Hearty Beef Dutch Oven (Print Version)

# Ingredients:

→ Meat and Seasonings

01 - 2 pounds Beef Chuck Roast, diced into 2-inch pieces with extra fat trimmed
02 - 1 teaspoon Kosher Salt
03 - ½ teaspoon Roughly Ground Black Pepper
04 - 2 tablespoons Gluten-free Flour (or regular Whole Wheat if not gluten-sensitive)

→ Vegetables

05 - ½ Yellow Onion, roughly chopped
06 - 4 Garlic Cloves, finely chopped
07 - 1 Large Carrot, cut into chunky 2-inch pieces
08 - 2 Yukon Gold Potatoes, chopped into 2-inch cubes

→ Liquids and Aromatics

09 - 2 tablespoons Olive Oil or avocado oil
10 - 2 Cups Beef Broth
11 - ¼ Cup Tomato Paste
12 - 1 tablespoon Worcestershire Sauce
13 - 1 Bay Leaf
14 - 2 teaspoons Fresh Thyme Leaves

# Instructions:

01 - Set your oven to 325° F before starting.
02 - Sprinkle beef chunks with salt and pepper, then toss with flour until covered.
03 - Warm oil in Dutch oven on medium heat. Cook beef in small batches about 3-4 minutes each side until brown. Set aside on a plate.
04 - Toss onion, garlic, and carrot into the pot. Stir for 2-3 minutes until they start to brown.
05 - Mix in potatoes, broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir while scraping the pot bottom.
06 - Put beef back in, wait for bubbling. Cover pot and stick it in the oven. Let it cook 2-2.5 hours until the beef falls apart.
07 - Take out the bay leaf, try a taste and add more salt if needed. Serve it hot.

# Notes:

01 - Add extra broth if you want a thinner stew
02 - Different beef cuts work fine too
03 - Feel free to throw in celery or a pinch of cayenne for kick

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