Description
A classic, comforting Dutch Oven Beef Stew that slow-cooks chunks of tender chuck roast with vibrant root vegetables. This savory, hearty meal is perfected by searing the meat and simmering it in a rich broth infused with tomato paste, herbs, and Worcestershire sauce. It is a mindful and nourishing dish, perfect for cold evenings when you want a grounding, wholesome, and delicious meal that feeds the body and the soul.
Ingredients
2 ½ pounds stew beef (chuck roast, cut into 1 ½ inch chunks)
3 ½ tablespoons olive oil
2 medium yellow onions, quartered and sliced
5 cloves garlic, minced
¼ cup all-purpose flour
1 tablespoon tomato paste
3 cups beef broth
1 (14.5 ounce) can diced tomatoes
3 tablespoons Worcestershire sauce
1 teaspoon dried thyme
½ teaspoon dried oregano
2 bay leaves
4 medium carrots, cut into 1-inch chunks
4 golden potatoes, cut into 1-inch chunks
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Preheat your oven to 325°F (165°C).
Season beef generously with salt and pepper, then toss in flour to coat.
Heat olive oil in a Dutch oven over medium-high heat and sear the beef in batches until browned on all sides; remove and set aside.
Add onions to the pot and sauté until softened, then stir in the garlic and tomato paste, cooking for another minute.
Deglaze the pot with a splash of beef broth, scraping up any browned bits from the bottom.
Return the beef to the pot and add the remaining beef broth, diced tomatoes, Worcestershire sauce, thyme, oregano, and bay leaves.
Cover with a lid and transfer to the preheated oven, cooking for 1.5 hours.
Remove from the oven, stir in the carrots and potatoes, cover again, and cook for another 1 to 1.5 hours until the vegetables and meat are fork-tender.
Remove bay leaves and serve warm, garnished with fresh parsley.
Notes
Ensure you sear the beef in small batches to get a good crust. This recipe is excellent for meal prep as the flavors continue to develop when refrigerated and reheated the next day. If the stew is too thin, remove the lid for the final 30 minutes of cooking.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg