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Beef Stew in the Dutch Oven

This recipe takes some to make, but it is time well spent because this hearty dish is always delicious.
Prep Time 45 mins
Cook Time 2 hrs 25 mins
Total Time 3 hrs 10 mins
Course Main Course
Servings 6 people

Ingredients
  

  • 4 carrots peeled and cut into 1 inch pieces
  • 4 stalks celery cut into 1 inch pieces
  • 4 cloves garlic minced
  • 1.5 tsp. fresh thyme minced
  • 1.5 tsp. fresh rosemary minced
  • 1 bay leaf
  • 3 Tbsp. fresh parsley coarsely chopped
  • 3-4 Lb boneless chuck cut into 1 inch cubes, grass-fed, organic is best
  • 1 yellow onion diced
  • 4 slices thick cut bacon chopped (uncured, nitrate-free is a great option)
  • 1 Tbsp. double concentrate tomato-paste
  • 6 Tbsp. all-purpose flour
  • 2 Tbsp. Butter
  • 1 24 oz. package Bonafide beef bone broth can sub homemade, or shelf stable broth
  • 4 medium idaho potatoes rinsed and scrubbed
  • 1 cup pinot noir
  • 2 tbsp. olive oil

Instructions
 

  • 1. Preheat the oven to bake 325, then put the bacon in the dutch oven with the olive oil and turn the heat on to medium.  Cook for about 9 minutes or until the bacon becomes crisp.  Remove the bacon to a paper towel-lined plate and set aside for later use.  Then pour the bacon fat into a bowl or mug for later. 
    2. Season the chuck roast cubes with salt and pepper then add 2 tbsp. of bacon fat back to the dutch oven and adjust the heat to medium high.  Brown the chuck roast in 3 batches so that you have enough room in the pot.  Stir occasionally and transfer to a plate when each batch is finished.
    3. Add two tbsp. of bacon fat to the dutch oven and add the celery, carrots. and onions, stirring occasionally until the onions become tender.  Next, toss in the garlic and stir gently for one minute. 
    4. Add the butter to the pot. Once it is melted, slowly add the flour, stirring continuously until it is blended in. 
    5. Slowly pour in the vegetable stock and wine while stirring, then add the parsley, thyme, rosemary, and bay leaf. 
    6. Return the beef to the pot, bring to a boil, and put the lid on. Transfer to the oven and cook for one and twenty minutes.  
    7. When the time is up , cut up your potatoes and add them to the pot, and return to the oven for 50 minutes. 
    8. When the stew is finished, season with salt and pepper to taste; ladle it into bowls and garnish it with fresh parsley and bacon.  
Keyword Beef Stew, Dutch Oven