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Meal Instructions
Specimen #0062·DUTCH OVEN·Weekend Project

Dutch Oven Beef Stew

Tender, melt-in-your-mouth braised beef chuck simmered in rich red wine and beef broth with Yukon potatoes, carrots, and sweet peas in 2 hours.

Cook temp
325°F
Total time
2.3h
REST
10m
Serves
6
PULL AT
160°F
Ingredients
2 lbs Beef Chuck Roast — cut into 1.5-inch cubes
1 lb Baby Yukon Gold Potatoes — halved
4 pieces Carrots — cut into 1.5-inch chunks
1 piece Yellow Onion — diced
3 pieces Garlic Cloves — minced
2 tbsp Tomato Paste
1 cup Dry Red Wine — or extra beef broth
3 cups Beef Broth — low-sodium
2 tbsp Worcestershire Sauce
1 set Dried Thyme & Bay Leaf
1 cup Frozen Sweet Peas
Equipment
6-Quart Enameled Dutch Oven with Lid
Tongs
Wooden Spoon
Chef's Knife
DirectionsGet to the point
1Sear 2 lbs 1.5-inch cubed beef chuck in Dutch oven over high heat in batches; remove to plate.
2Sauté 1 diced onion and 2 tbsp tomato paste for 3 mins; deglaze with 1 cup dry red wine.
3Add 3 cups beef broth, carrots, potatoes, garlic, thyme, and seared beef.
4Cover tightly and braise in 325°F oven for 2 hours until beef is spoon-tender.
Dad pro tip

Braise the stew inside the oven at 325°F rather than on the stovetop. Oven heat surrounds the heavy Dutch oven from all 360 degrees, creating a gentle, uniform simmer that tenderizes tough chuck without scorching the bottom of the pot.

Kid adjustment

The beef is tender enough to cut with a butter knife. Serve in shallow bowls with warm crusty bread for dipping.

Reheat

Reheat in a saucepan over medium-low heat for 6 minutes, stirring occasionally.

BASIS: Lodge 6-Qt Dutch Oven 325°F oven braise test; USDA FSIS beef tenderness metric.490 kcal · 40g protein · 30g carbs · 22g fat
USDA FoodData Central #170208
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