Dutch Oven Beef Stew
Nothing better than a big bowl of Beef Stew
Servings: 4
Calories: 500kcal
Ingredients
- 2 pounds beef chuck cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 1 14.5-ounce can diced tomatoes, undrained
- 2 cups beef broth
- 1 cup red wine
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 1 pound potatoes peeled and cut into 1-inch cubes
- 1/2 cup frozen peas
Instructions
- Preheat your Dutch oven over medium heat.
- Season the beef cubes with salt and pepper.
- Dredge the beef cubes in flour, shaking off any excess.
- Add the olive oil to the Dutch oven and heat until shimmering.
- Add the beef cubes to the Dutch oven and cook in batches until browned on all sides.
- Remove the beef cubes from the Dutch oven and set aside.
- Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Stir in the diced tomatoes, beef broth, red wine, thyme, rosemary, and bay leaf. Bring to a simmer.
- Return the beef cubes to the Dutch oven and bring back to a simmer.
- Reduce heat to low, cover, and simmer for 2 hours, or until the beef is very tender.
- Add the potatoes and peas to the Dutch oven and cook for an additional 30 minutes, or until the potatoes are tender.
- Remove the bay leaf before serving.
Notes
For a richer flavor, use beef broth that you have made from scratch.
If you don't have red wine, you can substitute it with beef broth.
You can also add other vegetables to this stew, such as mushrooms or green beans.
Serve the stew with crusty bread for dipping.
If you don't have red wine, you can substitute it with beef broth.
You can also add other vegetables to this stew, such as mushrooms or green beans.
Serve the stew with crusty bread for dipping.
Nutrition
Calories: 500kcal