Dutch Oven Beef Stew
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Description
This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon ground paprika, or more to taste
- salt and ground black pepper to taste
- 2 pounds cubed beef stew meat
- 2 tablespoons extra-virgin olive oil
- 4 cups beef broth
- 2 large potatoes, cubed
- 1 (8 ounce) package mushrooms, quartered
- 3 medium carrots, sliced, or more to taste
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 ½ tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 2 bay leaves
Directions
- 1. Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- 2. Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
- 3. Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.
Nutrition Facts
serving: 8 servings
calories: 383.3 kcal
carbohydrates: 28 g
protein: 23.9 g
saturated fat: 6.8 g
cholesterol: 62.6 mg
sodium: 517 mg
fiber: 3.8 g
sugar: 3.4 g
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