Dutch Oven Beef Stew
Dutch Oven Beef Stew with tender, succulent beef, carrots, potatoes, and peas in a savory, rich broth; extra-hearty with perfect consistency!
Servings: 6 Servings
Calories: 599kcal
Ingredients
- 3 pound chuck roast, cut into 1 " cubes
- 2 ½ teaspoons Kosher salt, seperated
- 1 ½ teaspoon black pepper, separated
- ¼ cup avocado or canola oil
- 1 yellow onion, chopped
- 3 large carrot sticks, peeled and sliced at a ½" bias
- 3 stalks of celery, sliced at a ½" bias
- 3 cloves of garlic, chopped
- 3 tablespoons all-purpose flour
- 4 cups unsalted or low sodium beef broth
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 12 ounces baby Dutch potatoes, quartered
- 3 fresh sprigs of both thyme and rosemary
- ½ cup frozen peas
- ¼ cup chopped parsley (optional)
Instructions
- Add the beef cubes to a medium-sized mixing bowl. Drizzle with 1 tablespoon of oil and sprinkle with 2 teaspoons Kosher salt and 1 teaspoon black pepper. Use your hands to massage the oil and seasoning all over the meat.
- Preheat oven to 325° and add the remaining 2 tablespoons of oil to a Dutch oven over medium-high heat. As soon as the oil has come to temperature, add a single layer of the beef cubes and sear for about 6 minutes, turning halfway through. Transfer to a bowl or plate, and add the remaining beef cubes, and repeat.
- Add the onions, carrots, and celery to the Dutch oven and sauté briefly to evenly coat with oil. Reduce the heat to medium, cover, and allow to cook for 5 minutes or just until barely softened. Add the garlic and sauté uncovered for an additional minute or so.
- Sprinkle the flour over the vegetables and stir until evenly coated. Slowly add the beef broth about a ½ cup at a time, stirring until smooth after each addition. Next, add the tomato paste, balsamic vinegar, and a ½ teaspoon of salt and a ½ teaspoon of pepper. Stir to combine.
- Add the beef back to the Dutch oven, along with the potatoes, rosemary, and thyme. Cover, transfer to the oven, and cook for 1 ½ hour. Remove from the oven, stir, cover, and return to the oven to cook for another hour.
- Remove from the oven, stir in the peas, cover, and allow to sit for about 20 minutes. Discard of the thyme and rosemary stems, garnish with parsley (if desired), serve, and enjoy!
Nutrition
Calories: 599kcal | Carbohydrates: 22g | Protein: 49g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1511mg | Potassium: 1570mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5376IU | Vitamin C: 22mg | Calcium: 81mg | Iron: 6mg