Beef Stew Recipe Dutch Oven Serious Eats

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This Hearty One-Pot Dutch Oven Beef Stew with Vegetables includes tender fall apart beef, mixed with delicious vegetables, and served in a thick beefy sauce.

This is one of my favorite meals during Fall and Winter. After braising in the oven for a few hours tough budget-friendly chuck roast becomes meltingly tender.

Equally the conditions turns colder all I want to eat is warm chili, soups, and stews. I especially dear this Braised Winter Pork Stew and this Roasted Cauliflower Soup.

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Why yous will love this recipe

• This one-pot meal feeds a crowd.
• While the cooking time is long well-nigh of information technology is hands-off.
• This stew tastes even improve the adjacent day. The flavor improves the longer it sits.

How do you lot make beef stew meat tender?

We are a family on a budget and beefiness can exist very expensive. This is why I love recipes that utilize cheaper cuts of beefiness.

The trick for turning cheap tough chewy chuck roast into tender delicious stew meat is to braise information technology or cook information technology low and slow. Chuck roast is usually well marbled with fat and connective tissue. As the chuck roast cooks the collagen in the connective tissue melts into gelatin, turning tough and chewy into moist and tender. That gelatin will as well seep into the stewing liquids, giving it a creamy rich body.

Ingredients

Boneless Beef Chuck: Await for a chuck roast that is well-marbled. Meaning there are sparse lines of white fatty running throughout the meat. This fat will provide flavour and moistness.

For more tips about selecting the best cut for beef stew, check out this article from Serious Eats.

Salt and Pepper: To maximize season, salt and pepper the meat nearly 30 minutes earlier cooking. This will allow the salt to permeate into the meat flavoring it throughout. It volition also aid dry out out the surface of the meat ensuring a cracking sear.

Olive Oil: Don't worry about using fancy olive oil. Basic olive oil will work just fine for searing the meat.

Aromatics (yellow onion, celery, carrots, and garlic): The combination of onion, celery, and carrots is known in French cooking every bit a mirepoix. As the aromatics are slowly sauteed, they will caramelize calculation additional flavour to the beefiness stew.

Chopping the garlic isn't necessary because it volition melt into the stew as information technology braises. Merely boom it with the side of your knife and the heel of your hand and peel the skin off. Sentinel the video below from The Kitchy Kitchen.

Acid (balsamic vinegar and tomato plant paste): Acid is a key component of any dish. It helps to balance the salty and sweet flavors and brighten the dish.

Beef Goop: Liquid is an important ingredient when braising. You could braise in something as simple as h2o but why not utilise a more flavorful liquid such as beefiness broth. You could also substitute chicken or vegetable broth.

Seasoning (Worcestershire sauce, bay leaves, rosemary, thyme, marjoram, and paprika)

Vegetables (Yukon potatoes, mushrooms, and peas): When chopping the vegetables, try to go on the sizes consistent and small-scale. This will assistance them to cook evenly and ensure a diverseness of flavors in every bite.

One of the biggest mistakes you can make is to throw the beef and all of the vegetables in all at in one case. The beef needs hours to slowly braise and get tender. If yous add the vegetables in at the same fourth dimension they will turn to mush past the time the meat is done.

Garnish (fresh parsley): I honey topping a bowl of beef stew with fresh parsley. The bright dark-green herb adds great color contrast forth with a bright fresh flavour.

Equipment

The only piece of special equipment you demand is a bandage iron dutch oven. This is a one-pot meal after all. Dutch ovens are made from cast iron which makes them bang-up at retaining and evenly distributing estrus.

Many people love the dutch ovens fabricated by Le Creuset. They are beautiful, durable, and well-made. Unfortunately, their cost sticker is a trivial high for me.

This is why I dear my dutch oven from Social club . It is well made, cooks evenly, and comes in my favorite color at ⅓ of the toll.

A wooden spoon is likewise great to take to avoid scratching the dutch oven's enamel coating. My favorite is this wooden spoon from OXO . Its shape is great for scraping along the edge of the pan.

Directions

Preheat the oven to 325°F and move the oven rack to the lower-center position.

Pat the meat dry out and season with salt and pepper. In a big dutch oven oestrus a tablespoon of olive oil over medium-high oestrus. Chocolate-brown the meat on all sides in iii batches adding additional oil for each batch. This volition take nigh 5 minutes per batch. Exercise not crowd the pan. Transfer the meat to a large plate and fix it aside.

Note: Crowding the pan by trying to brown all of the meat at in one case will crusade it to steam instead of sear. Preventing the meat from browning and developing a lovely caramelized flavor.

Plough the estrus down to medium-low. Add the onions, celery, and carrots. Flavor with salt and saute for 20 minutes until lightly browned and softened. Add the garlic and saute for an additional 5 minutes. Stir in the balsamic vinegar using a wooden spoon to scrape the brown bits from the bottom of the pan. Add the tomato paste and cook for a infinitesimal more.

Add the beef and whatsoever juices on the plate back into the pan and sprinkle with flour. Stir until the flour is dissolved. Add the beef goop, Worcestershire, bay leaves, rosemary, thyme, marjoram, and paprika. Bring to a boil scraping any boosted brown bits from the bottom of the pan, cover, and place in the oven to braise for ii hours.

Remove the pot from the oven and add the potatoes. Cover and place back in the oven for 30 more minutes. Remove the pot from the oven once more and add the mushrooms and peas. Melt for an boosted xxx minutes or until the vegetables are cooked, the broth is thickened, and the meat is tender.

Adding the vegetables at different times may seem fussy but it is important to ensure the more delicate vegetables don't overcook and become mushy.

Discard the bay leaf before serving. Salt and pepper to taste.

Variations

This recipe is versatile and tin can easily be customized to suit your tastes. Try substituting sweet potatoes for white potatoes. Or you could leave out the potatoes and serve it over egg noodles. Don't like peas? Try substituting light-green beans.

Sides for beef stew

My favorite side dish for beefiness stew is bread. A flaky biscuit, crusty bread, or a soft roll are corking for soaking up every last bit of the delicious gravy. If y'all have some sourdough starter my favorite rolls are these from Buttered Side Up.

I also usually serve a simple side salad along with this beef stew.

Storing Leftovers

Place leftovers in an airtight container in the refrigerator for up to 3 days.  To reheat, identify the leftovers in a pot on the stove-acme and cook over medium estrus until warm.

Beefiness stew likewise freezes really well.  Identify in an airtight container, label with the contents and date, and store in the freezer for up to 3 months.  Permit the beefiness stew to thaw in the refrigerator for 24 hours. Once thawed, place the leftovers in a pot on the stove-acme and melt over medium heat until warm.

Tips

• Browning the beef before braising information technology caramalizes the exterior and intensifies its season. Plus all of the brown bits stuck to the bottom of the pan will deglaze when the broth is added and enhance the flavor of the dish. Practice not skip this step.
• If y'all prefer a thinner stew, stir boosted beef broth into the stew when you remove the dutch oven from the oven for the concluding fourth dimension.

Ingredients

• 1 pound boneless beefiness chuck (well-marbled), fatty trimmed and cut into i-½-inch pieces
• two teaspoons salt
• 1 teaspoon freshly ground black pepper
• iii tablespoons olive oil
• 3 medium carrots, peeled and cutting into 1-inch chunks on a diagonal
• 2 stalks celery, chopped
• 1 medium yellow onion, cutting into 1-inch chunks
• 8 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 2 tablespoons tomato plant paste
• ¼ cup all-purpose flour
• iv cups beefiness broth
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• ane teaspoon dried crushed rosemary
• one teaspoon stale thyme
• i teaspoon dried marjoram
• 1 teaspoon paprika
• 12 oz Yukon potatoes, cutting into 1-inch chunks
• eight oz sliced mushrooms
• ½ loving cup frozen peas
• Fresh chopped parsley, for serving (optional)

Instructions

1. Preheat the oven to 325°F and move the oven rack to the lower-eye position.
2. Pat the meat dry and flavor 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 three batches adding boosted oil for each batch. This will accept near five minutes per batch. Do not crowd the pan. Transfer the meat to a large plate and set aside.
3. Turn the heat down to medium-low. Add the onions, celery, and carrots. Season with salt and saute for xx minutes until lightly browned and softened. Add the garlic and saute for an additional 5 minutes. Stir in the balsamic vinegar using a wooden spoon to scrape the brown bits from the bottom of the pan. Add the tomato paste and cook for a minute more.
4. Add the beef and whatsoever juices on the plate back into the pan and sprinkle with flour. Stir until the flour is dissolved. Add together the beef goop, Worcestershire, bay leaves, rosemary, thyme, marjoram, and paprika. Bring to a eddy scraping any additional brown bits from the bottom of the pan, comprehend, and place in the oven to braise for two hours.
5. Remove the pot from the oven and add the potatoes. Cover and identify back in the oven for 30 more minutes. Remove the pot from the oven once again and add the mushrooms and peas. Melt for an additional thirty minutes or until the vegetables are cooked, the broth is thickened, and the meat is tender.
6. Salt and pepper to gustatory modality. Discard the bay leaf and top with freshly chopped parsley earlier serving.

Notes

Storing Leftovers

Place leftovers in an closed container in the fridge for up to 3 days.  To reheat, place the leftovers in a pot on the stove-top and cook over medium heat until warm.

Beefiness stew also freezes actually well.  Place in an airtight container, characterization with the contents and date, and store in the freezer for up to 3 months.  Let the beef stew to thaw in the refrigerator for 24 hours. Once thawed, place the leftovers in a pot on the stove-tiptop and cook over medium oestrus until warm.

Diet Data:

Yield: 6 Serving Size: i
Amount Per Serving: Calories: 491 Total Fatty: 18g Saturated Fat: 5g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 150mg Sodium: 1468mg Carbohydrates: 29g Fiber: 5g Sugar: 6g Protein: 55g

This information is provided as a courtesy and is an estimate simply. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.

Looking for more succulent autumn/winter dinners? Attempt:

• Slow Cooker Chili
• 4 Cheese Lasagna
• Homemade Meatballs with Piece of cake Bootleg Pasta Sauce
• Smoked Meatloaf

Thanks for Reading!

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