Old Fashioned Beef Stew (Dutch Oven)
User Reviews
5
Old Fashioned Beef Stew (Dutch Oven)
Description
This recipe starts by seasoning beef chuck cubes with salt and pepper, then tossing them in flour for a browned crust when seared in hot oil. Onion and garlic are sautéed afterward, and tomato paste is cooked briefly to develop flavor. Deglazing with red wine and red wine vinegar lifts the browned bits from the pan, intensifying the stew’s base. The beef is returned to the pot along with beef broth, bay leaves, hearty vegetables including carrots, potatoes, and celery, and Worcestershire sauce and herbs to meld flavors during a slow simmer of two to three hours.
The cooking process yields beef that is tender and flavorful with vegetables that absorb the savory broth. The stew thickens slightly, and flavors deepen with time. Peas may be stirred in during the final minutes for freshness. The result is a classic stew rich in texture and aroma.
Storing in airtight containers keeps the stew fresh for several days, with opportunities to freeze portions for extended use. Variations include cooking in a slow cooker or Instant Pot to accommodate different kitchen equipment, with similar flavorful results and tender meat.
Ingredients
- 2 to 2 1/2 pounds beef chuck roast cut into 1" to 1 1/2" cubes, or beef stewing meat
- ½ cup all-purpose flour
- 1 Tablespoons kosher salt coarse
- 1 teaspoon black pepper freshly ground
- 4 tablespoons vegetable oil
- 1 onion chopped, large
- 3 garlic minced, cloves
- 2 tablespoons tomato paste
- 1 cup red wine (optional - can be replaced with additional broth or water)
- 4 tablespoons red wine vinegar
- 6 cups beef broth
- 2 bay leaf
- 5-6 carrot peeled and chopped into 1/4-inch discs, medium
- 3-4 russet potato peeled and cut into 3/4-inch pieces, large
- 2 celery stalks
- 1 tablespoon Worcestershire sauce
- 2 tablespoons herbes de provence or 1 Tablespoon each dried rosemary and dried thyme
- 2 cups peas optional, frozen
Instructions
- Season beef all over with salt and pepper. Toss with flour.
- Brown in hot oil on high heat a few at a time on all sides (about 5 minutes per batch), adding more oil if needed. Transfer to a plate as finished and set aside.
- Add onions to the same pan that the meat was seared in and cook for about 4-5 minutes to soften slightly and get some color. Add garlic during the last minute of cooking.
- Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Deglaze the pan by adding the red wine and red wine vinegar and scraping the bottom of the pot to remove any browned bits. Bring to a boil, then reduce the heat to medium-high.
- Return the seared meat to the pot along with the beef broth, bay leaves, carrots, potatoes, celery, Worcestershire sauce, and herbs. Bring to a boil then cover and reduce to a simmer for 2-3 hours until beef is tender. Another option would be to transfer the dutch oven to a 325°F oven to cook in there for the same amount of time until the meat and veggies are tender.
- Season with additional salt and pepper as needed, to taste. Add peas 2-3 minutes before serving, if using.
Notes
- Store leftovers in an airtight container refrigerated for up to 4 days; reheat gently on the stovetop or in the oven until hot throughout.
- Freeze stew in portions using freezer-safe containers or bags for up to 3 months; thaw in the refrigerator overnight before reheating.
- If avoiding wine, replace red wine with additional beef broth or water without altering the cooking method.
- For a slow cooker version, transfer browned meat and cooked onions with remaining ingredients (except peas) to the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours; add peas before serving.
- Using an Instant Pot, brown beef and soften onions with the Sauté function; then pressure cook with remaining ingredients (aside from peas) for 35 minutes with a natural release; add peas after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 447 kcal
% Daily Value*
| Calories | 447kcal | 22% |
| Carbohydrates | 34g | 11% |
| Protein | 35g | 70% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 1752mg | 73% |
| Potassium | 1257mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 6775IU | 136% |
| Vitamin C | 24mg | 27% |
| Calcium | 101mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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