Go Back

Best Beef Stew Recipe - Fall-Apart Tender Meat & Rich Broth

A hearty, protein-packed beef stew recipe that’s tender, flavorful, and guaranteed to become your family’s favorite comfort food tradition.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 pounds Beef Chuck Roast
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Coarsely Ground Black Pepper
  • 2 tablespoons Gluten-free All-Purpose Flour
  • 2 tablespoons Olive Oil
  • ½ Yellow Onion chopped
  • 4 Garlic Cloves minced
  • 1 Large Carrot cut into chunks
  • 2 Yukon Gold Potatoes diced
  • 2 Cups Beef Broth
  • ¼ Cup Tomato Paste
  • 1 tablespoon Worcestershire Sauce
  • 1 Bay Leaf
  • Fresh Thyme Leaves for garnish

Method
 

  1. Preheat oven to 325°F. Pat beef dry, season with salt and pepper, and coat lightly with flour.
  2. Heat olive oil in a Dutch oven. Brown beef on all sides, 3–4 minutes per side. Remove and set aside.
  3. Sauté onion, garlic, and carrot in the same pot until lightly caramelized, 5–7 minutes.
  4. Add potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Nestle beef back in, liquid covering ¾ of meat. Bring to a simmer.
  5. Cover and transfer to oven. Cook 2–2.5 hours until beef is fork-tender and vegetables are cooked through.

Notes

For extra depth, substitute short ribs for chuck roast, or add parsnips, celery, or mushrooms. Store leftovers up to 4 days refrigerated or 3 months frozen.