Classic Homemade Beef Stew That Simmers All Afternoon
A hearty, oven-braised beef stew with tender chuck roast, carrots, and potatoes in a rich savory sauce.
Equipment
- 8-quart Dutch oven
- Wooden spoon
- Cutting board
Ingredients
- 2 lb Beef Chuck Roast cut into 2-inch chunks, excess fat removed
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper coarsely ground
- 2 tbsp All-Purpose Flour gluten-free or whole wheat also work
- 2 tbsp Olive Oil or avocado oil
- 1/2 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
- 2 cup Beef Broth
- 1/4 cup Tomato Paste
- 1 tbsp Worcestershire Sauce
- 1 Bay Leaf
- 2 tsp Fresh Thyme Leaves to garnish
Instructions
- Preheat oven to 325°F.
- Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss to coat the beef on all sides.
- Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch, being careful not to crowd the pot. Transfer the browned beef to a plate and set aside.
- Add the onion, garlic, and carrot to the Dutch oven and cook, stirring occasionally, for 2-3 minutes, or until lightly browned.
- Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Use a wooden spoon to scrape the browned bits from the bottom of the pot.
- Bring the mixture to a simmer, stirring, then return the beef to the pot. Cover the Dutch oven and transfer to the preheated oven.
- Cook for 2 to 2.5 hours, or until the beef is very tender. Remove the bay leaf, taste, and season with additional salt and pepper if needed. Serve warm.
Notes
Use an 8-quart Dutch oven. For a thicker stew, simmer uncovered for the last 10-15 minutes or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water). Can also be made in a slow cooker (low 9-10 hours, high 6-7 hours) or instant pot (35 minutes on high pressure). Leftovers keep in the fridge up to 4 days or in the freezer up to 3 months.
