Dutch Oven Baked Beef Stew Recipe

This archetype beefiness stew recipe has step-by-stride photos to teach you how to melt this heartwarming dinner. This hearty dutch oven beef stew starts by searing the beef for actress succulent flavour and then the majority of the cooking is washed in the oven. Full of tender meat, potatoes, carrots, and the best, flavorful nearly gravy-like goop!

Living in Southern California we are blest with "great" weather all yr long. Super chilly nights are few and far between, but that doesn't finish us from wanting a warm, hearty dinner one time in a while. That is exactly what this Dutch-oven beefiness stew is.

The recipe comes together quite hands, you do a flake of cooking on the stovetop then you transfer it all to the oven to slow-cook this is where the meat will tenderize to melt-in-your-mouth perfection!

Ingredients

For this tasty stew recipe you will need:

• Olive Oil. You can use your favorite cooking oil to sautee the beef. I always use olive oil or avocado oil, both work perfectly!
• Beef Stew Meat. Nigh butchers or meat counters will have a "stew meat' prepared or yous tin can buy something like beef chuck and chop it into i" beefiness cubes. Stew meat is normally tougher pieces of meat, with lots of tough connective tissue that when cooked down for hours becomes incredibly tender and great flavor.

• Table salt and Pepper. I accept a guided amount in the recipe only with any recipe y'all should table salt and pepper to taste. If you sense of taste something and it tastes every bit if it needs a trivial something actress it probably needs a piddling more salt!
• Onions. Just good old workhorse yellow or brown onions are needed. My favorite flim-flam is to slice them next to the stove with an open flame and so y'all don't cry like a baby cutting them!!
• Garlic Cloves. I use six garlic cloves in the recipe but feel gratuitous to add together a couple more if y'all love garlic.
• Love apple Paste. Talk nigh flavor flop.
• All-Purpose Flour. The flour helps give the stew a base to thicken upward nicely.
• Dry Ruddy Wine. I use whatever I take open or open a new canteen for the stew and keep drinking while information technology cooks! Haha. Pinot Noir or Cabernet are perfect choices. I do not advise using boxed "cooking vino."
• Goop. You can use whatever beef, veggie, or chicken. For this recipe when I photographed it I used low-sodium craven stock.
• Water. I prefer filtered water, merely you exercise you!
• Bay Leaves. Can't have stew without bay leaves!
• Carrots. I unremarkably have carrots and skin and chop into ½" pieces, just when I photographed this recipe I had a ton of baby carrots in the fridge that needed using up so I just cut those in half.
• Potatoes. Baby potatoes are platonic because y'all only demand to cut them in half just for this recipe when I photographed I had a bag total of yellowish Dutch potatoes to utilise so I cut into ½" chunks, just something roughly seize with teeth-sized.

Sometimes I add together in frozen peas at the end- when I take the stew out of the oven and permit it sit down for x minutes.

I utilise a Le Creuset Oval Dutch Oven but this Lodge Enameled Bandage Iron Oval Dutch Oven is a great deal.

Instructions

This stew starts off by cooking on the stovetop and then finishes cooking in the oven which is what makes using the Dutch oven so perfect! 1 dish, less mess!!

Start past preheating the oven to 300F/148C and place a large Dutch oven on the stovetop over medium-high heat. When the pot has warmed add one tablespoon of oil.

While the pot is warming season the stew meat with common salt and pepper so add ⅓ of the meat into the hot pan to sear the beef, let information technology cook for a couple of minutes then flip, you want a nice dark brownish sear on all edges.

Then transfer the cooked meat to a large bowl. Repeat this step two more than times until all of the meat has browned. You need to cook the meat in batches because if the pan is too crowded the beef will non brown properly.

Once you remove the final batch add the onion to the pot and reduce estrus to medium and let the onions cook for five minutes or then to soften, stirring occasionally. I like to utilize the back of my spatula to scratch the bottom of the pan and aid motion effectually some of those dark spots from the beef, these are super flavorful!! Once the onions have softened add together the garlic and melt for a infinitesimal, stirring one time.

Now add the lycopersicon esculentum paste and cook for a infinitesimal or two, making sure to mix everything together well.

Add the browned beef and its juices back to the pot so sprinkle the flour on peak of the beef, mix the beef and flour together with the onion mixture and allow cook for ii-3 minutes, until no flour streaks remain.

Now add the wine and once again use your spatula to scrape up any dark bits on the bottom of the pan, this is called deglazing the pan.

Finally add the stock, water, and bay leaves. Mix to fully combine then comprehend and cook in the oven for two hours.

Subsequently two hours add the chopped potatoes and carrots and mix to fully immerse them in. Return the Dutch oven to the oven and cook for about another hr, the potatoes should exist fork-tender and the meat tender also.

Allow the stew cool for at to the lowest degree ten minutes and serve or let cool completely and store in the refrigerator for upwards to 5 days.

In that location you lot have it easy Dutch oven beef stew.

How to freeze

Allow the stew cool for an hour or so then transfer to a freezer safe container, allow an inch or two at the top for expansion. Freeze for up to 3 months.

To thaw the stew place the container in the fridge overnight then transfer to large pot and cook over medium-low heat until warmed through.

You lot can besides take the frozen container and run information technology nether hot water to loosen the stew and transfer to the pot and cook over depression-medium heat- this will take a lot longer since the stew is however frozen, ideally let information technology thaw in the fridge overnight.

Can you double

I would not advise doubling the recipe unless you lot had a very large dutch oven. I apply a an oval Le Creuset 6 ¾ qt size.

More condolement food recipes

This time of yr I am e'er in the mood for comfort nutrient.

This Cottage Pie Recipe is what I grew up on, I admittedly love it and it always disappears when nosotros make it!!

My Guinness Stew is likewise a favorite of mine.

For a slow-cooker beefiness stew option try my friend Ashleys Honey and Balsamic Beef Stew!

★★★★★ Please let me know if yous make this recipe by leaving a star rating and comment below!

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Description

This classic beef stew recipe has stride-by-step photos to teach y'all how to cook this heartwarming dinner. This hearty dutch oven beef stew starts by searing the beef for extra succulent season so the majority of the cooking is washed in the oven. Full of tender meat, potatoes, carrots, and the best, flavorful almost gravy-similar goop!

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• 3 Tablespoons Olive Oil
• 3lbs Beef Stew Meat
• 1 Teaspoon Each of Common salt and Pepper
• 2 Medium Xanthous or Brown Onions
• 6 Garlic Cloves, finely chopped
• three Tablespoons Tomato Paste
• 3 Tablespoons All-Purpose Flour
• 16 oz (2 Cups) Dry out Blood-red Wine
• 24 oz (3 Cups) Broth, I prefer low-sodium Beef or Chicken
• 80z (1 Cup) Water
• 2 Bay Leaves
• iv Big Carrots, peeled and chopped into ½" pieces
• i ½ lbs Yellow Potatoes, cutting into ½" chunks or infant potatoes, cut in half
• Boosted common salt and pepper to taste

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1. Preheat the oven to 300F/148C and place a big Dutch oven on the stovetop over medium-high heat. When warm add i tablespoon of oil.
2. Flavour the stew meat with salt and pepper then add ⅓ of the meat into the hot pan to sear the beef, let it melt for a couple of minutes then flip, yous want a prissy dark chocolate-brown sear on all edges. Then transfer the cooked meat to a large bowl. Echo this stride 2 more times until all of the meat has browned. You demand to melt the meat in batches because if the pan is too crowded the beef will non brown properly.
3. In one case you lot remove the concluding beef add the onion to the pot and reduce heat to medium and allow the onions cook for v minutes or then to soften. I like to use the dorsum of my spatula to scratch the bottom of the pan and assist move around some of those dark spots from the beef, these are super flavorful!! One time the onions have softened add together the garlic and cook for a minute, stirring once. Now add the tomato paste and cook for a infinitesimal or two, making sure to mix everything together well.
4. Add the beefiness and its juices dorsum to the pot then sprinkle the flour on top of the beef, mix the beefiness and flour together with the onion mixture and allow melt for 2-three minutes, until no flour streaks remain.
5.  Now add together the vino and again use your spatula to scrape up whatsoever dark bits on the lesser of the pan, this is called deglazing the pan. Finally add the stock, water, and bay leaves. Mix to fully combine then place the chapeau on and bake in the oven for 2 hours.
6. After two hours add the chopped potatoes and carrots and mix to fully immerse them in. Return the Dutch oven to the oven and cook for nigh another 60 minutes, the potatoes should be fork-tender and the meat tender likewise.
7. Permit cool for at least ten minutes and serve or let cool completely and store in the refrigerator for up to 5 days.

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