Easy Homemade Beef Stew

Ingredients

• 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)

Instructions

1. Preheat oven to 325° F.
2. Season the 2 pounds Beef Chuck Roast (cut into chunks) on all sides with 1 teaspoon Kosher Salt and ½ teaspoon Coarsely Ground Black Pepper. Sprinkle the 2 tablespoons Gluten-free All-Purpose Flour over and toss the seasoned beef to coat it on all sides
3. Heat the 2 tablespoons Olive Oil in a large Dutch oven over medium heat. 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.
4. Add the ½ Yellow Onion (chopped), 4 Garlic Cloves (minced), and 1 Large Carrot (chopped) to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until lightly browned.
5. Add the 2 Yukon Gold Potatoes (chopped), 2 Cups Beef Broth, ¼ Cup Tomato Paste, 1 Bay Leaves, 2 teaspoons Fresh Thyme Leaves, and 1 tablespoon Worcestershire Sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.
6. Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven
7. 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.