This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.

Dutch Oven Beef Stew

all-purpose flour

paprika,

salt and black pepper

beef stew meat

olive oil

beef broth

potatoes,

(8 ounce) package mushrooms, quartered

carrots, sliced,

onion,

celery,

Worcestershire sauce

garlic,

bay leaves

Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.


Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.


Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.


Excellent vegetable beef stew! Made it mostly to the recipe, but subbed I'm purple cabbage for mushrooms (only bc I didn't have any). Ready to eat in less than 2 hours after living up to close to high heat for 15 minutes or so to cook the meat faster. I was impressed how well the flavors from the seared meat and veggies went together. I also had to use veggie stock (also didn't have beef stock), but threw in 2 beef bouillon cubes while it was simmering. This one is going in the Fall/Winter night go-tos!

My family loved this stew! The meat was very tender and flavorful. We will definitely be making this again!

dutch oven beef stew

Prep Time: 30 minutes

Cook Time: 2 hours, 35 minutes

Total: 2 hours, 65 minutes

Servings: 8

Cost: $5.48 /serving

Author : Baildon

Ingredients

Instructions

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