This hearty beef stew is cooked in a dutch oven, starting on the stovetop and then placed in the oven for a couple of hours to achieve the tender pieces of beef, delicious vegetables and amazing flavors.
1poundYukon Gold potatoescut into 1-inch cubes (3-4 potatoes)
1cupfrozen peas
Salt and pepper to season
Instructions
STEP 1.Preheat. Begin by preheating your oven to 350° F.
STEP 2. Prep meat. Pat the beef dry with a paper towel and season generously with salt and pepper.
STEP 3.Brown meat. Heat 1 tablespoon of olive oil in a large dutch oven over medium-high heat. Brown the pieces of meat in a single layer, in batches (not to overcrowd) searing for around 1-2 minutes per side. Add more oil as needed between batches. Set the beef aside(Image 1).
STEP 4.Cook onions. Reduce the heat to medium and add another 1 tablespoon of olive oil to the dutch oven. Saute the diced onions for 5 minutes or until soft and starting to turn golden. Add the garlic and cook for another 1 minute or until fragrant (Image 2).
STEP 5.Add flour. Next, add an additional 1 tablespoon of olive oil and allow it to heat through for about 30 seconds. Sprinkle the flour over the cooked onion and garlic, and then cook for about 1 minute, stirring constantly (Image 3).
STEP 6. Add tomato paste & broth. Then, add the tomato paste and cook for about 1 minute, stirring constantly. While stirring, slowly pour in the beef stock, and make sure the flour is mixed in and not lumpy (Image 4).
STEP 7. Seasonings. Next, add the diced tomatoes, Worcestershire sauce, seared beef (that you set aside earlier) thyme, oregano, and bay leaves to the pot and bring to a simmer (Image 5).
STEP 8. Time for oven. Cover the pot and transfer to the oven. Cook for 1 hour.
STEP 9.Carrots & Potatoes. Add the potatoes and carrots to the pot and stir. Cover the pot and return to the oven for an additional 1 hour (Image 6).
STEP 10.Add peas. Remove the dutch oven from the oven and remove the bay leaves. Now, add the frozen peas, stir, and cover the pot (Image 7).
STEP 11. Simmer. Allow the beef stew to sit for 5-10 minutes to allow the peas to heat through before serving. Season with salt and pepper as needed (Image 8).
Notes
Tips:
Make sure any large hard pieces of fat and silver skin are removed before searing.
When searing meat, make sure it's in a single layer and you do not crowd the meat, or it will steam instead of sear.
Storage:Refrigerate leftovers: If you have leftover stew, allow it cool and then store it in an airtight container for up to 4 days.How to freeze: allow the beef stew to cool completely before adding to a freezer container or freezer bag. You can then freeze it for up to three months.Reheat: Allow the stew to defrost in the refrigerator before reheating, and then you can re-warm it in the dutch oven on low-medium heat until heated through. (The time will differ, depending on the amount you're reheating.)