This hearty stew starts with a proper sear on beef chuck, giving it that deep, caramelized crust before it braises low and slow until it practically falls apart at the touch of a fork. Carrots, celery, and onion soften into the broth alongside garlic and a rich, cooked-down tomato paste base, while diced tomatoes and a savory pour of coconut aminos build layers of umami. Thyme, rosemary, and bay leaves keep things earthy and fragrant through the long simmer, and baby potatoes go in near the end so they turn tender without falling apart. By the time it's done, you've got a thick, spoonable stew with fall-apart beef and vegetables that have soaked up every bit of that braising liquid. A scatter of fresh parsley at the end brightens the whole bowl. It's a comforting, one-pot dinner that holds up beautifully on a gluten free table.
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Pat the beef chunks dry with paper towels and season all over with the salt and pepper.
Heat 1 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Add the beef in a single layer, working in two batches to avoid crowding, and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining beef, adding the second tbsp of olive oil between batches.
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