31/05/2026
A one-pot meal that’s hearty, flavorful and loaded with tender beef morsels, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best.
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, or avocado 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 Cups Beef Broth, see note
▢¼ Cup Tomato Paste
▢1 tablespoon Worcestershire Sauce
▢1 Bay Leaves
▢2 teaspoons Fresh Thyme Leaves, to garnish.
Preheat oven: While prepping everything else preheat the oven to 325° F.
Step 1: Chop the carrots, potatoes, and onions.
Step 2: 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.
Step 3: Heat the olive oil in a large Dutch oven or skillet over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch
Step 4: Next, add the onions, garlic, and chopped carrots over the seared beef.
Step 5: Cook everything, stirring occasionally, for 2-3 minutes or until lightly browned.
Step 6: 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.
Step 7: Bring the mixture to a simmer, stirring, and return the beef to the pot.
Step 8: 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. Taste the stew and season with additional salt and pepper, if necessary. Serve warm.
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