Beef Dutch Stew
A hearty beef stew with rich flavors, perfect for a cold winter evening. This traditional Dutch-inspired dish is made with tender beef, fresh vegetables, and a rich broth.
Ingredients
- ●1 pound beef stew meatcut into 1 1/2-inch cubes
- ●1 medium onionchopped
- ●2 medium carrotpeeled and chopped
- ●2 stalks celerychopped
- ●2 tablespoons all-purpose flourfor dredging
- ●2 cups beef brothhomemade or store-bought
- ●1 cup red wineoptional
- ●2 tablespoons tomato pasteoptional
- ●1 teaspoon dried thymefresh or dried
- ●1 teaspoon salt
- ● black pepperto taste
Instructions
- 1
Season the beef with salt and pepper.
- 2
Dredge the beef in flour, shaking off excess.
- 3
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat.
- 4
Sear the beef until browned on all sides, about 5 minutes.
- 5
Remove the beef from the pot and set aside.
- 6
Add the chopped onion, carrot, and celery to the pot.
- 7
Cook until the vegetables are tender, about 5 minutes.
- 8
Add the beef broth, red wine, tomato paste (if using), and thyme to the pot.
- 9
Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
- 10
Return the beef to the pot and bring to a simmer.
- 11
Cover the pot and transfer to the oven.
- 12
Braise the stew in the preheated oven for 2 1/2 to 3 hours, or until the beef is tender.
- 13
Serve the stew hot, garnished with fresh herbs if desired.