Preheat oven to 325° F.

Season the 2 pounds Beef Chuck Roast (cut into chunks) on all sides with 1 teaspoon Kosher Salt and ½ teaspoon Coarsely Ground Black Pepper. Sprinkle the 2 tablespoons Gluten-free All-Purpose Flour over and toss the seasoned beef to coat it on all sides

raw beef chunks in a bowl with flour and spices being added over it.

Heat the 2 tablespoons 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.

cooked beef chunks in a skillet.

Add the ½ Yellow Onion (chopped), 4 Garlic Cloves (minced), and 1 Large Carrot (chopped) to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until lightly browned.

Carrots. Chopped onions and garlic are added over the beef in a skillet.

Add the 2 Yukon Gold Potatoes (chopped), 2 Cups Beef Broth, ¼ Cup Tomato Paste, 1 Bay Leaves, 2 teaspoons Fresh Thyme Leaves, and 1 tablespoon Worcestershire Sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.

stew ingredients tossed together and sauteed in a skillet.

Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven

chopped potatoes and and tomato paste added over the seared beef.

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.