Juicy and flavorful beef slow-cooked to perfection on the stove in a thick and flavorful broth. It's an ideal meal for a warm and cozy evening any day of the week.
Ingredients
- 3 pounds beef stew meat in 1-2 inch pieces
- 3 carrots cut into ½ inch pieces
- 4 small golden potatoes cut into 1-2 inch pieces about 2 cups
- 4 tablespoons extra virgin olive oil divided
- 2 celery stalks chopped
- 1 large onion roughly chopped
- 5 garlic cloves minced
- 2 tablespoons fresh thyme minced
- 6 cups beef broth
- ½ cup gluten free all purpose flour
- 4 tablespoons tomato paste
- salt and black pepper to taste
- 2 bay leaves
Directions
Recipe instructions Dutch Oven Beef Stew
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Step 1
Heat a Dutch oven on medium-high heat. Add 3 tablespoons of olive oil. When the oil is hot, put in the meat. Season it with salt and pepper. Sear one side for 3-4 minutes until crust forms and the beef releases. Flip the beef over and season the other side. Remove browned beef pieces.
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Step 2
Add another tablespoon of olive oil.
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Step 3
Drop in onions, celery, carrots, and garlic. Season with salt and pepper. Cook for 3-4 minutes until they become soft. Put sprigs of fresh thyme and tomato paste into the mixture, stir until they combine. Add flour and stir, scraping the bottom of the pan. Cook for 1 minute.
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Step 4
Pour in the beef broth and scrape the bottom of the pan with your spoon. Add bay leaves, beef, and potatoes. Stir well to combine everything and bring it to a simmer.
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Step 5
Finally, reduce the heat to low. Cook the vegetables by simmering them for one and a half hours, stirring occasionally until they are soft. Afterward, test for seasoning and add salt, pepper, and other seasonings as needed. Before serving, take out the bay leaves.
