The Dutch Oven Beef Stew! Easy and Delicious!
Make this easy and delicious Dutch oven Beef Stew recipe, perfect for the cold winter nights!
Full of flavor and beef so tender, it will melt in your mouth!
Perfect size Dutch oven for whole chicken, bread and stews:
Recipe:
- 800gr/2 pounds/lb of beef, I`ve used from the Chuck part.
- 3 carrots
- 2-3 potatoes
- 2 onions
- Half a cup peas
- Thyme, fresh is best, dry is ok too.
- Fresh parsley
- 2-3 cloves of garlic
- 2-3 bay leaves
- 1 teaspoon smoked paprika
- 1 cup red wine
- 1 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 cups beef stock/broth, we`ve used water and 2 beef stock cubes.
- Freshly ground pepper
- 65gram/Half a cup flour
After you cut the meat, dust it well with half of the flour, sear it well with oil in the dutch oven and remove it on a plate. In the same pot cook the onions and after 5 min add the garlic. Add the remaining flour and the tomato paste and stir it well. Add the red wine and stir until there is nothing sticking on the bottom of the dutch oven. Add back the meat, add the bay leaves and the smoked paprika. Add water and the beef stock cubes or even better if you have beef stock. Add the thyme and pepper and let it simmer without a lid for 45-50 minutes, then add the chopped carrots and potatoes, place the lid on and cook in a preheated oven 200C/392F for another 45-50 minutes. Add the peas and cook for another 10-15 minutes.
Easy BEEF STEW Recipe that you have to make!!1
making beef stew is easy and delicious and anyone can,make it no matter how much experience you have.
The BEST Beef Ragu you'll ever taste.
Slow-cooked, fall-apart beef in a rich red wine and tomato sauce. Just 10 minutes of prep needed, then leave it to cook in the oven or slow cooker.
I love to make a big batch of ragu so I have some leftovers for freezing.
It's such a versatile and flavourful recipe - perfect for cosying up in front of the TV with a bowl, or serving as the main course at a dinner party.
Free printable beef ragu recipe is available on our site:
Ingredients
1 kg (2 1/4 lbs) braising beef chopped into bite-sized cubes
3 heaped tbsp plain/all-purpose flour
½ tsp salt
½ tsp pepper
3 tbsp vegetable oil
2 medium onions peeled and chopped
4 medium carrots peeled and chopped into small chunks
3 sticks of celery chopped finely
3 cloves garlic peeled and minced
2 tbsp tomato puree/paste
300 ml (1 1/4 cups) red wine - (optional, replace with stock if you prefer)
2x 400 g (14 oz) tins of chopped tomatoes
600 ml (2 1/2 cups) hot beef stock (water plus 2 stock cubes is fine)
1 tsp dried thyme
To Serve:
Cooked rigatoni pasta or your favourite pasta
finely grated parmesan cheese
Small bunch parsley chopped
Instructions
1. Preheat oven to 160C/325F (fan).
2. Place the braising beef in a bowl and mix with the flour, salt and pepper.
3. Heat up the oil in a large casserole pan, Brown the beef (you may need to do this in two or three batches).
4. Add the onion to the beef and cook on a low heat for 3-4 minutes until the onion starts to soften.
5. Add in the carrot, celery and garlic and cook for another two minutes.
6. Add in the tomato puree (paste) and stir, then add in the wine, turn up the heat and let it bubble for a couple of minutes. Scrape up any bits that may have stuck to the bottom of the pan.
7. Add in the chopped tomatoes, beef stock and thyme. Bring to the boil, stir and place a lid on the pan.
8. Place in the oven for 3-4 hours(*Note 1) until the beef is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.
9. Once cooked, serve with rigatoni. You can stir the rigatoni through the sauce or just serve the sauce on top of the rigatoni if you prefer. Top with a sprinkling of cheese and parsley, then serve.
Making it in the slow cooker?
If you want to cook this in a slow cooker, make the recipe up to an including the point you add the tinned tomatoes, stock, and thyme. Bring to the boil, then pour everything into the slow cooker and cook on low for 6-8 hours or high for 4-5 hours.
Can I freeze it?
Yes, make the ragu, then cool quickly, cover, and freeze. I like to freeze mine in portions of one or two, but you can freeze in larger portions if you prefer.
Defrost overnight in the refrigerator (it will likely take longer than overnight to defrost if you freeze a large portion). Reheat in a saucepan over a medium heat, stirring occasionally, until piping hot throughout.
How to scale up and scale down this recipe
You can double or half the recipe, sticking to the same quantities. If you're halving the recipe, keep a close eye on it when in the oven, as the reduced amount of liquid can mean it can dry out quicker. Add a splash of water or stock if it's starting to look dry.
If you double the recipe, please note it will take a little longer to cook in each of the steps. Allow an extra 10 minutes for the initial cooking steps (browning the meat and softening the vegetables), then an extra 30-60 minutes in the oven - until the meat is fall-apart tender.
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Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
PRINT RECIPE:
Beef Bourguignon - The Most Comforting Classic French Stew
Today we're making Beef Bourguignon (beef burgundy). This is a great dish to enjoy all fall and winter long.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
For the stew
1/2 pound (226g) thick cut bacon - cut into 1 pieces
3 pounds (1360g) beef chuck - trimmed of fat and cut into 2 cubes
1 large white onion - chopped
2 large carrots - cut into 2 chunks
6 cloves garlic - minced
1/2 cup (60g) flour
8 sprigs thyme - tied together
3 cups (720g) burgundy or other dry red wine
2 large bay leaves
3 cups (720g) low sodium beef stock
1/4 cup (50g) tomato paste
salt and pepper - to taste
For finishing
4 tablespoons (56g) butter
2 tablespoons (28g) olive oil
16 pearl onions
1 pound (454g) cremini mushrooms - quartered
3 tablespoons flat leaf parsley minced
2 teaspoons fresh thyme leaves
salt and pepper - to taste
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How To Make The Best Casserole Stew
Casseroles are easy to mess up without even realising it. In this recipe get the tips you need to perfect it every time to create the perfect texture, sauce and amazing flavour. This casserole recipe is easy, relatively cheap and fun to make. It’s also a fantastic comforting and warming dish that can be eaten all year round. Personally, I never used to like casseroles as a kid until I started cooking professionally and experimenting with different techniques and flavours. You won’t be disappointed with this casserole recipe.
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Serves - 4-6 People
Ingredients -
2 Tbsp (40ml) - Olive Oil
1.4kg (3lbs) - Beef Bolar Roast, Large Diced
70g (2.4oz) - Plain (All Purpose) Flour
3 - Brown (Yellow) Onions, Quartered, Roots Intact
3 - Carrots, Washed & Thickly Sliced
3 - Celery Ribs, Washed & Thickly Sliced
6 - Garlic Cloves, Crushed
5g (0.3oz) - Thyme
1 Cup (250ml) - Red Wine or Beef Stock (See Note Below)
2 1/2 Tbsp (35g) - Concentrated Tomato Paste
2 1/2 Tbsp (50ml) - Balsamic Vinegar
1 Litre (4 Cups) - Beef Stock (See Note Below)
3 - Dried Bay Leaves (Optional)
Seasoning To Taste
Recipe Notes -
Like all my recipes, if any contain alcohol there are always substitutes. For this recipe, the red wine can be substituted with beef stock. There is beef stock already in this recipe but don’t use less due to the fact that it’s being swapped, the initial addition is to deglaze the pan and create a base foundation.
Homemade Beef Stock -
Serving Suggestions -
Garlic Butter Mashed Potato -
Broccoli Cheese Bake -
Potato Dauphinoise -
Crispy Potato Salad -
Coleslaw - (Old Video, Apologies For The Cringe)
Duck Fat Roasted Potatoes -
Steamed Vegetables
Rice
Salad
crockpot beef stew how to make the best beef casserole beef stew casserole recipes