Description
This hearty Dutch oven beef stew loaded with vegetables is so simple–sear the beef, add the remaining ingredients, and simmer until tender.
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon ground paprika, or more to taste
- salt and ground black pepper to taste
- 2 pounds cubed beef stew meat
- 2 tablespoons extra-virgin olive oil
- 4 cups beef broth
- 2 large potatoes, cubed
- 1 (8 ounce) package mushrooms, quartered
- 3 medium carrots, sliced, or more to taste
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 ½ tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 2 bay leaves
Instructions
- Stir flour
- paprika
- salt
- and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
- Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned
- 2 to 3 minutes per side. Stir in broth
- potatoes
- mushrooms
- carrots
- onion
- celery
- Worcestershire sauce
- garlic
- and bay leaves and cover.
- Reduce heat to low
- and simmer
- stirring occasionally
- until meat and vegetables are tender
- about 2 1/2 hours.
Prep Time: 30 mins
Cook Time: 2 hrs 35 mins
Total Time: 3 hrs 5 mins
Servings: 8