Homemade Beef Stew (Print Version)
# Ingredients:
→ Meat and Seasonings
01 -
About 2 pounds of trimmed Beef Chuck Roast, sliced into chunks about 2 inches
02 -
1/2 teaspoon Black Pepper, coarsely ground
03 -
A teaspoon of Kosher Salt
04 -
2 tablespoons of All-Purpose Gluten-Free Flour (use whole wheat if gluten isn’t a concern)
→ Vegetables
05 -
1 big Yellow Onion, chopped into rough pieces
06 -
4 Garlic Cloves, finely chopped
07 -
2 Yukon Gold Potatoes, cubed into 2-inch chunks
08 -
1 Huge Carrot, sliced into thick pieces
→ Liquids and Aromatics
09 -
1 Bay Leaf
10 -
1 tablespoon of Worcestershire Sauce
11 -
A couple of cups of Beef Stock
12 -
2 teaspoons of Fresh Thyme Leaves
13 -
2 tablespoons of Olive Oil or swap with Avocado Oil
14 -
1/4 cup of Tomato Paste
# Instructions:
01 -
Set your oven to 325°F ahead of time.
02 -
Dust beef chunks with flour to coat evenly after sprinkling with pepper and salt.
03 -
Warm oil in a Dutch oven over medium heat. Brown the beef in portions for roughly 3-4 minutes per side, then move to a plate.
04 -
Throw in the garlic, onions, and carrot. Let them cook for 2-3 minutes till they get a bit of color.
05 -
Mix in the potatoes, tomato paste, stock, bay leaf, thyme, and Worcestershire sauce. Stir everything together and scrape the bottom of the pot.
06 -
Bring the mixture to a gentle simmer, put the beef back in, cover it up, and transfer to the oven. Let it bake for 2 to 2.5 hours until the meat practically falls apart.
07 -
Take out the bay leaf, taste it, and tweak the seasoning if you feel like it. Serve it warm and enjoy!
# Notes:
01 -
For a soupier version, try adding more liquid.
02 -
It works great with a variety of beef cuts.
03 -
Optional: Toss in celery or a pinch of cayenne for extra spice.