ingredients
2 lbs Beef Chuck Roast cut into 2-inch chunks, excess fat removed
1 tsp Kosher Salt
½ tsp Coarsely Ground Black Pepper
2 tbsp Gluten-free All-Purpose Flour or Whole Wheat for non-gluten
2 tbsp Olive Oil
½ Yellow Onion Chopped Large
Garlic Cloves minced
1 Large Carrot or two small-medium, cut into 5 cm chunks
2 Yukon Gold Potatoes diced into 5 cm pieces
500 ml Beef Broth
65 gram Tomato Paste
1 tbsp Worcestershire Sauce
1 Bay Leaves
2 tsp Fresh Thyme Leaves to garnish
instructions
HOW TO MAKE HOMEMADE BEEF STEW Preheat oven: While prepping everything else preheat the oven to 160 Celsius. Prep Beef: Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides. Heat Skillet: Heat the olive oil in a large Dutch oven over medium heat. If you don’t have a dutch oven, use an oven-safe skillet/pot that has a cover. Partially cook beef: Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside. Add other ingredients: Then add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned. Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot. Mix and simmer: Bring the mixture to a simmer, stirring, and return the beef to the pot. Cook in Oven: Cover the Dutch oven (pot), and transfer to the preheated oven. Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Serve: Taste the stew and season with additional salt and pepper, if necessary. Serve warm. HOW TO MAKE BEEF STEW IN A CROCKPOT OR SLOW COOKER MORE FLAVORFUL METHOD Set up the crockpot Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides. In a large skillet heat the olive oil over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. The beef does not need to be cooked through. Transfer the browned beef to a plate and set aside. Deglaze – Add the onions, garlic, and carrots to the skillet, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned. Add the broth and let it cook for another minute to deglaze the bottom of the skillet and collect all the flavors. In the crockpot or slow cooker, add the potatoes, tomato paste, bay leaf, thyme, and Worcestershire sauce. ADD in the beef. Give it a good mix to combine everything. Cook on low for 9-10 hours, medium 7-8 hours, and high 6-7 hours. To thicken the stew, 30 minutes before serving, remove about 1/2 cup of the liquid/sauce, mix it with about 2 teaspoons to 1 tablespoon of cornstarch. Pour it back in and allow to cook and thicken up. Remove bay leaf, serve and enjoy.
necessities
wooden spoon, crockpot or stovepot or slowcooker