5.0 from 1,560 votes
Easy Homemade Beef Stew
Made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce on a stove top. Easy to make, comforting, and so delicious.
Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings: 6
Calories: 383 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 pounds beef chuck roast cut into 2-inch chunks, excess fat removed
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- 2 tablespoons gluten-free all-purpose flour or Whole Wheat for non-gluten
- 2 tablespoons olive oil or avocado oil
- ½ yellow onion Chopped Large
- 4 garlic cloves minced
- 1 Large carrot or two small-medium, cut into 2-inch chunks
- 2 Yukon gold potatoes diced into 2-inch pieces
- 2 Cups beef broth see note
- ¼ Cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaves
- 2 teaspoons fresh thyme leaves to garnish
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.
Cup of Yum
Notes
- You may add 1-2 cups of water or more broth halfway through or 30 minutes before the dish is done if you want more broth on your stew.
- Types of meat you can use: Pre-Cut Stew Meat, bottom round or rump roast, Chuck Roast, or pot roast.
- You may add a bit of heat, like 1 teaspoon of cayenne pepper.
- Feel free to add some chopped celery.
Nutrition Information
Calories
383kcal
(19%)
Carbohydrates
14g
(5%)
Protein
32g
(64%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Cholesterol
104mg
(35%)
Sodium
936mg
(39%)
Potassium
972mg
(28%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2223IU
(44%)
Vitamin C
12mg
(13%)
Calcium
67mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 383
% 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.