Homemade Beef Stew
When winter comes, that can mean only one thing…cold weather and comfort. There are few things as comforting as a big bowl of hearty stew. This Easy Homemade Beef Stew recipe is simple and full of hearty ingredients. You won’t find any difficult techniques or complicated processes here – which makes it perfect for weeknights after work or busy weekends when you want to spend time with your family (and not in the kitchen). Best of all, the Homemade Beef Stew recipe takes less than an hour to make start-to-finish!!! You could even prepare the base in advance (just freeze it) so that when you’re ready to go, all you have to do is pop it in the pot or oven.
- 2 lbs Beef Chuck Roast cut into 2-inch chunks, excess fat removed
- 2 Yukon Gold Potatoes diced into 2-inch pieces
- 1 Large Carrot or two small-medium, cut into 2-inch chunks
- ½ Yellow Onion Chopped Large
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Coarsely Ground Black Pepper
- 2 Tablespoon Gluten-free All-Purpose Flour or Whole Wheat for non-gluten
- 2 Tablespoon Olive Oil
- 2 cups Beef Broth
- 4 Garlic Cloves minced
- 1 Tablespoon Worcestershire Sauce
- ¼ Cup Tomato Paste
- 1 Bay Leaves
- 2 Teaspoon Fresh Thyme Leaves to garnish
- Preheat the oven to 325 degrees Fahrenheit.
- Season the meat chunks with salt and pepper on all sides. Dust the seasoned meat with flour and toss it to coat all sides.
- In a large Dutch oven on medium heat, heat the olive oil. Brown the meat in batches, 3-4 minutes each batch, on all sides. At this point, you don’t have to worry about the steak being fully cooked. Remove the browned beef from the pan and set it aside on a platter.
- Cook, turning periodically, for 2-3 minutes, or until the onions, garlic, and carrots are slightly caramelized in the Dutch oven.
- Scrape the browned bits off the bottom of the saucepan with a wooden spoon before adding the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce.
- Return the beef to the pot and bring the mixture to a simmer, stirring occasionally. Transfer the Dutch oven to the preheated oven, covered.
- Cook the stew for two to two and a half hours, or until the beef is extremely soft. Remove the bay leaf from the dish. If required, season the stew with additional salt and pepper.
- Serve warm and enjoy.