Dinner - Best dutch oven stew recipes

Author: Henry Westcott  

Cozy up with a hearty stew slow cooked to perfection in a thick, rich gravy flavored with mushrooms and sherry. Enjoy a tasty stew made with beef and veggies – perfect for a delightful dinner.

Dutch Oven Beef Stew

Dutch Oven Beef Stew
Cozy up with a hearty stew slow cooked to perfection in a thick, rich gravy flavored with mushrooms and sherry.
Provided by: Erren Hart
Total time: 195 minutes
Cook time: 180 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 16
  • 3 pounds good quality stewing beef (such as chuck roast, cut into 1 1/2-inch cubes)
  • 3 tablespoons all-purpose flour
  • salt & ground black pepper (to taste)
  • 3 tablespoons olive oil
  • 2 large onions (sliced)
  • 2 celery ribs (diced)
  • 3 cloves garlic (minced)
  • 1 lb brown mushrooms (sliced)
  • 1 tablespoon tomato paste
  • 1 cup dry sherry or wine
  • 2 cups beef stock
  • 2 bay leaves
  • 2 tablespoons parsley stems (chopped)
  • 3 medium potatoes (peeled and quartered)
  • 4 large carrots (peeled and sliced ¼-inch thick)
  • ¼ cup chopped fresh parsley leaves
  • Calories: 751 kcal
  • Carbohydrate: 17 g
  • Protein: 44 g
  • Fat: 53 g
  • Saturated Fat: 18 g
  • Trans Fat: 3 g
  • Cholesterol: 161 mg
  • Sodium: 381 mg
  • Fiber: 3 g
  • Sugar: 6 g
  • Unsaturated Fat: 27 g
  • Serving Size: 1 serving
How to cook:
  1. Heat oven to 300°F/150°C.
  2. Place beef cubes in large bowl. Season well with salt and pepper; add 2 tablespoons of the flour to the bowl and toss to coat.
  3. Heat 2 tablespoons of the oil over medium-high heat in large Dutch oven or oven-safe stockpot; add beef to pot in two separate batches and brown meat on all sides, adding remaining tablespoon of oil as needed. Remove meat from the pot and set aside.
  4. Add onions and celery to the pot, and sauté until almost softened, 4 to 5 minutes.
  5. Reduce heat to medium and add garlic; continue to sauté for about bout 30 seconds longer.
  6. Add the mushrooms and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  7. Stir in the remaining flour and tomato paste, and cook another 1 to 2 minutes.
  8. Add the sherry, scraping up any browned bits that may have stuck to the pot. Add beef stock, bay leaves, and parsley stems; bring to a boil.
  9. Mix in the browned meat; season with salt and pepper return to simmer. Cover and place in oven; cook 2 hours.
  10. Prepare and cut the potatoes and carrots. Carefully remove the pot from the from oven, stir in the potatoes, carrots, and parsley leaves cover, and return to oven.
  11. Bake until meat is tender, about 1 hour. Remove the stew from oven, discard the bay leaves, and skim off any fat that may have formed on the surface. Taste for seasoning, and add salt as needed before serving.
Notes: Fork-Tender Beef Dutch Oven Campfire Stew, Talk about Dutch oven camping recipes to please a crowd! When it comes to Campfire Stew, the best way to make it

The Dutch Oven Beef Stew! Easy and Delicious!

Make this easy and delicious Dutch oven Beef Stew recipe, perfect for the cold winter nights Duration: 7:36

Dutch Oven Beef Stew Recipe

This EASY beginner dutch oven beef stew recipe is amazing. Learn how to make a beef stew Duration: 16:21

Dutch Oven Beef Stew

Dutch Oven Beef Stew
This old-fashioned Dutch Oven Beef Stew is a staple in my kitchen. It is so hearty, comforting, and perfect for when winter rolls around.
Provided by: Olivia Ribas
Total time: 15 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: American,England dish,Irish dish
Number of ingredients: 19
  • 3 lb boneless beef chuck (well-marbled, cut into 1-1/2-inch pieces)
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp olive oil*
  • 1 cup mushroom (sliced)
  • 2 medium yellow onions (chopped)
  • 7 cloves garlic (minced)
  • 2 tbsp balsamic vinegar
  • 1 tbsp Worcestershire
  • 1 1/2 tablespoons tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 2 bay leaves
  • 1/2 teaspoon ground or dried thyme
  • 2 tbsp arrowroot flour
  • 4 large carrots (peeled and cut into 1-inch chunks on a diagonal)
  • 1 pound small white boiling potatoes (baby Yukon, cut in half)
  • Fresh chopped parsley (for serving (optional))
  • Serving Size: 1 6
  • Calories: 474 kcal
  • Carbohydrate: 28 g
  • Protein: 53 g
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Cholesterol: 150 mg
  • Sodium: 1076 mg
  • Fiber: 5 g
  • Sugar: 7 g
  • Unsaturated Fat: 4 g
How to cook:
  1. Preheat the oven to 350°F and set a rack in the lower middle position. Remove the beef from the fridge about 30 minutes to 1 hour before cooking. Place it on a paper towel-lined cutting board and pat them dry with paper towels. Season all sides of the beef cubes with coarse salt and black pepper. In a large Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat. Sear the meat in 3 batches if necessary, turning with tongs, for about 3 to 5 minutes per batch; add one tablespoon oil for each batch. Please, do not crowd the pan otherwise it will steam. Transfer the meat to a large plate and set aside.
  2. In the same pot, add more olive oil and add mushroom. Saute mushroom for about 3-5 minutes. Set aside.
  3. Add the onions, garlic, balsamic vinegar and Worcestershire; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more.
  4. Bring back mushroom and the beef with its juices back to the pan. Add the wine, beef broth, water, bay leaf and thyme. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan. Bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
  5. Remove the pot from the oven and add the carrots and potatoes. Cover and place the Dutch oven pot back in oven for about an hour, or until the vegetables are cooked and the meat is tender.
  6. 5 minutes before remove the pot from the oven, add 2 tablespoons of arrow flour in a small pot with a little water. Mix all well to combine.
  7. Remove the pot from the oven. And add arrow flour mixture and mix well. Fish out the bay leaf and discard. Adjust seasoning if necessary. Garnish with fresh parsley, if desired. Enjoy!
Notes: Best Beef Dutch Oven Stew, Beef Stew Dutch Oven Stovetop · Add ingredients. Put stew meat inside your dutch oven with onions, carrots, salt, oregano, w. · Whisk. Whisk together your flour

Dutch Oven Beef Stew

Dutch Oven Beef Stew
Enjoy a tasty stew made with beef and veggies – perfect for a delightful dinner.
Provided by: Betty Crocker Kitchens
Total time: 225 minutes
Prep time: 15 minutes
Yields: 8 servings
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
  • Calories: 310 calories
  • Carbohydrate: 43 g
  • Cholesterol: 35 mg
  • Fat: 1/2
  • Fiber: 6 g
  • Protein: 18 g
  • Saturated Fat: 2 1/2 g
  • Serving Size: 1 Serving (about 1 1/4 cups)
  • Sodium: 820 mg
  • Sugar: 7 g
  • Trans Fat: 0 g
How to cook:
  1. Heat oven to 325°F.
  2. In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
  3. Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.
Notes: The Best Dutch Oven Beef Stew, 4 lbs chuck roast or chuck roast cut into 1-inch cubes · 1.5 lbs fingerling potatoes or mini baby potatoes halved lengthwise · 7 large carrots

Healthy Dutch Oven Beef Stew

Healthy Dutch Oven Beef Stew
Dutch oven beef stew is healthy, easy, & is made all in one pot! Make sure to use a cast iron pot in the oven, & don't forget the red wine!
Provided by: Megan Byrd, RD
Total time: 105 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 16
  • 2.5 lbs beef stew meat (cut into 1 inch cubes)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp avocado oil
  • 2 yellow onion (chopped)
  • 6 garlic cloves (minced)
  • 4 medium carrots (chopped)
  • 1 red bell pepper (chopped)
  • 1 ½ lb potatoes (chopped)
  • 2 tbsp balsamic vinegar
  • 2 tbsp Worcestershire sauce
  • ¼ cup red wine
  • 2 tbsp tomato paste
  • 4 cups low sodium beef broth
  • 2 tbsp fresh thyme
  • 1 tbsp dry oregano
  • Calories: 440 kcal
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 325°.
  2. 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.
  3. Add the remainder of the ingredients to the dutch oven.
  4. Bring to a boil. Once boiling, remove from the heat, cover, and place in the oven. Braise (bake) the stew for 1 hour and 30 minutes.
  5. Remove from the oven, and serve hot!
Notes: Dutch Oven Mediterranean Beef Stew, Why you'll love this recipe: · Meat and vegetables are cooked together in the Dutch Oven, their flavours combining harmoniously. · When it comes
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