Mark's Gourmet Dutch Oven Beef Stew
Experience the rich flavors of a classic beef stew, meticulously slow-cooked to perfection in a Dutch oven. This rustic and hearty dish combines tender beef chunks, fresh vegetables, and a savory broth, topped with fluffy buttermilk biscuits. Perfect for outdoor cooking adventures or cozy family dinners, this stew offers a comforting depth of flavor that makes it truly world-famous.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
cooking oil
3 tablespoons
large onion
1 (peeled and sliced)
salt
1/2 teaspoon
pepper
1/2 teaspoon
beef chunks
2.5 lbs (or pre-cut stew meat)
carrots
5 (peeled and cut into 1/2 inch sections)
flour
1/2 tablespoon
medium potatoes
5 (peeled and cut into 1-inch cubes)
brown gravy mix
2 packages (7/8 ounce each)
tomato soup
1 can (8 ounces)
beef broth
1 can (8 ounces)
refrigerated buttermilk biscuits
1 package (10 ounces)
Instructions
1
Preparation Before the Outing: Peel and slice the onion. In a large frying pan, heat 3 tablespoons of cooking oil over medium-high heat. Sauté the beef chunks and onions until the beef is browned on all sides and the onions are translucent. Drain any excess fat, let cool, place in a plastic freezer bag, and freeze overnight.
2
Prep Vegetables: Peel the potatoes and chop them into 1-inch cubes. Peel the carrots and cut them into 1/2-inch sections. Microwave the potatoes and carrots for about 3 minutes until partially cooked. Let them cool, place in a plastic bag, and freeze overnight.
3
Before Cooking: Remove beef, potatoes, and carrots from the freezer in the morning. Store them in a cooler, wrapped in newspaper, away from direct sunlight to ensure they are thawed by cooking time.
4
Cooking: Ignite a 4-lb. bag of instant briquettes. Grease the Dutch oven thoroughly on all sides. Add the beef, 1/2 teaspoon salt, 1/2 teaspoon pepper, tomato soup, beef broth, onion, carrots, and potatoes to the Dutch oven. Pour in enough hot water to just cover the beef. Stir well. Position the Dutch oven on the coals, placing 15 briquettes underneath and 10 on top.
5
Simmer Stew: After about 20 minutes, check the stew. Add water if the liquid has evaporated significantly. In a separate bowl, combine 2 packages of brown gravy mix and 1/2 tablespoon of flour. Skim off some hot juices from the stew, mix into the bowl, and stir the mixture back into the Dutch oven.
6
Biscuit Topping and Final Cooking: Cover the stew surface with biscuit dough. Ensure that the lid clears the biscuit tops by at least 1 inch for proper baking; remove some liquid if necessary. Cook uncovered for about 10 more minutes, ensuring the stew does not stick to the bottom. Remove briquettes from underneath if sticking occurs.
7
Final Touches: Recover the Dutch oven and cook for an additional 10 minutes, or until the carrots and potatoes are tender. Allow the stew to cool slightly, then adjust seasoning with additional salt and pepper to taste. Serve hot and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mark's Gourmet Dutch Oven Beef Stew?
It is a rustic and hearty dish featuring tender beef chunks, fresh vegetables, and a savory broth topped with fluffy buttermilk biscuits, specifically designed for Dutch oven cooking.
What kind of beef is recommended for this stew?
The recipe calls for 2.5 lbs of beef chunks or pre-cut stew meat.
How should the onions be prepared?
The onions should be peeled, sliced, and sautéed with the beef until they are translucent.
Can I prepare the ingredients ahead of time?
Yes, the beef, onions, potatoes, and carrots are intended to be sautéed or partially cooked and then frozen overnight before the outing.
Why do the potatoes and carrots need to be microwaved?
Microwaving the vegetables for about 3 minutes ensures they are partially cooked before freezing and final stewing.
How should the beef be handled after sautéing?
After browning the beef with onions, drain the excess fat, let it cool, and freeze it in a plastic bag.
What is the thawing process for the frozen ingredients?
Remove the beef and vegetables from the freezer in the morning and store them in a cooler wrapped in newspaper to thaw by cooking time.
How many charcoal briquettes are needed?
You will need a 4-lb. bag of instant briquettes for the entire cooking process.
How should the Dutch oven be prepared for cooking?
The Dutch oven should be greased thoroughly on all sides before adding ingredients.
What is the briquette placement for the Dutch oven?
Place 15 briquettes underneath the Dutch oven and 10 briquettes on top of the lid.
What liquids are used for the stew base?
The base consists of an 8-ounce can of tomato soup, an 8-ounce can of beef broth, and enough hot water to just cover the beef.
How long does the stew simmer before adding the thickener?
The stew should simmer for about 20 minutes before checking the liquid level and adding the gravy mix.
What do I do if the liquid evaporates during simmering?
If the liquid has evaporated significantly after 20 minutes, add more water to maintain the desired consistency.
How do I thicken the stew?
Mix 2 packages of brown gravy mix and 1/2 tablespoon of flour with some hot juices from the stew, then stir the mixture back into the pot.
What kind of biscuits are used for the topping?
The recipe uses one 10-ounce package of refrigerated buttermilk biscuits.
How much clearance is needed for the biscuits?
There must be at least 1 inch of space between the top of the biscuits and the lid for proper baking.
Do I cook the biscuits with the lid on or off?
Initially, cook the biscuits uncovered for 10 minutes, then recover and cook for another 10 minutes.
What should I do if the stew sticks to the bottom?
If the stew begins to stick, remove the briquettes from underneath the Dutch oven.
How can I tell when the stew is finished?
The stew is ready when the carrots and potatoes are tender and the biscuits are fully cooked.
Can the seasoning be adjusted?
Yes, you can add additional salt and pepper to taste after the cooking is complete.
Is this recipe suitable for outdoor cooking?
Yes, it is specifically described as perfect for outdoor cooking adventures using a Dutch oven and briquettes.
How many potatoes are required?
The recipe calls for 5 medium potatoes, peeled and cut into 1-inch cubes.
How many carrots are required?
The recipe requires 5 carrots, peeled and cut into 1/2-inch sections.
What size is the brown gravy mix package?
Use two packages of brown gravy mix, each being 7/8 of an ounce.
What is the amount of cooking oil used?
The recipe uses 3 tablespoons of cooking oil for the initial sautéing.
What is the amount of flour used?
The recipe requires 1/2 tablespoon of flour to be mixed with the gravy packets.
How much salt and pepper is added initially?
Add 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the Dutch oven at the start of the cooking process.
Can I use frozen vegetables without pre-cooking?
The instructions recommend microwaving them first for 3 minutes to ensure they reach the proper tenderness during the final cook.
How long should the stew cool before serving?
Allow the stew to cool slightly after the final 10-minute covered cooking period before serving hot.
Does the recipe include nutritional information?
The provided data does not specify calories, fat, or other macronutrients.