Easy Beef Stew Baked In A Cast Iron Dutch Oven 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

EASY BEEF STEW BAKED IN A CAST IRON DUTCH OVEN

Easy Beef Stew Baked in a Cast Iron Dutch Oven image

This is in the oven right now and it smells so good, we can hardly wait for it to be done! No browning necessary. Company coming? Toss in another potato and carrot - this recipe is forgiving! Serve with Recipe #348286, hot and buttered. My youngest brother would find out I was making this stew and biscuits and he would invite himself over and eat me out of house and home. His favorite way to eat this stew was on top of buttered biscuits. I think with a salad and dessert this would serve about 6 but around here I would say it serves 4. UPDATE This recipe is for a cast iron dutch oven with a heavy tight-fitting lid. I've made this a million times and have had left-over gravy for noodles, rice, etc. Make sure you don't bake at any higher temperature than 300* and you don't use corningware or any other casserole. The heavy cast iron Dutch oven with a lid will prevent almost all of the evaporation of liquid, kind of like a slow cooker.

Provided by Secret Agent

Categories Stew

Time 4h20m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs boneless beef cubes, lean
3 large russet potatoes, peeled and quartered (or six chunks)
1 lb carrot, peeled and chunked
1/2 large onion, peeled and quartered (or 1 - 1 1/2 cup pearl onions)
1 cup celery, chunked
1 cup rutabaga, peeled sliced
1 (15 ounce) can tomato sauce
1 cup water
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon parsley, flat leaf, chopped
2 teaspoons chives, snipped
1 teaspoon Kitchen Bouquet

Steps:

Put all ingredients into the dutch oven and stir to mix.
Cover and bake at 300* for 4 hours or until you are ready to eat.
You can thicken the gravy with 1/4 cup of flour mixed into 1/2 cup of water - stir and cook until on top of the stove until it is thick enough for you. We like it just the way it comes out of the oven.
Serve with hot buttered biscuits, Recipe #348286 .

Nutrition Facts : Calories 1473.5, Fat 122, SaturatedFat 50.5, Cholesterol 169.1, Sodium 731.9, Carbohydrate 73.6, Fiber 12.4, Sugar 15.7, Protein 23

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