Instructions:
- Prepare the Ingredients:
- Chop the carrots, celery, onion, and potatoes into bite-sized pieces. Mince the garlic cloves. Slice the mushrooms.
- Coat the Beef:
- In a large bowl, combine flour, paprika, salt, and pepper. Toss the beef stew meat in the flour mixture until coated.
- Brown the Beef:
- Heat olive oil in a Dutch oven over medium-high heat. Brown the coated beef stew meat on all sides, about 5-7 minutes. Remove and set aside.
- Sauté the Vegetables:
- In the same Dutch oven, sauté the onion and garlic until fragrant. Add carrots, celery, and mushrooms. Cook for an additional 5 minutes until slightly softened.
- Combine Ingredients:
- Return the browned beef to the Dutch oven. Add beef broth, Worcestershire sauce, and bay leaves. Stir to combine.
- Simmer the Stew:
- Bring the stew to a boil, then reduce heat to low. Cover and simmer for 1 1/2 to 2 hours, until beef is tender and vegetables are cooked through.
- Serve and Enjoy:
- Remove bay leaves. Serve hot, garnished with fresh parsley if desired.
Cooking Notes and Variations:
- Slow Cooker Method: Transfer ingredients to a slow cooker after sautéing. Cook on low for 6-8 hours or high for 3-4 hours.
- Vegetarian Option: Omit beef and use vegetable broth. Add extra vegetables like bell peppers and zucchini.
- Herb Infusion: Tie fresh herbs (thyme, rosemary) together with kitchen twine and add to stew while simmering.
- Keto and Low-Carb: Omit potatoes and flour. Use a low-carb thickener like xanthan gum. Serve over cauliflower rice.
Conclusion:
Dutch Oven Beef Stew offers timeless comfort and flavor. Whether enjoyed on a cold night or shared with loved ones, it’s sure to warm hearts and satisfy cravings. Follow this recipe for a comforting bowl of homemade goodness with every spoonful.
Source: spoyoton.com