Dutch Oven Beef Stew

Imagine ladling a bowl of this rich, deep-brown stew into your favorite bowl. Steam rises as the savory aroma fills your kitchen—tender beef, hearty vegetables, and a perfectly seasoned broth. A warm slice of crusty bread soaks up every last drop. Cozy, comforting, and absolutely delicious.

Dutch Oven Beef Stew

Debbie

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Calories 2813 kcal

Ingredients

  

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• For the Beef:
• 2 lbs beef chuck roast cut into 1-inch cubes or use Stew Beef already cut up
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• For the Stew:
• 1 large onion diced
• 3 cloves garlic minced
• 3 large carrots sliced into 1-inch pieces
• 3 celery stalks chopped
• 3 large potatoes cut into chunks
• 2 tbsp tomato paste there is a tube of tomato paste in the grocery so you do not waste a can for 2 tsp
• 4 cups beef broth
• 1 cup red wine
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 cup frozen peas added at the end My mom added these, I do not)
• 1 tbsp cornstarch mixed with 2 tbsp water you might need to thicken the stew
• add your favorite bread to sop up the juices!

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Instructions

 

• Pat the beef cubes dry with a paper towel, then season with salt and pepper.
• Roll the beef in flour, shaking off excess.
• Brown the Beef:
• Heat olive oil in a large Dutch oven over medium-high heat.
• Add the beef in batches, searing on all sides until browned (about 4-5 minutes per batch).
• Transfer the browned beef to a plate.
• Sauté the Vegetables:
• In the same pot, add the onions, carrots, and celery. Sauté for about 5 minutes, scraping up the browned bits from the bottom.
• Stir in the garlic and tomato paste, cooking for another minute.
• Deglaze and Build the Stew:
• Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
• Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
• Return the browned beef to the pot and stir.
• Simmer Low and Slow:
• Cover and simmer on low heat for 2 to 2 ½ hours, stirring occasionally.
• After 1 ½ hours, add the potatoes. Continue simmering until the beef is fork-tender.
• Final Touches:
• Stir in the frozen peas and let cook for 5 more minutes.
• If the stew needs thickening, mix cornstarch with water and stir it in. Simmer for another 5 minutes until thickened.
• Serve:
• Remove the bay leaf.
• Garnish with fresh parsley and serve warm with crusty bread.
• Notes & Tips
• Rather have more flavor? We love to use bacon drippings here in the south
• If you need to thicken more or like it thicker, I mash a few potatoes and put back in
• We often make a large pot and eat as well the next day

Nutrition

Calories: 2813kcalCarbohydrates: 200gProtein: 216gFat: 111gSaturated Fat: 48gPolyunsaturated Fat: 10gMonounsaturated Fat: 56gTrans Fat: 6gCholesterol: 633mgSodium: 6737mgPotassium: 8258mgFiber: 32gSugar: 34gVitamin A: 32492IUVitamin C: 216mgCalcium: 521mgIron: 34mg

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