Diced beef recipes are great as comfort foods during cold seasons especially. This classic dutch oven beef stew recipe is one to try if you have a Dutch oven at home and when you’re craving for that hearty and wholesome stew meal.
3poundsdiced beefchuck roast, whole, without the bone, cut into small chunks (about 1 ½ inches square)
Olive oilenough to drizzle in the pan generously
ground black pepper
5clovesgarlicpeeled and minced
4pcscarrotsmedium, peeled and sliced
½cupred wineotherwise use beef broth
4cupsbeef brothhave a bit extra on hand just in case you want to thin your gravy, see below
3pcspotatoeslarge, peeled and diced
frozen corn or peasoptional
Preheat oven to 325 degrees F.
Heat a drizzle of olive oil in your Dutch oven (or another heavy pot that can go into the oven afterwards). Use high heat to sear the diced beef on all sides, then add the salt and pepper.
Remove the chunks of beef from the pot (it won't be cooked through) and set it aside. Don't clean the pot, as you'll want to leave any remaining brown bits to add flavour to the veggies.
Now turn the heat down to medium. Add another drizzle of olive oil. Sauté the chopped onion, garlic, and carrots for about 5 minutes. Stir to make sure the veggies don't stick.
Add the fresh thyme, rosemary, paprika, marjoram, Worcestershire sauce, and tomato paste. Cook for 2 minutes or till the vegetables are soft. This is the taste essence of this diced beef recipe.
Now add the red wine (or broth) and, using a wooden spoon, scrape the bottom of the pot to get all of the brown bits into the sauce. Let the wine or broth cook till it's reduced, about 3 minutes. Add the flour, and stir well to spread it evenly over all of the vegetables.
Quickly add the 4 cups of beef broth, and stir to mix it in with the flour. Your gravy will start to thicken. Add the meat, cut up potatoes, and bay leaves. Check the gravy's consistency: if you prefer a thinner gravy for this diced beef recipe, add a bit more beef broth.
Bring everything to a boil, then reduce to let simmer for about 5 minutes. Check the seasoning, and add a bit more salt or pepper if you wish.
Cover your pot with a lid (oven-safe), and put it in the oven. Let it cook at 325 degrees F for an hour and 45 minutes. The meat will be tender.
If you want to add frozen corn or peas, add them ten minutes before the stew is done (stir them in well).
To complete this diced beef recipe, remove the bay leaves, sprinkle chopped parsley on top. Now you’re ready to serve this classic dutch oven beef stew!
If you wish, at the stage of searing the diced beef, you can cook the beef in stages to make sure it all browns evenly. If you notice you've got too much liquid in the pan (which leads to steaming), remove the liquid and continue to sear the meat.