Salt and ½ teaspoon Coarsely Ground Black Pepper. Sprinkle the 2 tablespoons Gluten-free All-Purpose Flour over and toss the seasoned beef to coat it on all sides

  3. 3

    Heat the 2 tablespoons Olive Oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.

  4. 4

    Add the ½ Yellow Onion (chopped), 4 Garlic Cloves (minced), and 1 Large Carrot (chopped) to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until lightly browned.

  5. 5

    Add the 2 Yukon Gold Potatoes (chopped), 2 Cups Beef Broth, ¼ Cup Tomato Paste, 1 Bay Leaves, 2 teaspoons Fresh Thyme Leaves, and 1 tablespoon Worcestershire Sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.

  6. 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. 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.