Dutch Oven Beef Stew
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Total Time
3 hrs 15 mins
-
Servings
6
-
Calories
403 kcal
-
Course
Main Course
-
Cuisine
American
Dutch Oven Beef Stew
Description
This beef stew uses trimmed beef chuck cut into uniform pieces, seasoned and browned in batches to develop a caramelized crust. Cooking the onions and garlic in the rendered fat builds foundational flavor, enhanced by tomato paste that adds depth. Flour helps thicken the sauce after adding red wine and beef stock, while aromatic thyme sprigs and bay leaf infuse herbal notes during a long braise in a covered Dutch oven.
Carrots and baby potatoes are introduced after the stew has braised for 1½ hours to ensure they retain texture without overcooking. The final seasoning includes salt added near the end and a splash of balsamic or red wine vinegar to introduce acidity and balance the stew’s richness. The result is a hearty, comforting meal with tender meat and vegetables in a velvety, flavorful sauce.
Taking care not to overcrowd the pan when searing the beef ensures a proper brown crust, which is key to flavor. Choosing a good quality red wine adds to the depth as the wine reduces during cooking. Serving the stew with fresh parsley as garnish adds a subtle herbal brightness at the table.
Ingredients
- 2.25 pounds beef chuck trimmed of fat and cut into 1-½ inch pieces, boneless
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion chopped, large
- 4 cloves garlic chopped
- 2 tablespoons tomato paste
- 2 tablespoons flour
- ½ cup red wine dry
- 3 cups beef stock reduced sodium
- 3 thyme sprigs
- 1 bay leaf
- 4 carrot peeled and cut into 2-inch chunks on a diagonal
- 1 pound baby potato scrubbed clean
- 1-2 teaspoons balsamic vinegar or red wine vinegar
- parsley optional, fresh, for garnish
Instructions
- Preheat oven to 325°F and set a rack in the lower middle part of the oven.
- Pat the beef dry and season it on all sides with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or large pot over medium-high heat. Add half of the beef to the hot oil in a single layer and cook, turning occasionally, until browned on all sides, 5-6 minutes. Transfer the meat to a plate. Repeat with the remaining oil and beef. Remove beef and set aside on a plate.
- Reduce heat to medium. Add the onion and garlic to the pot and cook a few minutes until softened. Stir in the tomato paste and cook another minute until the paste starts to darken.
- Add the beef and its juices back to the pot and sprinkle the flour on top. Stir until flour is dissolved, 1-2 minutes. Add the wine, beef stock, thyme, and bay leaf. Stir with a wooden spoon, scraping up any brown bits from the bottom of the pot.
- Bring the mixture to a simmer and cover the pot. Transfer the pot to the oven and braise for 1 ½ hours.
- Remove the pot from the oven and stir in the carrots and potatoes. Cover and return the pot to the oven for 1 hour, until the vegetables are cooked through and beef is tender.
- Remove beef stew from the oven and stir in the vinegar. Adjust seasoning with salt and pepper to taste. Remove bay leaf and thyme stems. Garnish beef stew with parsley before serving.
Notes
- Sear the beef in batches to avoid crowding and to achieve a brown crust that enhances flavor.
- Use a red wine you enjoy drinking, as its flavor concentrates in the stew during cooking.
- Add potatoes and carrots after the beef has braised 1½ hours to prevent them from becoming mushy.
- Season with salt at the end of cooking to account for flavor concentration with sauce reduction.
- Stir in a small amount of vinegar at the end to add brightness and balance the stew's richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 403kcal | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 43g | 86% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 105mg | 35% |
| Sodium | 585mg | 24% |
| Potassium | 1364mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6902IU | 138% |
| Vitamin C | 21mg | 23% |
| Calcium | 68mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
