Ingredients
Beef & 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 Flour for non-gluten option)
Cooking Ingredients
- 2 tablespoons Olive Oil (or avocado oil)
- ½ Yellow Onion, chopped large
- 4 Garlic Cloves, minced
- 1 Large Carrot, or two small-medium carrots, cut into 2-inch chunks
- 2 Yukon Gold Potatoes, diced into 2-inch pieces
- 2 Cups Beef Broth
- ¼ Cup Tomato Paste
- 1 tablespoon Worcestershire Sauce
- 1 Bay Leaf
Garnish
- 2 teaspoons Fresh Thyme Leaves
Instructions
- Prepare the Beef: Pat the beef chunks dry with paper towels, then season them evenly with kosher salt and black pepper. Toss the beef chunks in gluten-free flour until lightly coated; this will help thicken the stew later.
- Brown the Beef: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the floured beef in batches, ensuring not to overcrowd the pan, and brown all sides until a rich crust forms, about 5-7 minutes per batch. Remove browned beef and set aside.
- Sauté Aromatics: In the same pot, add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Vegetables and Deglaze: Stir in the carrot chunks and diced potatoes. Add the tomato paste and cook for 2 minutes to deepen its flavor. Pour in the beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze and lift any browned bits for extra flavor.
- Simmer the Stew: Return the browned beef to the pot. Add the bay leaf. Bring the mixture to a gentle boil, then reduce heat to a low simmer. Cover and let cook for about 1.5 to 2 hours, or until the beef is tender and vegetables are cooked through.
- Finish and Garnish: Remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle fresh thyme leaves over the stew just before serving for a bright herbal note.
Notes
- Using gluten-free all-purpose flour keeps the stew gluten-free; substitute with whole wheat flour if gluten is not a concern.
- Manual simmering on stovetop is recommended to develop deep flavors, but this recipe can also be adapted for slow cooker by combining all ingredients and cooking on low for 6-8 hours.
- For a thicker stew, you can mash some of the potatoes once cooked or add a slurry of flour and water towards the end.
- Beef broth can be homemade or store-bought; for a richer flavor, choose low-sodium broth and adjust salt accordingly.
- Resting the stew for a few minutes before serving enhances flavors.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
