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–+ servings

Dutch Oven Beef Stew

A hearty and comforting beef stew made in a Dutch oven, perfect for cold days.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Dutch
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Beef
  • 2 pounds chuck roast cut into 1-inch cubes
Vegetables
  • 4 medium carrots peeled and sliced
  • 3 stalks celery chopped
  • 1 large onion chopped
  • 3 cloves garlic minced
Liquids
  • 4 cups beef broth
  • 1 cup red wine optional
Herbs and Spices
  • 2 teaspoons dried thyme
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon salt to taste
Thickener
  • 2 tablespoons all-purpose flour

Method
 

Sear the Beef
  1. Heat the Dutch oven over medium-high heat. Add a little oil and sear the beef cubes until browned on all sides, about 5-7 minutes.
Sauté the Vegetables
  1. Remove the beef and set aside. In the same pot, add the onions, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
Combine Ingredients
  1. Return the beef to the pot. Sprinkle the flour over the mixture and stir to coat. Add the beef broth, red wine, thyme, bay leaves, salt, and pepper.
Simmer the Stew
  1. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until the beef is tender.
Serve
  1. Remove bay leaves before serving. Adjust seasoning if necessary and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gFiber: 5gSugar: 4g

Notes

This stew can be made a day in advance and tastes even better the next day.

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