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I’ve been wanting a Dutch oven for a long time and when Kohl’s had the Black Friday deal, I snagged one. One of the first things I made was beef stew. I add more tomato paste than other people do because I like the richness of it. The beef ends up so tender that it melts in your mouth! My daughter, who has a fear of vegetables (don’t all kids?) asked for more carrots in her bowl!
Easy Dutch Oven Beef Stew Recipe
4 teaspoons olive oil
2 pounds sirloin steak, trimmed and cut into 1/2-inch cubes
1 cup flour
1 cup finely chopped onion (about 1 medium)
3 garlic cloves, minced
4 tablespoon tomato paste
1 Tbsp Worcestershire sauce
1 1/2 cups beef broth
4 cups cubed potatoes (1 1/2 pounds)
2 cups sliced carrots
2 celery stalks (sliced)
1 cup wine or beer (I used Angry Orchard b/c it’s what I had on hand)
1 (28-ounce) can crushed tomatoes, undrained
1 teaspoon Kosher salt
3/4 teaspoon freshly ground black pepper
Heat 2 tsp olive oil in the dutch oven on the stove top. Place flour in a seperate bowl and add in beef. Toss in flour until covered. You many have flour left over. Place small amount of beef in dutch oven at a time. You don’t want to overcrowd the pan. Brown the beef on all sides, tossing while it’s cooking. Should only be 1-2 min. Add last 2 tsp olive oil and finish rest of beef. Remove beef from pan and set aside.
Add minced onion and garlic into pan. Brown garlic and onions. Add in 1 cup of wine/beer. Stir around to get the nice browned crusty stuff off the bottom of pan. It has amazing flavor and you want it all combined.
Add in tomato paste, worcestershire sauce, beef broth, pepper and kosher salt. Combine together and then add in carrots, potatoes, celery, tomatoes and browned beef. Stir, place dutch oven lid on and put into the oven at 350 degrees for 2 hours.
Tip: I love using a crinkle cutter to make chopping the carrots, celery and potatoes faster and they turn out so pretty this way!
Slice up some crusty bread to dip with this and your family will love it!