3 QUART DUTCH OVEN RECIPES RECIPES

Name: Dutch Oven Beef Stew
Prep time: 15 min
Total time: 3 h 45 min
Yield: 8
Ingredients: 1 pound beef stew meat, cut into 1/2-inch pieces; 1 medium onion, cut into eighths; 1 bag (8 oz) baby-cut carrots (about 30); 1 can (14.5 oz) diced tomatoes, undrained; 1 can (10.5 oz) condensed beef broth; 1 can (8 oz) tomato sauce; 1/3 cup all-purpose flour; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon dried marjoram leaves; 1/4 teaspoon pepper; 12 small red potatoes (1 1/2 lb), cut into fourths; 2 cups sliced fresh mushrooms (about 5 oz) or 1 package (3.4 oz) fresh shiitake mushrooms, sliced

DUTCH OVEN BEEF STEW RECIPE - BETTYCROCKER.COM

Dutch Oven Beef Stew Recipe - BettyCrocker.com image

Enjoy a tasty stew made with beef and veggies – perfect for a delightful dinner.

Provided by Betty Crocker Kitchens

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 14

Ingredients

1 pound beef stew meat, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 bag (8 oz) baby-cut carrots (about 30)
1 can (14.5 oz) diced tomatoes, undrained
1 can (10.5 oz) condensed beef broth
1 can (8 oz) tomato sauce
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
12 small red potatoes (1 1/2 lb), cut into fourths
2 cups sliced fresh mushrooms (about 5 oz) or 1 package (3.4 oz) fresh shiitake mushrooms, sliced

Steps:

Heat oven to 325°F.
In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

Nutrition Facts : Calories 310 , CarbohydrateContent 43 g, CholesterolContent 35 mg, FatContent 1/2 , FiberContent 6 g, ProteinContent 18 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving (about 1 1/4 cups), SodiumContent 820 mg, SugarContent 7 g, TransFatContent 0 g

PAULA'S DUTCH OVEN POT ROAST | ALLRECIPES

Paula's Dutch Oven Pot Roast | Allrecipes image

This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!

Provided by Paula Taylor

Categories Main Dishes Beef Pot Roast Recipes

Total Time 3 hours 25 minutes

Prep Time 20 minutes

Cook Time 3 hours 5 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 (2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
½ cup vegetable oil (such as Wesson®)
2 (14 ounce) cans beef broth
? cup dry white wine
1 medium onion, chopped
1 (1.25 ounce) package beef with onion soup mix
1 teaspoon dried marjoram
4 dashes Worcestershire sauce
2 leaf (blank)s bay leaves
2 cups water to cover
1 (16 ounce) package baby carrots
2 medium potatoes, peeled and quartered, or more to taste

Steps:

Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

Nutrition Facts : Calories 410.2 calories, CarbohydrateContent 21.4 g, CholesterolContent 51.6 mg, FatContent 27.1 g, FiberContent 3.4 g, ProteinContent 16.6 g, SaturatedFatContent 7.4 g, SodiumContent 758.5 mg, SugarContent 4.2 g

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