Dutch oven recipe
This Dutch oven recipe combines tender meat, vegetables, and aromatic seasonings, slowly simmered to perfection. The heavy pot locks in moisture, creating a rich, flavorful dish that's easy to prepare and perfect for cozy meals.
Ingredients
- 2 pounds beef chuck cut into cubes.
- 2 tablespoons olive oil.
- One large onion chopped.
- Three carrots sliced
- Three potatoes diced
- 3 garlic cloves minced
- 4 cups beef broth.
- 1 cup of red wine optional.
- 2 tablespoons tomato paste.
- 1 teaspoon dried thyme.
- 1 spoonful dried rosemary.
- Two bay leaves.
- Add salt and pepper to taste.
- 2 tablespoons all-purpose flour.
Instructions
- Step 1: Gather the ingredients.
- Cut the vegetables into bite-sized pieces and the beef into cubes. Season the beef with salt and pepper.
- Step 2: sear the meat.
- Preheat the Dutch oven recipe over medium-high heat. Drizzle in some olive oil and cook the beef cubes in batches until they're nicely browned. Remove and set aside.
- Step 3: Cook the aromatics.
- In the same Dutch oven recipe, combine the chopped onions and garlic. Sauté till fragrant.
- Step 4: Combine Tomato Paste and Wine.
- Mix in the tomato paste and let it cook for a minute. To deglaze the pot, pour in red wine and scrape up any browned bits.
- Step 5: Add Vegetables and Broth.
- Return the beef to the pot. Combine carrots, potatoes, thyme, rosemary, and bay leaves. Pour in the beef broth.
- Step 6: Simmer the stew.
- Allow it to boil, then lower the heat.Cover and allow to simmer for 2 hours, stirring occasionally.
- Step 7: Thicken the Stew
- Mix a bit of water into the flour until you get a smooth, runny paste. Stir it into the stew and let it cook for another 15 minutes until thickened.
- Step 8: Serve and Enjoy
- Remove bay leaves, stir in peas, and serve hot with crusty bread.