With it’s layers of complex flavors, and succulent, juicy, tender beef that is simmered low and slow for 2 hours, you will find comfort in this rich and tender beef stew that contains the essence of deliciousness. It goes without saying I love food! I absolutely love cooking and I love finding comfort in food, especially during the chilly winter months. Flavorful meat is key to this recipe, so the key is to start by browning the meat in your dutch oven. Aromatics and fresh vegetables blend well with a full bodied red wine, and a touch of balsamic adds a sweet flavor while tenderizing the stew meat for a straightforward, juicy Dutch Oven Beef Stew that you will find irresistible. If you’re looking for other soups & stews to try after this Dutch Oven Beef Stew, check out my Actually Good Homemade Vegetable Soup, Four Bean Spicy Crockpot Chili, or Instant Pot Baked Potato Soup for some of my favorites!
Reasons to Love This Dutch Oven Beef Stew:
It’s hearty, cozy and pure comfort. It’s worth the wait, trust me! This soup is kind of like the phrase “slow and steady wins the race.” Invest a little more time in preparing this beef stew and you will reap the rewards in compliments. All you need is one pot! No need to buy an expensive cut of meat. Use pre cut stew meat (I love the one from Trader Joe’s) or choose a chuck or shoulder cut which have high concentrations of collagen-rich connective tissues and also have some fat marbling for great flavor and cut them into your own 1-inch cubes. A hearty bowl full of comfort that is a must for your monthly meal rotation. You can get other things done on your to-do list while this slowly simmers on the stove.
Vegetable oil: Browning the stew meat in vegetable oil adds flavor throughout the stew as the meat and vegetables simmer. Kosher salt: you’ll notice I almost exclusively cook with kosher salt. It’s easy to over salt with table salt, and Kosher salt has larger grains which help to distribute the flavor more evenly in your soup. Stew meat: You can use the pre-cut stew beef at the store, or purchase a beef chuck/chuck roast, brisket or round and cut it into chunks. You’ll want to allow the stew meat to simmer for at least 2 hours makes it fork tender and so flavorful. Yellow onion: Yellow onions are the most popular to add to soups and stews since the add such a wonderful flavor. You can also use white if you don’t have yellow. Garlic: Adding minced garlic to the stew adds a stronger garlic flavor. I always like to use fresh garlic and not the jarred garlic. Carrots: A stew wouldn’t be a classic stew without some carrots! These add sweetness and color to your stew. Also, be sure to slice them in a diagonal cut for a gorgeous presentation. If that doesn’t appeal to you, you can slice them into round coins. Celery: Celery adds a mild bitterness which plays well with the sweetness from the carrots and onion. Tomato paste: the tomato paste holds the sauce together and helps meld the fat, aromatics and spices for a harmonious taste. Red wine: Red wine compliments the broth and can temper the richer flavors in the stew. Broth: Beef broth adds lots of flavor to the stew, but you can use chicken or vegetable broth as well. Worcestershire: Use Worcestershire to enhance, brighten and balance out the meaty flavors in the stew. Mustard: Mustard helps balance the flavors in the stew, very much like vinegars. Balsamic: Just a tablespoon to add a hint of sweetness to the Dutch Oven Beef Stew. Flour: All-Purpose flour to thicken the stew. Gold Baby Potatoes: Yukon gold potatoes added starchiness helps thicken and add to the bulk of the stew.
