Simple Beef Stew | Super Flavorful - Whole & Healthy Kitchen

Simple Stew | Super Flavorful

Title: Simple Homemade Beef Stew
Recipe type: Dinner
Prep time: 20 minute
Cook time: 2 1/2 to 6 hours
Serves: 4 people

This Classic Homemade Beef Stew recipe is so easy to make and so heavenly. A one-pot meal that’s hearty, flavorful and loaded with tender beef mushrooms, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best. If you want to cook this while your at work or busy with the family, prep it all in the morning and add to slow cooker. It will be ready for you come dinner time!!

Ingredients

2 lbs Beef Chuck Roast, cut into 2-inch chunks, excess fat removed
1 Tsp Sea Salt
½ Tsp Ground Black Pepper
2 Tbsp Gluten-free All-Purpose Flour, or Whole Wheat for non-gluten
2 Tbsp Olive Oil
1 Yellow Onion, Chopped Large
4 Garlic Cloves, minced
1 -2 Large Carrot, or two to four small-medium, cut into 2-inch chunks
2 Yukon Gold Potatoes, diced into 2-inch pieces
2 Cups Beef Broth
¼ Cup Tomato Paste
1 Tbsp Worcestershire Sauce (or soya sauce)
1 Bay Leaves
1/2 tsp thyme plus 2 Tsp Fresh Thyme Leaves, to garnish

Instructions

Preheat oven: While prepping everything else preheat the oven to 325° F.
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.

SLOW COOKER INSTEAD:

If you want to use the slow cooker and not the oven I encourage you still brown beef as is stated above, then add everything into a slow cooker. Follow these instructions:

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.