Description
This nutrient-dense Dutch oven beef stew features tender chunks of chuck roast slow-cooked in a deeply savory broth with hearty root vegetables. Utilizing the exceptional heat retention of cast iron, this method breaks down tough muscle fibers into succulent, melt-in-your-mouth bites. It is a perfect, wholesome comfort meal that delivers professional braising results at home, ensuring a rich and velvety gravy without the need for alcohol.
Ingredients
2.5 lbs beef chuck roast, cut into 1.5-inch cubes
4 cups low-sodium beef broth
3 large carrots, sliced into thick rounds
3 medium russet potatoes, peeled and cubed
1 large onion, diced finely
4 cloves garlic, minced
2 tbsp tomato paste
1 tbsp non-alcoholic Worcestershire sauce
3 sprigs fresh thyme
2 tbsp cooking oil
Instructions
Pat the beef cubes dry with paper towels to ensure a deep brown crust.
Heat the oil in the Dutch oven over medium-high heat until it shimmers.
Sear the beef in small batches until browned on all sides, then remove and set aside.
Sauté the diced onions in the remaining rendered fat until translucent and soft.
Stir in the minced garlic and tomato paste, cooking for one minute until fragrant.
Return the beef to the pot and add the broth, Worcestershire sauce, and thyme.
Bring to a simmer, cover tightly, and reduce heat to low.
Cook for 2.5 hours, then add the carrots and potatoes.
Continue simmering for another 30 minutes until the vegetables and beef are tender.
Notes
Dried thyme can be substituted for fresh; use 1 teaspoon if dry. Ensure beef is patted very dry before searing to achieve the best crust. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 180
- Category: Lunch
- Method: Braising
- Cuisine: Classic American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg