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Dutch Oven Beef Stew
Dutch Oven Beef Stew
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Prep Time:
30 minutes
Cook Time:
155 minutes
Total Time:
185 minutes
Hearty beef stew with mushrooms, potatoes, carrots, and onion, cooked in a Dutch oven for a comforting meal on a chilly night.
Ingredients:
  • 0.5 cup all-purpose flour
  • 1 tablespoon ground paprika, or more to taste
  • 2 pounds cubed beef stew meat
  • 2 tablespoons extra-virgin olive oil
  • 4 cups beef broth
  • 2 large potatoes, cubed
  • 1 (8 ounce) package mushrooms, quartered
  • 3 medium carrots, sliced, or more to taste
  • 1 stalk celery, chopped
  • 1.5 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 bay leaves
Instructions:
  • Combine flour, paprika, salt, and pepper in a bowl, ensuring all ingredients are well mixed. Toss in beef until fully coated.
  • In a cast iron Dutch oven or large pot over medium-high heat, heat up olive oil. Brown beef until well seared, around 2 to 3 minutes on each side. Add broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves, stirring them in.
  • Cover the pot and let it simmer on low heat, stirring occasionally, until the meat and vegetables are tender, approximately 2 hours and 30 minutes.

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