BEEF STEW RECIPE IN DUTCH OVEN RECIPES

Steps:

• Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
• Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
• Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
• Copyright 2003 Television Food Network, G.P. All rights reserved

Steps:

• Cut 2 medium yellow onions into large dice and mince 3 garlic cloves.
• Trim any excess fat from 3 pounds boneless beef chuck, then cut into rough 2-inch cubes. Pat dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper.
• Heat 1 tablespoon of the vegetable oil in a Dutch oven or heavy-bottom pot over medium-high heat until shimmering. Add half of the beef in a single layer and cook until browned on all sides, 2 to 3 minutes per side. The beef will not be cooked through. Transfer to a large bowl. Repeat with browning the remaining beef, adding more vegetable oil to the pot if needed, then transfer to the bowl.
• Reduce the heat to medium and add the remaining 1 tablespoon vegetable oil. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1/3 cup all-purpose flour and 2 tablespoons tomato paste and stir to coat the onions until no dry pockets of flour remain. Cook for 1 minute. Pour in 1 (11 to 12-ounce) bottle Guinness Irish stout and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Simmer, stirring occasionally, until the mixture is thickened and the beer is reduced by about half, 2 to 3 minutes.
• Add 3 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, and 1 bay leaf, and stir to combine. Return the beef and any accumulated juices to the pot. Increase the heat to high and bring to a boil. Reduce the heat to low to maintain a bare simmer. Cover and cook until the beef is very tender, about 2 hours. When the beef is almost ready, peel and cut 5 large carrots crosswise into 1-inch pieces and halve any thicker pieces lengthwise. Halve 1 pound baby Yukon gold potatoes. Pick and finely chop the leaves from 3 sprigs fresh parsley.
• Add the carrots and potatoes to the stew and stir to combine. Cover and simmer until knife tender, about 30 minutes. Spoon off any excess fat from the surface of the stew. Ladle the stew into bowls and garnish with the parsley.