Easy Dutch Oven Beef Stew
Flour coated beef braised in a covered Dutch oven with tomato paste, herbs, potatoes, carrots, and mushrooms.
Equipment
- Large Dutch oven with lid
- Cutting board
- Wooden spoon
Ingredients
Main Ingredients
- 2 lb beef stew meat or chuck cut into 1 inch chunks
- 3 tbsp all purpose flour
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 4 cup low sodium beef broth
- 3 tbsp tomato paste
- 2 bay leaves
- ½ tsp dried thyme
- 2 medium onions cut into wedges
- 3 cloves garlic minced
- 1 ½ lb baby potatoes halved
- 6 medium carrots cut into 1 inch pieces
- 2 cup mushrooms cut into large pieces
- 1 tbsp fresh parsley for garnish
Instructions
Cooking
- Flour the beef. Sprinkle the flour, salt, and pepper over the beef and toss to coat. Preheat. Set the oven to 350 degrees F with a rack in the lower third.
- Sear the meat. Warm the oil in a Dutch oven over medium high heat and brown the beef in two batches until deeply colored. Add the broth. Pour in the broth and scrape the bottom for 2 minutes.
- Season the pot. Add the tomato paste, bay leaves, thyme, onions, and garlic and stir.
- Braise. Cover and bake for 2 hours.
- Add the vegetables. Stir in the potatoes, carrots, and mushrooms, cover, and bake 1 hour more until tender.
- Rest and serve. Discard the bay leaves, rest 10 minutes, and top with parsley.
Notes
Substitutions: Use chuck roast cut into 1 inch cubes, and stir in frozen peas at the end.
Tips: Brown the beef in batches and keep the lid on while braising.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze for up to 3 months.