Dutch Oven Beef Stew
A hearty and flavorful beef stew made in a Dutch oven, perfect for family gatherings and chilly evenings.
Equipment
- Dutch oven A heavy, oven-proof pot ideal for slow cooking.
Ingredients
Main Ingredients
- 3 pounds whole boneless beef chuck roast, cut into 1.5-inch chunks
- 1.5 teaspoons Kosher salt
- 1 teaspoon ground black pepper
- tablespoon Olive oil for searing
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 1 teaspoon fresh thyme, roughly chopped
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 0.5 cup beef broth
- 0.25 cup all-purpose flour
- 4 cups beef broth
- 3 medium Yukon gold potatoes, peeled and diced
- 2 dried bay leaves
- to taste chopped parsley for garnish
- to taste salt and pepper
- optional frozen or fresh green peas
Instructions
- Preheat your oven to 325°F (160°C).
- Season the beef chunks with 1 ½ teaspoons of Kosher salt and 1 teaspoon of ground black pepper. In a large Dutch oven or heavy oven-proof pot, heat some olive oil over high heat. Sear the beef on all sides until nicely browned, doing this in batches to avoid overcrowding the pan. If the pot starts to steam, remove excess liquid to continue browning. Tip: Searing the meat not only enhances the flavor but also adds a beautiful color to the dish.
- Once browned, transfer the beef to a plate and set aside. Do not wipe the pot clean; leave the brown bits for flavor.
- In the same pot, reduce the heat to medium and add a bit more olive oil. Add the diced onion, minced garlic, and chopped carrots. Cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the fresh thyme, tomato paste, and Worcestershire sauce. Cook for an additional 2-3 minutes until slightly softened. Tip: This step layers the flavors beautifully.
- Pour in ½ cup of beef broth, scraping the browned bits from the bottom of the pot. Cook until reduced, about 3 minutes. Use a wooden spoon to avoid scratching the pot.
- Add the flour and stir to coat the vegetables. Then, add 4 cups of beef broth, stirring until the flour is incorporated and the mixture begins to thicken.
- Return the seared beef to the pot, along with the diced potatoes and bay leaves. If the mixture is too thick, add more broth as needed. Bring to a boil, then reduce to a simmer for 5-7 minutes. Adjust seasoning with salt and pepper if necessary.
- Cover the pot with an oven-safe lid and transfer it to the preheated oven. Cook for about 1 hour and 45 minutes to 2 hours, or until the meat is tender. If using peas, stir them in 10 minutes before the cooking time is up.
- Before serving, remove the bay leaves and garnish with chopped parsley. Enjoy your hearty stew!
Notes
For added flavor, consider adding other vegetables like celery or mushrooms. This stew pairs wonderfully with crusty bread for dipping! No alcoholic drinks allowed, please substitute with a non-alcoholic option.