Description
This Best Ever Beef Stew is a hearty tender beef vegetable stew with gluten free beef stew root vegetables. It makes an easy one pot family favorite perfect for cozy dinners or a classic guinness beef stew slow cooked with potatoes and carrots.
Ingredients
Scale
- 2 pounds beef chuck roast cut into chunks
- 4 yellow potatoes peeled and chopped
- 4 carrots peeled and chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
Instructions
- Toss the beef chunks in flour mixed with salt and black pepper to coat well.
- Warm the olive oil in a large pot and sear the beef pieces in batches until browned all around, then remove and set aside.
- Cook the diced onion in the same pot until it becomes clear, add garlic and continue cooking for another minute.
- Mix in the tomato paste and cook for 2 minutes while stirring, then pour a small amount of beef broth to deglaze the pot.
- Return the browned beef to the pot along with potatoes, carrots, the remaining beef broth, Worcestershire sauce, bay leaves, and thyme.
- Bring everything to a boil, then cover and lower the heat to simmer gently for 2 to 2 and a half hours.
- Take out the bay leaves and taste to add more salt or pepper if needed before serving.
Notes
- For even deeper flavor, brown the beef in small batches to avoid steaming
- Stew tastes even better the next day after the flavors meld
- To freeze, cool completely and store in freezer-safe containers for up to 3 months
- Cook Time: 2 hours 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 4g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg