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Dutch Oven Beef Stew - This hefty, hearty, beef stew recipe is an herbed sensation! Fresh, fragrant herbs, and unmistakable garlic are simmered in a dutch oven, with the colorful, chunky meat and vegetables, teasing your tummy the whole time it cooks. Oven warmed rolls allow you to get every last drop of tasty sauce.
Prep Time: 10 mins |
Ingredients to make Dutch Oven Beef Stew
3 large New potatoes, cut in small chunks
3 pounds Chuck steak
1 cup Fresh string beans, cut in 1-1/2 inch cubes
2 cups Red onion, coarsely sliced
1/2 package Frozen baby green peas
10 milliliters Garlic, minced
1 small Bay leaf
1 cup Dry red wine
pn Basil
1 can 28oz Whole tomatoes, in puree
pn Thyme
pn Oregano
4 Carrots, peeled and cut in small chunks
salt and pepper to taste
** if you only have tomatoes in liquid, not puree, dump the liquid and add tomato paste, to get puree texture
Directions to make Dutch Oven Beef Stew
Step 1:Heat a large dutch oven until very hot and add the beef cubes. Sear; when browned all over add the red onions and garlic and saute for a minute or two with the beef. Add the wine and allow to cook on high heat for one minute, lower heat to just above a simmer, add the tomatoes and stir to incorporate the ingredients in the tomatoes.
Step 2:Add the rest of the ingredients, except the salt and pepper, give them a few good stirs and cook for about 2 hours, or until the beef is tender, stirring frequently.
Step 3:Check often to insure that there is liquid in the pot. If you see it drying out, add some water, 1/2 cup at a time. Cook with the pot partially covered for the entire time. Taste and adjust seasoning with herbs, salt and pepper and enjoy!
Image Source: foodistablog
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Bakery Chocolate Cake
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