Description

This easy homemade beef stew features tender chunks of beef chuck slow-cooked with hearty carrots, Yukon gold potatoes, aromatic garlic, and onion in a richly seasoned tomato and beef broth. Perfectly browned beef and a slow oven braise develop deep flavors in this comforting, classic stew that is both gluten-free and simple to prepare, making it an ideal meal for cozy dinners.

Ingredients

Scale

Beef and Seasoning

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)

Vegetables and Aromatics

½ Yellow Onion, chopped large
4 Garlic Cloves, minced
1 Large Carrot, cut into 2-inch chunks (or two small-medium carrots)
2 Yukon Gold Potatoes, diced into 2-inch pieces

Liquids and Flavoring

2 Cups Beef Broth
¼ Cup Tomato Paste
1 tablespoon Worcestershire Sauce
1 Bay Leaf
2 teaspoons Fresh Thyme Leaves (to garnish)

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Instructions

Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for slow cooking the stew.
Season and Coat Beef: Season the beef chunks evenly with kosher salt and ground black pepper. Sprinkle the gluten-free flour over the beef and toss to coat all pieces thoroughly, helping to thicken the stew later.
Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Add the beef chunks in batches, browning on all sides for about 3-4 minutes per batch. This caramelization builds deep flavor. Transfer browned beef to a plate and set aside.
Sauté Vegetables: In the same Dutch oven, add the chopped onion, minced garlic, and chopped carrot. Cook while stirring occasionally for 2-3 minutes until the vegetables soften and lightly brown.
Add Remaining Ingredients: Add the diced potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme leaves. Use a wooden spoon to scrape up any browned bits from the bottom for extra flavor.
Simmer and Combine: Bring the mixture to a gentle simmer on the stovetop while stirring, then return the browned beef chunks to the pot. Cover the Dutch oven with a lid.
Braise in Oven: Transfer the covered Dutch oven to the preheated oven and cook for 2 to 2.5 hours until the beef is very tender and the flavors have melded beautifully.
Finish and Serve: Remove the bay leaf and taste the stew; season with additional salt and pepper if needed. Serve warm, garnished with fresh thyme if desired.

Notes

This stew is made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce simmered slowly in the oven for rich flavor and an incredibly comforting result.
Using gluten-free all-purpose flour ensures the dish is gluten-free while thickening the stew perfectly.
For a deeper flavor, brown the beef in batches to avoid steaming.
Adjust seasoning at the end to taste, as broth and Worcestershire sauce may contain varying salt levels.

Nutrition

Serving Size: 1 serving
Calories: 383 kcal
Sugar: 3 g
Sodium: 936 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 104 mg