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! |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 614.4 kcal |
| Protein | 53 g |
| Fat | 18.3 g |
| Carbohydrates | 60.7 g |
| Fiber | 10.6 g |
| Sugar | 15.6 g |
Published on Jul 19, 2024 by Luminița