Get the Recipe: Dutch Oven Beef Stew

Name: Get the Recipe: Dutch Oven Beef Stew
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 2 tbsp olive oil; 3 pounds beef stew meat; 1 tsp sea salt; 1 tsp black pepper; 1 large yellow onion; 5 garlic cloves; 2 tbsp balsamic vinegar; 4 ounces tomato paste; 4 tbsp gluten free flour; 3 cups beef broth; 1 cup water; 1 bay leaf; 2 cups chopped carrots; 1 pound Yukon gold potatoes; fresh thyme

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs
Total Time
3 hrs 20 mins
Servings
6 servings
Calories
431 kcal
Course
Main Course
Cuisine
American

Get the Recipe: Dutch Oven Beef Stew

Valerie Flores

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Dutch Oven Beef Stew is a hearty and flavorful dish that is perfect for a cold winter day! It is made with beef, potatoes, carrots, onions, and beef broth. The stew is cooked slowly in a Dutch oven, which allows the flavors to meld together and the beef to become tender.

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Ingredients

Servings

2 tbsp olive oil
3 pounds beef stew meat
1 tsp sea salt
1 tsp black pepper
1 large yellow onion diced
5 garlic cloves
2 tbsp balsamic vinegar
4 ounces tomato paste
4 tbsp gluten free flour
3 cups beef broth
1 cup water
1 bay leaf
2 cups chopped carrots
1 pound Yukon gold potatoes quartered
fresh thyme to garnish

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Instructions

First, preheat your oven to 325 degrees Fahrenheit. Place the Dutch oven on the stovetop. Drizzle the olive oil inside. Heat the oil over medium heat until hot.
While the oil is heating, pat the beef stew meat dry with paper towels. Season with sea salt and pepper.
Brown the meat in batches. Brown on every side. Place the meat on a plate.
Then, add in the chopped onions, garlic, and balsamic vinegar to the Dutch oven. Cook for 3 minutes. Stir to prevent burning.
Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven. Stir and cook for 3 minutes.
Pour in the beef broth and water. Place the bay leaf inside. Place the cover on top and roast for 1 hour.
Then, remove from the oven. Add in the chopped carrots and potatoes. Place the lid back on top.
Return to the oven. Roast for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.
Lastly, ladle into bowls. Top with fresh thyme if desired.

Notes

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Brown the beef in batches if needed.
Cook until the meat, carrots, and potatoes are tender.
Store leftovers in the fridge for up to 5 days.

Nutrition Information

Show Details

Calories 431kcal (22%) Carbohydrates 26g (9%) Protein 55g (110%) Fat 17g (26%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 141mg (47%) Sodium 1148mg (48%) Potassium 1505mg (43%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 7421IU (148%) Vitamin C 22mg (24%) Calcium 92mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 431 kcal

% Daily Value*

Calories	431kcal	22%
Carbohydrates	26g	9%
Protein	55g	110%
Fat	17g	26%
Saturated Fat	5g	25%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	141mg	47%
Sodium	1148mg	48%
Potassium	1505mg	32%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	7421IU	148%
Vitamin C	22mg	24%
Calcium	92mg	9%
Iron	6mg	33%