Beef Stew in the Dutch Oven
Servings: 6
Ingredients
- 2½ pounds beef stewing meat cut into bite-sized pieces
- ¼ cup all-purpose flour
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 4 carrots peeled and chopped
- 3 celery stalks chopped
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 6 cups beef broth
- 1 pound potatoes peeled and cut into chunks
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 cup canned peas
Instructions
- In a large bowl, mix the flour, salt, and pepper. Dredge the beef pieces in the seasoned flour, shaking off any excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the dredged beef and chopped onion. Cook for 6–8 minutes, stirring occasionally, until the beef is browned on all sides.
- Add the red wine and deglaze by scraping the browned bits from the bottom of the pot. Stir in the beef broth to combine.
- Add the carrots, celery, tomato paste, potatoes, basil, oregano, thyme, and rosemary. Stir everything together.
- Bring the stew to a gentle simmer. Reduce the heat to low, cover with a lid, and simmer for about 1 hour, stirring occasionally, until the beef and vegetables are tender.
- Stir in the canned peas and cook uncovered for another 10 minutes, until the peas are heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with a slice of bread.
Notes
- Coating the beef in seasoned flour adds flavor and naturally thickens the stew while it cooks.
- Red wine gives the stew richness, but you can substitute extra broth if you prefer.