Savory Dutch Oven Beef Stew
This Savory Dutch Oven Beef Stew is a comforting classic that's simple to prepare and perfect for cozy family dinners. Tender chunks of beef chuck are simmered to perfection, infused with the rich flavors of bacon, beef broth, and a medley of vegetables including hearty potatoes, sweet carrots, and optional mushrooms. The aroma that fills your kitchen will have everyone eagerly anticipating a warm bowl of stew, perfect when served alone or alongside fluffy rice or crusty bread. Ideal for a weekend meal, this recipe makes enough for six servings, providing delicious leftovers for the week ahead.
N/A
Servings
400
Calories
9
Ingredients
Ingredients
Bacon
2-3 slices (Cooked until crispy)
Beef Chuck
2-3 lbs (Cut into 2-3 inch cubes)
Salt
1 teaspoon (For seasoning)
Black Pepper
1 teaspoon (Freshly ground for seasoning)
Onion
1 (Peeled and sliced)
Beef Broth
2 cups (For braising)
Potatoes
5 medium (Peeled and quartered)
Carrots
5 (Peeled and quartered)
Mushrooms (optional)
8-10 ounces (Sliced if using)
Instructions
1
Preheat your oven to 300°F.
2
In a Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and let it drain on paper towels, leaving the fat in the pot.
3
Cut the beef chuck into 2-3 inch cubes, trimming off any excess fat. Sprinkle the beef generously with salt and black pepper.
4
Increase the heat to high and add the beef in batches to the Dutch oven, making sure not to overcrowd the pan. Brown the meat on all sides, adjusting the heat as necessary to prevent burning. Remove the browned beef and set it aside on a plate.
5
Once all the beef is browned, add sliced onion to the pot. Stir to lift the browned bits from the bottom and cook the onions over medium heat for about 5-10 minutes, or until softened and golden.
6
Return the browned beef and any accumulated juices to the pot with the onions. Pour in the beef broth and bring it to a boil.
7
Cover the pot and transfer it to the preheated oven. Cook for 2 hours, allowing the beef to become tender and flavorful.
8
While the beef is cooking, peel and quarter the potatoes. After 2 hours, add the potatoes to the pot and cover it again. Cook for an additional 30 minutes.
9
Next, peel and quarter the carrots and slice the mushrooms if using. Add the carrots and mushrooms to the pot, cover, and cook for another 20 minutes until all the vegetables are tender.
10
Serve the hearty stew in bowls, garnished with fresh herbs if desired.
Nutrition Information
18g
Fat
28g
Carbs
27g
Protein
6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in Savory Dutch Oven Beef Stew?
The main protein is 2-3 lbs of beef chuck, supplemented by 2-3 slices of bacon.
What cut of beef should be used for this recipe?
Beef chuck cut into 2-3 inch cubes is recommended for this stew.
What is the recommended oven temperature for cooking the stew?
The oven should be preheated and set to 300°F.
How many servings does this beef stew recipe make?
This recipe makes approximately six servings.
What role does bacon play in the recipe?
Bacon is cooked until crispy to provide flavorful fat for browning the beef and to add richness to the stew.
How long does the beef simmer in the oven before adding vegetables?
The beef chuck is cooked in the oven for an initial period of 2 hours.
When should the potatoes be added to the Dutch oven?
Add the peeled and quartered potatoes after the beef has finished its first 2 hours of cooking.
How long do the potatoes need to cook?
The potatoes should cook for 30 minutes before the next set of vegetables is added.
When are the carrots and mushrooms added to the stew?
Carrots and mushrooms are added after the potatoes have cooked for 30 minutes.
What is the final cooking time after adding carrots and mushrooms?
The stew should cook for another 20 minutes until all vegetables are tender.
Are mushrooms a required ingredient?
No, 8-10 ounces of sliced mushrooms are optional in this recipe.
How many calories are in one serving of this stew?
Each serving contains approximately 400 calories.
What is the protein content per serving?
There are 27 grams of protein per serving.
How much fat is in each serving?
Each serving contains 18 grams of fat.
What is the carbohydrate and fiber count for this recipe?
There are 28 grams of carbohydrates and 6 grams of fiber per serving.
How much beef broth is used for the braising liquid?
The recipe requires 2 cups of beef broth.
Do I need to brown the beef before putting it in the oven?
Yes, you should brown the beef in batches on high heat to develop flavor.
What seasonings are used for the beef?
The beef is seasoned with salt and black pepper.
How should the onion be prepared?
One onion should be peeled and sliced before being cooked until softened.
What are the suggested serving accompaniments?
This stew is great served alone, with fluffy rice, or with crusty bread.
How should the carrots be prepared?
Five carrots should be peeled and quartered.
How many potatoes are needed for the recipe?
The recipe calls for 5 medium potatoes.
Should the beef be trimmed?
Yes, you should trim off any excess fat from the beef chuck before cubing.
Is this a good recipe for meal prep?
Yes, it makes enough for six servings and provides delicious leftovers for the week.
What is the total number of ingredients used?
There are 9 ingredients in total.
How long should the onions be sautéed?
The onions should be cooked over medium heat for 5-10 minutes until softened and golden.
What type of pot is recommended?
A Dutch oven is recommended for its ability to go from stove to oven.
Do you cook the stew covered?
Yes, the pot should be covered during the oven-cooking stages.
How large should the beef cubes be?
The beef chuck should be cut into 2-3 inch cubes.
Is this recipe considered a quick weekday meal?
No, due to the 3-hour total cooking time, it is described as an ideal weekend meal.