Dutch Oven Beef Stew
This old-fashioned Dutch Oven Beef Stew is full of tender chunks of meat, fresh vegetables, and diced potatoes in a thick, rich gravy!
Course Dinner
Cuisine American
Keyword beef stew, Dutch Oven Beef Stew, Traditional beef stew recipe
Prep Time 30 minutes
Cook Time 2 hours 10 minutes
0 minutes
Total Time 2 hours 40 minutes
Servings
Adjust recipe servings
cups
Calories 269kcal
Author Blair
Ingredients
list of 18 items
• 1 tablespoon butter
• 4 slices bacon, chopped
• ½ cup all-purpose flour
• 2 lbs. beef stewing meat, cut into cubes
• 1 cup dry red wine (pinot noir, or other red wine of choice)
• 1 tablespoon red wine vinegar
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh garlic
• 1 ½ teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• Leaves from 2 sprigs fresh thyme (or a 1 teaspoon dried thyme)
• 1 bay leaf
• ½ teaspoon paprika
• 2 ½ cups beef broth, plus more as needed
• 2 large onions, chopped
• 4 large carrots, peeled and chopped
• 3 russet potatoes, peeled and chopped into ¾-inch cubes
• 8 ounces sliced fresh mushrooms
list end
Instructions
list of 7 items
1. In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted
spoon and set aside.
2. Pat beef dry with a paper towel.
3. Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the beef and toss to coat
well. Remove coated beef from the bowl and discard any extra flour.
4. Sear beef in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so
that the beef can brown without overcrowding.
5. Remove the beef from the pot and add the wine and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
6. Add bacon and beef back to the pot, along with the tomato paste, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme,
bay leaf, paprika and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.
7. Cover and cook, stirring occasionally, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add
the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary. Discard
bay leaf; season with salt and pepper, to taste. Ladle into bowls and serve.
list end
Notes
Stored properly in an airtight container, the leftover stew will keep in the refrigerator for 3-4 days. You can also freeze the stew in airtight containers
for up to 3 months; however, it's important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.
Nutrition
Serving: 1cup | Calories: 269kcal | Carbohydrates: 17g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 624mg | Potassium: 680mg
| Fiber: 2g | Sugar: 3g | Vitamin A: 3497IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 3mg
From the seasoned mom
This old-fashioned Dutch Oven Beef Stew is full of tender chunks of meat, fresh vegetables, and diced potatoes in a thick, rich gravy!
Course Dinner
Cuisine American
Keyword beef stew, Dutch Oven Beef Stew, Traditional beef stew recipe
Prep Time 30 minutes
Cook Time 2 hours 10 minutes
0 minutes
Total Time 2 hours 40 minutes
Servings
Adjust recipe servings
cups
Calories 269kcal
Author Blair
Ingredients
list of 18 items
• 1 tablespoon butter
• 4 slices bacon, chopped
• ½ cup all-purpose flour
• 2 lbs. beef stewing meat, cut into cubes
• 1 cup dry red wine (pinot noir, or other red wine of choice)
• 1 tablespoon red wine vinegar
• 1 tablespoon tomato paste
• 1 tablespoon minced fresh garlic
• 1 ½ teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• Leaves from 2 sprigs fresh thyme (or a 1 teaspoon dried thyme)
• 1 bay leaf
• ½ teaspoon paprika
• 2 ½ cups beef broth, plus more as needed
• 2 large onions, chopped
• 4 large carrots, peeled and chopped
• 3 russet potatoes, peeled and chopped into ¾-inch cubes
• 8 ounces sliced fresh mushrooms
list end
Instructions
list of 7 items
1. In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted
spoon and set aside.
2. Pat beef dry with a paper towel.
3. Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the beef and toss to coat
well. Remove coated beef from the bowl and discard any extra flour.
4. Sear beef in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so
that the beef can brown without overcrowding.
5. Remove the beef from the pot and add the wine and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
6. Add bacon and beef back to the pot, along with the tomato paste, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme,
bay leaf, paprika and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.
7. Cover and cook, stirring occasionally, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add
the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary. Discard
bay leaf; season with salt and pepper, to taste. Ladle into bowls and serve.
list end
Notes
Stored properly in an airtight container, the leftover stew will keep in the refrigerator for 3-4 days. You can also freeze the stew in airtight containers
for up to 3 months; however, it's important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.
Nutrition
Serving: 1cup | Calories: 269kcal | Carbohydrates: 17g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 60mg | Sodium: 624mg | Potassium: 680mg
| Fiber: 2g | Sugar: 3g | Vitamin A: 3497IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 3mg
From the seasoned mom
