Dutch Oven Beef Stew
User Reviews
4.9
Dutch Oven Beef Stew
Description
The stew begins by crisping bacon in butter, then browning beef coated in seasoned flour to build flavor and texture. Deglazing the pot with red wine and vinegar loosens browned bits, adding depth. The meat returns to the pot along with tomato paste, garlic, thyme, bay leaf, paprika, and beef broth. The mixture is brought to a simmer before adding chopped onions, carrots, potatoes, and mushrooms.
Cooking slowly in a Dutch oven allows the beef to become tender and the flavors to meld, resulting in a stew with a thickened, savory broth enriched by bacon and red wine. The root vegetables soften and sweeten, balancing the meatiness. Optional garnishes like parsley or thyme add freshness.
Leftovers store well refrigerated for several days and freeze for longer, though the texture of vegetables may change upon thawing. This stew suits a filling main dish on colder days and can be served with crusty bread or over grains.
Ingredients
- 1 tablespoon butter
- 4 lices Bacon chopped
- ½ cup all-purpose flour
- 2 lbs. Beef Stewing Meat cut into cubes
- 1 cup red wine such as pinot noir, or other red wine of choice, dry
- 1 tablespoon red wine vinegar
- 1 tablespoon tomato paste
- 1 tablespoon garlic minced, fresh
- 1 ½ teaspoons kosher salt divided
- 1 teaspoon ground black pepper divided
- Leaves thyme or a 1 teaspoon dried thyme, from 2 sprigs, fresh
- 1 bay leaf
- ½ teaspoon paprika
- 2 ½ cups beef broth plus more as needed to thin the stew at the end
- 2 large onion chopped
- 4 large carrot peeled and chopped (or about 5-6 medium carrots
- 3 russet potato peeled and chopped into ¾-inch cubes
- 8 ounces mushrooms fresh, sliced
- parsley or thyme; chopped; optional garnish
Instructions
- In a large 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.
- Pat beef dry with a paper towel. 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.
- 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.
- 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.
- 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.
- 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, garnish with chopped fresh herbs (if desired), and serve.
Notes
- Store leftovers in airtight containers refrigerated for 3-4 days or freeze for up to 3 months.
- Thawed stew may have softer vegetables due to freezing; suitable for reheating or blending.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cups
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 269kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 60mg | 20% |
| Sodium | 624mg | 26% |
| Potassium | 680mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3497IU | 70% |
| Vitamin C | 6mg | 7% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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