When it comes to cooking hearty and flavorful stews, a dutch oven is an essential kitchen tool. And if you’re looking for a high-quality dutch oven, STAUB is a brand you can trust. In this recipe article, we’ll be sharing with you how to make a classic beef stew in a STAUB dutch oven.
– 2 lbs of beef stew meat, cut into 1-inch cubes
– 2 tbsp of olive oil
– 1 large onion, diced
– 3 garlic cloves, minced
– 2 large carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 tbsp of tomato paste
– 2 cups of beef broth
– 1 cup of red wine
– 2 bay leaves
– 1 tsp of dried thyme
– 1 tsp of dried rosemary
– Salt and pepper to taste
– Chopped parsley for garnish
1. Preheat your oven to 325°F.
2. Heat the olive oil in your STAUB dutch oven over medium-high heat.
3. Season the beef with salt and pepper, then brown the meat in batches in the dutch oven. Don’t overcrowd the pot, otherwise, the meat will steam instead of brown.
4. Once all the beef has been browned, remove it from the dutch oven and set it aside.
5. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent.
6. Add the chopped carrots and celery to the pot and continue to sauté for another 5 minutes.
7. Stir in the tomato paste and cook for 1-2 minutes.
8. Add the beef broth and red wine to the pot and stir to combine.
9. Add the bay leaves, dried thyme, and dried rosemary to the pot and stir again.
10. Return the beef to the dutch oven and bring the liquid to a simmer.
11. Once the liquid is simmering, cover the dutch oven with its lid and place it in the preheated oven.
12. Cook the beef stew in the oven for 2-3 hours, or until the meat is tender.
13. Once the stew is done cooking, remove it from the oven and allow it to cool slightly.
14. Remove the bay leaves from the pot and season the stew with salt and pepper to taste.
15. Serve the beef stew in bowls, garnished with chopped parsley.
– Brown the beef in batches in your STAUB dutch oven.
– Sauté onion, garlic, carrots, and celery in the same pot.
– Stir in tomato paste, beef broth, and red wine.
– Add bay leaves, dried thyme, and dried rosemary and return beef to the pot.
– Simmer on the stovetop then bake in the oven for 2-3 hours at 325°F.
– Remove bay leaves and season with salt and pepper.
– Garnish with chopped parsley and serve.