Dutch Oven Homemade Beef Stew
Comforting and hearty Dutch Oven Homemade Beef Stew is the best soup to have during frigid winter temperatures. So comforting and rich in flavors. Made with beef chuck that is simmered until it reaches melt-in-your-mouth tenderness. Loaded with veggies for added nutritional value and creamy mashed potatoes. Gluten-free beef stew.
Ingredients
Stew Beef:
- 2 lbs beef chuck (or pot roast)
- 1 tsp pink sea salt
- 1 tsp black pepper
- 3 tbsp tapioca flour
- 2 tbsp avocado oil
Stew:
- 2 tbsp avocado oil (divided)
- 1 yellow onion
- 3 cloves of garlic
- 1 cup red wine
- 8 oz cremini mushrooms
- 5 carrots
- 1 cup string beans
- 1 tsp pink sea salt
- 1/2 tsp black pepper
- 1 tsp oregano
- 1 tsp thyme
- 1 tbsp tomato paste
- 2 bay leaves
- 3 cups beef broth
- 1 lb red potatoes
- 1 cup frozen peas
Instructions
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Prep veggies by dicing onion, mince garlic, slice mushrooms into thick slices, chop carrots into thick pieces, and cut string beans into 1-2 inch pieces to measure out 1 cup. Set all prepped veggies aside.
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Slice beef chuck into small cubes. Place beef in a large mixing bowl and pat dry with a paper towel. Sprinkle with salt and pepper and give it a good toss. Sprinkle with tapioca flour and give it another good toss making sure the beef is well coated with flour.
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Place dutch oven on stove top and turn heat to medium-high. Drizzle with avocado oil and bring oil to a heat. Use tongs to place each piece of beef in dutch oven leaving enough space between each piece. You will probably have to cook in batches. Cook beef for 2-3 minutes on one side. Then flip over and cook for another 2-3 minutes on the other side. Remove beef from dutch oven and place in a bowl. Set aside and repeat with the rest of the beef until all beef has been seared.
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As beef browns, place a sautéing pan on stovetop. Drizzle with another tablespoon of avocado oil and bring to a heat on medum-high heat. Add mushrooms and carrots and sauté for 7-8 minutes. Sprinkle with salt, pepper, oregano and thyme. Add tomato paste and continue sautéing for another 2-3 minutes. Remove veggies from heat.
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Do not clean dutch oven after browning beef. Drizzle 1 tablespoon avocado oil in dutch oven and bring to a heat on medium-high heat. Add onions and garlic and sauté for 2-3 minutes until onions start to soften. Pour wine and deglaze the bottom of the pot to get all the beef pieces off.
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Preheat oven at 325 degrees F.
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Once wine starts to boil, add cooked stew beef back into pot along with sautéed mushrooms and carrots. Pour in beef broth and add in bay leaves. Bring broth to a simmer.
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As broth starts to simmer, chop potatoes into fourths and add to pot. Place lid on dutch oven and place in preheated oven for 1 hour and 15 minutes.
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Take stew out of the oven and add string beans. Place dutch oven back in the oven for another 25 minutes.
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Remove stew from the oven and add frozen peas. Taste and adjust seasoning to taste if needed. Let stew sit for 5-10 minutes before serving. Remove bay leaves and discard. Serve stew and enjoy!
Recipe Notes
Tips and Substitutions:
- Can't find beef chuck?- You can use pot roast, short rib or even oxtail instead.
- Sear your beef beforehand- Don't skip this step. Searing your beef releases so much juice and adds so much flavor to your stew.
- Best Potatoes to use- Red potatoes are great in a beef stew, but you can also use Yukon Gold or yellow potatoes.
- Any dry wine will do- The best dry wines to use in this recipe are Cabernet Sauvignon, Pinot Noir, or Merlot.
- Thicken your stew properly- The secret to a good stew is to get it more on the thick side. Coating your beef chunks with flour before searing it and cooking it in the stew will make your stew thick. If it's not thick enough once it comes out of the oven, make a slurry by combining 2 tablespoons arrowroot or tapioca flour with 2 tablespoons of broth. Then pour it back in the stew and give it a good stir.
- Don't have an oven safe pot?- You can finish the stew on the stovetop if you don't have an oven safe pot. Turn heat low and cover pot. Allow stew to simmer for about 1.5 hours or until the beef becomes tender. Add string beans and continue to simmer for another 15-20 minutes or until string beans cook through.
- Add bacon- For a more hearty stew, add some bacon. Chop bacon into small pieces and cook through on pot before cooking the beef. Set bacon aside, clean pot and continue with browning beef. Add bacon back when you add the beef into the stew.