Description

This Easy Homemade Beef Stew is a hearty and comforting dish featuring tender chunks of beef chuck roast simmered with potatoes, carrots, and aromatic herbs in a rich, flavorful broth. Slow-cooked in the oven for perfect tenderness, this stew is ideal for cozy dinners and makes for delicious leftovers.

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 (or two small-medium, cut into 2-inch chunks)
2 Yukon Gold Potatoes (diced into 2-inch pieces)

Liquids and Flavorings

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

Instructions

Preheat the Oven: Set your oven to 325° F to prepare for slow cooking the stew.
Season the Beef: In a bowl, season the beef chunks with kosher salt and black pepper. Sprinkle gluten-free flour over the beef and toss thoroughly to coat all pieces evenly.
Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Add the beef in batches and brown on all sides for 3 to 4 minutes per batch. This step helps develop flavor but does not cook the beef fully. Transfer browned beef to a separate plate.
Sauté Aromatics and Vegetables: Into the same Dutch oven, add chopped onion, minced garlic, and carrot chunks. Cook while stirring occasionally for 2-3 minutes until slightly browned and fragrant.
Add Potatoes and Liquids: Add diced potatoes, beef broth, tomato paste, bay leaf, fresh thyme leaves, and Worcestershire sauce to the pot. Use a wooden spoon to scrape all browned bits off the bottom; this adds depth to the stew’s flavor.
Simmer and Combine: Bring the mixture to a gentle simmer on the stovetop. Return the browned beef to the Dutch oven and stir to combine everything evenly.
Oven Cook: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2 to 2.5 hours, or until the beef is very tender and the flavors have melded beautifully.
Finish and Serve: Remove the bay leaf. Taste the stew, adjusting salt and pepper as needed. Garnish with fresh thyme leaves and serve the stew warm, perfect for a comforting meal.

Notes

Using gluten-free all-purpose flour makes this recipe suitable for gluten-free diets; whole wheat flour can be used if gluten is not a concern.
For richer flavor, homemade beef broth or high-quality store-bought broth is recommended.
This stew can be made a day in advance—flavors deepen after resting overnight.
Leftovers keep well refrigerated for up to 3 days and freeze well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: beef stew, homemade beef stew, easy beef stew, gluten free beef stew, slow cooked beef stew, comforting dinner