Homemade Beef Stew (Print Version)
# Ingredients:
→ Meat and Seasonings
01 -
2 lbs of beef chuck roast, trimmed of extra fat, cut into 2-inch pieces
02 -
1 tsp of kosher salt
03 -
1/2 tsp of coarse black pepper
04 -
2 tbsp of all-purpose gluten-free flour (or whole wheat if gluten isn't a concern)
→ Vegetables
05 -
Half a yellow onion, roughly chopped
06 -
4 cloves of garlic, finely chopped
07 -
1 big carrot, cut into thick slices about 2 inches long
08 -
2 Yukon gold potatoes, chopped into 2-inch chunks
→ Liquids and Aromatics
09 -
2 tbsp of olive or avocado oil
10 -
2 cups of beef stock
11 -
1/4 cup of tomato paste
12 -
1 tbsp of Worcestershire
13 -
A single bay leaf
14 -
2 tsp of thyme leaves, fresh
# Instructions:
01 -
Set oven to heat up to 325°F.
02 -
Sprinkle salt and pepper over beef chunks. Give them a light coating of flour all around.
03 -
Warm the oil in a Dutch oven on medium heat. Cook beef pieces on each side for 3-4 minutes until browned; do this in batches. Move them to a plate when done.
04 -
Toss onion, garlic, and carrot into the pot. Stir and cook for a couple of minutes until they get a touch of color.
05 -
Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire. Scrape up any bits stuck to the bottom while you mix everything together.
06 -
Put beef back in the pot and let the liquid simmer. Cover it, then slide it into the oven. Let it cook for 2 to 2 and a half hours until the beef is fall-apart tender.
07 -
Take out the bay leaf, check the taste, and adjust seasoning as you like. Ladle it up warm.
# Notes:
01 -
Add more broth if you prefer a thinner, soup-like texture
02 -
You can use other types of beef cuts
03 -
Feel free to mix in celery or a dash of cayenne for extra flavor