This hearty beef stew is the ultimate comfort food—tender chunks of beef, soft carrots, and Yukon gold potatoes simmered in a rich, savory sauce. It’s oven-braised to perfection and easy to make on the stovetop before finishing in the oven. Whether it’s a chilly weeknight or a cozy weekend dinner, this stew will warm you from the inside out.

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Why You’ll Love This Beef Stew

• Simple ingredients – Made with pantry staples like beef broth, tomato paste, and Worcestershire sauce.
• Big flavor – Browning the meat and deglazing the pot builds a deep, savory base.
• Melt-in-your-mouth beef – Slow oven braising makes the beef fall-apart tender.
• Naturally gluten-free – Use your favorite gluten-free all-purpose flour for a comforting stew everyone can enjoy.

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Ingredients

Serves 4–6

• 2 pounds beef chuck roast, cut into 2-inch chunks (excess fat trimmed)
• 1 teaspoon kosher salt
• ½ teaspoon coarse black pepper
• 2 tablespoons gluten-free all-purpose flour (or whole wheat for non-GF)
• 2 tablespoons olive oil (or avocado oil)
• ½ yellow onion, chopped large
• 4 garlic cloves, minced
• 1 large carrot (or 2 small), cut into 2-inch chunks
• 2 Yukon gold potatoes, diced into 2-inch pieces
• 2 cups beef broth (see notes)
• ¼ cup tomato paste
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 2 teaspoons fresh thyme leaves, plus more for garnish

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Instructions

1. Preheat the oven

Preheat your oven to 325°F (163°C).

2. Season and sear the beef

Pat the beef chunks dry and season all sides with salt and pepper. Toss with the flour to coat evenly.
Heat olive oil in a Dutch oven over medium heat. Sear the beef in batches for 3–4 minutes per side, until browned. Transfer to a plate.

3. Sauté vegetables

Add chopped onion, garlic, and carrots to the same pot. Sauté for 2–3 minutes, scraping up the browned bits from the bottom.

4. Build the stew

Add potatoes, beef broth, tomato paste, Worcestershire sauce, bay leaf, and thyme. Stir well, scraping the bottom again to deglaze. Return the beef to the pot and stir to combine.

5. Bake low and slow

Cover the pot and transfer to the preheated oven. Cook for 2 to 2½ hours, or until the beef is fork-tender.

6. Finish and serve

Remove the bay leaf. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with more fresh thyme if desired.

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Recipe Tips & Variations

• Add extra broth: Want more stew-like broth? Stir in 1–2 cups of water or broth during the last 30 minutes of cooking.
• Make it spicy: Add ½ to 1 teaspoon of cayenne pepper for some heat.
• Extra veggies: Chopped celery or parsnips are great additions.
• Meat options: Use chuck roast, stew meat, bottom round, or pot roast—whatever you have on hand.

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Nutrition (per serving)

• Calories: 383
• Protein: 32g
• Carbs: 14g
• Fat: 22g
• Fiber: 3g
• Sodium: 936mg
• Iron: 6mg
• Vitamin A: 2223 IU
• Vitamin C: 12mg