DUTCH OVEN BEEF STEW RECIPE RECIPES

DUTCH OVEN BEEF STEW RECIPE | ALLRECIPES

Dutch Oven Beef Stew Recipe | Allrecipes image

This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.

Provided by Baildon

Categories Soups, Stews and Chili Recipes Stews Beef

Total Time 3 hours 5 minutes

Prep Time 30 minutes

Cook Time 2 hours 35 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

½ cup all-purpose flour
1 tablespoon ground paprika, or more to taste
salt and ground black pepper to taste
2 pounds cubed beef stew meat
2 tablespoons extra-virgin olive oil
4 cups beef broth
2 large potatoes, cubed
1 (8 ounce) package mushrooms, quartered
3 medium carrots, sliced, or more to taste
1 medium onion, chopped
1 stalk celery, chopped
1?½ tablespoons Worcestershire sauce
2 cloves garlic, minced
2 bay leaves

Steps:

Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

Nutrition Facts : Calories 383.3 calories, CarbohydrateContent 28 g, CholesterolContent 62.6 mg, FatContent 19.4 g, FiberContent 3.8 g, ProteinContent 23.9 g, SaturatedFatContent 6.8 g, SodiumContent 517 mg, SugarContent 3.4 g

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

Ingredients

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.

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2. Put a large shallow ovenproof casserole pan on a medium heat with 2 tablespoons of oil.
3. Trim the celery, wash the carrots, peel the onions, then roughly chop it all about the same size as your beef chunks, adding the veg to the pan as you go.
4. Season the veg with sea salt and black pepper, and fry for 10 minutes, or until softened and starting to caramelise, stirring occasionally.
5. Strip in the rosemary leaves, stir in the flour for 2 minutes, then pour in the booze and let it cook away.
6. Pour in the tomatoes, breaking them up with the back of the spoon. Fill the tin with water, swirl around, and pour into the pan.
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