EASY HOMEMADE BEEF STEW
Classic Homemade Beef Stew is so simple to make and delicious. a rich, savory one-pot dish packed with potatoes, carrots, and tender beef bites. This beef stew recipe is the epitome of comfort food because it is prepared in a rich and flavorful sauce.
This quick and healthy beef stew dish is simple to prepare and works well in a slow cooker, oven, stovetop, instant pot, or microwave. We’ll demonstrate several ways to prepare this delectable homemade beef stew so you may prepare it as suits you best. Enjoy soft, cozy potatoes and carrots with juicy, melt-in-your-mouth meat chunks. This will be the finest beef stew recipe you’ve ever had, we guarantee it!
Classic Homemade Beef Stew Ingredients
- 1 teaspoon kosher salt and 1/2 teaspoon coarsely ground black pepper to season 2 pounds of beef chuck roast, sliced into slices of 2 inches.
- 2 tablespoons of gluten-free all-purpose flour or whole wheat for a non-gluten option 2 tablespoons of olive oil 1 large carrot or two small-medium carrots sliced into 2-inch slices 4 chopped garlic cloves
- 2 cups of beef broth and 2 Yukon Gold potatoes, chopped into 2-inch pieces.
- 14 cup tomato paste, 1 tablespoon Worcestershire sauce, 1 bay leaf, and 2 teaspoons of fresh thyme leaves are all ingredients.
Instructions
- Season the beef chunks on all sides with salt and pepper as you preheat the oven to 325° F. Toss the seasoned beef with the flour to coat all sides. Heat the olive oil in a large Dutch oven on medium heat. Each batch of beef takes 3 to 4 minutes to brown on all sides. At this point, cooking the beef to your desired doneness is not a concern. Put the browned beef on a plate and let it rest.
- Cook the onions, garlic, and carrots in the Dutch oven for two to three minutes, stirring occasionally, or until they start to get a little browned.
- Use a wooden spoon to scrape the browned bits from the bottom of the pot before adding the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce.
- Return the beef to the pot and stir the mixture to a simmer. The stew should be cooked for two to three hours, or until the beef is very tender, in a Dutch oven that has been preheated. Take the bay leaf out. Add salt and pepper to taste and adjust the seasoning if necessary. Keep warm.
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