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–+ servings

Dutch Oven Beef Stew

A hearty and comforting stew filled with tender beef, vibrant carrots, and creamy Yukon gold potatoes, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Calories: 602
Ingredients Method Nutrition

Ingredients
  

  • 2.5 pounds stew beef cut into 1 ½ inch chunks
  • 3.5-4 tablespoons olive oil
  • 2 medium yellow onions quartered and sliced
  • 5 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 1 tablespoon tomato paste
  • 3 cups beef broth
  • 1 can diced tomatoes 14.5 ounces
  • 3 tablespoons Worcester sauce
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 2 leaves bay leaves
  • 4 medium carrots cut into 1-inch chunks
  • 1 pound Yukon gold potatoes cut into 1-inch cubes (3-4 potatoes)
  • 1 cup frozen peas
  • Salt and pepper to season

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Pat the beef dry using a paper towel and season it generously with salt and pepper.
  3. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Sear the seasoned beef chunks in batches until browned.
  4. Remove the beef and sauté onions in the same pot for about 5 minutes, then add garlic and cook for another minute.
  5. Sprinkle flour over the onions and garlic, stir for about a minute, then add tomato paste and slowly pour in beef broth while stirring.

Nutrition

Serving: 1gCalories: 602kcalCarbohydrates: 33gProtein: 68gFat: 23gFiber: 6gSugar: 6g

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