Dutch Oven Beef Stew

By J Kate

The ultimate in comfort food.

Dutch Oven Beef Stew
  • 3 lbs beef stew meat

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1/3 cup all-purpose flour

  • 1/4 cup butter

  • 1 tablespoon olive oil

  • 2 cups white pearl onions, see below for peeling instructions

  • 1 (14 ounce) can diced tomatoes, any flavor

  • 3 cups water

  • 2 beef bouillon cubes

  • 1 tablespoon dried parsley

  • 1/8 teaspoon dried thyme

  • 1 cup red wine, any kind

  • 6 carrots, chopped

  • 3 baking potatoes, peeled and chopped

  • 2 bay leaves

  1. The trick with peeling pearl onions: cut off the stem ends, throw in boiling water for 1.5 minutes, drain and rinse with cold water (or even dunk in ice water). You should be able to squeeze the onion and pop them right out of the peel.

  2. Throw the flour, salt and pepper into a bowl or bag with the beef cubes and coat completely.

  3. In the dutch oven (or heavy pot) combine the butter and oil, and saute the beef and onions over medium-high heat until beef is browned on outside.

  4. Stir in the tomatoes, water and bouillon cubes. Add parsley and thyme. Stir in the red wine.

  5. Cover soup and simmer for 1 hour, stirring occasionally.

  6. Add bay leaves, carrots and potatoes. Continue to simmer until potatoes are tender, about 1 1/2 hours.

Nutritional Facts

Calories 280
Calories from Fat 93
Total Fat 10 g
Saturated Fat 5 g
Cholesterol 83 mg
Sodium 517 mg
Carbohydrate 17 g
Dietary Fiber 2 g
Sugars 4 g
Protein 27 g

dinner main dish soup beef dutch oven

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