Category: Dutch Oven

Dutch Oven Hearty Beef Stew

Nothing is better than a Hearty Beef Stew. Braised beef and onion are some of my favorite ways to unleash natural appeal to the cooking process. The kitchen starts to warm up from the cooking and the tantalizing aromas promised. Chuck is the preferred choice of meat as it does not get stringy. This recipe is perfect for prepping the “preliminaries” ahead of time and then combining the final fixings just prior to serving. This approach to creating a hearty meal covers some of the most succulent methods for flavor profiles and texture development.

I work to compress recipes into a short video with easy to follow recipes. However, I would like to acknowledge the giant that came before us that is the inspiration of this recipe. Try this dish and taste the elegance of this simple hearty stew.

Watch the video and follow the instructions below to flex your culinary acumen. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. And remember the key to a well braised meat is drying the the chuck to remove all water, otherwise you are just steaming and not growing. Thanks for visiting and see you again soon. 

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Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix. 

Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.

In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes.

Add garlic and sauté for 30 seconds.

Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot. Turn up the heat to high and bring to a simmer.

Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid. Place the dutch oven/pot in the middle rack of the oven.

Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon.

Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted.

Season with salt & pepper to taste if needed.

Serve with French bread. Enjoy!

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Dutch Oven Hearty Beef Stew

Dutch Oven Hearty Beef Stew is a classic approach to a delicious recipe that is full of tender meat and vegetables for a scrumptious meal that everyone will enjoy.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 35 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine American
Servings 8
Calories

Equipment

  • Dutch Oven

Ingredients
  

  • 3 – 3½ lbs chuck roast cut into 2"x2"
  • 3 cups unsalted or low-sodium beef broth/stock
  • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
  • ½ cup unsalted butter divided
  • 4 tbsp flour
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 lbs Yukon potatoes cut into 1" cubes
  • 5 carrots peeled & cut into 1"
  • 6 garlic cloves minced
  • 1 large sweet onion chopped

Herb Bouquet

  • 3 sprigs rosemary
  • 3 sprigs thyme
  • 2 bay leaves

Instructions
 

  • Preheat the oven to 400°F. Pat the beef dry and place in a large bowl. Coat with salt, pepper and mix.
  • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef & remove.
  • In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 5-6 minutes. Add garlic and sauté for 30 seconds. Add tomato paste, Worcestershire sauce and mix everything together. Sauté for 2-3 minutes. Sprinkle flour and mix everything together. Pour red wine and deglaze the bottom of the pot.
  • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Pour in beef broth. Add chopped carrots & potatoes. Do not stir. Add herb bouquet: thyme, bay leaves & rosemary. Cover the pot with a lid.
  • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ – 3 hours or until the meat is fork tender 
  • Remove pot from oven. Discard herb bouquet. Gently stir the everything together with a wooden spoon. Add 4 tbsp cold butter (not softened). This is called Monter au Beurre in French, sauce with butter. Gently stir everything together until the butter is fully melted. Season with salt & pepper to taste if needed.

Serve with French bread. Enjoy!

    Video

    Keyword best dutch oven hearty beef stew, dutch oven hearty beef stew, easy dutch oven hearty beef stew, hearty beef stew, quick and easy hearty beef stew
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    Red Wine Pot Roast

    Fork tender Red Wine Pot Roast is absolutely delicious. The aromas are so inviting everyone will know something tasty is in the works. Serve with rice or a bed of fresh mashed potatoes for a complete balanced meal. Salad, vegetables, Texas toast or French bread also make good partners for this dish. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent juices and enjoys this meal to the last bite. 

    Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Among the most flavorful cuts for beef pot roast are those that come from the chuck (between the neck and shoulder blade) of the animal. These include cuts labeled chuck arm pot roast, chuck shoulder pot roast, and chuck seven-bone roast. Best served fresh this simple to prepare meal is a must try. Thanks for visiting and see you again soon.

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    Clean and pat the roast dry. Season both sides with salt and pepper.

    Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside. 

    In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes.

    Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot. 

    Return seared beef to the pot. Add red wine and mix. Turn up the heat to high and bring to a simmer. Add thyme, bay leaves & rosemary. Cover the pot with a lid. 

    Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tender. Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon.

    Season with salt & pepper to taste. 

    Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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    Red Wine Pot Roast

    Tender and juicy Red Wine Pot Roast is savory and delicious.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 3 hours 35 minutes
    Total Time 3 hours 55 minutes
    Course Main Course
    Cuisine American, French
    Servings 8
    Calories

    Ingredients
      

    • 3 ½ – 4 lbs chuck roast
    • 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
    • 1 cup unsalted or low-sodium beef broth/stock
    • 3 tbsp all-purpose flour
    • 2 tbsp olive oil
    • 2 tbsp tomato paste
    • 2 tbsp unsalted butter
    • 2 tsp salt
    • 1 tsp black pepper
    • 6 garlic cloves
    • 4 large carrots peeled & cut into 1"
    • 4 celery stem cut into 1"
    • 2 large sweet onions cut chunks
    • 2 sprig rosemary
    • 6-7 sprig thyme
    • 2 bay leaves

    Instructions
     

    • Preheat the oven to 400°F. Clean and pat the roast dry. Season both sides with salt and pepper.
    • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place beef in the dutch oven/pot and sear both sides for 3-5 minutes or until brown. Remove the beef and set aside.
    • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, and sauté for 5-6 minutes. Add celery, carrots and mix everything together. Add garlic and sauté for 2-3 minutes or until fragrant. Add tomato paste and mix. Sprinkle flour and mix everything together. Pour beef broth and deglaze the bottom of the pot.
    • Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add red wine and mix. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
    • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 300°F. Cook for 3 ½ hours (for 3.5 lbs) to 4 hours (for 4 lbs) or until the meat is fork tender 
    • Remove pot from oven. Discard bay leaves, rosemary & thyme. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste. 

    Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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      Keyword best red wine pot roast, dinner red wine pot roast, dutch oven red wine pot roast, easy red wine pot roast, french red wine pot roast, red wine pot roast
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      Mexican Shredded Beef (slow cooker, instant pot, stove pot & oven)

      Fork tender Mexican Shredded Beef is comforting, delicious and bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice on a bed of fresh mashed potatoes or rice for a complete balanced meal. Bread also make good partners for the drippings if having an open faced sandwich. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves this juicy tender Mexican Shredded beef entree and believe you will too.

      Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A meal like this will warm the stomachs and the hearts during a shared eatfoodlicious experience. Thanks for visiting and see you again soon.

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      In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. 

      Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

      Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

      Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves.

      Place roast in a bowl/plate.

      Shred the roast and discard any fat (optional). 

      Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

      Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice.

      Enjoy!

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      Share on social media

      Mexican Shredded Beef (slow cooker, instant pot, stove top & oven)

      Authentic southwestern style Mexican Shredded Beef is fork tender, delicious and juicy.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 10 hours
      Total Time 10 hours 5 minutes
      Course Main Course
      Cuisine Hispanic
      Servings 8
      Calories

      Ingredients
        

      • 3 ½ – 4 lbs chuck roast boneless
      • ½ cup unsalted low-sodium beef broth
      • ½ cup tomato puree
      • 3 tbsp lime juice
      • 2 tbsp chili powder
      • 2 tsp onion powder
      • 2 tsp garlic powder
      • 2 tsp ground cumin
      • 1 ½ tsp salt
      • 1 tsp black pepper
      • 1 tsp spanish paprika
      • ½ tsp ground cayenne pepper
      • 3 bay leaves

      Instructions
       

      • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix.
      • Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
      • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes.
      • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.

      Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice. Enjoy!

        Video

        Notes

        Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
        Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
        Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
        Keyword Authentic Mexican Shredded beef, easy mexican shredded beef, mexican shredded beef, Shredded beef burrito, Shredded beef enchiladas, Shredded beef tacos, slow cooker Mexican shredded beef
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

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        Braised Beef in Red Wine with Mushrooms

        Fork tender Braised Beef in red wine with juicy sautéed mushrooms are comforting and delicious. Serve with rice on on a bed of fresh mashed potatoes for a complete balanced meal. Texas toast and French bread also make good partners for the gravy in this dish. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent gravy and enjoys this meal to the last bite. 

        Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh this meal Thanks for visiting and see you again soon.

        Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        In a large bowl: place beef, salt, pepper and mix. 

        Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside.

        Repeat this step with the other half of beef. 

        In the same dutch oven/pot: add butter and wait for 30 seconds. Add onion and sauté.

        Add carrots, celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot.

        Sprinkle flour and mix everything together. 

        Add the rest of the red wine and mix.

        Turn up the heat to high and bring to a simmer.

        Return seared beef to the pot.

        Add thyme, bay leaves & rosemary. Cover the pot with a lid. Preheat the oven to 400°F. Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender.

        Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes. 

        Remove pot from oven. Discard bay leaves, rosemary & thyme.

        Add sauté mushrooms.

        Gently stir the everything together with a ladle. Season with salt & pepper to taste. 

        Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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        Share on social media

        Braised Beef in Red Wine with Mushrooms

        Tender Braised Beef in Red Wine with fresh sautéed mushrooms in this hearty delicious meal that will feed your hungry family.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 25 minutes
        Cook Time 2 hours 35 minutes
        Total Time 3 hours
        Course Main Course
        Cuisine American, French
        Servings 6
        Calories

        Ingredients
          

        • 3 ½ lbs chuck roast cut into 2"x2"
        • 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon
        • ½ cup carrots chopped
        • ½ cup celery chopped
        • 3 tbsp all-purpose flour
        • 2 tbsp unsalted butter
        • 2 tbsp extra virgin olive oil
        • 1 tbsp tomato paste
        • 2 tsp salt
        • 1 tsp black pepper
        • 1 large large sweet onions sliced
        • 5 sprigs fresh thyme
        • 2 sprigs fresh rosemary
        • 5 garlic cloves minced
        • 2 bay leaves

        Sauté Mushrooms

        • 1 lb mushrooms
        • 2 tbsp unsalted butter

        Instructions
         

        • Preheat the oven to 400°F. Pat the beef dry. In a large bowl: place beef, salt, pepper and mix.
        • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef.
        • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, carrots and sauté for 2-3 minutes. Add celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot. Sprinkle flour and mix everything together.
        • Add the rest of the red wine and mix. Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
        • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender 
        • Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes.
        • Remove pot from oven. Discard bay leaves, rosemary & thyme. Add sauté mushrooms. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste. 

        Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

          Video

          Keyword braised beef in red wine with mushrooms, brasied beef in red wine, chuck roast in red wine with mushrooms, dutch oven beef in red wine with mushrooms, dutch oven beef with mushrooms, tender brasied beef in red wine with mushrooms
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