Dutch Oven Beef Stew

This hearty Dutch oven beef stew loaded with vegetables is so simple–sear the beef, add the remaining ingredients, and simmer until tender.

Step: 1

Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.

Step: 2

Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.

Step: 3

Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

Per Serving: 383 calories; protein 23.9g; carbohydrates 28g; fat 19.4g; cholesterol 62.6mg; sodium 517mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.