Description
Warm up your evenings with this hearty Dutch Oven Beef Stew, a classic comfort dish that brings together tender beef chunks and a medley of fresh vegetables. Slow-cooked in a rich and savory broth made with red wine, this stew is the ultimate cozy meal for chilly nights. With each bite, you’ll enjoy the melt-in-your-mouth beef paired with flavorful potatoes, carrots, and celery. Perfect for family dinners or meal prep, this recipe is both satisfying and straightforward to prepare.
Ingredients
Scale
- 2 pounds beef chuck
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 cloves garlic
- 4 cups beef broth
- 1 cup red wine
- 1 ½ pounds yellow potatoes
- 3 large carrots
- 2 stalks celery
- Fresh parsley for garnish
Instructions
- Dry the beef chuck and season it with salt and pepper.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned (about 3-4 minutes per side). Remove and set aside.
- Sauté chopped onion for 5-7 minutes until softened; add minced garlic and cook for an additional minute.
- Stir in flour to create a roux, cooking for about 2 minutes while stirring.
- Gradually whisk in beef broth and red wine until smooth. Mix in tomato paste, Worcestershire sauce, bay leaf, and thyme.
- Return seared beef to the pot, bring to a simmer, cover, and cook on low for 1 hour, stirring occasionally.
- Add potatoes, carrots, and celery; stir well to combine. Cover and simmer for another 45-60 minutes until everything is fork-tender.
- Discard the bay leaf and adjust seasoning before serving. Garnish with fresh parsley.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Slow-cooking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 610mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg