Name: Banish The Cold This Winter With These Hearty Dutch Oven Recipes
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: Comfort Food
Ingredients: 2 pounds beef stew meat, cut into chunks; 3 tablespoons olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 large carrots, peeled and sliced; 2 parsnips, peeled and chopped; 2 celery stalks, chopped; 1 pound baby potatoes, halved; 1 cup beef broth; 1 cup red wine; 2 tablespoons tomato paste; 2 bay leaves; Salt and pepper to taste; Fresh parsley for garnish

Instructions

Preheat your Dutch oven over medium-high heat and add 2 tablespoons of olive oil.
Season the beef stew meat with salt and pepper, then add it to the Dutch oven in batches to brown on all sides. Remove the meat and set it aside.
In the same Dutch oven, add the remaining tablespoon of olive oil and sauté the onion until translucent. Add the garlic and cook for another minute.
Stir in the carrots, parsnips, and celery, cooking for a few more minutes until slightly softened.
Return the browned beef to the Dutch oven and add the baby potatoes.
Pour in the beef broth and red wine, scraping any browned bits from the bottom of the pot for extra flavor.
Stir in the tomato paste and add the bay leaves. Season with salt and pepper.
Bring the stew to a simmer, then reduce the heat to low and cover the Dutch oven.
Let the stew cook for 2-3 hours, stirring occasionally, until the meat is tender and the vegetables are cooked through.
Taste and adjust seasoning if needed. Remove the bay leaves before serving.
Garnish with fresh parsley and serve the stew hot with crusty bread or over mashed potatoes for a hearty winter meal.

Ingredients

Instructions

Nutrition Facts