You can cook this dutch oven beef stew in the oven or simmer it on the stovetop. Either way, it's simple to make in one pot, hearty and delicious. It's a filling blend of beef cubes, onion, carrots and potatoes simmered in a flavorful broth.
1lbpotatoes, cut into similar-sized chunks(any potatoes including sweet potatoes will work, peeled or unpeeled)
Instructions
Preheat oven to 300° Fahrenheit. (See notes for stovetop only instructions)
Cut beef into cubes, trimming any excess fat as needed.
Prep the onion as noted and gather the remaining ingredients.
Add all of the stew broth ingredients to a bowl or large pyrex cup and whisk well to mix.
Heat a 5 or 6-quart dutch oven over medium heat and add in olive oil. Once the oil is shimmering, add in 1/2 of the beef chunks to brown on each side for 1-2 minutes. Don't crowd the pan, give the pieces a little space to help them cook. Sear the beef pieces quickly and remove to a plate. Repeat with the remaining beef and place all the seared beef on a plate and set aside.
Add more oil if needed and add the onion in to cook. Cook, stirring occasionally, until the onion is softened, about 3-4 minutes.
Add in the tomato paste and stir well for 1 minute. Then, add the browned beef chunks back in.
Give the stew broth a vigorous mix, as the flour will settle while sitting. Pour the broth mix into the dutch oven. Stir to mix and use your spoon to scrape the bottom of the dutch oven and deglaze any bits from the bottom.
Turn the heat up to high and bring to a quick simmer. Then, turn off the heat, cover and carefully transfer the dutch oven to the oven to bake for 2 hours.
When the 2 hours is almost up, prep the carrots and potatoes as noted.
After the stew has cooked for 2 hours, carefully remove the dutch oven. Add the potatoes and carrots in and give it a quick stir to mix. Cover and return to the oven to bake for another 1 to 1.5 hours.
After 1 hour check the tenderness of the meat and vegetables. The meat should be soft and easily cut with a fork. The potatoes should be easily pierced with a fork as well. If it needs more time to cook, cook for an additional 15-20 minute increments until done.
Once done, carefully remove from the oven. Ladle into bowls for serving and enjoy.
Notes
You can skip the oven for this recipe if desired. If you'd like to do this, simply simmer the stew (covered) for 1 hour on low on the stovetop. Then add the potatoes and carrots and simmer covered for another 1-1.5 hours, or until the veggies are cooked to your liking.