Description
This Dutch Oven Beef Stew combines tender beef cubes with onions, carrots, celery, and potatoes in a rich broth. Easy to make, it’s a perfect one-pot comfort food meal for cold weather!
Ingredients
Scale
For the Beef:
- 2 lbs. boneless beef chuck roast (well-marbled), cut into 1-inch cubes
- 1 1/2 tsp. kosher salt
- 1 tsp. black pepper
- 1/4 cup all-purpose flour
- 2 Tbsp. avocado oil or olive oil
For the Stew:
- 2 Tbsp. avocado oil or olive oil
- 1 large onion, chopped
- 3 medium carrots, peeled and cut diagonally into 1/2 inch pieces
- 2 ribs celery, cut diagonally into 1/2-inch pieces
- 6 cloves garlic, peeled and smashed with the side of a knife
- 1 Tbsp. tomato paste
- 1 cup dry red wine, such as Pinot Noir
- 4 cups beef broth, preferably low-sodium or homemade
- 1 Tbsp. Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme
- 16 oz. Baby gold potatoes, peeled, halved or quartered
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper
- Fresh parsley, chopped, for garnish
Instructions
- In a large mixing bowl, toss beef cubes with salt and pepper, ensuring each piece is seasoned.
- Sprinkle flour over the beef cubes and with a wooden spoon toss to combine, making sure each piece is coated in flour.
- Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, add the beef in batches, ensuring not to overcrowd the pan. Brown the beef on all sides until a deep crust forms, about 5-6 minutes per batch. Remove the beef and set aside on a plate.
- To the same pot, add 2 more tablespoons of oil. Add the chopped onions, carrots, and celery with a pinch of salt. Sauté until onions begin to soften and turn light brown around the edges, about 5 minutes, while stirring occasionally.
- Add the garlic and cook until fragrant, while stirring constantly. Stir in the tomato paste, cooking for 1-2 minutes to caramelize slightly.
- Pour in the red wine to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer for 3-4 minutes or until reduced by half.
- Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and potatoes. Season with salt and pepper. Stir to combine and bring the stew to a gentle simmer. Transfer to preheated 325F oven for 1 hour and 45 minutes OR on the stovetop simmer over low heat, covered, for 1 hour 30 minutes. Taste the stew and make sure the beef is tender. Then, remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with salt and pepper.
- Let rest for 10-15 minutes before serving. Garnish with fresh parsley. Serve with crusty bread or over mashed potatoes.
Notes
- Use marbled beef. For the best flavor, look for beef that has lots of fat marbled throughout. This melts as it cooks, infusing the beef with moisture and rich flavor.
- Brown the meat properly. Brown the beef in batches over medium-high heat. Don’t overcrowd the pan, as this will cause the meat to steam rather than sear. A good sear adds depth of flavor and color to the stew.
- Dutch-oven. A heavy-bottom Dutch oven is ideal for making this stew.
Nutrition
- Serving Size:
- Calories: 302
- Sugar: 3.3 g
- Sodium: 761.4 mg
- Fat: 13.1 g
- Carbohydrates: 18.6 g
- Protein: 25.9 g
- Cholesterol: 67 mg