This Dutch Oven Beef Stew recipe is an easy-to-follow recipe that is perfect for a comforting and hearty meal. This classic beef stew is loaded with tender beef, flavorful vegetables, and a savory broth that will warm you up on a chilly day. The Dutch oven is the perfect cooking vessel for this recipe as it allows for even cooking and helps to develop the flavors.
Prep Time
The prep time for this recipe is approximately 25 minutes.
Cook Time
The cook time for this recipe is approximately 2 hours and 30 minutes.
Ingredients
- 2 pounds beef chuck roast, trimmed and cut into 1-inch pieces - 1/4 cup all-purpose flour - 2 tablespoons olive oil - 1 large onion, chopped - 4 cloves garlic, minced - 2 cups beef broth - 1 cup red wine - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 bay leaf - 4 medium carrots, peeled and cut into 1-inch pieces - 2 stalks celery, cut into 1-inch pieces - 3 medium potatoes, peeled and cut into 1-inch pieces - Salt and pepper to taste
1. Preheat the oven to 350°F. 2. Toss the beef in the flour to coat. 3. Heat the olive oil in the Dutch oven over medium-high heat. 4. Add the beef and cook until browned on all sides, about 5-7 minutes. 5. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes. 6. Add the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, bay leaf, carrots, celery, and potatoes. 7. Bring to a simmer. 8. Cover the Dutch oven and transfer to the preheated oven. 9. Bake for 2 hours and 30 minutes, or until the beef is tender. 10. Remove the bay leaf and season with salt and pepper to taste. 11. Serve hot with crusty bread or over cooked rice.
Notes
- For a thicker stew, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the stew during the last 30 minutes of cooking. - This recipe can be made ahead of time and reheated. It also freezes well.
A Dutch oven is a heavy, cast-iron pot with a tight-fitting lid. It is used for cooking a variety of dishes, including stews, soups, and casseroles.
What is the best type of beef for stew?
The best type of beef for stew is a tougher cut, such as chuck roast, which becomes tender when cooked low and slow.
Recipe Tips
- Be sure to trim any excess fat from the beef before cooking. - Let the beef cook undisturbed for a few minutes before stirring to ensure a nice sear. - Use a good quality red wine for the best flavor.
Share
Post a Comment
for "Dutch Oven Beef Stew Recipe Easy"
Post a Comment for "Dutch Oven Beef Stew Recipe Easy"