Dutch Oven Thick & Hearty Beef Stew Recipe

🧂 Ingredients

• 2 lbs boneless chuck roast, cut into 2-inch pieces
• 3 tablespoons Vegetable oil
• 2 teaspoons Salt
• 1/2 teaspoon freshly ground Pepper, more to taste
• 1 large Onion, cut into 1-inch chunks
• 1/4 cup Flour
• 2 cloves Garlic, minced
• 1 cup Red Wine

  (the one you would drink)
• 4 cups Beef broth
• 1/2 teaspoon dried Thyme
• 2 Bay leaves
• 1/2 teaspoon Oregano
• 1 tablespoon Tomato paste
• 4 medium Carrots,
• 3 stalks Celery, including tops/leaves, cut into 1-inch pieces
• 3 large Russet Potatoes, peeled, cut into 1-inch pieces

Instructions

• 1 On medium-high heat, add the vegetable oil to a dutch oven or large heavy pot
  (one that has a tight-fitting lid).
• 2 When it begins to smoke slightly, add the beef and brown very well. Do in
  batches. Add the salt and pepper as the beef browns. Once browned, remove the
  beef with a slotted spoon set aside.
• 3 Add the onions and sauté for about 5 minutes, until softened.
• 4 Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring
  often.
• 5 Add the garlic and cook for 1 minute.
• 6 Add wine and deglaze the pan, scraping any brown bits stuck to the bottom of the
  pan. The flour will start to thicken the wine as it comes to a simmer.
• 7 Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, oregano,
  tomato paste and the beef.
• 8 Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
• 9 Add potatoes, carrots, and celery, and simmer covered for another 30 minutes or
  until the meat and vegetables are tender. Taste and adjust seasoning.
• 10 Turn off heat and let sit for 15 minutes before serving.

Nutrition Info