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Cozy Dutch Oven Beef Stew for Chilly Nights – Easy One-Pot Recipe

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This hearty beef stew is the ultimate comfort food for cold nights, featuring melt-in-your-mouth beef, tender vegetables, and a rich, deeply flavorful broth. It’s a one-pot wonder that turns a hater into a believer.

Ingredients

Scale
  • 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 stalks celery, cut into 1-inch pieces
  • 1 lb (450g) Yukon Gold potatoes, cut into 1.5-inch chunks
  • 3 tablespoons (45g) tomato paste
  • 1/2 cup (120ml) dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups (960ml) low-sodium beef broth
  • 2 tablespoons (16g) all-purpose flour
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep the Beef: Pat the beef cubes dry with paper towels. Season them generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let them sit at room temperature while you prep the vegetables.
  2. Preheat and Sear: Preheat your oven to 325°F (160°C). Place your Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Once the oil is shimmering, carefully add half of the beef cubes in a single layer. Sear for 3-4 minutes per side, until a deep, dark brown crust forms. Transfer the seared beef to a plate. Repeat with the remaining beef.
  3. Cook the Aromatics: Reduce the heat to medium. Add the chopped onion to the pot. Cook, stirring occasionally, for 4-5 minutes, until the onion is softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Build the Flavor Base: Add the 3 tablespoons of tomato paste to the pot. Stir it constantly for 2-3 minutes until it darkens to a deep, brick-red color and smells rich and sweet.
  5. Deglaze the Pot: Pour in the 1/2 cup of red wine (or extra broth). Use your wooden spoon to vigorously scrape up all the browned bits from the bottom of the pot. Let the wine bubble and reduce for about 1 minute.
  6. Combine Everything: Sprinkle the 2 tablespoons of flour over the onion mixture and stir well. Cook for 1 minute. Slowly pour in the 4 cups of beef broth while stirring constantly to prevent lumps. Add the 2 bay leaves, 1 teaspoon of dried thyme, and 1 teaspoon of Worcestershire sauce. Return the seared beef (and any juices) to the pot. Add the carrots and celery. Give everything a good stir.
  7. Braise in the Oven: Bring the stew to a gentle simmer on the stovetop. Then, cover the Dutch oven with its lid and transfer it to the preheated oven. Let it braise for 1 hour and 30 minutes.
  8. Add the Potatoes: After 1 hour and 30 minutes, carefully remove the pot from the oven. Stir in the Yukon Gold potatoes. Return the pot to the oven, covered, for another 30-45 minutes, or until the potatoes are fork-tender and the beef is incredibly tender.
  9. Finish and Serve: Remove the pot from the oven. Discard the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. Let it rest for 10-15 minutes before serving. Ladle into bowls and garnish with fresh chopped parsley.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend or thicken with a cornstarch slurry at the end. The stew tastes even better the next day. Let it rest before serving for best flavor.

Nutrition

Keywords: beef stew, Dutch oven, comfort food, one-pot meal, winter recipe, hearty stew, beef chuck, braised beef

Find it online: https://dinadinnertable.com/cozy-dutch-oven-beef-stew-for-chilly-nights-easy-one-pot-recipe/