Homey Beef Stew (Print Version)
# Ingredients:
→ Meat and Seasonings
01 -
2 pounds of beef chuck roast, trimmed and cut into 2-inch chunks
02 -
1 teaspoon of kosher salt
03 -
½ teaspoon of coarse black pepper
04 -
2 tablespoons gluten-free all-purpose flour (or regular whole wheat if gluten isn’t a problem)
→ Vegetables
05 -
1 large carrot, sliced into big 2-inch pieces
06 -
2 Yukon golden potatoes, diced into 2-inch chunks
07 -
4 garlic cloves, chopped finely
08 -
½ a yellow onion, roughly chopped
→ Liquids and Aromatics
09 -
2 cups beef stock
10 -
2 tablespoons of avocado or olive oil
11 -
¼ cup of tomato paste
12 -
1 tablespoon of Worcestershire sauce
13 -
2 teaspoons fresh thyme leaves
14 -
1 bay leaf
# Instructions:
01 -
Set your oven to 325°F and let it heat up.
02 -
Sprinkle salt and pepper on the beef pieces. Then coat them evenly with flour.
03 -
Warm up some oil in a Dutch oven on medium. Sear the beef on all sides in batches until browned, about 3-4 minutes per side, and move to a plate once done.
04 -
Toss the onion, garlic, and carrot into the pot to cook. Let them cook for 2-3 minutes until they brown lightly.
05 -
Throw in the potatoes, beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaf. Stir well and scrape up the browned bits at the bottom of the pot.
06 -
Add the beef back into the pot. Let it simmer, then cover it and put it into the oven. Cook for 2 to 2.5 hours, until the beef is tender enough to fall apart.
07 -
Take out the bay leaf. Taste and adjust the flavors if needed. Serve while hot!
# Notes:
01 -
Want a thinner stew? Add more liquid to make it soupy.
02 -
Any beef cut works great for this recipe!
03 -
Try tossing in celery or a sprinkle of cayenne pepper for something different.