Dutch Oven Stew Recipes

DUTCH OVEN BEEF STEW

Dutch Oven Beef Stew image

This hearty Dutch oven beef stew loaded with vegetables is so simple--sear the beef, add the remaining ingredients, and simmer until tender.

Provided by Baildon

Categories Soups, Stews and Chili Recipes Stews Beef

Time 3h5m

Yield 8

Number Of Ingredients 14

Ingredients

½ cup all-purpose flour
1 tablespoon ground paprika, or more to taste
salt and ground black pepper 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 medium onion, chopped
1 stalk celery, chopped
1 ½ tablespoons Worcestershire sauce
2 cloves garlic, minced
2 bay leaves

Steps:

Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

Nutrition Facts : Calories 383.3 calories, Carbohydrate 28 g, Cholesterol 62.6 mg, Fat 19.4 g, Fiber 3.8 g, Protein 23.9 g, SaturatedFat 6.8 g, Sodium 517 mg, Sugar 3.4 g

DUTCH OVEN BEEF STEW

Dutch Oven Beef Stew image

"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you're all set."

Provided by Taste of Home

Categories Dinner

Time 2h35m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

6 tablespoons all-purpose flour, divided
1/4 teaspoon salt, optional
1/2 teaspoon pepper, divided
1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
1 medium onion, chopped
1 tablespoon canola oil
3 garlic cloves, minced
3 cups beef broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 teaspoon dried thyme
3 large potatoes, peeled and cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices
1/2 cup frozen peas, thawed

Steps:

In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat. , In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours. , Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 439 calories, Fat 13g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 426mg sodium, Carbohydrate 50g carbohydrate (11g sugars, Fiber 6g fiber), Protein 30g protein.

DUTCH OVEN BEEF STEW

Dutch Oven Beef Stew image

Stick-to-your-ribs beef stew. The only time I've achieved fork-tender (not chewy) beef in my stew with soft (not crunchy!) potatoes. Dutch oven not totally necessary (doesn't go into oven) but the cast iron seems to do something special, even when it's enamel-coated. Adapted from Beef Stew V recipe on allrecipes.

Provided by AnneWisconsin

Categories Stew

Time 3h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 lbs beef stew meat
1 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
1/4 cup butter
1 tablespoon olive oil
2 cups white pearl onions, see below for peeling instructions
1 (14 ounce) can diced tomatoes, any flavor
3 cups water
2 beef bouillon cubes
1 tablespoon dried parsley
1/8 teaspoon dried thyme
1 cup red wine, any kind
6 carrots, chopped
3 baking potatoes, peeled and chopped
2 bay leaves

Steps:

Some notes about the ingredients: I like the tomatoes with seasoning, choose your favorite. Cheap red wine works just fine. Baby carrots work, too - just guesstimate how many would add up to 6 big ones.
The trick with peeling pearl onions: cut off the stem ends, throw in boiling water for 1.5 minutes, drain and rinse with cold water (or even dunk in ice water). You should be able to squeeze the onion and pop them right out of the peel.
Real instructions start now:.
Throw the flour, salt and pepper into a bowl or bag with the beef cubes and coat completely.
In the dutch oven (or heavy pot) combine the butter and oil, and saute the beef and onions over medium-high heat until beef is browned on outside.
Stir in the tomatoes, water and bouillon cubes. Add parsley and thyme. Stir in the red wine.
Cover soup and simmer for 1 hour, stirring occasionally.
Add bay leaves, carrots and potatoes. Continue to simmer until potatoes are tender, about 1 1/2 hours.

Nutrition Facts : Calories 280.1, Fat 10.4, SaturatedFat 4.9, Cholesterol 82.8, Sodium 516.5, Carbohydrate 17.3, Fiber 2.5, Sugar 4, Protein 26.8

DUTCH OVEN PORK STEW

Dutch Oven Pork Stew image

A hearty, tomato-based, pork stew is great comfort food on a cool night. Make this in a Dutch oven on the stovetop or in a slow cooker.

Provided by Jeff

Categories Soups, Stews and Chili Recipes Stews Pork

Time 2h25m

Yield 8

Number Of Ingredients 16

Ingredients

1 (2 pound) boneless pork shoulder, cut into 1-inch cubes
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons canola oil
1 large onion, chopped
2 stalks celery, chopped
1 tablespoon dried chives
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon dried dill weed
1 (26 ounce) jar pasta sauce
1 (14.5 ounce) can diced tomatoes, undrained
3 medium Yukon Gold potatoes, cut into 1-inch pieces
2 cups frozen whole kernel corn
2 cups quartered fresh button mushrooms
1 cup baby carrots, halved lengthwise

Steps:

Sprinkle pork cubes with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Add 1/2 of the pork; cook and stir until browned, about 5 minutes minutes. Remove to a paper towel-lined plate and repeat with remaining pork.
Add onion, celery, chives, parsley, basil, and dill to the Dutch oven. Cook, stirring occasionally, until onions are tender, 8 to 10 minutes.
Add pasta sauce, diced tomatoes, potatoes, corn, mushrooms, and carrots. Stir in browned pork and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until meat and vegetables are tender, about 1 1/2 hours.

Nutrition Facts : Calories 451.7 calories, Carbohydrate 35.5 g, Cholesterol 66.6 mg, Fat 26.4 g, Fiber 5.8 g, Protein 19.8 g, SaturatedFat 8 g, Sodium 2034.6 mg, Sugar 13 g

DUTCH OVEN BEEF STEW

Dutch Oven Beef Stew image

Enjoy a tasty stew made with beef and veggies - perfect for a delightful dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 3h45m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound beef stew meat, cut into 1/2-inch pieces
1 medium onion, cut into eighths
1 bag (8 oz) baby-cut carrots (about 30)
1 can (14.5 oz) diced tomatoes, undrained
1 can (10.5 oz) condensed beef broth
1 can (8 oz) tomato sauce
1/3 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried marjoram leaves
1/4 teaspoon pepper
12 small red potatoes (1 1/2 lb), cut into fourths
2 cups sliced fresh mushrooms (about 5 oz) or 1 package (3.4 oz) fresh shiitake mushrooms, sliced

Steps:

Heat oven to 325°F.
In ovenproof 4-quart Dutch oven, mix all ingredients except potatoes and mushrooms. Cover and bake 2 hours, stirring once.
Stir in potatoes and mushrooms. Cover and bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender.

Nutrition Facts : Calories 310, Carbohydrate 43 g, Cholesterol 35 mg, Fat 1/2, Fiber 6 g, Protein 18 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (about 1 1/4 cups), Sodium 820 mg, Sugar 7 g, TransFat 0 g

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