DUTCH OVEN HEARTY BEEF STEW

Dutch Oven Hearty Beef Stew image

Provided by Tara Pacheco @tnj2008

Number Of Ingredients 15

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4 pound(s) boneless beef chuck eye roast, cut into 1 1/2 inch cubes
3 tablespoon(s) oil
1/2 cup(s) flour
- salt & pepper, to taste
1 large onion, minced
2 teaspoon(s) garlic powder
1 can(s) 6 oz. tomato paste
2 cup(s) dry red wine
2 cup(s) beef stock
3 tablespoon(s) soy sauce
1 pound(s) carrots
6-7 small red potatoes, cut into quarters
2 - bay leaves
several - sprigs of thyme
1 teaspoon(s) parsely

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!