Dutch Oven Beef Stew Recipes

DUTCH OVEN BEEF STEW

Steps:

• Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
• Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
• Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

DUTCH OVEN BEEF STEW

Steps:

• In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

DUTCH OVEN BEEF STEW

Steps:

• Some notes about the ingredients: I like the tomatoes with seasoning, choose your favorite. Cheap red wine works just fine. Baby carrots work, too - just guesstimate how many would add up to 6 big ones.
• The trick with peeling pearl onions: cut off the stem ends, throw in boiling water for 1.5 minutes, drain and rinse with cold water (or even dunk in ice water). You should be able to squeeze the onion and pop them right out of the peel.
• Real instructions start now:.
• Throw the flour, salt and pepper into a bowl or bag with the beef cubes and coat completely.
• In the dutch oven (or heavy pot) combine the butter and oil, and saute the beef and onions over medium-high heat until beef is browned on outside.
• Stir in the tomatoes, water and bouillon cubes. Add parsley and thyme. Stir in the red wine.
• Cover soup and simmer for 1 hour, stirring occasionally.
• Add bay leaves, carrots and potatoes. Continue to simmer until potatoes are tender, about 1 1/2 hours.

OVEN BEEF STEW

Steps:

• In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.