Dutch Oven Beef Stew

This Dutch oven beef stew is incredibly flavorful, hearty, and savory! Slow cooked in a Dutch oven, this stew is packed with flavor and tender beef chunks. It is the perfect meal for a cold winter day or family dinner. The beef is melt in your mouth tender and the broth is so creamy!

Author: Organically Addison

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours 20 minutes

Servings: 6 servings

Calories: 749 kcal per serving

Ingredients

2 tablespoons - olive oil
3 pounds - beef stew meat
1 tsp - sea salt
1 tsp - black pepper
1 - yellow onion
5 cloves - garlic
2 tablespoons - balsamic vinegar
4 ounces - tomato paste
4 tablespoons - gluten free flour
3 cups - beef broth
1 cup - water
1 - bay leaf
2 cups - carrots
1 lb - Yukon gold potatoes
fresh thyme

Instructions

First, preheat your oven to 325 degrees Fahrenheit. Place the Dutch oven on the stovetop. Drizzle the olive oil inside. Heat the oil over medium heat until hot.
While the oil is heating, pat the beef stew meat dry with paper towels. Season with sea salt and pepper.
Brown the meat in batches. Brown on every side. Place the meat on a plate.
Then, add in the chopped onions, garlic, and balsamic vinegar to the Dutch oven. Cook for 3 minutes. Stir to prevent burning.
Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven. Stir and cook for 3 minutes.
Pour in the beef broth and water. Place the bay leaf inside. Place the cover on top and roast for 1 hour.
Then, remove from the oven. Add in the chopped carrots and potatoes. Place the lid back on top.
Return to the oven. Roast for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.
Lastly, ladle into bowls. Top with fresh thyme if desired.

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