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I've been perfecting beef stew for years, and this Dutch oven version's a game-changer. Rich, hearty, and packed with flavor, it's my go-to comfort meal on chilly nights. Tender chunks of beef swim in a savory broth alongside carrots and potatoes. Best part? Minimal prep, maximum flavor. Just toss everything in, let it simmer, and voila! You'll have a stew that'll make your taste buds dance. Trust me, this recipe's worth every minute of cooking time.
Ingredients for Delicious Dutch Oven Beef Stew
- Beef chuck: Tender and flavorful, beef chuck adds richness and depth to the stew, becoming melt-in-your-mouth tender after slow cooking.
- Onion: Onion provides a savory base flavor and sweetness to the stew, enhancing the overall depth and complexity of the dish.
- Garlic: Garlic adds a robust flavor and aroma to the stew, infusing it with a delicious savory essence.
- Beef broth: Beef broth forms the savory liquid base of the stew, providing richness and depth of flavor to the dish.
- Carrots: Carrots add natural sweetness and vibrant color to the stew, while also providing a subtle earthy flavor.
- Potatoes: Potatoes contribute heartiness and texture to the stew, absorbing flavors and adding a comforting element to the dish.
- Tomato paste: Tomato paste lends a rich umami depth and a touch of acidity to the stew, enhancing the overall flavor profile.
- Dried thyme: Dried thyme brings a warm, herbaceous flavor to the stew, adding a subtle earthiness and aromatic complexity.
Read more: Dutch Oven Irish Stew Recipe
Essential Tools for Making Dutch Oven Beef Stew
- Dutch oven: Essential for slow cooking the stew and allowing all the flavors to meld together perfectly.
- Chef's knife: Needed to cut the beef chuck and vegetables into the right size for even cooking.
- Cutting board: Provides a stable surface for chopping ingredients safely and efficiently.
Dutch Oven Beef Stew Recipe
A hearty and comforting beef stew made in a Dutch oven.
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Equipment
- Dutch Oven
Ingredients:
Main Ingredients
- 2 lbs Beef chuck, cut into chunks
- 1 large Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Beef broth
- 2 cups Carrots, sliced
- 2 cups Potatoes, diced
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
Read more: Dutch Oven Camping Stew Recipe
Instructions:
- 1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef chunks on all sides.
- 2. Add the chopped onion and minced garlic. Cook until the onion is translucent.
- 3. Stir in the tomato paste, beef broth, thyme, salt, and pepper. Bring to a boil.
- 4. Add the carrots and potatoes. Reduce heat to low, cover, and simmer for about 2 hours or until the beef is tender.
- 5. Adjust seasoning if needed. Serve hot.
Notes:
This stew is perfect for a cozy dinner. You can also add other vegetables like peas or green beans.
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 5000IUVitamin C: 15mgCalcium: 60mgIron: 4mg
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Read more: Dutch Oven Pork Stew Recipe
Tips for Making Dutch Oven Beef Stew Ahead of Time
Make Ahead Instructions
- Prepare the beef stew as directed, but do not add the potatoes.
- Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the stew on the stovetop, add the potatoes, and simmer until the potatoes are tender.
Freezing Instructions
- Cool the beef stew completely before freezing.
- Transfer the stew to a freezer-safe container or resealable bag, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop until warmed through.
Adding a splash of red wine to this stew during the cooking process can enhance the depth of flavor and richness of the dish.
Common Questions About Preparing Dutch Oven Beef Stew
FAQ:
Can I use a different type of meat for this stew?
Yes, you can use other cuts of beef like stew meat or even lamb for a different flavor.
Can I make this stew in a slow cooker instead of a dutch oven?
Absolutely! You can brown the beef and sauté the vegetables in a pan before transferring everything to a slow cooker to cook on low for 6-8 hours.
Can I freeze the leftovers?
Yes, this stew freezes well. Just store it in an airtight container and freeze for up to 3 months.
How can I thicken the stew if it's too thin?
You can mix a tablespoon of cornstarch with a tablespoon of water and stir it into the stew. Let it simmer for a few more minutes to thicken.
Can I add other vegetables to this stew?
Of course! Feel free to add mushrooms, peas, celery, or any other vegetables you enjoy to customize the stew to your liking.
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