Description
Make this rich homemade beef stew with tender chunks of beef, carrots, and potatoes simmered in a flavorful, tomato-infused broth. This is a cozy, satisfying one-pot meal.
Ingredients
- 2 pounds beef chuck roast, cut into 2-inch chunks, trimmed of fat
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1/2 yellow onion, chopped
- 4 garlic cloves, minced
- 1 large carrot, cut into 2-inch chunks
- 2 Yukon Gold potatoes, cut into 2-inch pieces
- 2 cups beef broth
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
Instructions
- Preheat oven to 325°F.
- Pat beef chunks dry and season with salt and pepper. Toss with flour until evenly coated.
- Heat olive oil in a large Dutch oven over medium heat. Add beef in batches and brown on all sides for 3 to 4 minutes. Transfer browned beef to a plate.
- Add onion, garlic, and carrot to the pot. Cook for 2 to 3 minutes, stirring until slightly softened.
- Stir in potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Scrape the browned bits from the bottom of the pot.
- Return beef and any juices to the pot. Stir to combine and bring to a gentle simmer.
- Cover the pot and transfer to the oven. Bake for 2 to 2½ hours, or until beef is fork-tender and the sauce has thickened.
- Remove bay leaf and adjust seasoning with salt and pepper if needed.
- Serve warm, garnished with extra thyme if desired.
Notes
- Bake time may vary depending on your oven. Check beef tenderness after 2 hours.
- For deeper flavor, sear the beef in smaller batches.
- Use Yukon Gold potatoes for a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Main Dish
- Method: Oven Baked
- Cuisine: American