Comforting and Delicious Dutch Oven Beef Stew

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder offers a more economical option with good flavor.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice maintains sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made easily.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Pat the stew meat dry with paper towels to remove excess moisture.

Cut the chuck roast into small 1-inch pieces.

Season the meat with kosher salt and black pepper.

Coat the meat with 1 tablespoon of flour.

Heat a Dutch oven over medium heat and add 2-3 tablespoons of olive oil.

Brown the stew meat in batches for about 2 minutes on each side until a nice crust forms.

Remove the browned meat and set aside in a bowl.

Add diced onions to the pot and turn the heat back on.

Slice 5 small celery stalks and add them to the pot with the onions.

Cut 4 medium to large carrots into 1/2 inch slices and add to the pot.

Sprinkle a generous amount of salt over the vegetables and mix.

Cook the vegetables for about 4 minutes until softened.

Mince 6 garlic cloves and add them to the pot, cooking for 30 to 60 seconds until fragrant.

Add 2 tablespoons of tomato paste to the vegetables and cook for about 2 minutes to deepen the flavor.

Cut 4 medium-sized potatoes into quarters without peeling them.

Add 5 cups of beef broth to the pot along with the potatoes and the browned meat.

Cooking Techniques

Equipment Needed

Spice Level: