Can I use a slow cooker instead of the oven?

Absolutely! Brown the beef and sauté your aromatics on the stovetop first, then transfer everything to a slow cooker and cook on low for 7-8 hours or until beef is fork-tender.

What cut of beef is best for stew?

Beef chuck roast is the best choice because of its marbling and connective tissue that breaks down during cooking, making the meat tender and flavorful.

Can I make this recipe gluten-free?

Yes! Using gluten-free all-purpose flour to coat the beef ensures the stew thickens properly without gluten. Just double-check your beef broth and Worcestershire sauce are gluten-free.

How do I prevent the stew from being too watery?

Be sure to coat the beef well with flour before browning, which helps thicken the sauce. Also, don’t add too much broth; if the stew seems thin near the end, you can remove the lid and simmer uncovered to reduce liquid.

Hearty Homemade Beef Stew – Perfect Cozy Comfort Food

Description

This Easy Homemade Beef Stew features tender beef chuck roast chunks, hearty potatoes, and carrots simmered in a rich, flavorful broth with tomato paste and fresh herbs, offering a comforting and satisfying meal perfect for cozy dinners.

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

Vegetables and Aromatics

½ Yellow Onion (chopped large)
4 Garlic Cloves (minced)
1 Large Carrot (cut into 2-inch chunks)
2 Yukon Gold Potatoes (diced into 2-inch pieces)

Liquids and Seasonings

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

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Instructions

Preheat Oven: Preheat your oven to 325° F to prepare for slow cooking the stew.
Season the Beef: Season the beef chunks with kosher salt and black pepper, then toss with gluten-free flour to coat evenly.
Brown the Beef: Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3-4 minutes on all sides, then transfer the browned beef to a plate.
Sauté Vegetables: Add chopped onion, minced garlic, and carrot to the Dutch oven and cook for 2-3 minutes until lightly browned and aromatic.
Add Remaining Ingredients: Stir in the potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and fresh thyme, scraping up any browned bits from the pot’s bottom.
Simmer and Bake: Bring the stew to a simmer, return beef to the pot, cover with a lid, and transfer the Dutch oven to the preheated oven.
Cook Until Tender: Cook for 2 to 2.5 hours, or until the beef is very tender. Remove the bay leaf and season with additional salt and pepper if needed.
Serve: Serve the stew warm, garnished with fresh thyme leaves for a fragrant finish.

Notes

For a gluten-free variant, use gluten-free all-purpose flour as indicated or substitute with cornstarch.
Use a heavy-bottomed Dutch oven for even heat distribution and best browning results.
Feel free to add other root vegetables like parsnips or turnips for extra flavor and texture.
The stew tastes even better the next day as flavors meld, so consider making it ahead of time.
For thicker stew, remove the lid in the last 30 minutes to reduce excess liquid.

Nutrition

Serving Size: 1 serving
Calories: 383 kcal
Sugar: 3 g
Sodium: 936 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 104 mg