Dutch Oven Beef Stew
A hearty and comforting dish with tender chunks of beef, colorful vegetables, and rich flavors, perfect for family gatherings.
Ingredients
For the stew
- 2.5 pounds stew beef, cut into 1 ½ inch chunks
- 3.5-4 tablespoons olive oil
- 2 medium yellow onions, quartered and sliced
- 5 cloves garlic, minced
- 0.25 cup all-purpose flour
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 14.5 ounce can diced tomatoes
- 3 tablespoons Worcester sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 2 leaves bay leaves
- 4 medium carrots, cut into 1-inch chunks
- 1 pound Yukon gold potatoes, cut into 1-inch cubes (3-4 potatoes)
- 1 cup frozen peas
- Salt and pepper to season
Instructions
Preparation
- Preheat the oven to 350°F.
- Pat the beef dry with a paper towel and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches, searing for about 1-2 minutes per side. Add more oil as needed between batches. Avoid overcrowding the pan.
- Once browned, remove the beef from the pot and set it aside.
- Reduce the heat to medium and add another tablespoon of olive oil to the pot.
- Add the sliced onions and sauté for 5 minutes or until soft and slightly golden.
- Add the minced garlic and cook for another minute until fragrant.
Cooking
- Add an additional tablespoon of olive oil and allow it to heat for 30 seconds.
- Sprinkle the flour over the onions and garlic, cooking for 1 minute while stirring constantly.
- Add the tomato paste and cook for another minute, still stirring.
- Gradually pour in the beef stock, stirring to incorporate the flour and avoid lumps.
- Now, add the tomatoes, Worcester sauce, seared beef, thyme, oregano, and bay leaves. Bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 1 hour.
- After an hour, add the potatoes and carrots to the pot. Stir, then cover and return to the oven for another hour.
- Remove the pot from the oven, take out the bay leaves, add frozen peas, and stir. Cover and let it sit for 5-10 minutes for the peas to heat up.
- Season with salt and pepper if needed.
Serving
- Serve your Dutch Oven Beef Stew hot, ideally with crusty bread or over a bed of rice. You can also garnish with fresh herbs for added flavor.
Notes
For an extra depth of flavor, consider adding a splash of red wine when cooking the beef broth. Always ensure to sear the beef well. You can add any vegetables you have on hand, like green beans or bell peppers for additional nutrition. Store any leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.