Lodge 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

GRANDMA'S OLD FASHIONED DUTCH OVEN BEEF STEW



Grandma's Old Fashioned Dutch Oven Beef Stew image

Dust off your Dutch Oven and serve up this classic grandma's old fashioned dutch oven beef stew. Tender and fall apart beef, loads of tender veggies in a thick beef sauce. A stick to your ribs beef stew that will be an instant family favorite for young and old.

Provided by Adventures of a Nurse

Categories     Cast iron Recipes

Time 2h10m

Number Of Ingredients 13

1 tbs olive oil
1 onion diced
2 stalks celery chopped
1 pound stew meat
3 large chopped carrots
4 large russet potatoes quartered
1/2 cup red wine
2 tbsp Worcestershire
4 cups beef broth I used better than Bouillon
2 bay leaves
1/2 tsp basil
1 tsp Gravy Master
1/2 cup Flour

Steps:

  • Place your cast iron dutch oven on the stove on medium heat.
  • Add olive oil, onions, and celery.
  • Let saute until onions are translucent
  • 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
  • Add Potatoes and carrots
  • add Basil and bay leaves
  • bring to a boil
  • stir in Worcestershire and gravy master *optional*
  • Reduce heat to low and cover for 2 hours
  • The Flour from the meat should thicken your stew some what you may still need to thicken a little more depending on your preference.

Nutrition Facts : Calories 221 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 4 grams fat, Fiber 3 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 352 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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.

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