Easy Dutch Oven Beef Stew
A comforting and hearty dish perfect for any day, featuring rich flavors and tender beef.
Ingredients
Stew Base
- 2 pounds stewing beef (cut into 1-inch chunks) Use a good cut for tenderness.
- 3 tablespoons flour Can substitute with gluten-free flour.
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil For browning the beef.
Flavor Components
- 4 cups beef broth
- 1 5.5 oz. can tomato paste
- ½ teaspoon dried thyme Or a few sprigs of fresh thyme.
- 2 medium onions (cut into wedges)
- 3 cloves garlic (minced)
Vegetables
- 1.5 pounds baby potatoes (halved)
- 6 medium carrots (chopped)
- 2 cups mushrooms (cut into large pieces)
Garnish
- as needed Fresh parsley for garnish
Instructions
Preparation
- Sprinkle the flour, salt, and pepper over the stewing beef pieces. Toss to coat.
- Pour the olive oil into a Dutch oven and heat over medium-high heat.
- Brown the beef chunks in the oil until browned on all sides.
- Add the beef broth, stirring for 2 minutes, scraping up any browned bits from the bottom.
- Stir in the tomato paste, bay leaves, thyme, onions, and garlic.
Cooking
- Put the lid on the Dutch oven and bake at 350°F for 2 hours.
- Remove from the oven, stir in the potatoes, carrots, and mushrooms.
- Cover again and return to the oven for another hour until the vegetables are tender.
- Remove bay leaves and thyme sprigs, and garnish with fresh chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. To reheat, thaw in the refrigerator.