Beef Stew Recipe Dutch Oven in an Oven

Nothing better than a hearty beefiness stew for this cold weather! This Dutch oven beef stew is seriously comforting. The beef stew is cooked in the oven for nigh 2 hours to ensure it is tender and ultra flavorful.

Here in Michigan temperatures are dropping similar crazy and…honestly, I'm totally okay with that! Telephone call me crazy, merely I love cold weather. Fall and wintertime are my favorite seasons of the year, and that's because one) I become to bundle up in a cozy coating with a cup of warm apple cider, and 2) I get to swallow all the comfort nutrient I can. Can you lot relate?! Anyone?!

This hearty Dutch oven beef stew is my favorite winter condolement food. It is in our regular dinner rotation because it is that good! My easy oven baked beef stew is hearty, tender, and ultra flavorful. The gravy is perfectly thick, and the vegetables are tender and filling.

And today I'one thousand spilling all the secrets then you can brand the almost satisfying classic beef stew ever. So permit's get started!

Ultra Flavorful

The season contour in this piece of cake Dutch oven beef stew is fantastic! The flavors are deep still so elementary. It all starts with the cooking method (hint: browning the meat) and the choice of ingredients for the flavor base.

Hither are the secrets:

• Brown the meat: This is a must! Browning the meat adds depth and complication. Plus, the brown bits left behind are packed with season. When deglazed, the brown $.25 get released, enhancing the dish.
• Flavor boosters: Aside from the caramelized brown $.25, the flavour base for this hearty beef stew includes Westwardorcestershire sauce, tomato paste, reddish wine, and minced garlic.
• Add herbs: I used fresh thyme and dried bay leaves.
• Cook in the oven: This piece of cake beef stew finished in the oven at 325 degrees F for 1 hr and 45 minutes. This allows all the flavors to come together and gives plenty time for the meat to become tender and succulent!

I mean, look at that beautiful caramelization from browning the meat!

I swear, guys, the flavors in this hearty Dutch oven beefiness stew are amazing! You'll love it.

Cooking Beef Stew in the Oven

These are and then many methods for making beef stew: slow cooker, stovetop, pressure cooker, etc. I've tried them all and my absolute favorite method is past making information technology on the stovetop outset (in my Dutch oven) and and so cooking it in the oven for about 2 hours.

Dutch ovens retain oestrus really well, so it's a not bad vessel for cooking big batch dishes, such as beef stew.

Offset, using a Dutch oven creates flavor development. From browning the meat to cooking all the flavor boosters in i pot, making beef stew in the Dutch oven is perfect. You simply tin't become the same blazon of flavour depth and complexity by, say, throwing everything into a slow cooker.

Second, baking the stew in the oven for almost 2 hours really helps the flavors come up together and make the beef ultra tender.

Hearty Dutch Oven Beef Stew Ingredients

Now, the near exciting function: the ingredients!

• Boneless beef chuck roast: Don't even carp getting expensive cut of meat for stews! For stews, you lot desire tough cuts of meat because these comprise more connective tissue, which result in that cook-in-your-oral fissure bite when slowly cooked for hours. My favorite beef stew cut comes from the shoulder, also known equally the chuck.
• Yellow onion: Adds flavour for the base.
• Minced garlic: Adds effluvious flavors.
• Carrots: A classic vegetable for stews!
• Yukon gold potatoes: Use firm potatoes, such every bit Yukon gilt or carmine potatoes. Avoid Russets since these break down easily.
• Worcestershire sauce: A nifty flavour booster!
• Tomato paste: Some other bully flavor booster! Adds depth.
• Red vino: The acerbity from red wine adds complex flavors. You'll add the wine to release the chocolate-brown $.25 from the meat, then it'southward like a double season enhancer!
• All-purpose flour: To thicken the stew. Watery and thin stews are a no-no!
• Beef goop: Simply the regular kind is fine.
• Bay leaves: These will add a subtle effluvious flavour contour.
• Fresh thyme leaves: Adds season and a distinguishable effluvious flavor profile.
• Parsley: I add chopped Italian parsley for color and vibrance. You can add together peas besides.
• Table salt and pepper
• Olive oil

The great thing about these ingredients is that they are very easy to find, and I already keep a lot of these stocked upwardly in my pantry.

How to Go far

Making beef stew is very uncomplicated! Active melt time is about 30 minutes, and the rest is oven time.

1. Preheat oven to 325 degrees F.
2. Dark-brown the meat: Season the beefiness offset, and dark-brown over high rut in 2-3 batches to ensure that each chunk of meat has space to sear and dark-brown properly.
3. Make the season base of operations: This is when y'all build the flavors with onions, carrots, garlic, tomato paste, and Worcestershire sauce.
4. Comprise the red wine: This will add depth, slight acerbity, and tons of flavour. And don't worry, the alcohol will evaporate.
5. Add the beef goop and flour: The flour will help thicken the beef broth. For 4 cups of beef broth, I incorporated 1/4 loving cup of flour and it was perfect!
6. Add the rest of the ingredients: Cubed potatoes, the seared beefiness, and bay leaves. Flavor with actress salt and pepper if needed.
7. Broil for 1 60 minutes and 45 minutes: Cover the Dutch oven with the lid and bake for ane hr and 45 minutes to allow the flavors to come up together. This will also make the meat tender.
8. Add together parsley: I beloved incorporating parsley in my beefiness stew at the very end. If you want to add peas, do so ten minutes before the broil fourth dimension is over.

I actually love this easy Dutch oven beef stew recipe! It'southward pretty straightforward and makes a large batch, enough for about half dozen people.

I hope you really like this easy and hearty beef stew. Information technology'southward my go-to comfort nutrient recipe during winter!

Here are crawly side dishes for your stew:

• Flossy Mashed Potatoes
• Light and Fluffy Mashed Potatoes
• Super Soft Honey Dinner Rolls
• Roasted Garlic Bread by Girl With The Iron Bandage

And for dessert, cheque out my classic apple pie (with pre-cooked apple filling!), apple bundt cake, or sea salt chocolate flake cookies!

Give thanks you stopping past and please don't forget to pivot this recipe!

Tips for Tender and Flavorful Beef Stew

• Chocolate-brown the meat in batches and over high heat. They key to a cute sear is to exit it solitary until beautifully browned – attempt non to flip the meat too soon.
• Allow the "flavor base of operations" ingredients to develop by not rushing the stovetop cooking steps. The main flavor booster ingredients are Worcestershire sauce, tomato paste, wine, and minced garlic. Herbs (fresh thyme and bay leaves) also add together tons of flavour.
• Use fresh thyme. Stale thyme is just not the same.
• Utilise house potatoes, such every bit Yukon gold or red potatoes. Stay away from Russets since they break downward and disintegrate hands.

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Hearty Dutch Oven Beefiness Stew

Nothing beats a warm and comforting bowl of beefiness stew during cold days. This hearty Dutch oven beef stew is season-packed and cook-in-your-mouth tender. The beef gravy is smoothen and perfectly thick, and the potatoes and carrots are tender and filling.

Form Main Course

Cuisine American

Prep Time 30 minutes

Cook Time ii hours 15 minutes

Total Time 2 hours 45 minutes

Servings 6 people

Calories 651 kcal

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For the meat:

• ▢ iii pounds whole boneless beef chuck roast, cutting into 1.5 inch chunks
• ▢ 1 ½ teaspoons Kosher table salt
• ▢ 1 teaspoon ground black pepper
• ▢ Olive oil

Stew

• ▢ 1 medium yellowish onion, diced
• ▢ five cloves garlic, minced
• ▢ 3 big carrots, peeled and chopped
• ▢ 1 teaspoon fresh thyme, roughly chopped
• ▢ ii tablespoons tomato paste
• ▢ 2 teaspoons Worcestershire sauce
• ▢ ½ cup red vino - or beef broth
• ▢ ¼ cup all-purpose flour, plus more than every bit needed
• ▢ 4 cups beef broth, plus more as needed
• ▢ iii medium Yukon gold potatoes, peeled and diced - meet note below
• ▢ 2 dried bay leaves
• ▢ Chopped parsley
• ▢ Olive oil
• ▢ Table salt and pepper to taste
• ▢ Frozen or fresh greenish peas - optional

• Preheat oven to 325 degrees F.

• Season beefiness chunks with ane one/2 teaspoons Kosher table salt and ane teaspoon ground black pepper. Oestrus some olive oil over loftier oestrus in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Practise this in batches to not overcrowd the pan and to prevent steaming. If you detect that information technology begins to steam upwardly, remove the excess liquid and keep browning.

• Transfer the browned meat to a plate and gear up aside. It will not be fully cooked at this indicate. Get out the brown $.25, don't wipe the pot clean.

• Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for most five minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, nearly 2-three minutes.

• Add red vino, scraping the browned bits, and melt until reduced, about iii minutes. If y'all don't want to use vino, you can apply beef broth. Quick tip: use a wooden spoon to avoid scratching the Dutch oven or pot.

• Add flour and stir to coat. Add together 4 cups of beef goop, and stir until the flour is incorporated and starts to thicken. Add the seared beef, cubed potatoes, and bay leaves. If too thick, add more than broth as needed. Bring to a boil so reduce to a simmer for v-seven minutes. Adjust seasoning with salt and pepper at this point if needed.

• Comprehend with an oven-safe lid. Finish cooking in the oven at 325 degrees F for most 1 hour and 45 minutes until the meat is tender. If desired, stir in peas x minutes before the cooking time is up.

• Remove bay leaves earlier serving. Serve with some chopped parsley. Enjoy!

• Special equipment: A big Dutch oven with a chapeau. I use a half-dozen qt Dutch oven.
• Quick tip: Wooden spoons work like a charm for scraping the brownish bits from the pot. It will non scratch the Dutch oven's coating.
• Potatoes: Avoid Russets since these break downwardly easily. Use Yukon gold or red potatoes.
• Storing leftovers: Store in the refrigerator using closed containers for up to three days.
• Freezing leftovers: Freeze in freezer-friendly containers for upwards to iii months. To reheat, thaw in the refrigerator overnight. Once thawed, reheat in the microwave or on the stovetop.

Disclaimer: Nutritional values (per serving) are approximates only.

Calories: 651 kcal | Carbohydrates: thirty g | Protein: 49 g | Fat: 36 m | Saturated Fat: 13 1000 | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 20 one thousand | Trans Fatty: two g | Cholesterol: 156 mg | Sodium: 1452 mg | Potassium: 1530 mg | Cobweb: iv thousand | Sugar: 4 g | Vitamin A: 5231 IU | Vitamin C: 27 mg | Calcium: 90 mg | Iron: vii mg

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Source: https://cookingformysoul.com/hearty-dutch-oven-beef-stew/

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