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  • Megan Bliss

Dutch Oven Beef Stew

It is finally summertime and that means time to get out those Dutch Ovens. Of course, when we

are camping, my husband and I love to do some Dutch Oven Cooking. We also love to cook in

them at home too. We have a total of 10 Dutch Ovens, so we know we are obsessed. If you

want talk “Dutch” just let me know. I am always interested in how others do their Dutch Oven

Cooking. I am also happy to give you some of my pointers, like that I wash my Dutch Ovens.

(That will make some people a bit crazy.)

Dutch Oven Beef Stew

Serves 10

4 pounds beef chuck

1 1/2 teaspoon salt

1 teaspoon black pepper

4 Tablespoons vegetable oil

1 medium onion chopped coarse.

3 medium cloves garlic, minced.

1/4 cup flour

1 cup red wine or 1 cup water plus 2 Tablespoon Red Wine Vinegar

21 oz. chicken broth

2 bay leaves

1 teaspoon dried thyme

2 Tablespoons Worcestershire Sauce

1 Tablespoon Tomato Paste

4 medium Yukon potatoes cut into 2-inch cubes.

4 large carrots sliced or 1 pound of baby carrots.

1 cup celery, cut into 2-inch cubes.

1 cup frozen peas

Trim the beef and cut into 2-inch cubes (will be about 3 pounds meat)

Heat 20 charcoal briquettes until coals have white ash. Place all coals on the bottom to brown the meat.

Heat a large (#12) deep Dutch oven over the heat. Add approximately 3 tablespoons of oil. Season the meat

with salt and pepper. When the oil is hot, add half of the meat and brown on all sides, about 5 minutes. Remove

meat and set aside. Repeat the process with remaining oil and meat.

Add onions to the empty Dutch oven and sauté until softened 5 minutes. Add garlic and continue to

cook for 1 more minute. Stir in flour and cook until lightly colored, 1 to 2 minutes.

Add wine scraping up any browned bits that may have stuck to the pot. Simmer for about 3 minutes.

Add stock, bay leaves, thyme, Worcestershire Sauce, and tomato paste. Bring to a SIMMER, (not a boil if it is

too hot, the meat goes tough).

Place 12 of your coals onto the lid, arrange the remaining coals for the bottom. Add back the meat and

place on the lid and place over the 6 coals. SIMMER for 1 1/2 hours.

Heat 20 more charcoal briquettes. Replace the spent coals.

Add the potatoes and carrots, and celery. Simmer 45 minutes until vegetables are done.

Add the peas, then discard Bay Leaves, adjust seasonings and serve.

**To make Gluten Free use a Gluten Free Flour mixture. Make sure the chicken broth and the Worcestershire sauce are both Gluten Free.


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