Classic Stovetop Dutch Oven Beef Stew
Nothing beats the classic beef stew on those cold winter days. Tender chunks of beef, hearty veggies like carrots and potatoes, and the most perfectly balanced savory broth all come together in a timeless comfort food that will warm your soul.
Equipment
- 1 Dutch Oven
Ingredients
- 2 lbs Beef Stew Meat
- 1 large Onion
- 3 stick Celery
- 2 tsp Oregano
- 1 tsp Thyme
- 1 tsp Rosemary
- 1 tsp Salt
- 1/4 tsp Pepper
- 4 cup Water
- 3 tsp Better than Bouillon Vegetable Concentrate
- 3 tsp Better than Bouillon Beef Base
- 2 tblsp Tomato paste
- 2 cup Baby Carrots Chopped
- 3 medium Golden Potatos
- 1 cup peas
Instructions
- Start off by heating your olive oil in the bottom of your Dutch oven oven on medium-high heat. Sear your Beef stew meat quickly. I do this in 2-3 batches to ensure you dont crowd the pan. Once Seared move to a clean plate.
- Add your chopped onions and celery to the Dutch oven and saute until just translucent. Add the garlic, rosemary, thyme, and oregano, saute 30 seconds more until just fragrant.
- Add in the red wine (if using) as well as the tomato paste. Stir to combine, scraping up all of the brown bits from the bottom of the pan.
- In a glass measuring cup add 4 cups of hot water and stir in your Better than Bouillon vegetable base and the Better than Bouillon beef base. You can also substitute 2 cups of vegetable broth and 2 cups of beef broth instead. Add this mixture to the pot.
- Add in your seared meat and let come to a simmer. Bring down the temperature to the lowest setting, cover with the lid and let sit for 3 hours.
- At the 3 hour mark you can add your carrots and potatos and let cook for another 2-3 hours. Add in the peas within 30 mins of serving and enjoy!
Notes
- Sear the beef beforehand. Make sure to sear the meat, the black and brown bits really serve to deepen the flavor. I usually do this in 2 batches to avoid crowding the meat in the Dutch Oven.
- This can be made in a crock pot. This recipe can be made in a dutch oven or in a crock pot. See recipe notes below.
- Add more flavor! While it is optional, I reccomend using 1/4 cup of red wine. You can always substitute with 1/4 of beef broth instead.
- Better than Bouillon. I highly highly reccomend using Better than Bouillon, the flavor is amazing! However, you can substitute 2 cups of beef broth and 2 cups of vegetable broth.