Dutch Oven Beef Stew is a hearty and flavorful dish that is perfect for a cold winter day! It is made with beef, potatoes, carrots, onions, and beef broth. The stew is cooked slowly in a Dutch oven, which allows the flavors to meld together and the beef to become tender.
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.
Notes
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Brown the beef in batches if needed.
Cook until the meat, carrots, and potatoes are tender.