I’ve been kinda obsessed with my Dutch oven lately. If you’d been at my house tasting all the creations I’ve made in it lately, you’d totally understand why. It’s awesome! So I thought the next logical thing to try in a Dutch oven is beef stew. I love stew and with the weather getting cooler, it gets me in the mood for fall. Cooking stew in a Dutch oven did not disappoint. Man was it good. Go dust off your Dutch oven and give this recipe a whirl. I think you’ll be hooked.
Ingredients
2 tablespoons olive oil
1 tablespoon butter
3/4 cup flour
1 pounds beef stew meat, cut into 2-inch cubes
1/3 bottle dry red wine {optional}
1 tablespoon fresh thyme sprigs
3 garlic cloves, minced {The best garlic press ever!}
1/2 orange, zest removed and cut into 2 (1-inch) strips
1/8 teaspoon ground cloves
Salt and pepper to taste
1 bay leaf
1 1/2 cups beef stock
3 carrots, peeled and sliced
1/2 pound white mushrooms, cut in 1/2
1 tablespoon fresh flat-leaf parsley, chopped, for garnish
Directions
Over medium-high heat, add oil and butter to a Dutch oven. While it’s preheating, season beef with salt and pepper, and toss with flour to coat {toss pieces to shake off excess flour}. Add the beef chunks in a single layer to the Dutch oven, and brown on all sides. Set aside.
Pour wine into Dutch oven and bring to a simmer, scraping bottom of pan with a wooden spoon. Add the beef, thyme, garlic, orange zest, cloves, salt and pepper, bay leaf and beef stock. Bring to a boil, reduce heat and simmer, uncovered for about 20 minutes or until the liquid thickens. Add remaining ingredients, cover and cook on low for 2 1/2 hours or until meat is tender. Garnish with parsley and serve.
Rhonda says
I can’t imagine beef stew without potatoes! I think I might try it with some red potatoes that I grew in the garden this year! The orange zest sounds interesting! The coat of flour and browning in olive oil is what I do also. The browning of the flour is what gives the stew the brown coloring. Thanks!
Cecily says
Yes, potatoes are a must in traditional American beef stew, but this seems closer to a French boeuf bourguignon to me which potatoes would typically get lost in.
Lana says
I totally agree with you on the garlic press! I found one at a thrift store for $2 and then about a month ago I was thrift shopping with my DIL and she got one for 50 cents! I cannot fathom why anyone would get rid of one!
Susan says
I made beef stew for dinner last night, too! Mine HAS TO have the potatoes, rhutabagas and cabbage. YUM!!
Ashley says
Have you ever made Dutch Oven Bread? If you’re on a dutch oven kick, you should give it a try. It’s really easy and yummy 🙂 Here’s a recipe:
http://www.alaskafromscratch.com/2012/07/27/dutch-oven-crusty-bread/
Eddie says
Beef is nothing with out potatoes or carrots or celery or onions or any vegetable you want to put in it . I really like parsnips in mine also.
Eddie says
Put cabbage in your stew and a big jalapeno pepper and add some spice to your life.
Dayna says
I love beef stew. I’m making my favorite on Sunday.
http://www.myrecipes.com/recipe/autumn-cranberry-beef-stew-10000001662915/
The Guinness and beef smell together is so good. I add some sweet potatoes to it also.