Dutch Oven Beef Stew

This dutch oven beef stew features tender chunks of beef and hearty veggies! The savory broth is thick and creamy. This beef stew recipe is great for holidays, family dinners, meal prep, and leftovers!

Ingreadient

• 2 tbsp olive oil
• 3 pounds beef stew meat
• 1 tsp sea salt
• 1 tsp black pepper
• 1 large yellow onion (diced)
• 5 garlic cloves
• 2 tbsp balsamic vinegar
• 4 ounces tomato paste
• 4 tbsp whole wheat flour (or gluten-free flour)
• 3 cups beef broth
• 1 cup water
• 1 bay leaf
• 2 cups chopped carrots
• 1 pound Yukon gold potatoes (quartered)
• fresh thyme (to garnish)

Step by step

1. First, preheat the oven to 325 degrees Fahrenheit. Place the Dutch oven on the stovetop and drizzle olive oil inside. Heat the oil over medium heat until hot.
2. While the oil is heating, pat the beef stew meat dry with paper towels. Season all over with salt and pepper.
3. Brown the meat in batches. Brown on all sides. Remove the meat to a plate.
4. Then, add the chopped onions, garlic, and balsamic vinegar to the Dutch oven. Cook for 3 minutes, stirring to prevent burning.
5. Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven. Stir and cook for 3 minutes.
6. Pour in the broth and water. Place the bay leaf inside. Place the cover on top. Bake for 1 hour.
7. Then, remove from the oven. Add in the chopped carrots and potatoes. Place the lid back on top.
8. Return to the oven. Bake for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.
9. Finally, ladle into bowls. Top with fresh thyme if desired.