Easy Homemade Beef Stew

Prep Time: 15 minutes

Cook Time: 2 hours 30 minutes

Total Time: 2 hours 45 minutes

Servings: 6

This hearty one-pot beef stew features tender beef, carrots, potatoes, and a rich savory broth. The recipe is based on the version from Healthy Fitness Meals.

Ingredients

2 lb (900 g) beef chuck roast, cut into 2-inch chunks

1 tsp kosher salt

½ tsp coarsely ground black pepper

2 tbsp all-purpose flour

2 tbsp olive oil or avocado oil

½ large yellow onion, chopped

4 cloves garlic, minced

1 large carrot, cut into 2-inch pieces

2 Yukon Gold potatoes, cut into 2-inch pieces

2 cups beef broth

¼ cup tomato paste

1 tbsp Worcestershire sauce

1 bay leaf

2 tsp fresh thyme leaves

Instructions

Preheat the oven:

Preheat your oven to 325°F (165°C).

Season the beef:

Pat the beef dry. Season with salt and black pepper, then sprinkle with flour and toss until evenly coated.

Brown the beef:

Heat olive oil in a large Dutch oven over medium heat. Brown the beef in batches for 3–4 minutes per side. Transfer the browned beef to a plate.

Cook the vegetables:

Add the onion, garlic, and carrots to the same pot. Cook for 2–3 minutes, stirring occasionally, until lightly browned.

Build the stew:

Add the potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Scrape the browned bits from the bottom of the pot—they add lots of flavor.

Combine:

Bring the mixture to a gentle simmer, then return the browned beef to the pot.

Bake:

Cover the Dutch oven and transfer it to the preheated oven. Cook for 2–2½ hours, or until the beef is very tender.

Finish:

Remove the bay leaf. Taste and adjust the salt and pepper. If the stew is thicker than you prefer, add a little extra broth or water.

Serve:

Garnish with fresh thyme and serve hot with crusty bread, rice, mashed potatoes, or a simple salad.