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  • Writer's pictureLuanne

Dutch Oven Beef Stew

Tender beef and vegetables in a rich gravy. This is the perfect one-pot meal. Serve with some crusty bread on a cold winter evening.

Ingredients List:

2 pounds Stewing Beef (cubed)

1/2 teaspoon Black Pepper

1 teaspoon Salt

4 tablespoons Olive Oil

1 yellow Onion (diced)

4 Carrots (diced)

3 ribs Celery (diced)

2 teaspoons Garlic Paste

2 tablespoons Worcestershire Sauce

2 tablespoons Soy Sauce

4 cups Beef Broth

3 large Potatoes

2 Bay Leaves

1 sprig Rosemary

1 tablespoon Thyme leaves

Salt and Pepper to taste

  1. Preheat oven to 325 degrees.

  2. Season the beef with salt and pepper.

  3. Heat the Olive Oil in your Dutch Oven and sear the beef.

    1. Beef does not need to be cooked through at this point, just browned on all sides.

    2. Cook in batches if needed.

    3. Use a slotted spoon to transfer beef to a plate.

  4. Deglaze the pot with a splash of broth, scraping any browned sticky bits loose.

  5. Add a splash of oil and cook the onions, garlic, carrots, and celery over low heat for 5 minutes.

  6. Stir in the tomato paste, Worcestershire Sauce, Balsamic Vinegar, and Soy Sauce.

  7. Add the beef back into the pot.

  8. Add the broth and bring to a rolling boil.

  9. Cover the pot and transfer to the oven.

  10. Cook for 90 minutes to 2 hours until the meat is fork tender.

  11. If the stew needs thickening, add a slurry of 3 tablespoons cold Water & 1 tablespoon Cornstarch and simmer for a few minutes.

  12. Discard the Bay Leaves and check the seasoning.

  13. Salt and pepper to taste if needed.

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