Best Dutch Oven Beef Stew Recipes

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:

• 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:

• Heat oven to 325°F.
• In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
• Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

EASY BEEF STEW BAKED IN A CAST IRON DUTCH OVEN

Steps:

• Put all ingredients into the dutch oven and stir to mix.
• Cover and bake at 300* for 4 hours or until you are ready to eat.
• You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
• Serve with hot buttered biscuits, Recipe #348286 .

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.

DUTCH-OVEN BEEF STEW

Steps:

• Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate or piece of wax paper. Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Discard the oil and wipe out the pan. Preheat the oven to 275 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Return the beef to the pot and add broth, and bring to a simmer. Add the parsley, thyme, and bay leaves to the pot. Cover and transfer to the oven. Stew the meat until tender, about 1-1/2 hours. Remove the Dutch oven from the oven. Skim the fat from the cooking liquid with a ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer. Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 1 hour. Stir in the vinegar and season with salt and pepper to taste (make sure to taste because it may be salty enough already from the broth) Cook's Note: Beef chuck, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick steak and cut it into 2-inch cubes.

DUTCH OVEN HEARTY BEEF STEW

Steps:

• Preheat oven to 325.
• Add half the oil to large dutch oven and set over medium-high heat. Season flour with salt & pepper. Pat meat dry and then dredge meat in flour. Add to pot. Brown on all sides and set aside. Will need to do this in two batches.
• Add remaining oil to pot and cook your onion to just softened. Add beef stock, tomato paste, and garlic powder and bring to a simmering boil. Place meat back into the pot and cook for an additional 1-2 minutes.
• Slowly add in your wine until thickened and reduced, about 2 minutes. Add soy sauce, thyme, and bay leaf. Bring back to a boiling simmer. Place in preheated oven for 1 hour.
• After 1 hours is up, remove pan from over and discard the bay leaf and thyme sprigs and add carrots and potatoes. Stir, and place back in oven for an additional hour 15 minutes at 300 degrees.
• Enjoy!