Hearty Dutch Oven Beef and Vegetable Stew
This hearty beef stew is the ultimate comfort food, perfect for chilly nights. Featuring fork-tender beef, soft, flavorful potatoes, and vibrant carrots, every spoonful is packed with warmth and richness. The carefully layered seasonings and the addition of red wine create a depth of flavor that will make this stew a family favorite. While a Dutch oven adds a special touch, any heavy pot will do. Gather your loved ones around the table for a filling meal that's sure to please!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
beef stew meat
3 lbs (cut into bite-sized pieces)
salt
1 teaspoon (to taste)
ground black pepper
1/2 teaspoon (to taste)
all-purpose flour
1/3 cup (for coating beef)
butter
1/4 cup (unsalted)
olive oil
1 tablespoon (extra virgin)
white pearl onions
2 cups (peeled (see instructions))
diced tomatoes
1 (14 ounce) can (of your choice)
water
3 cups (filtered or tap)
beef bouillon cubes
2 cubes (dissolved in water)
dried parsley
1 tablespoon (to taste)
dried thyme
1/8 teaspoon (to taste)
red wine
1 cup (any kind)
carrots
6 (chopped)
baking potatoes
3 (peeled and chopped)
bay leaves
2 (whole)
Instructions
1
Before you get started, prepare the pearl onions. Cut off the stem ends and blanch them in boiling water for 1.5 minutes. Drain and rinse under cold water or dunk in ice water to stop the cooking. You should be able to pop the onions out of their skins easily.
2
In a large bowl or resealable bag, combine the all-purpose flour, salt, and ground black pepper. Add the beef stew meat and toss until it is evenly coated.
3
In your Dutch oven or a heavy pot, heat the butter and olive oil over medium-high heat. Once hot, add the coated beef and pearl onions. Sauté until the beef is browned on the outside, about 5-7 minutes.
4
Stir in the diced tomatoes, water, and beef bouillon cubes. Add the dried parsley and thyme, followed by the red wine. Mix everything well.
5
Cover the pot and reduce the heat to low. Let the stew simmer gently for 1 hour, stirring occasionally to ensure even cooking.
6
After 1 hour, add the bay leaves, chopped carrots, and peeled and chopped baking potatoes. Stir the mixture well.
7
Re-cover the pot and continue simmering the stew for an additional 1.5 hours, or until the potatoes are tender and the beef is exquisitely fork-tender.
8
Remove the bay leaves before serving and enjoy this wholesome stew with bread or on its own!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this recipe?
The primary protein used in this recipe is 3 lbs of beef stew meat cut into bite-sized pieces.
What type of pot is best for this stew?
A Dutch oven is recommended for this recipe, though any heavy pot will work.
How long does the beef need to simmer before adding vegetables?
The beef should simmer gently for 1 hour before you add the carrots and potatoes.
What is the best way to peel pearl onions for this stew?
Cut off the stem ends and blanch them in boiling water for 1.5 minutes, then rinse in cold water; they should pop out of their skins easily.
What kind of flour is used to coat the beef?
The recipe calls for 1/3 cup of all-purpose flour to coat the beef stew meat.
Which dried herbs provide seasoning to this beef stew?
This recipe is seasoned with dried parsley, dried thyme, and bay leaves.
How many carrots are needed for this recipe?
You will need 6 carrots, which should be chopped before adding to the pot.
What type of potatoes should I use?
The recipe specifies 3 baking potatoes, which should be peeled and chopped.
Does this recipe include wine?
Yes, it includes 1 cup of any kind of red wine to add depth of flavor.
What is the total simmering time for the stew?
The total simmering time is 2.5 hours (1 hour for the beef alone, plus 1.5 hours after adding vegetables).
Should I remove the bay leaves before serving?
Yes, you should remove the two bay leaves before serving the stew.
What fats are used to sauté the beef and onions?
The recipe uses a combination of 1/4 cup unsalted butter and 1 tablespoon extra virgin olive oil.
What kind of tomatoes are used in this stew?
The recipe calls for one 14-ounce can of diced tomatoes of your choice.
How many bouillon cubes are required?
You will need 2 beef bouillon cubes to be dissolved in the cooking water.
How much water is added to the pot?
Add 3 cups of filtered or tap water to the Dutch oven.
What heat setting is used for browning the meat?
The beef and onions should be sautéed over medium-high heat.
What heat setting is used for the long simmer?
Once the liquids are added and the pot is covered, the heat should be reduced to low.
How long do I sauté the beef?
Sauté the coated beef and pearl onions for about 5 to 7 minutes until browned on the outside.
When are the bay leaves added to the stew?
The bay leaves are added after the initial 1-hour simmer, along with the carrots and potatoes.
Is salt and pepper used in the coating or added later?
Salt and ground black pepper are mixed with the flour to coat the beef before cooking.
What is the final texture of the beef?
The beef is described as being exquisitely fork-tender after the full cooking process.
Can I serve this stew with anything else?
Yes, it is recommended to enjoy this wholesome stew with bread or on its own.
How many pearl onions are used?
The recipe uses 2 cups of white pearl onions.
Do I need to stir the stew while it simmers?
Yes, you should stir occasionally to ensure even cooking throughout the simmering process.
What is the preparation for the carrots?
The 6 carrots should be chopped before being added to the stew.
Is this a good recipe for cold weather?
Yes, it is described as the ultimate comfort food and a perfect winter recipe for chilly nights.
Can I use any red wine for this recipe?
Yes, the recipe states that any kind of red wine can be used.
How do you ensure the pearl onions stop cooking after blanching?
You should rinse them under cold water or dunk them in ice water after boiling for 1.5 minutes.
How much dried parsley is included?
The recipe calls for 1 tablespoon of dried parsley.
How much dried thyme is used?
The recipe uses 1/8 teaspoon of dried thyme.