Description
A hearty and comforting beef stew cooked in a Dutch oven.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 pound potatoes, peeled and cubed
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the beef dry with paper towels and season with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
- Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
- Stir in the garlic, thyme, and rosemary and cook for 1 minute more until fragrant.
- Return the beef to the Dutch oven. Stir in the beef broth, red wine, tomato paste, Worcestershire sauce, and bay leaf. Bring to a simmer.
- Cover the Dutch oven and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the beef is tender.
- Add the cubed potatoes to the Dutch oven, stir, and continue baking for another 30-45 minutes, or until the potatoes are tender.
- If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl. Stir this mixture into the stew and cook on the stovetop over medium heat for a few minutes until thickened.
- Remove the bay leaf before serving.
Notes
- For a richer flavor, you can sear the beef in batches to ensure a good crust.
- If you don’t have red wine, you can substitute with more beef broth.
- Adjust seasoning to your taste before serving.
- Prep Time: 25 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 12g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 120mg
Keywords: Dutch oven, beef stew, comfort food, slow cooked, hearty meal, winter recipe