Easy Homemade Beef Stew
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
6
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Calories
383 kcal
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Course
Main Course
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Cuisine
American
Easy Homemade Beef Stew
Description
This beef stew begins by seasoning beef chunks and coating them lightly with flour before browning in oil to develop flavor. Aromatics like onion and garlic are sautéed briefly, then potatoes, carrots, tomato paste, beef broth, Worcestershire sauce, bay leaf, and thyme are added. The stew is brought together and cooked low and slow in an oven set to 325°F, allowing the beef to become tender and the flavors to meld.
The flour helps thicken the broth slightly, yielding a savory sauce that clings to the vegetables and beef. The dish balances the earthiness of root vegetables with the richness of beef and umami from tomato and Worcestershire sauce. The fresh thyme adds herbal brightness.
It suits a comforting meal served with crusty bread or over mashed potatoes. The recipe allows for adjustments like adding water or extra broth to achieve desired brothy consistency. Substituting different cuts of beef or adding celery are also options to customize the stew.
Ingredients
- 2 pounds beef chuck roast cut into 2-inch chunks, excess fat removed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper coarsely ground
- 2 tablespoons all-purpose flour or Whole Wheat for non-gluten, gluten-free
- 2 tablespoons olive oil or avocado oil
- ½ yellow onion Chopped Large
- 4 garlic minced, cloves
- 1 Large carrot or two small-medium, cut into 2-inch chunks
- 2 potato diced into 2-inch pieces, Yukon gold variety
- 2 Cups beef broth see note
- ¼ Cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons thyme to garnish, fresh leaves
Instructions
- Preheat oven to 325° F.
- 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
- 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.
- 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.
- 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.
- Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven
- 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.
Notes
- For a soupier stew, add 1–2 cups water or more broth during cooking about halfway through or 30 minutes before finish.
- Meat options include stew meat, bottom round, rump roast, chuck roast, or pot roast for varied texture and flavor.
- To add spice, incorporate about 1 teaspoon cayenne pepper.
- Add chopped celery to increase vegetable content and flavor complexity if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 32g | 64% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 104mg | 35% |
| Sodium | 936mg | 39% |
| Potassium | 972mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2223IU | 44% |
| Vitamin C | 12mg | 13% |
| Calcium | 67mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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