Dutch Oven Beef Stew
Experience the ultimate comfort with this slow-cooked beef stew, featuring tender chunks of chuck roast and hearty root vegetables. By searing the meat to perfection and braising it in a rich broth with fresh herbs, you create a deep, umami-packed gravy. This classic Dutch oven method ensures melt-in-the-mouth results every time, making it a reliable and nourishing meal for the whole family.
- Prep Time: 20
- Cook Time: 180
- Total Time: 200
- Yield: 6 servings 1x
- Category: lunch
- Method: Braising
- Cuisine: Classic Comfort
- Diet: Halal
Ingredients
2.5 lbs beef chuck roast, cut into 1.5-inch chunks
3 large carrots, peeled and sliced into rounds
1 lb Yukon gold potatoes, cubed
4 cups low-sodium beef broth
2 tbsp tomato paste
4 cloves garlic, minced
1 large yellow onion, diced
1 tbsp fresh thyme
2 tbsp vegetable oil
Instructions
Pat beef cubes dry with paper towels.
Heat oil in Dutch oven over medium-high heat.
Sear beef in three batches until browned on all sides, then set aside.
Add onions to the pot and cook until translucent.
Stir in garlic and tomato paste, cooking for one minute until fragrant.
Deglaze the pot with a splash of beef broth, scraping up browned bits.
Return beef to the pot, add remaining broth, thyme, carrots, and potatoes.
Cover and simmer on low heat for 3 hours until beef is tender.
Notes
If fresh thyme is unavailable, one tablespoon of dried oregano makes an excellent substitute. Ensure you sear the beef in batches to avoid crowding, which helps achieve the necessary dark crust for flavor. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg
Find it online: https://itisrecipes.com/dutch-oven-beef-stew/