Dutch Oven Beef Stew
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4.9
108 reviews
Excellent
Dutch Oven Beef Stew
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This Dutch Oven Beef Stew features meltingly tender beef simmered in a velvety red wine beef broth with potatoes, celery, carrots and peas. It's a classic, rich, long-simmered stew that screams comfort and you'll want this on repeat all Winter long!
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Ingredients
- 1 Tbsp. vegetable oil
- 1 1/2 lb. stew meat (beef chuck) cut into 1 1/2 inch pieces
- 1 1/2 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper
- 1 Tbsp. unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 large carrots, peeled and cut diagonally into 1/2 inch pieces
- 3 talks celery, diced
- 3 Tbsp. tomato paste
- 1 cup red wine (Cabernet, Pinot Noir, Merlot, etc.)
- 3 cups beef broth (or chicken broth), divided
- 1/4 cup all-purpose flour
- 2 Tbsp. Worcestershire
- 1 Tbsp. fresh thyme
- 1 Tbsp. fresh Rosemary
- 1 Tbsp. fresh parlsey
- 2 bay leaves
- 1 Tbsp. Dijon mustard
- 1 Tbsp. balsamic vinegar
- 1 lb. Baby gold potatoes, cut in half
- 1 cup peas (frozen or canned)
- chives for garnish
Instructions
- Add the vegetable oil to a Dutch oven (or heavy soup pot) over medium-high heat and heat until it's hot and shimmering. Pat the beef dry and add to the pot. Season with salt and pepper. Brown the stew meat for about 3 minutes on each side. Transfer the meat to a plate and set aside. (If you have a smaller pot, be sure to brown the meat in batches to avoid over crowding the pot and add more oil as necessary between batches).
- Add the butter and melt. Add the onion and garlic and soften aromatics for 3-4 minutes. Season with more kosher salt, to taste, ~½ tsp.
- Then add in the carrots and celery and sauté for 5 minutes, stirring occasionally.
- Add the tomato paste and stir together to combine.
- Deglaze with red wine, scraping up any browned bits at the bottom of the pan, and cook for 6 minutes, simmering on low. Stirring occasionally.
- Whisk the flour with 1 cup of the beef broth in a measuring cup. Pour into the stew and whisk to combine.
- Add the browned beef pieces back in and then add in the remaining broth beef, Worcestershire, and all the fresh herbs. Bring to a boil then turn the heat down to low. Cover with a tight fitted lid and simmer until the beef is very tender, at least 1 ½ hours but I always simmer for 2 hours.
- Then remove the lid, add the potatoes and simmer again, covered, for 20-25 minutes or until the potatoes are fork tender.
- Lastly stir in the peas. Remove the bay leaves and discard. Stir in the Dijon and balsamic vinegar and season to taste with salt and pepper. Serve with chives on top and enjoy this soul-satisfying, classic comfort!
Notes
- Storage: Beef stew will keep well properly stored in the fridge for up to 4 days.
- Freeze for up to 3 months and defrost in the fridge for 24 hours before heating and enjoying.
Nutrition Information
Show Details
Serving
1bowl
Calories
296kcal
(15%)
Carbohydrates
24g
(8%)
Protein
24g
(48%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
57mg
(19%)
Sodium
877mg
(37%)
Potassium
916mg
(26%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
4971IU
(99%)
Vitamin C
27mg
(30%)
Calcium
79mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 296kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 877mg | 37% |
| Potassium | 916mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4971IU | 99% |
| Vitamin C | 27mg | 30% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
108 reviews
Excellent
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