DUTCH OVEN BEEF STEW RECIPES

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DUTCH OVEN BEEF STEW RECIPE: HOW TO MAKE IT



Dutch Oven Beef Stew Recipe: How to Make It image

"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you’re all set."

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 35 minutes

Prep Time 20 minutes

Cook Time 02 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 13

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed

Steps:

  • In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 439 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 426mg sodium, CarbohydrateContent 50g carbohydrate (11g sugars, FiberContent 6g fiber), ProteinContent 30g protein.

INSTANT DUTCH OVEN – BEEF STEW – INSTANT POT RECIPES



Instant Dutch Oven – Beef Stew – Instant Pot Recipes image

Provided by Instant Brands Culinary Team

Prep Time 30 minutes

Cook Time 6 hours

Yield 4-6 Servings

Number Of Ingredients 17

3 lbs boneless beef chuck-eye roast ( cut 1 ½” pieces)
1/2 tsp salt
1/2 tsp pepper
3 tbsp vegetable oil
2 tbsp unsalted butter
2 onions (chopped, peeled)
3 garlic cloves (minced, peeled)
2 sprigs fresh thyme
1/4 cup all-purpose flour
2 tbsp tomato paste
1 cup red wine (dry)
2 1/2 cups beef broth (or chicken broth)
1 bay leaves
1 lbs carrots (peeled and sliced 1” thick)
1 1/2 lbs potatoes (cut into 1” pieces)
1 cup frozen peas
3 tbsp fresh parsley ( finely chopped)

Steps:

  • Pat the beef dry with paper towels and season with salt and pepper.
  • Select SEAR/SAUTE and set the time to 30 minutes . Press START.
  • When the preheating time has completed, add 3 tbsp of oil into the cooking vessel. Once oil just starts to smoke, sear the meat by adding 1/3 of the beef. Brown on all sides for 8-10 minutes a side. Transfer beef to a large bowl. Repeat with remaining beef until all beef has been browned.
  • Melt the butter in the pot. Add onions and 1 tsp salt, cook until onions are softened 6-7 minutes, stirring often.
  • Stir in the garlic and thyme, and cook for 30 seconds until fragrant.
  • Stir in the flour and tomato paste and cook for about 1 minute.
  • Add red wine and whisk well. Scrape up brown bits from the bottom and smooth out any lumps.
  • Add in broth, carrots, bay leaves and beef, along with any juices from the beef. Stir well. Press CANCEL. Close the lid.
  • Select SLOW COOK – and set the timer for 6 HOURS. Press START.
  • When the cooking is complete the notification will sound. Remove the lid and discard the bay leaves and thyme stems.
  • Stir in peas and place the lid on and let sit for 10 minutes.
  • Stir in parsley and season with salt and pepper to taste.

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