Easy Beef Stew (Print Version)
# Ingredients:
→ Meat and Seasonings
01 -
2 lbs of beef chuck roast, trimmed and cut into 2-inch pieces
02 -
1 tsp kosher salt
03 -
1/2 tsp coarsely cracked black pepper
04 -
2 tbsp gluten-free flour (or regular whole wheat, if preferred)
→ Vegetables
05 -
1 big carrot, chopped into chunks about 2 inches long
06 -
4 minced garlic cloves
07 -
1/2 yellow onion, cut into large pieces
08 -
2 medium-sized Yukon Gold potatoes, diced into 2-inch cubes
→ Liquids and Aromatics
09 -
2 tbsp olive oil or avocado oil
10 -
2 cups beef stock
11 -
1/4 cup thick tomato paste
12 -
1 tbsp Worcestershire sauce
13 -
1 dried bay leaf
14 -
2 tsp fresh thyme leaves
# Instructions:
01 -
Set your oven to 325°F so it can warm up.
02 -
Sprinkle salt and pepper over the beef chunks, then coat them all in flour.
03 -
Warm some oil in a Dutch oven on medium heat. Brown the beef pieces for 3-4 minutes on each side in small groups, then place them on a plate.
04 -
Toss in the onion, garlic, and carrot and let them cook for a couple of minutes until they start to look a little golden.
05 -
Mix in the diced potatoes, beef stock, tomato paste, Worcestershire sauce, bay leaf, and thyme. Stir well while scraping the bottom of the pot.
06 -
Put the beef back in, bring to a gentle simmer, then cover with a lid and move the pot into the oven. Let it cook for 2-2.5 hours until the meat is ultra tender.
07 -
Take out the bay leaf, adjust seasoning to your taste, and serve hot.
# Notes:
01 -
You can add extra liquid if you'd rather it be more like soup.
02 -
Great with different beef cuts too.
03 -
Celery or a pinch of cayenne can be added for variety.