Slow-Cooked Dutch Oven Beef Stew
"Dutch Oven Beef Stew - Tender pieces of beef and vegetables slow-cooked in a Dutch oven."
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Tender beef and hearty vegetables simmered to perfection in a Dutch oven, creating a rich and flavorful stew. Perfect for a cozy winter evening or a hearty weekend meal.
ingredients
- 2 lbs beef chuck, cut into cubes
- 3 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, cubed
- 1 cup mushrooms, sliced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp flour
- Fresh parsley, for garnish
steps
- 1.
In a Dutch oven, heat olive oil over medium heat. Season beef with salt, pepper, and coat with flour. Brown beef in batches, then remove and set aside.
- 2.
Add onion, garlic, carrots, and celery to the pot. Cook until vegetables are softened.
- 3.
Return beef to the pot and add potatoes, mushrooms, beef broth, red wine, tomato paste, and bay leaf. Season with salt and pepper.
- 4.
Bring to a simmer, cover, and cook on low heat for 2-3 hours, until beef is tender.
- 5.
Serve hot, garnished with fresh parsley.
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