All Day Beef Stew (Dutch Oven)

old fashioned beef stew in pot with spoon in a closeup view

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5 from 12 votes

A delicious beef stew slow roasted in the oven for maximum flavor.

Prep Time15

Cook Time3

Total Time3 15

Servings: servings

Author: Melissa Oleary

Equipment

large dutch oven or similar heavy bottom deep baking dish with a tight fitting lid.

Ingredients

4 lbs chuck roast or chuck roast cut into 1-inch cubes
1.5 lbs fingerling potatoes or mini baby potatoes halved lengthwise
7 large carrots peeled and cut into 2-inch pieces make sure they are all the same size and thickness
2 cups of water plus more if needed
¼ cup good red wine
6 cloves of garlic diced
4 tablespoon tomato paste
2 tablespoon of olive oil
2 tablespoon cornstarch mix cornstarch with a little water until smooth. This is the cornstarch slurry to thicken the stew. See note below if you do not have corn starch.
2 tablespoon sweet paprika
1 tablespoon kosher salt plus more to taste

Instructions

Pre-heat your oven to 300 degrees.
In a large bowl, add your meat, garlic, paprika, 2 tablespoon olive oil and salt and toss your meat around and make sure all of the seasonings are coating the meat.
4 lbs chuck roast, 2 tablespoon of olive oil, 1 tablespoon kosher salt, 2 tablespoon sweet paprika, 6 cloves of garlic diced
Heat 1 tablespoon of olive oil in your dutch oven (or heavy-bottomed pan. Make sure your pan has a tight-fitting lid which you will need later).
Add your meat to the pan and sear it on all sides. Make sure to get all of that yummy spice mixture out of the bowl and into your pan.
Once your meat has seared and turned a nice golden brown color, water and mix it into the dish. Place a tight-fitting lid on it and place in the oven for about 2 hours.
2 cups of water
After 2 hours, check to make sure there is still some liquid (just a little is fine). If it is dry, add ½ cup of water.
After it has cooked for about 2 hours, remove from the oven and place back on the stovetop over medium-high heat.
Make a cornstarch slurry by mixing the cornstarch with 2 tablespoons of water until the liquid is fully combined and smooth.
2 tablespoon cornstarch
Now add your tomato paste, wine, corn starch slurry and mix it in well and bring to a simmer.
¼ cup good red wine, 4 tablespoon tomato paste
Simmer for about 5 minutes to cook off the alcohol. After 5 minutes, add your carrots and potatoes.
7 large carrots peeled and cut into 2-inch pieces, 1.5 lbs fingerling potatoes or mini baby potatoes
Now place the lid back on the pot and place in the oven for 1 more hour.
After an hour check the tenderness of the meat and vegetables. The meat should easily cut with a fork and the vegetables should be easily pierced with a fork as well. If vegetables need more time to cook, cook for an additional 15 minutes at a time until done.
Once done, remove from the oven and taste for seasonings. At this stage, add more salt to taste.
To serve: Ladle into bowls and serve with warm crusty bread and butter on the side. Also, serve with a nice red wine.
Enjoy!

Notes

If you do not have cornstarch to thicken the stew at the end, you can use this beurre manie (flour and butter soup thickener).

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :Main Course