Description
Indulge in the warmth of a homemade Dutch Oven Beef Stew, the ultimate comfort food for chilly evenings and family gatherings. This hearty stew features tender chunks of chuck roast simmered to perfection with aromatic vegetables like sweet onions, leeks, and carrots. The slow-braising method develops rich flavors that intensify overnight, making leftovers a delicious treat. With its straightforward preparation and customizable ingredients, this recipe is perfect for both novice cooks and seasoned chefs. Enjoy serving this delightful dish at your next cozy dinner or potluck, impressing guests with its robust taste and heartwarming appeal.
Ingredients
Scale
- 2 lb chuck roast
- 1 tbsp avocado oil
- 1 large sweet onion
- 1 large leek
- 4 cloves garlic
- 2 tbsp tomato paste
- 1 quart beef stock
- 12 oz yukon gold potatoes
- 3 large carrots
- 1 bay leaf
- 2 sprigs fresh thyme
Instructions
- Preheat oven to 350°F.
- Cut the chuck roast into 2-inch pieces, removing excess fat.
- Heat oil in a Dutch oven; sear beef in batches until browned.
- Sauté onions and leeks until soft, then add garlic and tomato paste.
- Deglaze with balsamic vinegar, return beef to the pot, add broth, salt, pepper, bay leaf, and thyme.
- Cover and braise in the oven for 2 hours.
- Whisk cornstarch with remaining broth; stir into stew.
- Add potatoes, carrots, and celery; heat on stovetop until simmering.
- Cover and braise for an additional hour or until beef is tender.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg