A recipe for Dutch Oven Stew. Follow the simple recipe instructions for Dutch Oven Stew shared by other home cooking experts.
Ingredients3 pound boneless beef stew meat, fat trimmed
2 each onions, chopped
2 each garlic cloves, minced
1 Tbs. Worcestershire sauce
1/3 cup dry red wine
1/3 cup all purpose flour
2 Tbs. sugar
1 Tsp. dried thyme
1/4 Tsp. black pepper
1 qt regular strength beef broth
12 oz beer (1 can or bottle)
2 each russet potatoes, peeled, cut into 1 1/2 inch chunks
4 each carrots, sliced 1/2 inch thick
2 cup cabbage, coarsely chopped
1 cup celery, coarsely chopped
2 each bay leaves
DirectionsDirections: In a 6-8 quart pan or Dutch oven, combine beef, onions, garlic and Worcestershire. Cover and cook over medium-high heat for 30 minutes.
Uncover and stir often until liquid evaporates and it's residue turns dark brown. Add wine and stir to release browned bits. Smoothly mix flour, sugar, thyme and pepper with one cup of the broth. Add to beef along with the remaining broth. Add beer, potatoes, carrots, cabbage, celery and bay. Adjust heat to maintain a simmer. Cover and simmer until meat is very tender when pierced. Season to taste with salt.