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Discover the Ultimate Dutch Oven Beef Stew Recipe Today!

Dutch Oven Beef Stew 10 Ingredients Perfectly Delicious
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Gather around the table for a cozy and nourishing meal with this delectable Dutch Oven Beef Stew. Slow-cooked to perfection in a Dutch oven, this stew boasts tender beef, hearty vegetables, and a rich, flavorful broth that will warm you from the inside out.

Ingredients

Scale
  • 2 pound beef chuck
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 medium carrots, sliced
  • 2 stalks celery, chopped
  • 2 tablespoon tomato paste
  • 1 cup red wine
  • 2 cup beef broth
  • 2 tablespoon all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • 1/4 cup fresh parsley, chopped
  • 2 bay leaves
  • 1 tablespoon Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 pound baby gold potatoes, halved
  • 1 cup frozen peas
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 325°F.

2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown the meat in batches, about 2-3 minutes per side. Remove the browned beef and set it aside.

3. Reduce the heat to medium and add the butter to the Dutch oven. Sauté the onion, garlic, carrots, and celery for 5-7 minutes, until softened.

4. Stir in the tomato paste and cook for 1 minute, then pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 2-3 minutes.

5. Sprinkle the flour over the vegetable mixture and stir to coat. Slowly pour in 2 cup of the beef broth, stirring constantly until the mixture is smooth and thickened.

6. Add the Worcestershire sauce, thyme, rosemary, parsley, bay leaves, Dijon mustard, balsamic vinegar, and the browned beef. Stir to combine.

7. Bring the stew to a simmer, then cover the Dutch oven and transfer it to the preheated oven. Cook for 2 hours.

8. Remove the Dutch oven from the oven and add the potatoes and the remaining 1 cup of beef broth, if needed. Return the pot to the oven and cook, uncovered, for 45-60 minutes, until the beef and potatoes are tender.

9. Stir in the peas and cook for 5 minutes more. Adjust the seasoning with salt and pepper to taste.

10. Discard the bay leaves, garnish with chopped chives, and serve your delectable Dutch Oven Beef Stew.

Notes

This stew pairs beautifully with crusty bread or mashed potatoes. It improves in flavor when stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: beef stew, comfort food

Find it online: https://www.basterecipes.com/dutch-oven-beef-stew/