Hearty Beef Pot Stew (Printable Version)
# What You'll Need:
→ Meat and Seasonings
01 -
2 pounds Beef Chuck Roast, chopped into 2-inch pieces with extra fat trimmed
02 -
1 teaspoon Kosher Salt
03 -
½ teaspoon Roughly Ground Black Pepper
04 -
2 tablespoons Gluten-free Flour (or Whole Wheat if not gluten-sensitive)
→ Vegetables
05 -
½ Yellow Onion, roughly chopped
06 -
4 Garlic Cloves, finely chopped
07 -
1 Large Carrot, sliced into 2-inch chunks
08 -
2 Yukon Gold Potatoes, cut into 2-inch cubes
→ Liquids and Aromatics
09 -
2 tablespoons Olive Oil or avocado oil
10 -
2 Cups Beef Broth
11 -
¼ Cup Tomato Paste
12 -
1 tablespoon Worcestershire Sauce
13 -
1 Bay Leaf
14 -
2 teaspoons Fresh Thyme Leaves
# Preparation Steps:
01 -
Warm your oven to 325° F.
02 -
Sprinkle beef pieces with salt and pepper. Dust all sides with flour.
03 -
Warm oil in Dutch oven on medium heat. Cook beef in small batches for 3-4 minutes each side until brown. Set aside on a plate.
04 -
Toss onion, garlic, and carrot into the pot. Stir for 2-3 minutes until they get a bit brown.
05 -
Add in potatoes, broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir while scraping the pot bottom.
06 -
Put beef back in the pot and let it start to bubble. Cover and pop it in the oven. Let it cook for 2-2.5 hours until the beef falls apart easily.
07 -
Take out the bay leaf, give it a taste and add more seasonings if you want. Serve it hot.
# Additional Tips:
01 -
Add extra broth if you like your stew thinner
02 -
Different beef cuts work fine too
03 -
Try adding celery or a pinch of cayenne for extra flavor