EASY HOMEMADE BEEF STEW

instruc0

3 years ago

This stew is my all-time favourite comfort food! Oh, man, you are so in for a treat! Feel free to add more ingredients if you want to. Enjoy!

Prep Time: 15 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 45 mins | Yield: 6 Servings

Ingredients:

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 for non-gluten

2 tablespoons Olive Oil

½ Yellow Onion Chopped Large

4 Garlic Cloves minced

1 Large Carrot or two small-medium, cut into 2-inch chunks

2 Yukon Gold Potatoes diced into 2-inch pieces

2 c Beef Broth

¼ c Tomato Paste

1 tablespoon Worcestershire Sauce

1 Bay Leaves

2 teaspoons Fresh Thyme Leaves to garnish

Directions:

Step 1: Prepare the oven to 160 degrees C or 325 degrees F.

Step 2: Generously season with salt and pepper the beef chunks.

Step 3: Coat the seasoned beef chunks with flour.

Step 4: Place a large Dutch oven on the stove and turn the heat to medium.

Step 5: Add olive oil and allow it to become hot.

Step 6: Add in the beef and cook for 3 to 4 minutes or until brown. Make sure to cook them in batches.

Step 7: Place the cooked beef on a clean plate, then set aside.

Step 8: In the same Dutch oven, add the garlic, carrots, and onions. Stir and cook for 2 to 3 minutes or until translucent and aromatic.

Step 9: Add in the beef broth, potatoes, bay leaf, tomato paste, Worcestershire sauce, and thyme. Stir and scrape the bottom to get the brown bits.

Step 10: Allow the mixture to simmer.

Step 11: Put the beef back into the pot and stir until well combined.

Step 12: Cover and place it inside the preheated oven.

Step 13: Cook for about 2 to 2 1/2 hours or until the beef is fork-tender.

Step 14: Remove from the oven and discard the bay leaf. Add more salt and pepper if needed.

Step 15: Serve and enjoy!

Nutrition Facts: