Dutch Oven Beef Stew
This homemade beef stew recipe is slow cooked for tender, melt-in-your-mouth beef and loaded with vegetables in a rich beef broth.
Servings: 6
Calories: 463 kcal
Ingredients
- 2 Tablespoons (25 g) Olive Oil
- 2 pounds (908 g) Chuck Roast cut into 1-inch cubes
- 1 teaspoon Kosher Salt divided
- ¾ teaspoon Black Pepper divided
- 1 Cup (150 g) Yellow Onion diced
- 3 cloves Garlic minced
- 2 Tablespoons (30 g) Coconut Aminos or Worcestershire Sauce
- 2 Tablespoons (32 g) Double Concentrated Tomato Paste
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- 4 Cups (908 g) Gluten Free Beef Broth
- 2 Bay Leaves
- 1 pound (454 g) Baby Potatoes cut into bite sized pieces
- 1 Cup (150 g) Carrots cut into thick slices
- 1 ¼ Cup (160 g) Frozen Peas
- ¼ Cup (30 g) Tapioca Starch or Corn Starch
- 3 Tablespoons (45 g) Cold Water
Instructions
Oven Instructions
- Preheat the oven to 300 °F (149 °C)
- Sprinkle the beef with ½ teaspoon of salt and ¼ teaspoon of black pepper.2 pounds (908 g) Chuck Roast, 1 teaspoon Kosher Salt, ¾ teaspoon Black Pepper
- Add the olive oil to a Dutch oven pot over medium heat. Once the oil is hot, add in the beef pieces leaving space between. You will have to work in batches. Brown the beef on two sides, then remove it to a plate covered with foil. The meat will not be fully cooked - you are just looking for some browning on the outside.2 Tablespoons (25 g) Olive Oil
- Once all the beef is removed, add the onions to the same pot. You may need a little more oil if your pot is dry. Saute the onions until they are softened. Since the pot is already hot, it should take about 5 minutes.1 Cup (150 g) Yellow Onion
- Add the minced garlic, coconut aminos, tomato pasta, thyme, rosemary, and remaining salt and pepper. Cook while stirring constantly for 1 minute.3 cloves Garlic, 2 Tablespoons (30 g) Coconut Aminos, 2 Tablespoons (32 g) Double Concentrated Tomato Paste, ½ teaspoon Dried Thyme, ½ teaspoon Dried Rosemary
- Pour ½ cup of the beef broth into the pot and use a spatula to deglaze the bottom of the pan.4 Cups (908 g) Gluten Free Beef Broth
- Return the chuck roast along with any juices to the pot. Add the remaining beef broth and the bay leaves.2 Bay Leaves
- Cover with a lid and bake in the preheated oven on the center rack for 90 minutes - 2 hours.
- Remove the pot from the oven and add in the potatoes and carrots. Replace the lid and return to the oven for another hour or until the vegetables are fork tender.1 pound (454 g) Baby Potatoes, 1 Cup (150 g) Carrots
- Once the vegetables are tender, remove the pot from the oven. Stir in the frozen peas.1 ¼ Cup (160 g) Frozen Peas
- Create a slurry of the tapioca starch and water. Pour it into the stew while stirring. It should be hot enough to thicken almost immediately. If it does not, you can put it over medium heat on the stove top until it does thicken.¼ Cup (30 g) Tapioca Starch, 3 Tablespoons (45 g) Cold Water
- Cover and allow to rest for 5 minutes to warm the peas. Then serve.
Stove Top Instructions
- After the beef and broth have been added to the pot. Bring the stew to a simmer over medium heat. Once simmering, cover and reduce the heat to med-low. Cook for 60-90 minutes.
- Add in the potatoes and carrots and cook covered for 30 minutes more or until they are fork tender.
- Add the peas and the starch slurry, as indicated above. Continue to cook until the stew thickens. Note: When cooking on the stovetop, some of the broth will evaporate leaving a thicker soup. I recommend adding another 1 cup of beef broth or reducing the starch to only 3 Tablespoons.
Notes
Substitutions & Variations
- No Coconut Aminos - Replace with Worcestershire sauce or soy sauce. The measurements will be the same.
- No Tapioca Starch - Replace with an equal measure of corn starch.
- Hate Peas? Simple leave them out. No other adjustments are needed.
- Add Red Wine - If you prefer, you can deglaze the pan with ½ cup of red wine in place of the beef broth.