This stovetop Dutch oven beef stew recipe is a family favorite of ours and is a great way to pass the long winter nights! There's nothing like savory beef stew on a cold day to warm you from the inside out!
6Servings
Prep Time 10 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Ingredients
4Tablespoonsextra virgin olive oildivided
3poundsbeef stew meat in 1-2 inch pieces
3carrots cut into ½ inch pieces
4small golden potatoes cut into 1-2 inch piecesabout 2 cups
2celery stalkschopped
1large onionroughly chopped
5garlic clovesminced
2Tablespoonsfresh thyme minced
6cupsbeef broth
½cupgluten free all purpose flour
4Tablespoonstomato paste
Salt and black pepper to taste
2bay leaves
Instructions
Place a large Dutch oven on medium high heat. Add 3 Tablespoons of olive oil. Once the oil is hot, add the meat. Season it with salt and pepper and sear on one side for 3-4 minutes. When a crust has formed and the beef releases from the pan, turn the beef and season the other side. Remove seared beef chunks after both sides have been browned,
Add an additional Tablespoon of olive oil.
Add in chopped onion, celery, carrots, and garlic. Season with salt and pepper. Saute for 3-4 minutes until softened. Add in fresh thyme and tomato paste, stirring to combine. Add in flour and stir, scraping the bottom of the pan and cook for 1 minute.
Add in the beef broth, scraping the bottom of the pan with your spoon. Add in the bay leaves, beef, and potatoes. Stir to combine and bring to a simmer.
Reduce the heat to low. Cover and simmer for 1-1⁄2 hours, stirring occasionally until vegetables are fork tender. Once done, taste for salt and pepper and add in any seasoning. Remove bay leaves before serving
In place of pre-cut stew meat you can also use chuck roast, cut into piecesUse pre-minced garlic for a recipe shortcut.
Notes
In place of pre-cut stew meat you can also use chuck roast, cut into piecesUse pre-minced garlic for a recipe shortcut.