Classic Beef Stew
This hearty classic beef stew is perfect for cozy gatherings, featuring tender chunks of beef, flavorful vegetables, and a rich broth that warms the soul on chilly days.
Equipment
- Dutch oven
Ingredients
Beef Stew Ingredients:
- 2 lbs Chuck Roast Beef cut into 2-inch pieces, trimmed of excess fat
- 1 teaspoon Kosher Salt
- ½ teaspoon Coarsely Ground Black Pepper
- 2 tablespoons Olive Oil
- ½ large Yellow Onion diced
- 4 cloves Garlic minced
- 2 medium Carrots or one large, cut into 2-inch pieces
- 2 cups Beef Broth
- ¼ cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Fresh Thyme Leaves for garnish
- 2 tablespoons Gluten-free All-Purpose Flour or Whole Wheat for non-gluten
Instructions
- Preheat your oven to 325° F.
- Season the beef chunks with salt and pepper all over. Dust flour evenly over the seasoned beef and toss to coat thoroughly.
- In a large Dutch oven, heat olive oil over medium heat. Working in batches, brown the beef for about 3-4 minutes on all sides. It doesn’t need to be cooked through just yet. Once browned, place the beef on a plate to rest.
- Next, add the chopped onions, minced garlic, and carrot pieces to the Dutch oven. Cook, stirring often, for 2-3 minutes until they begin to brown slightly.
- Now, stir in the potatoes, beef broth, tomato paste, Worcestershire sauce, and add the bay leaf and thyme. Remember to scrape up any tasty browned bits from the bottom!
- Bring the mixture to a gentle simmer while stirring, then return the beef to the pot. Cover the Dutch oven, and slide it into your preheated oven.
- Let it cook for 2 to 2.5 hours, or until the beef is fork-tender. Before serving, take out the bay leaf and taste; season with extra salt and pepper, if needed. Serve warm with crusty bread or a green salad for the perfect meal!