Prep Time: 15 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 45 mins | Yield: 6 Servings
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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
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 c Beef Broth
¼ c Tomato Paste
1 tablespoon Worcestershire Sauce
1 Bay Leaves
2 teaspoons Fresh Thyme Leaves to garnish
Step 1: Prepare the oven and preheat to 162 degrees C or 325 degrees F.
Step 2: Season with salt and pepper on both sides of the beef chunks.
Step 3: Coat each chuck with flour.
Step 4: Place a large Dutch oven on the stove and turn the heat to medium.
Step 5: Add olive oil and allow it to become hot.
Step 6: Add the meat and cook each side for 4 minutes or until golden brown.
Step 7: Remove the meat from the pot to a clean plate.
Step 8: In the same pot, add the onions, carrots, and garlic. Sauté until translucent and aromatic.
Step 9: Add the beef broth, potatoes, bay leaf, Worcestershire sauce, and thyme. Stir until well mixed. Make sure to scrape the bottom as well to get the brown bits.
Step 10: Put the meat back to the pot. Cover and simmer for a few minutes.
Step 11: Remove from the heat and place it inside the preheated oven.
Step 12: Cook for about 2 hours or until the meat is fork-tender.
Step 13: Discard the bay leaf.
Step 14: Serve the stew and enjoy!
Calories: 383kcal | Carbohydrates: 14g | Protein: 32g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 936mg | Potassium: 972mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2223IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 6mg
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