Classic Dutch Oven Beef Stew

A hearty and flavorful beef stew cooked to perfection in a Dutch oven.

Ingredients

1⁄4	cup oil
2	½-3 lbs boneless beef roast, cut into about 1-½ inch cubes (I use sirloin)
3	stalks celery, chopped
1	large onion, coarsely chopped
1	tablespoon chopped fresh garlic (or to taste)
2	finely chopped jalapeno peppers (optional)
1⁄4	cup tomato paste
2	(10 ounce) cans beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better)
2	cups cups water
1	(28 ounce) can diced tomatoes with juice
2	tablespoons Worcestershire sauce
1	seasoning salt
1	pepper
1	bay leaf
2	lbs lbs potatoes, peeled and cut into about 1-½-inch cubes
1	lb lb carrot, cut into 2-inch chunks
1⁄4	cup flour
1⁄4	cup water
2	tablespoons browning sauce (I use Kitchen Bouquet for this)
1	(10 ounce) package frozen peas, thawed
2	cups cups frozen pearl onions (or to taste)
1	hot cooked pasta
1	grated parmesan cheese (optional)

Instructions

• 1. Begin by heating the oil in a large Dutch oven over medium-high heat.
  2. Sear the beef on all sides for approximately 10 minutes until nicely browned; then, transfer the beef to a plate.
  3. In the same Dutch oven with the beef drippings, saute the celery, onions, jalapenos (if using), and garlic for about 6 minutes.
  4. Add the tomato paste to the vegetables and saute for 1 minute.
  5. Return the browned beef and any accumulated juices to the Dutch oven.
  6. Pour in the beef consomme, water, canned tomatoes with their juice, Worcestershire sauce, salt, pepper, and a bay leaf; stir well and bring to a boil.
  7. Reduce the heat to medium-low, cover, and simmer for about 1 hour, or until the beef is tender.
  8. Add the potatoes and carrots to the pot; continue cooking for another 30 minutes or until the vegetables are tender.
  9. In a separate bowl, whisk together the flour, 1/4 cup of water, and browning sauce (such as Kitchen Bouquet) until smooth.
  10. Slowly stir the flour mixture into the simmering stew to thicken it.
  11. Add the peas and pearl onions to the stew; cook until heated through and the stew has slightly thickened.
  12. Remove and discard the bay leaf.
  13. Serve the stew immediately over hot cooked noodles.
  14. Enjoy this comforting and delicious dish!

Jul 19, 2024