– 2 lbs Beef Chuck Roast cut into 2-inch chunks, excess fat removed
– 1 Tsp Kosher Salt
– ½ Tsp Coarsely Ground Black Pepper
– 2 Tbsp Gluten-free All-Purpose Flour or Whole Wheat for non-gluten
– 2 Tbsp 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 Cups Beef Broth
– ¼ Cup Tomato Paste
– 1 Tbsp Worcestershire Sauce
– 1 Bay Leaves
– 2 Tsp Fresh Thyme Leaves to garnish
– Preheat oven to 325° F.
– 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
– Heat the 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.
– Add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned.
– 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.
– Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, 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.