dutch oven hearty beef stew
Family-filling meal with a gravy so good you will want to lick the bowl clean. I did, actually :)
prep time
25 Min
cook time
2 Hr 15 Min
method
Convection Oven
yield
8 serving(s)
Ingredients
- 4 pounds boneless beef chuck eye roast, cut into 1 1/2 inch cubes
- 3 tablespoons oil
- 1/2 cup flour
- - salt & pepper, to taste
- 1 large onion, minced
- 2 teaspoons garlic powder
- 1 can 6 oz. tomato paste
- 2 cups dry red wine
- 2 cups beef stock
- 3 tablespoons soy sauce
- 1 pound carrots
- 6-7 small red potatoes, cut into quarters
- 2 - bay leaves
- several - sprigs of thyme
- 1 teaspoon parsely
How To Make dutch oven hearty beef stew
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Step 1Preheat oven to 325.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 6Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Beef Soups
Category:
Other Soups
Tag:
#For Kids
Ingredient:
Beef
Method:
Convection Oven
Culture:
American
Collection:
One-Pot Meals
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