Beef Stew With Carrots And Potatoes, Dutch Oven Beef Stew
Servings: 8 people
Total Time: 3 hours 15 minutes
Prep Time: 20 minutes
Cook Time: 2 hours 55 minutes
It is the best Beef stew with vegetables and potatoes in Dutch oven. Delicious beef stew recipe with red wine, carrots, potatoes, and vegetables cooked in an oven until tender. This recipe for Dutch oven beef stew is a perfect winter meal. Check the how to make beef stew with vegetables in oven.
Ingredients
- 2.2 lbs or 1kg beef chuck cut into 1½ inch pieces (boneless) extra fat removed
- 1½ teaspoon salt
- 1/2 teaspoon ground black pepper fresh
- 2 tablespoons all purpose flour
- 3 tablespoons olive oil
- 2 medium onions (roughly chopped) white or yellow
- 5 cloves garlic (roughly chopped)
- 1½ cups dry red wine pinot noir or cabernet
- 2 tablespoons tomato paste
- 3 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1½ teaspoon sugar
- 1 bay leaf
- 1 tablespoon fresh thyme or 1 tsp dried thyme
- 4 large carrots OR 5 medium carrots (peeled) cut into large chunks
- 1 pound OR 500 grams baby potatoes cut into halves
- fresh chopped parsley (for garnish)
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Instructions
- Heat olive oil in a large Dutch oven or heavy oven-proof pot on medium-high heat. Brown the beef pieces on all sides for 2 - 3 minutes on each side in batches. Keep them on a clean plate with a tong.
- Add onions to the Dutch oven. Saute them for 4 - 5 minutes stirring occasionally, till tender and translucent. Now add garlic and saute for 30 seconds stirring constantly, till fragrant.
- Stir in wine, stir, and scrape up the pan's bottom brown bits with the wooden spoon. Add and cook the tomato paste, for another minute. Now stir in beef broth and Worcestershire sauce. Add sugar, bay leaf, and thyme and stir well.
- Add the meat to the pot and stir well. Let the liquid come to a simmer. Then remove the pot from the heat and cover it tightly with a lid. Braise for nearly 2 hours until the meat gets tender.
- Remove the pot from the oven and stir in the carrots and potatoes. Give the stew a good stir, keep the pot on a medium-high flame, and let it come to a simmer. Then cover and place the pot back in the oven. Cook for another 40 minutes until the vegetables get cooked.
- Season the beef stew in Dutch oven according to your taste. Garnish the delicious vegetable beef stew with chopped fresh parsley leaves.
Notes
- cook the meat first in the oven and then add the vegetables, to avoid them from getting meshing.
- the dry red wine can always be replaced by using a little more beef broth.
- different vegetables of your choice can be added like celery leaves, green peas, turnips, and others.
- it is better to use large 6 qt Dutch oven with a lid. If you don't have the Dutch oven it can be replaced with a heavy-bottom oven-proof pot
- it is better to scrape the brown bits from pan's bottom with wooden spoon to avoid scratches to the Dutch oven's coating.
- leftover stew can be stored in an airtight container in the fridge for 3 - 4 days. Also stored in the freezer in an airtight container for 3 months. Beef stew with vegetables can become mushy when thawed and reheated.
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