Guest Post: Dutch Oven Beef Stew

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Daisy Grau is a sweet friend that has some amazing recipes!  She has graciously taken her time to share some of her wisdom with us today.  Check out this amazing Dutch Oven Beef Stew!  Wow!  Thank you, Daisy!

The moment I see the pumpkin and fall clothing ads combined with the busyness of back to school, it’s almost instinct to make something in stew or soup form. I had some stew meat in the freezer that was calling my name. I cook exclusively in cast iron and stainless steel and finally (FINALLY) purchased a dutch oven this past year. Needless to say, I’ve been waiting with baited breath for a reason to use it! Beef stew comin’ right up!

Dutch Oven Beef Stew

For starters, I needed to figure out how to cook in the thing! I’ve seen a dozen or more cooking shows about how to use them, but now it was my turn. Another issue for me was recipes. I have dozens upon dozens of slow cooker recipes….no dutch oven recipes. What’s a girl to do?

A quick search in the internet lead me to a wonderful site for cooking in cast iron, that displays a beautiful matrix charting conversion temperatures and times for converting slow cooker recipes to dutch oven. Bingo. I love charts and all things organized into charts.  I was also surprised to find cooking in cast iron in the oven takes a third of the time as a slow cooker. This site is amazing and a great place to peruse the different forms of cast iron and the many ways to use it!

Now for the recipe. First, I have to say, I didn’t do anything much different than my normal ‘go-to’ beef stew recipe. However, the few things I did do differently, made all the difference in my opinion! First of all, I used homemade beef bone broth. I believe it created the rich depth of flavor that I feel has always lacked from my stews and soups in the past. Katie, from WellnessMama.com has a wonderful recipe for bone broths that I use faithfully. Also, Mommy’s Apron offers a variety of classes for the person looking to expand their knowledge and skill of scratch cooking and breadmaking in the modern kitchen! Thanks to Mommy’s Apron Homemade Mixes and Kitchen Hacks class, I’ve become more confident in ditching the ‘packet’ and using my spice rack. Thank you, Mommy’s Apron!

Dutch Oven Beef Stew
1 lb Stew Meat
1 C flour (seasoned with salt and pepper)
3 TB Oil or butter
1 Qt Beef Broth
3-4 C Chopped Fresh or Frozen Veggies of your choice. (I used a bag of frozen organic Mixed Vegetables that I needed to use up, 1 Onion – chopped, 2 Large Garlic Cloves, minced, 2 medium potatoes, cubed – skin on)

Stew Seasonings
1 Bay Leaf
1/4 tsp Tumeric
2 TB Dried Parsley
1/4 tsp Celery Seed
1 tsp Cumin
1 tsp Sea Salt
1/2 tsp Black Pepper

Heat oven to 325°.

Heat dutch oven over medium to medium high stove top.

Add stew meat to seasoned flour and coat generously.

Melt butter or heat oil slightly. Add stew beef (I sprinkle an extra little handful of the seasoned flour over the meat because I like a thicker soup base for the end result). Cook until browned on all sides and the oil and flour are browned and crumbly.

Add onion and garlic. Continue frying just until onions start to sweat. By now, you’ll need the broth to deglaze the dutch oven. Add broth while stirring to remove all the cooked bits of flour and meat from the surface of the dutch oven and create a nice base (this will thicken slightly as it cooks).

Add Stew Seasonings and stir until combined. Put the lid on the dutch oven and place in preheated oven for 45 minutes.

Meanwhile, slice, chop, and otherwise prepare vegetables for the stew. When 45 minutes elapse, add prepared vegetables, stir to combine, adding more liquid if needed, but I found that the dutch oven retained almost all the liquid and the soup base looked perfect.

Replace lid and cook in oven an additional 30-45 minutes until vegetables are tender to your liking. Ladle hot stew into bowls and serve with fresh crusty bread. Enjoy!

Dutch Oven Beef Stew

 Thank you, Daisy, for this wonderful recipe!

Dutch Oven Beef Stew
A hearty, nutritious stew made with homemade bone broth. Perfect for those chilly autumn days!
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Ingredients
  1. 1 pound Stew Meat
  2. 1 cup flour (seasoned with salt and pepper)
  3. 3 Tbsp Oil or butter
  4. 1 Qt Beef Broth
  5. 3-4 Cups Chopped Fresh or Frozen Veggies of your choice. (I used a bag of frozen organic Mixed Vegetables that I needed to use up, 1 Onion - chopped, 2 Large Garlic Cloves, minced, 2 medium potatoes, cubed - skin on)
Stew Seasoning
  1. 1 Bay Leaf
  2. 1/4 Teaspoon Tumeric
  3. 2 Tbsp Dried Parsley
  4. 1/4 Tsp Celery Seed
  5. 1 Tsp Cumin
  6. 1 Tsp Sea Salt
  7. 1/2 Tsp Black Pepper
Instructions
  1. Heat oven to 325°.
  2. Heat Dutch Oven over medium to medium high stove top.
  3. Add stew meat to seasoned flour and coat generously.
  4. Melt butter or heat oil slightly. Add stew beef (I sprinkle an extra little handful of the seasoned flour over the Meat because I like a thicker soup base for the end result). Cook until browned on all sides and the oil and flour are browned and crumbly.
  5. Add Onion and garlic. Continue frying just until onions start to sweat. By now, you'll need the broth to deglaze the dutch oven. Add broth while stirring to remove all the cooked bits of flour and meat from the surface of the dutch oven and create a nice base (this will thicken slightly as it cooks).
  6. Add Stew Seasonings and stir until combined. Put the lid on the dutch oven and place in preheated oven for 45 minutes.
  7. Meanwhile, slice, chop, and otherwise prepare vegetables for the stew. When 45 minutes elapse, add prepared vegetables, stir to combine, adding more liquid if needed, but I found that the dutch oven retained almost all the liquid and the soup base looked perfect.
  8. Replace lid and cook in oven an additional 30-45 minutes until vegetables are tender to your liking. Ladle hot stew into bowls and serve with fresh crusty bread. Enjoy!
Adapted from Shared on: www.MommysApron.com
Adapted from Shared on: www.MommysApron.com
Mommy's Apron https://www.mommysapron.com/

This post was written by Daisy Grau

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