Beef Stew In Dutch Oven

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

Enjoy a tasty stew made with beef and veggies - perfect for a delightful dinner.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 14

1 pound beef stew meat, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 bag (8 oz) baby-cut carrots (about 30)
1 can (14.5 oz) diced tomatoes, undrained
1 can (10.5 oz) condensed beef broth
1 can (8 oz) tomato sauce
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
12 small red potatoes (1 1/2 lb), cut into fourths
2 cups sliced fresh mushrooms (about 5 oz) or 1 package (3.4 oz) fresh shiitake mushrooms, sliced
Calories310
Carbohydrate43 g
Cholesterol35 mg
Fat1/2
Fiber6 g
Protein18 g
SaturatedFat2 1/2 g
ServingSize1 Serving (about 1 1/4 cups)
Sodium820 mg
Sugar7 g
TransFat0 g

Steps:

  • Heat oven to 325°F.
  • In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
  • Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.

Recipe From allrecipes.com

Provided by Baildon

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 3h5m

Yield 8

Number Of Ingredients 14

½ cup all-purpose flour
1 tablespoon ground paprika, or more to taste
salt and ground black pepper to taste
2 pounds cubed beef stew meat
2 tablespoons extra-virgin olive oil
4 cups beef broth
2 large potatoes, cubed
1 (8 ounce) package mushrooms, quartered
3 medium carrots, sliced, or more to taste
1 medium onion, chopped
1 stalk celery, chopped
1 ½ tablespoons Worcestershire sauce
2 cloves garlic, minced
2 bay leaves
Calories383.3 calories
Carbohydrate28 g
Cholesterol62.6 mg
Fat19.4 g
Fiber3.8 g
Protein23.9 g
SaturatedFat6.8 g
Sodium517 mg
Sugar3.4 g

Steps:

  • Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
  • Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
  • Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

EASY OVEN BEEF STEW



Easy Oven Beef Stew image

My husband liked this stew and I thought others would, too. -Ruth Ushman, Waterford, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 3 servings.

Number Of Ingredients 11

2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 pound boneless beef chuck roast, cut into 1-inch cubes
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1-1/4 cup water
3/4 cup chopped onion
1/4 teaspoon dried basil
2 medium potatoes, peeled and diced
2 medium carrots, cut into 1-inch pieces
Calories 432 calories
Fat16g fat (5g saturated fat)
Cholesterol74mg cholesterol
Sodium1253mg sodium
Carbohydrate46g carbohydrate (15g sugars
Fiber5g fiber)
Protein27g protein.

Steps:

  • In a resealable plastic bag, combine the flour, salt and pepper. Add beef cubes, a few at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add the soup, water, onion and basil; mix well. Cover and bake at 350° for 1 hour. Add potatoes and carrots. Bake 1 hour longer or until meat and vegetables are tender.

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you're all set."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 13

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed
Calories 439 calories
Fat13g fat (5g saturated fat)
Cholesterol76mg cholesterol
Sodium426mg sodium
Carbohydrate50g carbohydrate (11g sugars
Fiber6g fiber)
Protein30g protein.

Steps:

  • In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

OVEN BEEF BEER STEW



Oven Beef Beer Stew image

Make and share this Oven Beef Beer Stew recipe from Food.com.

Recipe From food.com

Provided by ratherbeswimmin

Categories     Stew

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 15

2 lbs beef stew meat
1 teaspoon salt, to taste
1/4-1/2 teaspoon pepper, to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
3 tablespoons all-purpose flour
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 teaspoons Worcestershire sauce
1 cup chopped yellow onion
3 -4 garlic cloves, minced
1 cup flat beer
2 cups beef stock or 2 cups beef broth
4 carrots, cut into 1 inch slices
8 ounces medium mushrooms, halved

Steps:

  • In a large Dutch oven that has been sprayed with non-stick cooking spray, add the first 12 ingredients; stir to mix well.
  • Cover and bake in a 325° oven for 1 hour.
  • Add beef stock, carrots, and mushrooms; stir to combine.
  • Cover and cook for about 1 hour longer OR until meat is very tender.

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Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and …

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  • Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
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HOW TO MAKE BEEF STEW | BEEF STEW RECIPE | FOOD NETWORK ...
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2015-11-23  · Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt …

5/5 (166)
Author Food Network Kitchen
Cuisine American
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  • Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
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  • Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
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In a heavy, cast-iron Dutch oven or brazier, heat the oil over medium-high heat. When the oil is really hot, add the beef and brown it thoroughly on all sides. Don't overcrowd the pan. Work in batches if necessary. When a rich brown crust has developed on all sides of the beef…

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Estimated Reading Time 5 mins
Category Main Course

  • Add onion and garlic. Heat about five minutes until they begin to soften. Add salt and pepper. Stir in tomato sauce so ingredients are coated.
  • Sprinkle flour over the mixture tossing to ensure ingredients are coated. Make sure flour is absorbed. Then add beef broth and water as needed until the liquid level is one inch above the meat.
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Servings 6
Total Time 3 hrs 40 mins

  • Preheat the oven to 300F/148C and place a large Dutch oven on the stovetop over medium-high heat. When warm add one tablespoon of oil.
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  • Once you remove the final beef add the onion to the pot and reduce heat to medium and let the onions cook for 5 minutes or so to soften. I like to use the back of my spatula to scratch the bottom of the pan and help move around some of those dark spots from the beef, these are super flavorful!! Once the onions have softened add the garlic and cook for a minute, stirring once. Now add the tomato paste and cook for a minute or two, making sure to mix everything together well.
  • Add the beef and its juices back to the pot then sprinkle the flour on top of the beef, mix the beef and flour together with the onion mixture and let cook for 2-3 minutes, until no flour streaks remain.
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2021-01-04  · In a large oven-safe pot or Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside. Pat beef dry …

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2019-08-22  · Season beef with salt and pepper and add to Dutch oven, stir until beef is seared. Reduce heat to medium, add garlic and onions, cook till softened. Add tomato paste, beef broth, rosemary, …

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2020-10-08  · Heat fat in a dutch oven, or large cast iron skillet. I use a large cast iron skillet since I double or triple this recipe. It is best that the meat be browned in a single layer. Add garlic and meat.

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Category Soups
Servings 8
Total Time 3 hrs 10 mins

  • Heat fat in a dutch oven, or large cast iron skillet. I use a large cast iron skillet since I double or triple this recipe. It is best that the meat be browned in a single layer. Add garlic and meat. Brown meat on all sides in hot fat.
  • Remove bay leaf. Add 2 cups of beef broth, potatoes and carrots. Continue cooking 30 minutes to an hour, until vegetables are tender.
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GRANDMA'S OLD FASHIONED DUTCH OVEN BEEF STEW - ADVENTURES ...
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2019-01-25  · Place stew meat in a plastic bag with flour coating each piece of meat with flour Place stew meat in the dutch oven. Saute until the meat is brown about 3-4 minutes Stir in wine, and broth

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BEEF STEW (DUTCH OVEN) - BEEF BOURGUIGNON - THE BEST STEW ...
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2020-08-15  · At the same time fry the chopped onions for about 5 minutes on a low heat in the Dutch oven. Then add the flour to the onions and cook for a further 3-4 minutes. Then add 450ml red wine and the browned meat to the Dutch oven. …

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  • Trim the meat of any excess fat. Cut into large 1,5-2" sized chunks. Then season the meat with salt and pepper.
  • Brown the meat in vegetable oil in a pan. (You can do this in the Dutch oven if you wish but I prefer to do this in my wok, so I can use the Dutch oven to fry the onions at the same time. )
  • Do this in batches so the meat does not get crowded and boil. The outside needs to be nicely seared. When browned on all sides, remove the meat to a plate.
  • At the same time fry the chopped onions for about 5 minutes on a low heat in the Dutch oven. Then add the flour to the onions and cook for a further 3-4 minutes.
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HEARTY DUTCH OVEN BEEF STEW - COOKING FOR MY SOUL
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2019-11-03  · Preheat oven to 325 degrees F. Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef …

4.9/5 (42)
Category Main Course
Cuisine American
Total Time 2 hrs 45 mins

  • Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to not overcrowd the pan and to prevent steaming. If you notice that it begins to steam up, remove the excess liquid and continue browning.
  • Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Leave the brown bits, 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 about 5 minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-3 minutes.
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DUTCH OVEN CLASSIC BEEF STEW RECIPE | FOOD & WINE
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2019-09-26  · Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to Dutch oven, and cook until well browned on 2 sides, 3 to 4 minutes …

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Category Meat & Poultry Recipes, Beef Recipes
Servings 6
Total Time 2 hrs

  • Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to Dutch oven, and cook until well browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a plate. Repeat with remaining beef. Set beef aside.
  • dd mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add red onion and carrots to Dutch oven. Cook, stirring occasionally, until onion begins to brown, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add red wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
  • Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, remaining 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes.
  • Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Cook, uncovered, until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.
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DUTCH OVEN BEEF STEW | LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
2019-07-23  · Preheat oven to 275 degrees. If using a chuck roast, cut into 1-1/2 inch pieces and place in a large bowl. Sprinkle spices (salt, pepper, coriander, cloves) and minced garlic over the meat and …

4.5/5 (4)
Category Main Dish
Cuisine American
Total Time 5 hrs 20 mins

  • If using a chuck roast, cut into 1-1/2 inch pieces and place in a large bowl. Sprinkle spices (salt, pepper, coriander, cloves) and minced garlic over the meat and toss to coat evenly. Place beef into the bottom of a 6-quart Dutch oven.
  • Add diced onions on top of the beef stew meat. Cut red potatoes into 1-inch cubes (no need to peel) and place on top of the onions, followed by sliced carrots, and quartered mushrooms.
  • In a separate bowl, whisk together tomato paste, beef broth, and red wine. Pour over the vegetables. Sprinkle with 5 tablespoons of tapioca. DO NOT STIR.
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OVEN BEEF STEW | LODGE CAST IRON
From lodgecastiron.com
2016-09-07  · 1 cup red wine or water. Directions. Preheat the oven to 275 degrees Fahrenheit. (If you want to cut the cooking time down a bit, raise the oven temperature to 300 degrees Fahrenheit.) Layer the ingredients in a 5 Quart Cast Iron Dutch Oven …

Servings 6-8
Category Entrée Recipes

  • Preheat the oven to 275 degrees Fahrenheit. (If you want to cut the cooking time down a bit, raise the oven temperature to 300 degrees Fahrenheit.)
  • Layer the ingredients in a 5 Quart Cast Iron Dutch Oven in the order they are listed. Cover and cook for 4-5 hours, stirring once or twice.
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HEARTY DUTCH OVEN BEEF STEW | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
2020-08-25  · Season beef and short ribs with salt and pepper on all sides. In a dutch oven pot add in oil. When hot brown the beef and short ribs on all sides (about 10 minutes). Transfer to a plate. Add onions and 2 diced carrots to the dutch oven…

Cuisine American
Category Dinner
Servings 8
Total Time 2 hrs 30 mins

  • In a dutch oven pot add in oil. When hot brown the beef and short ribs on all sides (about 10 minutes). Transfer to a plate.
  • Add onions and 2 diced carrots to the dutch oven, scraping down the browned bits from the meat. saute for 5-7 minutes stirring often.
  • Add minced garlic and sauté for 1-2 minutes. Add wine and allow it to reduce 3-5 for minutes. Add tomato paste and stir
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EASY DUTCH OVEN BEEF STEW | MOM'S DINNER
From momsdinner.net
2018-11-27  · In this Dutch Oven Beef Stew recipe the tapioca pearls are added to thicken the sauce, broth, or gravy (whatever you want to call it). After 5 hours in the oven the pearls “melt” into the tomato juice and thicken it to create a delicious tomato gravy for this beef stew. Tapioca Pearls for thickening. You can find tapioca pearls in the grocery store either with the pudding or by the grains ...

5/5 (5)
Category Dinner
Cuisine American
Total Time 5 hrs 15 mins

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SLOW-BRAISED BEEF (DRAADJESVLEES) RECIPE
From thespruceeats.com
Pour the stock into the Dutch oven. Now add the spices and vinegar and bring to the boil. Once the stew comes to a boil, reduce the temperature to low, cover the Dutch oven with a lid and allow to simmer for at least 3 to 4 hours. Check every so often and add more water if required.

Estimated Reading Time 2 mins

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