Beef Stew (Dutch Oven)
This Dutch Oven Beef Stew combines tender beef cubes with onions, carrots, celery, and potatoes in a rich broth. Easy to make, it’s a perfect one-pot comfort food meal for cold weather!
- Time: 155 min
- Servings: 6
Source: Little Broken
Ingredients
- lbs. boneless beef chuck roast , cut into 1-inch cubes
- kosher salt
- black pepper
- all-purpose flour
- avocado oil or olive oil
- large onion, chopped
- medium carrots, peeled and cut diagonally into ½ inch pieces
- ribs celery, cut diagonally into 1/2-inch pieces
- garlic, peeled and smashed with the side of a knife
- tomato paste
- dry red wine, such as Pinot Noir
- beef broth, preferably low-sodium or homemade
- Worcestershire sauce
- bay leaves
- sprigs fresh thyme
- Baby gold potatoes, peeled, halved or quartered
- kosher salt, plus more to taste
- Fresh parsley, chopped, for garnish