Dutch Oven Classic Beef Stew
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Loading... - Pauline Roussel
- 11 Jul 2022
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There’s nothing better than coming home to a simmering pot of this hearty stew on a cool fall or winter day. Hearty chunks of beef turn tender after a low and slow trip in your favorite Dutch oven; potatoes join the party during the tail end of cooking to retain their texture. Cut potatoes into similar-size pieces to guarantee they cook evenly.
Ingredients
- 2 tablespoons olive oil
- 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
- 1 teaspoon black pepper
- 1 1/2 teaspoons kosher salt, divided
- 8 ounces cremini mushrooms, quartered
- 2 cups sliced red onion (from 1 red onion)
- 3 medium carrots, cut diagonally into 1/2-inch pieces
- 6 garlic cloves, smashed
- 1 cup dry red wine
- 2 tablespoons all-purpose flour
- 2 1/2 cups beef stock, divided
- 1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)
- 2 bay leaves
- 12 ounces baby gold potatoes (cut any larger potatoes in half
- 10 ounces frozen pearl onions (about 1 3/4 cups), thawed
- 2 tablespoons whole-grain mustard
- 1 tablespoon red wine vinegar
- 2 tablespoons thinly sliced fresh chives
Directions
Step 1
Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to Dutch oven, and cook until well browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a plate. Repeat with remaining beef. Set beef aside.
Step 2
dd mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add red onion and carrots to Dutch oven. Cook, stirring occasionally, until onion begins to brown, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add red wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
Step 3
Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, remaining 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes. Read More...
