Savory One-Pot Beef Stew with Root Vegetables
Indulge in the warmth and comfort of this Savory One-Pot Beef Stew, perfectly baked in a heavy cast iron Dutch oven. With the enticing aroma wafting through your kitchen, it’s a dish that promises satisfaction for both the belly and the soul. The beauty of this stew lies not only in its rich flavors but also in its simplicity—no browning required! Just toss in fresh ingredients, let the oven do the work, and savor the delightful blend of tender beef, hearty vegetables, and fragrant herbs. This dish is incredibly forgiving; feel free to adjust the vegetable quantities based on your preferences. It’s a crowd-pleaser that pairs perfectly with hot, buttered biscuits, and is bound to have friends and family asking for seconds. Make it for a cozy family dinner or serve it at your next gathering to impress your guests with minimal effort. Enjoy every last drop, as leftovers can be savored in a variety of creative ways!
N/A
Servings
347
Calories
12
Ingredients
Ingredients
boneless beef cubes, lean
1.5 lbs (cut into cubes)
russet potatoes
3 large (peeled and quartered)
carrot
1 lb (peeled and chunked)
onion
0.5 large (peeled and quartered (or 1 - 1 1/2 cup pearl onions))
celery
1 cup (chunked)
rutabaga
1 cup (peeled and sliced)
tomato sauce
1 (15 ounce) can (no preparation needed)
water
1 cup (no preparation needed)
McCormick's Montreal Brand steak seasoning
1 tablespoon (no preparation needed)
flat leaf parsley
1 tablespoon (chopped)
chives
2 teaspoons (snipped)
Kitchen Bouquet
1 teaspoon (no preparation needed)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a large cast iron Dutch oven, combine the boneless beef cubes, russet potatoes, carrots, onion, celery, and rutabaga.
3
Add the tomato sauce, water, McCormick's Montreal Brand steak seasoning, chopped parsley, snipped chives, and Kitchen Bouquet. Stir gently to ensure all ingredients are well mixed.
4
Cover the Dutch oven with its tight-fitting lid and place it in the preheated oven.
5
Bake for approximately 4 hours, or until the beef is tender and the vegetables are cooked through. Check occasionally to ensure that the stew is not boiling too aggressively.
6
If you prefer a thicker gravy, consider simmering 1/4 cup of flour mixed with 1/2 cup of water on the stovetop, stirring constantly until thickened. However, many find the gravy is perfectly delicious straight from the oven.
7
Serve immediately, ladled over warm buttered biscuits for an extra special touch.
Nutrition Information
9.5g
Fat
37.5g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is unique about this Savory One-Pot Beef Stew recipe?
The beauty of this stew is its simplicity—there is no browning required. You simply toss the ingredients into a Dutch oven and let it bake.
What type of cookware should I use for this stew?
It is best prepared in a heavy cast iron Dutch oven with a tight-fitting lid to ensure even cooking and moisture retention.
At what temperature should I preheat the oven?
Preheat your oven to 300°F (150°C) for this slow-baked recipe.
How long does the beef stew need to bake?
The stew should bake for approximately 4 hours, or until the beef is tender and the vegetables are fully cooked.
What kind of beef is recommended for this recipe?
The recipe calls for 1.5 lbs of lean boneless beef cubes, cut into smaller pieces.
What root vegetables are used in this stew?
The stew includes russet potatoes, carrots, onions, and rutabaga.
How should I prepare the rutabaga?
The rutabaga should be peeled and sliced before being added to the pot.
Can I use pearl onions instead of a large onion?
Yes, you can substitute the half large onion with 1 to 1.5 cups of pearl onions.
What seasoning is used to flavor the beef stew?
The primary seasoning is one tablespoon of McCormick's Montreal Brand steak seasoning.
What is Kitchen Bouquet and do I need it?
Kitchen Bouquet is a browning and seasoning sauce; one teaspoon is used in this recipe to enhance the color and flavor of the gravy.
What liquid ingredients are added to the pot?
The recipe uses one 15-ounce can of tomato sauce and one cup of water.
Are there fresh herbs in this recipe?
Yes, the stew uses chopped flat leaf parsley and snipped chives.
How do I thicken the stew if the gravy is too thin?
You can simmer 1/4 cup of flour mixed with 1/2 cup of water on the stovetop and stir it into the stew until thickened.
What is a good side dish to serve with this stew?
This stew pairs perfectly when served over hot, buttered biscuits.
How many calories are in one serving of this stew?
One serving of this beef stew contains approximately 347 calories.
What is the protein content per serving?
Each serving provides 20 grams of protein.
Is this recipe flexible with vegetable quantities?
Yes, this dish is very forgiving; you can adjust the vegetable quantities based on your personal preferences.
How should I prepare the carrots and celery?
The carrots should be peeled and chunked, and the celery should also be cut into chunks.
Does the stew need to be stirred while baking?
You should check it occasionally to ensure it is not boiling too aggressively, but constant stirring is not required.
Can I use different types of potatoes?
While russet potatoes are specified for their texture, the recipe is forgiving and other hearty potatoes could work.
What is the fat content for this recipe?
The stew contains approximately 9.5g of fat per serving.
How many carbohydrates are in a serving?
There are approximately 37.5g of carbohydrates per serving.
What should I do if the stew is boiling too hard in the oven?
If it is boiling too aggressively, you may need to slightly lower the oven temperature.
Is browning the meat necessary for flavor?
In this specific recipe, browning is not required as the long, slow bake develops rich flavors naturally.
How do I prep the onion?
Peel and quarter half of a large onion before adding it to the Dutch oven.
Can I save the leftovers?
Absolutely, leftovers can be savored in various creative ways and often taste even better the next day.
Is this a good dish for guests?
Yes, it is a crowd-pleaser that impresses guests with minimal effort from the cook.
How much water is needed?
The recipe requires exactly 1 cup of water.
Do I need to peel the potatoes?
Yes, the russet potatoes should be peeled and quartered for the best results.
What is the main advantage of the 'one-pot' method?
The main advantage is the ease of cleanup and the minimal preparation time required before the oven takes over.