Dutch Oven Hearty Beef Stew

Tara Pacheco

By
@tnj2008

Family-filling meal with a gravy so good you will want to lick the bowl clean. I did, actually :)


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Rating:
★★★★★ 2 votes
Comments:
Serves:
8
Prep:
25 Min
Cook:
2 Hr 15 Min
Method:
Convection Oven

Ingredients

4 lb
boneless beef chuck eye roast, cut into 1 1/2 inch cubes
3 Tbsp
oil
1/2 c
flour
salt & pepper, to taste
1 large
onion, minced
2 tsp
garlic powder
1 can(s)
6 oz. tomato paste
2 c
dry red wine
2 c
beef stock
3 Tbsp
soy sauce
1 lb
carrots
6-7 small
red potatoes, cut into quarters
2
bay leaves
several
sprigs of thyme
1 tsp
parsely

Step-By-Step

1Preheat oven to 325.
2Add half the oil to large dutch oven and set over medium-high heat. Season flour with salt & pepper. Pat meat dry and then dredge meat in flour. Add to pot. Brown on all sides and set aside. Will need to do this in two batches.
3Add remaining oil to pot and cook your onion to just softened. Add beef stock, tomato paste, and garlic powder and bring to a simmering boil. Place meat back into the pot and cook for an additional 1-2 minutes.
4Slowly add in your wine until thickened and reduced, about 2 minutes. Add soy sauce, thyme, and bay leaf. Bring back to a boiling simmer. Place in preheated oven for 1 hour.
5After 1 hours is up, remove pan from over and discard the bay leaf and thyme sprigs and add carrots and potatoes. Stir, and place back in oven for an additional hour 15 minutes at 300 degrees.
6Enjoy!

About this Recipe

Course/Dish: Beef Soups, Other Soups
Main Ingredient: Beef
Regional Style: American
Collection: One-Pot Meals
Other Tag: For Kids