Dutch Oven Beef Stew
A comforting Dutch Oven Beef Stew that's rich in flavor and brimming with wholesome ingredients, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 lbs beef chuck, cut into cubes Cut into bite-sized pieces.
- 4 pieces carrots, sliced
- 4 pieces potatoes, diced
- 1 piece onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
Seasonings
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil For searing the beef.
Instructions
Preparation
- Begin by cutting your beef chuck into bite-sized cubes. Chop the onions, slice the carrots, and dice the potatoes.
Searing the Beef
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear the meat until browned on all sides, about 5-7 minutes. Remove the meat and set it aside.
Sautéing Vegetables
- In the same pot, add the chopped onions and minced garlic, sautéing until the onions are translucent, about 3-4 minutes.
Combining Ingredients
- Add the seared beef back into the pot, along with the sliced carrots, diced potatoes, beef broth, tomato paste, dried thyme, salt, and black pepper. Stir well to combine.
Simmering
- Bring the stew to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for about 2 to 2.5 hours, or until the beef is fork-tender.
Finishing Touches
- After the cooking time, taste the stew and adjust seasoning as needed.
- Ladle the stew into bowls and feel free to top with your favorite garnishes like fresh herbs or a dollop of yogurt!
Notes
For a leaner cut of beef, consider using sirloin. The longer you let it simmer, the more tender the beef will become. Avoid skipping the browning step as it adds essential flavor. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.