Recipe Stews Dutch Oven Stew
 

Dutch Oven Stew Hot

A recipe for Dutch Oven Stew. Follow the simple recipe instructions for Dutch Oven Stew shared by other home cooking experts.


Ingredients

3 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

salt

Directions

Directions: 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.

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may try it with lamb

Overall rating: 
 
4.5
Tasty:
 
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4.0
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0 of 0 people found the following review helpful

I suppose this can be cooked over low heat for many hours. I may try this with lamb, as my family loves lamb meat. You can't blame them - it is a true delight.

 
 

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