Beef Stew With Carrots And Potatoes, Dutch Oven Beef Stew

• servings: 8 servings
• active time: 20 minutes
• total time: 3 hours 15 minutes

Ingredients

2 ⅕ lbs or 1kg beef chuck cut into 1½ inch pieces (boneless) (extra fat removed)

1½ teaspoon salt

1/2 teaspoon ground black pepper (fresh)

2 tablespoons all purpose flour

3 tablespoons olive oil

2 medium onions (roughly chopped) (white or yellow)

5 cloves garlic (roughly chopped)

1½ cups dry red wine

2 tablespoons tomato paste

4 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

1½ teaspoon sugar

1 bay leaf

1 tablespoon fresh thyme or 1 tsp dried thyme

4 large carrots OR 5 medium carrots (peeled) (cut into large chunks)

2 stalks celery

1 pound OR 500 grams baby potatoes (cut into halves)

fresh chopped parsley (for garnish)

Directions

For Dutch oven beef stew with carrots and potatoes, first, preheat the oven to 325 degrees Fahrenheit / 162 degrees Celsius. Pat dry the beef pieces and season with salt and pepper. Toss the meat in flour all over.

Heat olive oil in a large Dutch oven or heavy oven-proof pot on medium-high heat. Brown the beef pieces on all sides for 2 - 3 minutes on each side in batches. Keep them on a clean plate with a tong.

Add onions to the Dutch oven. Saute them for 4 - 5 minutes stirring occasionally, till tender and translucent. Now add garlic and saute for 30 seconds stirring constantly, till fragrant.

Stir in wine, stir, and scrape up the pan's bottom brown bits with the wooden spoon. Add and cook the tomato paste, for another minute. Now stir in beef broth and Worcestershire sauce. Add sugar, bay leaf, and thyme and stir well.

Add the meat, carrots, potatoes and celery to the pot and stir well. Then remove the pot from the heat and cover it tightly with a lid. Braise for 2-3 hours until the meat gets tender.

Season the beef stew in Dutch oven according to your taste. Garnish the delicious vegetable beef stew with chopped fresh parsley leaves.