Cozy comfort food at its best, this Dutch Oven Beef Stew cooks low and slow in your oven for meltingly tender results. It's naturally gluten-free, high in protein, and packed with veggies. Try this recipe for your next family dinner with its classic flavors, it's something the whole family will love. Fall-apart tender beef coated in a savory gravy with tender potatoes, carrots, and peas makes this a one-pot meal you can rely on.
3poundsbeef chuck roastcut into 1.5" cubes and trimmed of excess fat
1tbspavocado oilor cooking oil of choice, you may need to add a touch more depending on your meat.
1tspsea salt
1tspblack pepper
1largeyellow onionor white, cut into 1/2" dice
4clovesgarlicminced
1/3cupgluten free flourBob's Red Mill 1:1 gluten free or all-purpose flour
1tbspchopped fresh thymeor a mixture of thyme and rosemary which is my favorite, see notes
1cupdry red wineor 1 cup beef broth
3cupslow sodium beef broth
1poundYukon gold potatoescut into 1" pieces, or red potatoes
1poundcarrotspeeled and cut into 1/4" slices
1cupfrozen peas
optional tbsp chopped fresh parsley for a bright pop of color and fresh flavor.
Instructions
Start by preheating the oven to 300ºF. Cube the chuck roast and trim it of excess fat. Place a large 5.5-quart Dutch oven over high heat. When the pan is hot, add the oil and sear the cubed chuck roast in 2-3 batches until well browned.
Remove the browned cubed beef from the pan as it cooks. When the beef is done, lower the heat to medium and add the diced onion and garlic to the pan.
Cook the onion mixture stirring occasionally until golden brown and tender, about 4-5 minutes. Add the flour and mix to combine.
Next add the thyme, red wine/broth, and beef broth. Stir to combine and distribute the flour into the liquid and scrape up any browned bits on the bottom. Bring the mixture to a simmer. Then cover the Dutch oven and bake for 1 hour.
Near the end of the first hour of cooking time, cube up the potatoes and slice the carrots. Then remove the beef stew from the oven and mix in the carrots and potatoes.
Cover the Dutch oven and bake again for 1 hour. Test to see if the beef is fork tender. If not bake for an additional 15 minutes and check again. Times could vary a bit depending on how accurate your oven is.
When the beef is fork-tender, remove the beef stew from the oven. Stir in the peas and allow the boiling heat of the stew to cook them. Season to taste with additional sea salt and pepper if desired and serve.
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Notes
For the fresh herbs, we love a mix of thyme and rosemary but you can use either one by itself with great results.You can also use dried herbs which are almost as good, use 1 tsp dried thyme, or Herbs de Provence. I've also used 1 tsp Italian seasoning but it's different flavors from what you usually taste in beef stew.