Dutch Oven Hearty Beef Stew
Dream Green Recycled Aluminum 15pc Cookware Set
$169.99
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Ingredients
1½ pounds boneless beef chuck, cut into 1½-inch pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 medium yellow onion, cut into 1-inch chunks
4 cloves garlic, peeled and smashed
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
2-4 tablespoons all-purpose flour
1 cup dry red wine
1 cup beef broth
½-1 cup water (start with ½ cup)
1 bay leaf
½ teaspoon dried thyme
1 teaspoon sugar
2 medium-sized carrots, peeled and cut into 1-inch chunks on a diagonal
½ -pound small white boiling potatoes (baby Yukon), cut in half (about 1 cup)
Fresh chopped parsley, for serving (optional)
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Instructions
Preheat the oven to 325°F and set a rack in the lower middle position. Pat the beef dry and season with salt and pepper. On the stovetop, use the Roasting Pan to heat one tablespoon of olive oil over medium-high until hot and shimmering.
Add the beef and brown in two batches for about 5 minutes per batch. Turn with tongs halfway through so both sides get browned, making sure each side develops a nice brown crust before turning. Add extra olive oil as necessary. Remove beef and all juices and set aside.
Add onions, garlic, and balsamic vinegar. Cook for about 5 minutes and use a wooden spoon to stir, scraping the brown bits from bottom of the pan. Add tomato paste and cook for another minute.
Add beef and juices back to the Roasting Pan and sprinkle with flour. Stir until flour is dissolved, 1-2 minutes. Add wine, beef broth, ½ cup water (more if needed), bay leaf, thyme, and sugar. Stir to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the Roasting Pan with the Grill Pan as a lid to create a Dutch Oven. Transfer to preheated oven and braise for 2 hours.
Remove Roasting Pan and add the carrots and potatoes. Cover again and return to oven to cook for another hour or until the vegetables are cooked, the broth is thickened, and the meat is tender.
Remove from oven and fish out bay leaf and discard. Taste and adjust seasoning if necessary.
Serve immediately or refrigerate for serving the following day, taking note that the flavors of this dish become bolder the longer it sits. Enjoy this warm and hearty one-pot meal!
