Dutch Oven Beef Stew
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 10 mins
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Total Time
3 hrs 20 mins
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Servings
6
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Calories
374 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Beef Stew
Description
Dutch Oven Beef Stew brings together floured beef stew meat browned to create a flavorful base, with carrots, potatoes, and French onion soup serving as a core of the broth. The inclusion of tomato paste, Italian seasoning, salt, pepper, and bay leaves layers the flavors while slow simmering for several hours tenderizes the beef and cooks the vegetables perfectly. The flour coating on the meat helps thicken the stew as it cooks, creating a hearty consistency. The method involves browning the meat well and then gentle low-heat simmering, ensuring maximum flavor development without toughening the beef.
The stew is a substantial one-pot meal that can be served alone or with bread to soak up the thick broth. The blend of ingredients offers a savory, satisfying dish for cooler days or when a filling meal is desired. This recipe allows some flexibility in vegetable substitutions and herb choices, letting cooks adjust the stew to taste and ingredient availability.
Choosing the right cut of beef — such as chuck roast or stew meat with good marbling — is important for tenderness. Browning the meat well adds depth to the stew, and simmering on low heat allows the flavors to meld and the meat to become tender. Leftover stew keeps well for up to three days in the fridge, making it a practical dinner option for leftovers.
Ingredients
- 4 Tablespoons all-purpose flour
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper + more to taste, freshly ground
- 2 pounds beef stew meat
- 2 Tablespoons olive oil
- 2 carrot peeled and chopped, large
- 1 French Onion Soup see notes, 18.5 oz can
- 1 Tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 bay leaf
- 3 russet potato peeled and chopped into 1 inch cubes (about 1 pound once peeled and chopped, medium
Instructions
- In a large bowl, mix the flour with the garlic salt and 1/2 teaspoon of pepper. Toss the beef chunks in the flour mixture to coat them evenly.
- In a Dutch oven, heat the olive oil over medium-high heat. Add the coated beef chunks and cook until browned on all sides. Remove the beef to a plate and set it aside.
- Add the carrots to the pot and cook for a few minutes, scraping the browned bits from the bottom of the pot. Add a little water (up to 1/4 cup) to deglaze the pan if necessary.
- Return the browned beef to the Dutch oven and add the French onion soup. Stir in the tomato paste, Italian seasoning, salt, additional pepper to taste, and bay leaves. Add the potatoes.
- Cover the Dutch oven with a lid and reduce the heat to low. Let the stew simmer for about 2 to 3 hours, or until the beef is tender and the potatoes are cooked through.
- Once the stew is ready, remove the bay leaves and adjust the seasoning if necessary.
Notes
- Use cuts of beef like chuck roast or stew meat for tender results after slow cooking.
- Coat the beef pieces in flour to help thicken the stew during cooking and enhance texture.
- Brown the beef well in batches to develop flavor and avoid overcrowding the pan.
- Simmer the stew on low heat for 2 to 3 hours to allow meat to become tender and flavors to meld properly.
- French onion soup can be substituted with a condensed version mixed with water if preferred.
- Vegetables like peas or different types of potatoes can be used as alternatives.
- Herbs such as fresh thyme or rosemary can replace Italian seasoning; fresh parsley makes a good garnish.
- Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 97mg | 32% |
| Sodium | 1350mg | 56% |
| Potassium | 1321mg | 28% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3446IU | 69% |
| Vitamin C | 6mg | 7% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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