Sometimes you just need the basics. You might crave this from your childhood, or you might be looking for a basic recipe to add your own flair. Whatever your reason, this one should fit the bill. root vegetables, seasoned beef and stock, combined with some seasonings and time create a hearty stew that everyone can love. Great on a cold night with a great piece of bread - it's sure to please everyone!
Basic Dutch Oven Beef Stew
Chef: Carrie H.
Recipe type: Stew
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
- 1½ lbs stew beef, cut into bite size pieces
- ½ C. Flour
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- ½ tsp. Salt
- ½ tsp Black Pepper
- 3 Tbsp. Vegetable Oil, Divided
- 2 Tbsp Butter
- 3 small potatoes, quartered and sliced
- 3 medium carrots, halved and sliced
- ½ onion, diced
- 2 cloves garlic, minced
- 4 C Beef Stock
- 3 Sprigs of Thyme
- 2 Bay Leaves
Instructions
- In a paper or plastic storage bag, combine the flour, onion powder, garlic powder, salt and pepper and mix well.
- Throw in the cubed beef and toss to coat
- Heat 2 Tbsp. Vegetable Oil in your dutch oven until hot, add the seasoned beef cubes in, maybe half at the time, and saute until brown on the outside, about 5 minutes a batch.
- Remove the beef to the side and heat up 1 more Tbsp Vegetable Oil and the butter and toss in your onions and garlic, salt very lightly to soften the onions and stir until the onions start to be come translucent.
- Add in the Carrots, Potatoes and Beef, stir together
- Add in the Beef Stock, thyme and bay leaves. Stir, cover and bring to a boil
- Reduce the heat and let simmer, covered, for about 40 minutes until carrots and potatoes are cooked through. Remove the thyme and bay leaves before serving.
- Serve with crusty bread and enjoy
