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Dutch Oven Beef Stew

There are some meals that just seem to belong to October, and a good beef stew is one of them.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 2
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ounces beef stew meat cut into bite-size pieces
  • 1 tablespoon all-purpose flour
  • 1 tablespoon olive oil
  • ½ small onion chopped
  • 1 clove garlic minced
  • 1 medium carrot sliced
  • 1 medium potato peeled and cut into chunks
  • 1 cup low-sodium beef broth
  • 1 tablespoon tomato paste
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon black pepper
  • ½ cup frozen peas
  • 1 teaspoon Worcestershire sauce optional

Equipment

  • 1 6 in Dutch Oven

Method
 

Prepare the beef
  1. Pat the beef dry with paper towels. Toss the pieces with the flour, salt, and pepper.
  2. Don't worry about getting every piece perfectly coated. The small amount of flour will help with browning and will also help thicken the stew as it cooks.
Brown the beef
  1. Heat the olive oil in a small Dutch oven over medium-high heat.
  2. Add the beef in a single layer. Brown for several minutes, turning the pieces so they develop color on more than one side.
  3. Work in batches if necessary. Crowding the pot causes the beef to steam instead of brown.
  4. Remove the beef to a plate and set aside.
Build the base
  1. Reduce the heat to medium.
  2. Add the onion and carrot to the same Dutch oven. Cook for 3–4 minutes, stirring occasionally.
  3. Add the garlic and cook for about 30 seconds.
  4. Stir in the tomato paste and cook for another minute.
Return the beef to the pot
  1. Add the browned beef back to the Dutch oven.
  2. Pour in the beef broth and Worcestershire sauce, if using. Stir well, scraping up the browned bits from the bottom of the pot.
  3. Add the thyme and rosemary.
Add the potatoes
  1. Bring the mixture to a gentle simmer.
  2. Add the potatoes, then reduce the heat to low. Cover and simmer for about 60–75 minutes, or until the beef is tender and the potatoes are cooked through.
  3. Stir occasionally and check the liquid level. If the stew becomes too thick before the beef is tender, add a small amount of broth or water.
Finish with the peas
  1. Stir in the frozen peas during the final 5 minutes of cooking.
  2. Taste and adjust the seasoning if needed.
  3. Let the stew rest for a few minutes before serving. The broth will thicken slightly as it stands.

Notes

Kitchen Confidence

Don't rush the browning.
The browned bits left on the bottom of the Dutch oven are part of what gives a simple stew its deep flavor. You don't need to brown the beef until it's cooked through — you're simply developing color on the outside.
And don't panic if the pot looks a little messy after browning. Once you add the broth, those flavorful browned bits become part of the sauce.
A Dutch oven doesn't have to mean an enormous batch of food.
A smaller Dutch oven works beautifully for cooking for one or two. The heavy pot holds heat well and gives you the advantages of one-pot cooking without requiring a six-quart recipe.