Dutch Stew
A hearty and comforting Dutch stew made with tender meat and vegetables. Perfect for a cold winter's day.
Ingredients
- ●1 1/2 pounds Beef Stew MeatCut into 1-inch cubes
- ●2 medium Dutch Yellow OnionsSliced
- ●4 medium CarrotsSliced
- ●3 large PotatoesSliced
- ●1 cup Red WineRed wine or beef broth
- ●2 tablespoons Tomato PasteOptional
- ●2 sprigs ThymeFresh or dried
- ●to taste Salt and PepperSeasoning
- ●2 tablespoons Olive OilFor cooking
- ●2 Bay LeavesFresh or dried
Instructions
- 1
Heat the oil in a large Dutch oven over medium-high heat.
- 2
Brown the beef cubes in batches until browned, about 5 minutes per batch.
- 3
Remove the browned beef from the pot and set it aside.
- 4
Add the sliced onions to the pot and cook until they are browned, about 5 minutes.
- 5
Add the sliced carrots and potatoes to the pot and cook for 5 minutes.
- 6
Add the browned beef back into the pot, along with the red wine, tomato paste, thyme, salt, and pepper.
- 7
Bring the stew to a boil, then cover the pot and transfer it to the oven.
- 8
Bake the stew at 300°F (150°C) for 2 1/2 hours, or until the meat is tender.
- 9
Remove the pot from the oven and stir in the bay leaves.
- 10
Season the stew with salt and pepper to taste.
- 11
Serve the stew hot, garnished with fresh thyme if desired.