Description
This Traditional Dutch Oven Beef Stew is a comforting dish that warms the soul with tender chunks of beef and hearty vegetables. Slow-cooked to perfection, it’s a meal that brings friends and family together around the table.
Ingredients
Scale
- 2 ½ pounds beef chuck roast, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 medium carrots, sliced (about 1-inch pieces)
- 3 medium potatoes, peeled and diced (about 1-inch cubes)
- 2 stalks celery, sliced
- 2 cups beef broth
- 1 cup red wine (such as Merlot or Cabernet Sauvignon)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- ½ cup frozen peas (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Start by patting the beef cubes dry with paper towels. This step is crucial; moisture will prevent browning. Sprinkle the beef with 2 teaspoons of salt and 1 teaspoon of black pepper, making sure to coat evenly.
- Heat a large Dutch oven over medium-high heat and add 2 tablespoons of vegetable oil. Once the oil shimmers, carefully place half of the beef cubes in the pot, ensuring not to overcrowd. Sear the beef for 4-5 minutes until browned on all sides. Avoid moving the beef too much; let it develop a nice crust.
- Using tongs, transfer the browned beef to a plate and repeat with the remaining beef cubes. Once all the beef is browned, set aside.
- In the same Dutch oven, add the diced onion and cook for about 3-4 minutes, until translucent and fragrant. Scrape the bottom of the pot with a wooden spoon to release the browned bits—this adds flavor!
- Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning. You’ll know it’s ready when you can smell the garlic's aromatic scent.
- Sprinkle the 3 tablespoons of flour over the onions and garlic, stirring well to combine. Cook for about 1-2 minutes to remove the raw flour taste and create a roux.
- Slowly pour in 1 cup of red wine, stirring continuously to combine and deglaze the pot. Let it simmer for about 2-3 minutes until slightly thickened.
- Return the beef to the pot, along with any juices that have accumulated. Add the sliced carrots, diced potatoes, and celery, stirring everything together.
- Pour in 2 cups of beef broth, then add the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well to combine, and bring everything to a gentle simmer.
- Once simmering, cover the Dutch oven with its lid and reduce the heat to low. Allow the stew to cook for 1.5 to 2 hours, stirring occasionally. The stew is done when the beef is fork-tender, and the vegetables are cooked through. Keep an eye on it to ensure it doesn’t stick to the bottom.
- During the last 10 minutes, you can add the frozen peas if desired. They add a pop of color and sweetness to the dish.
- Once cooked, remove the bay leaves and taste the stew, adjusting seasoning with additional salt and pepper if necessary. Serve hot, garnished with fresh parsley for a touch of brightness.
- Prep Time: 15 mins
- Cook Time: 1.5 to 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Dutch
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: For a gluten-free option, substitute the all-purpose flour with cornstarch mixed with water. If you prefer a thicker stew, reduce the broth slightly or let it simmer uncovered for the last 30 minutes.