Dutch Oven Beef Stew Recipe
Dutch Oven Beef Stew Recipe
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Dutch Oven Beef Stew Recipe
This Dutch Oven Beef Stew recipe is a hearty, flavorful, and comforting dish that is perfect for a cozy dinner. Slow cooked to tender perfection, the beef simmers alongside vegetables and aromatic herbs, making this stew a family favorite. Whether you’re cooking for a special occasion or simply want a satisfying meal, this Dutch Oven Beef Stew Recipe is easy to prepare, full of nutrients, and can be made ahead for a convenient and filling dinner.
Description
A classic Dutch oven recipe like this Beef Stew brings the warmth and flavors of a traditional home cooked meal right to your table. Stews are known for their comforting qualities, and when cooked in a Dutch oven, the results are even more spectacular. The key to making the perfect beef stew is patience. Slow cooking the meat in a Dutch oven ensures that the beef becomes incredibly tender and absorbs the deep flavors of the vegetables and herbs.
This Dutch Oven Beef Stew Recipe is packed with tender chunks of beef, hearty potatoes, carrots, and onions, all simmered in a rich broth made with beef stock, red wine, and a variety of herbs. The Dutch oven is ideal for creating this type of dish because it retains and distributes heat evenly, allowing the ingredients to meld beautifully over a long cooking time.
The preparation for this Dutch Oven Beef Stew recipe is simple. You start by browning the beef to develop rich flavor, then sautéing the vegetables to bring out their natural sweetness. After adding in the liquid and seasonings, the stew is slowly simmered in the Dutch oven until the beef is melt in your mouth tender. This makes the stew a one pot wonder that’s both easy to clean up and delicious.
This Dutch Oven Beef Stew Recipe is versatile and can be adjusted based on the ingredients you have on hand. If you prefer a thicker stew, you can add a bit of flour to the broth to create a richer, creamier texture. Additionally, you can swap out the root vegetables for other favorites like parsnips, sweet potatoes, or turnips, depending on the season and your preferences.
With this Dutch Oven Beef Stew, you get the benefit of a flavorful, filling meal that can be enjoyed by the whole family. It pairs wonderfully with crusty bread or a side salad for a complete dinner.
Ingredients
- 2 tablespoons olive oil
- 1.5 lbs beef stew meat, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 1 cup red wine (optional, can substitute with beef broth)
- 4 cups beef broth
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: In a large Dutch oven, heat the olive oil over medium high heat. Season the beef stew meat with salt and pepper. Add the beef in batches to avoid overcrowding and brown on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic, carrots, and potatoes. Cook for another 5 minutes, stirring occasionally.
- Deglaze the Pot: Add the red wine (if using) to the pot to deglaze it, scraping the bottom with a wooden spoon to lift any browned bits. Let the wine simmer for about 2 minutes to reduce slightly.
- Add the Liquids and Seasoning: Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. Return the browned beef to the pot. Bring the mixture to a simmer.
- Slow Cook: Reduce the heat to low and cover the Dutch oven with its lid. Let the stew cook for 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Thicken the Stew (Optional): If you prefer a thicker stew, mix the flour with a small amount of water to form a slurry. Add this to the stew and stir well. Let it cook for an additional 10-15 minutes, until the stew thickens.
- Final Touches: Taste the stew and adjust seasoning with salt and pepper, as needed. Remove the bay leaf before serving.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread for a complete meal.
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Dutch Oven Beef Stew Recipe
Ingredients
- 2 tablespoons olive oil
- 1.5 lbs beef stew meat cut into 1-inch cubes
- Salt and freshly ground black pepper to taste
- 1 medium onion diced
- 3 cloves garlic minced
- 3 large carrots peeled and chopped
- 2 medium potatoes peeled and cubed
- 1 cup red wine optional, can substitute with beef broth
- 4 cups beef broth
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour optional, for thickening
- Fresh parsley chopped (for garnish)
Instructions
- Brown the Beef: In a large Dutch oven, heat the olive oil over medium high heat. Season the beef stew meat with salt and pepper. Add the beef in batches to avoid overcrowding and brown on all sides, about 5-7 minutes. Once browned, remove the beef from the pot and set aside.
- Sauté Vegetables: In the same Dutch oven, add the diced onion and cook for 3-4 minutes, until softened. Add the minced garlic, carrots, and potatoes. Cook for another 5 minutes, stirring occasionally.
- Deglaze the Pot: Add the red wine (if using) to the pot to deglaze it, scraping the bottom with a wooden spoon to lift any browned bits. Let the wine simmer for about 2 minutes to reduce slightly.
- Add the Liquids and Seasoning: Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaf. Return the browned beef to the pot. Bring the mixture to a simmer.
- Slow Cook: Reduce the heat to low and cover the Dutch oven with its lid. Let the stew cook for 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
- Thicken the Stew (Optional): If you prefer a thicker stew, mix the flour with a small amount of water to form a slurry. Add this to the stew and stir well. Let it cook for an additional 10-15 minutes, until the stew thickens.
- Final Touches: Taste the stew and adjust seasoning with salt and pepper, as needed. Remove the bay leaf before serving.
- Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread for a complete meal.
Notes
- Wine: The red wine adds depth of flavor, but you can easily replace it with more beef broth if you prefer a non alcoholic version.
- Thickening: If you don’t have flour, you can also use cornstarch or arrowroot powder to thicken the stew.
- Make Ahead: This stew can be made a day ahead and stored in the refrigerator. The flavors will intensify overnight, making it even better the next day.
- Freezing: Beef stew freezes well. Allow it to cool completely before transferring it to an airtight container for storage. It can be frozen for up to 3 months.
