Dutch Oven Beef Stew Recipes

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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.

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

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.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g

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."

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

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.

Nutrition Facts : Calories 439 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

Stick-to-your-ribs beef stew. The only time I've achieved fork-tender (not chewy) beef in my stew with soft (not crunchy!) potatoes. Dutch oven not totally necessary (doesn't go into oven) but the cast iron seems to do something special, even when it's enamel-coated. Adapted from Beef Stew V recipe on allrecipes.

Provided by AnneWisconsin

Categories     Stew

Time 3h

Yield 12 serving(s)

Number Of Ingredients 16

3 lbs beef stew meat
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
1/4 cup butter
1 tablespoon olive oil
2 cups white pearl onions, see below for peeling instructions
1 (14 ounce) can diced tomatoes, any flavor
3 cups water
2 beef bouillon cubes
1 tablespoon dried parsley
1/8 teaspoon dried thyme
1 cup red wine, any kind
6 carrots, chopped
3 baking potatoes, peeled and chopped
2 bay leaves

Steps:

  • Some notes about the ingredients: I like the tomatoes with seasoning, choose your favorite. Cheap red wine works just fine. Baby carrots work, too - just guesstimate how many would add up to 6 big ones.
  • The trick with peeling pearl onions: cut off the stem ends, throw in boiling water for 1.5 minutes, drain and rinse with cold water (or even dunk in ice water). You should be able to squeeze the onion and pop them right out of the peel.
  • Real instructions start now:.
  • Throw the flour, salt and pepper into a bowl or bag with the beef cubes and coat completely.
  • In the dutch oven (or heavy pot) combine the butter and oil, and saute the beef and onions over medium-high heat until beef is browned on outside.
  • Stir in the tomatoes, water and bouillon cubes. Add parsley and thyme. Stir in the red wine.
  • Cover soup and simmer for 1 hour, stirring occasionally.
  • Add bay leaves, carrots and potatoes. Continue to simmer until potatoes are tender, about 1 1/2 hours.

Nutrition Facts : Calories 280.1, Fat 10.4, SaturatedFat 4.9, Cholesterol 82.8, Sodium 516.5, Carbohydrate 17.3, Fiber 2.5, Sugar 4, Protein 26.8

BEEF STEW



Beef Stew image

Food Network Kitchen's Beef Stew is a comforting slow-cooked dish filled with meat and veggies. This is a recipe you should always have on standby.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield about 4 to 6 main course servings

Number Of Ingredients 17

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 to 3 teaspoons red wine vinegar, or to taste

Steps:

  • 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.
  • Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
  • 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.
  • Copyright 2003 Television Food Network, G.P. All rights reserved

EASY BEEF STEW BAKED IN A CAST IRON DUTCH OVEN



Easy Beef Stew Baked in a Cast Iron Dutch Oven image

This is in the oven right now and it smells so good, we can hardly wait for it to be done! No browning necessary. Company coming? Toss in another potato and carrot - this recipe is forgiving! Serve with Recipe #348286, hot and buttered. My youngest brother would find out I was making this stew and biscuits and he would invite himself over and eat me out of house and home. His favorite way to eat this stew was on top of buttered biscuits. I think with a salad and dessert this would serve about 6 but around here I would say it serves 4. ***UPDATE*** This recipe is for a cast iron dutch oven with a heavy tight-fitting lid. I've made this a million times and have had left-over gravy for noodles, rice, etc. Make sure you don't bake at any higher temperature than 300* and you don't use corningware or any other casserole. The heavy cast iron Dutch oven with a lid will prevent almost all of the evaporation of liquid, kind of like a slow cooker.

Provided by Secret Agent

Categories     Stew

Time 4h20m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless beef cubes, lean
3 large russet potatoes, peeled and quartered (or six chunks)
1 lb carrot, peeled and chunked
1/2 large onion, peeled and quartered (or 1 - 1 1/2 cup pearl onions)
1 cup celery, chunked
1 cup rutabaga, peeled sliced
1 (15 ounce) can tomato sauce
1 cup water
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon parsley, flat leaf, chopped
2 teaspoons chives, snipped
1 teaspoon Kitchen Bouquet

Steps:

  • Put all ingredients into the dutch oven and stir to mix.
  • Cover and bake at 300* for 4 hours or until you are ready to eat.
  • You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
  • Serve with hot buttered biscuits, Recipe #348286 .

Nutrition Facts : Calories 1473.5, Fat 122, SaturatedFat 50.5, Cholesterol 169.1, Sodium 731.9, Carbohydrate 73.6, Fiber 12.4, Sugar 15.7, Protein 23

DUTCH OVEN BEEF STEW



Dutch Oven Beef Stew image

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

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

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.

Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (about 1 1/4 cups), Sodium 820 mg, Sugar 7 g, TransFat 0 g

OVEN BEEF STEW



Oven Beef Stew image

No one ever guesses that this traditional combination is low in fat. A thick flavorful sauce makes this hearty dish one that will be requested time and again. I know your family will enjoy it. -Debbie Patton of Westchester, Illinois

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 8 servings.

Number Of Ingredients 13

1 beef top round roast (2 pounds), cut into 1-1/2-inch cubes
2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, cut into eighths
3 celery ribs, cut into 1-inch pieces
4 medium carrots, cut into 1-inch slices
1 can (11-1/2 ounces) tomato juice
1/3 cup dry sherry or water
1/3 cup quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups fresh green beans, cut into 1-inch pieces

Steps:

  • In a Dutch oven, combine the beef, potatoes, onions, celery and carrots; set aside. , In a large bowl, combine the tomato juice, sherry or water, tapioca, sugar, salt, basil and pepper. Let stand for 15 minutes. , Pour over beef mixture. Cover and bake at 325° for 2 to 2-1/2 hours or until meat is almost tender. , Add the beans; cook 30 minutes longer or until beans and meat are tender.

Nutrition Facts : Calories 268 calories, Fat 7g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 519mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges

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2021-01-25 In a 6 qt dutch oven, heat the oil on medium heat. Brown the stew meat on medium heat, until just browned but not cooked through. Season with salt and pepper as it cooks. Add the remainder of the ingredients to the dutch oven. Bring to a boil. Once boiling, remove from the heat, cover, and place in the oven.
From theoregondietitian.com


DUTCH OVEN BEEF STEW - OUR SALTY KITCHEN
2021-10-20 BROWN the beef in batches. Add the beef to the Dutch oven in a single layer and brown undisturbed for about 5 minutes, or until a good crust forms. Remove the beef and set aside. BUILD your stew base. Saute onions and leeks in Dutch oven until soft, then add minced garlic. Work tomato paste into the vegetables.
From oursaltykitchen.com


HEARTY ONE-POT DUTCH OVEN BEEF STEW WITH VEGETABLES
2022-04-27 Preheat the oven to 325°F and move the oven rack to the lower-middle position. Pat the meat dry and season with salt and pepper. In a large dutch oven heat a tablespoon of olive oil over medium-high heat. Brown the meat on all sides in …
From raspberriesandkohlrabi.com


BEST DUTCH OVEN BEEF STEW RECIPE - MEATLOAF AND MELODRAMA
2021-09-29 Instructions. Pat the meat dry with a paper towel, and season with salt and pepper. Coat the meat all over with flour, heat a Dutch oven to medium heat, and add olive oil. Brown the meat in batches, remove to clean plate, and cover to keep warm. Preheat oven to 300°.
From meatloafandmelodrama.com


BEST BEEF DUTCH OVEN STEW · THE TYPICAL MOM
2022-04-18 Whisk together your flour and tomato sauce in a small bowl and pour it on top of your mixture in the dutch oven, stir until combined and coated. Bake. Cover and bake at 350 degrees for 90 minutes. Take out, add quartered potatoes and mushrooms if you’re adding those. Recover and cook an additional 90 minutes.
From temeculablogs.com


SLOW-BRAISED BEEF (DRAADJESVLEES) RECIPE - THE SPRUCE EATS
2021-12-23 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. If the stew's too thin when you're ready to serve, remove the meat and reduce the liquid over a medium heat, replacing the meat at the end to warm through.
From thespruceeats.com


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