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    Home » Make Ahead Meals

    Sunday Dutch Oven Beef Stew

    Published on Nov 16, 2018 · Modified on Nov 3, 2024 by Kathryn - Leave a comment · 4 Comments

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    This Dutch oven beef stew is the ultimate Sunday supper -- a meal you can make enough of to last you on another chaotic weeknight. The beef stew is hearty, comforting, and packed full of vegetables.

    Hey, stew!  You're such a good companion on a Sunday, when the Sunday scaries set in (you know, the moment it starts getting dark and you realize you have to go to work the next day...those scaries). 

    This is not a weeknight dinner for us by any means because it requires you to do a decent amount of chopping and takes awhile to cook, but it's a fabulous thing to make on a Sunday night so you can eat it that night...and the next night...and the next night. 

    This is my new favorite way to meal plan.  I make two meals/week that I know will yield leftovers.  We had the beef stew on Election Day, and it was life-saving to not have to cook dinner that night.  I would argue that it gets even better the next day as the flavors set in.

    Why You'll Love Dutch Oven Beef Stew

    1. This recipe can last for two meals, which is always a welcome treat for busy weeknights.
    2. Made in a Dutch oven for easy clean up and cooking. I love not having to dirty a million pots and pans. I also love a good Dutch oven meal for easy cooking, like pulled chicken, chicken dumplings, or pulled pork.
    3. Comforting and cozy. It's the ultimate fall and winter dinner when you have some time to spend indoors while the stew cooks.
    4. Packed full of veggies. Hello, carrots and mushrooms! If you want to consume less carbs, you can always leave out the potatoes, but I am a huge potato fan (crispy smashed potatoes, taco stuffed sweet potatoes, or Southern fried potatoes).

    You won't regret making this beef stew!


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    Ingredients You'll Need

    Don't let the long list of ingredients scare you. All of the ingredients are things you likely have already in your house!

    • boneless beef chuck 
    • salt + pepper
    • olive oil
    • yellow onions 
    • mushrooms
    • garlic 
    • balsamic vinegar
    • tomato paste
    • all-purpose flour
    • dry red wine
    • beef broth
    • water
    • bay leaves
    • fresh thyme
    • sugar
    • carrots 
    • baby Yukon potatoes - the best potatoes!
    • parsley - optional for serving

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    Tips & Tricks for Delicious Dutch Oven Beef Stew

    Whatever you do, don't skip the browning of the meat first!  This is really a must to ensure you don't have soggy meat in the end. I don't like crockpot meals for a reason!

    I'd also buy a big hunk of beef chuck from the counter at your local grocery store.  Usually when you buy the pre-packaged, pre-cut beef, it's the toughest cuts and the pieces are so small.  I bought 3 pounds of boneless beef chuck, and it was great to have exactly the kind of pieces I wanted that was nice and marbled.

    Make It Your Own with These Variations

    • Supplement for night #2. Depending on how many people you're feeding, you may want or need to supplement for the next mea by adding some mashed potatoes, butternut squash mash, cauliflower mash, or egg noodles. Sometimes I'm not the biggest leftovers fan, but this helps my brain get excited for the new variation.
    • Use whatever vegetables you have on hand. Add turnips, celery, eggplant, whatever vegetables you have in your fridge that need to be used up.

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    Hope you don't have Sunday scaries!

    xox,

    kathryn

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out on Facebook, Instagram, or Pinterest!

    aerial view of beef stew in large dutch oven with carrots, potatoes, and msuhrooms.

    Sunday Dutch Oven Beef Stew

    This Dutch oven beef stew is the ultimate Sunday supper -- a meal you can make enough of to last you on another chaotic weeknight. The beef stew is hearty, comforting, and packed full of vegetables.
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    Prep Time: 30 minutes minutes
    Cook Time: 3 hours hours
    Total Time: 3 hours hours 30 minutes minutes
    Servings: 6 people
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    Ingredients

    • 3 pounds boneless beef chuck well-marbled, cut into 1-½-inch pieces
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 3 tablespoons olive oil
    • 2 medium yellow onions cut into 1-inch chunks
    • 1 package mushrooms quartered
    • 7 cloves garlic peeled and smashed
    • 2 tablespoons balsamic vinegar
    • 2 tablespoons tomato paste
    • ¼ cup all-purpose flour
    • 2 cups dry red wine
    • 2 cups beef broth
    • 1 cups water
    • 2 bay leaves
    • 1 teaspoon fresh thyme
    • 1 teaspoon sugar
    • 4 large carrots peeled and cut into one-inch chunks on a diagonal
    • 1 pound baby yukon potatoes cut in half
    • Fresh chopped parsley for serving (optional)

    Instructions

    • Preheat the oven to 325°F and set a rack in the lower middle position.
    • Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
    • Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the mushrooms to the pan and cook for about 6-8 minutes Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
    • Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Taste and adjust seasoning if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.

    Notes

    Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost it in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

    Nutrition

    Calories: 659kcal | Carbohydrates: 28g | Protein: 48g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1336mg | Potassium: 1356mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6926IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 6mg
    Tried this recipe?Mention @wornslapout or tag #wornslapout!

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    Comments

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      Recipe Rating




    1. Francois Mitko says

      August 08, 2023 at 12:57 am

      I have been looking forward to making a beef stew with mushrooms (2portabello and .5 oz Melissa's Dried Morel mushrooms), carrots, Yukon potatoes, but no alcohol. I started following your beef stew with mushrooms, but had no flour so I used Red Mill Buckwheat. I also threw in a turnip and a red pepper of some kind cut lengthwise with seeds and all. The stew is cooking now. I will share how it tastes tomorrow.

      Reply
      • Kathryn says

        August 18, 2023 at 1:58 pm

        Hope it tasted delicious!

        Reply
    2. laurenkabonk says

      October 28, 2024 at 11:05 am

      Tried this recipe and it was delicious! Although I usually customize recipes I followed this one as closely as possible. Though I did add chanterelle mushrooms as well as crimini though, oh and I also doubled the recipe for leftovers, hehe, it was goooood. Anyhow, two questions: you mention removing the onions, but you don’t mention putting them back into the pot? Well, I did, when the meat goes back in, and it was fine. Also you mention adding sugar in one step, but the measurement of sugar isn’t listed in the ingredients? I used 1/3 cup of sugar for my doubled recipe and it was nice. Thank you for a terrific recipe!

      Reply
      • Kathryn says

        November 03, 2024 at 4:04 pm

        Oh no! I'll get that fixed ASAP, Lauren! This was one of my first few recipes when I didn't know what I was doing. Face palm!
        <3,
        Kathryn

        Reply
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    Hi, I'm Kathryn!

    Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.


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