Category: Beef

Dutch Oven Braised Brisket

Sweet and savory Dutch Oven Braised Brisket in cherry tomatoes and onions is a simple meal that can be served with anything you prefer. It’s definitely great option for people on a low carb diet. 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. 

People who are not on a low carb diet they can serve it with rice or on a bed of fresh mashed potatoes for a complete and balanced meal. Baked beans, coleslaw, corn on the cob, macaroni & cheese, Texas toast or French bread also make good partners for this hearty meal. The Dutch Oven is perfect for this traditionally tough cut of beef; it helps to hold the moisture in the pot allowing the brisket to develop the perfect level of natural juices and succulent tenderness.

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. Brisket can be very tough if not allowed to cook properly. Follow the directions for guaranteed tender and delicious results. Thanks for visiting and see you again soon.

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Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.

Preheat the oven to 350°F. Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven.

Place brisket on top (fat side up). Cover with lid.

Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed. 

Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

Serve & enjoy!

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Dutch Oven Braised Beef Brisket

Tender and succulent Duty Oven Braised Beef Brisket is a hearty meal that is full of natural juices and flavors.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Course
Cuisine American
Servings 6
Calories

Equipment

  • Dutch Oven

Ingredients
  

  • 6 lbs brisket (flat or point)
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 large sweet onions sliced
  • 1 lb carrots
  • 3 cups cherry tomatoes
  • 1 ½ cups unsalted or low-sodium beef broth/stock
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 7 garlic cloves minced
  • 3 bay leaves

Instructions
 

  • Clean and pat the brisket dry with a paper towel. Optional: trim and discard some of the fat. Rub salt & pepper on the meat side of the brisket (not the fat side). Set aside.
  • Preheat the oven to 350°F.
  • Add sliced onions, cherry tomatoes, garlic, tomato paste, broth, olive oil, Worcestershire sauce, carrots and bay leaves in the Dutch Oven. Place brisket on top (fat side up). Cover with lid.
  • Place dutch oven in the lower rack of the oven. Cook for 3-4 hours or until the meat is fork tender. Check the brisket after 3 hours and add more liquid (broth/water) if needed.
  • Remove brisket from the dutch oven. Let rest for 30 minutes. Slice the meat against the grain.

Serve & enjoy!

    Video

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    Mushroom Beef Stew

    A hearty homemade Mushroom 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. 

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

    Pat the beef dry, cut into 1″ cubes 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 a third 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 rest of the beef & remove.

    In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes.

    Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. 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. Add chopped & beef broth. Stir everything together.

    Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). 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.

    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 & enjoy!

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    Mushroom Beef Stew

    Mushroom Beef Stew is a hearty meal that is absolutely delicious.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 2 hours 45 minutes
    Total Time 3 hours
    Course Main Course
    Cuisine American
    Servings 8
    Calories

    Equipment

    • Dutch Oven

    Ingredients
      

    • 3 ½ – 4 lbs chuck roast cut into 1" cubes
    • 1 ½ lbs baby bella mushrooms
    • 3 cups unsalted or low-sodium beef broth/stock
    • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
    • ½ cup (divided) unsalted butter
    • 3 tbsp tomato paste
    • 3 tbsp all-purpose flour
    • 2 tbsp Worcestershire sauce
    • 2 tbsp extra virgin olive oil
    • 2 tsp salt
    • 1 tsp black pepper
    • 1 large sweet onion chopped
    • 4 carrots sliced
    • 5 garlic cloves minced

    Herb Bouquet

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

    Instructions
     

    • Preheat the oven to 400°F. Pat the beef dry, cut into 1" cubes 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 a third 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 rest of the beef & remove.
    • In the same dutch oven/pot: add ¼ cup butter and wait for 30 seconds. Add onions & sauté for 3 minutes. Add sliced mushrooms and sauté for 7-8 minutes or until slightly brown and wilted. 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. Add chopped & beef broth. Stir everything together. Add herb bouquet: thyme, bay leaves & rosemary (make sure to submerged in the broth). 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. 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 & enjoy!

      Video

      Keyword best mushroom beef stew, easy mushroom beef stew, homemade mushroom beef stew, mushroom beef stew
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      Eye of Round Roast with Gravy

      Tender and juicy Eye of Round Roast with succulent gravy make a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal. The eye of round is an affordable holiday dish that gets most of the benefits of a fancy rib roast at a fraction of the cost. This dish is a very juicy and tender cut when following a good recipe like this one. Full of flavor, textures and at a budget price, this is perfect normal meal planning but is also ideal for your holiday celebration. The aromas of a well seasoned cut will drive everyone in the house to the table ready to eat at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have this tender and juicy 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. Prefect with vegetables this dish is on you can be proud of and happy to share with friends and family alike. Thanks for visiting and see you again soon.

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      In a small bowl: combine salt, black pepper, thyme, rosemary and mix.

      Pat the roast dry with a paper towel.

      Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture.

      Place sliced onions, carrots, celery & garlic in the 9″ x 13″ baking dish.

      Place the roast on a vegetables. 

      Place the baking dish in the middle rack of the oven. Cook for 5 minutes at 475°F (make sure to have the timer on). Then, turn down the oven to 250°F. Cook for 13 min per-lb (it took me 45 minutes). Medium-rare (internal temp.130°-135°F) (highly recommended) , medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer. Remove the roast from the pan and transfer to a plate. Tent with foil.

      Gravy

      Transfer the drippings or butter to a sauce pan. Turn up the heat to med-high. Wait until the grease gets really hot. Add flour and whisk. Slowly pour wine and whisk. Pour in ½ cup beef broth and continue to whisk until there are no lumps. Pour the rest of the beef broth and whisk. Add Worcestershire sauce and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove any lumps.

      Slice

      Enjoy!

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      Eye of Round Roast with Gravy

      Tender and juicy Eye of Round Roast with succulent gravy make a beautiful entree that is perfect for seasonal celebrations or any time you desire a deliciously fancy meal.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 50 minutes
      Total Time 1 hour
      Course Dinner, Main Course
      Cuisine American
      Servings 6
      Calories

      Equipment

      • 9" x 13" Baking Dish

      Ingredients
        

      • 3 ½ – 4 lbs eye of round roast
      • 2 tbsp extra virgin olive oil
      • 2 tsp salt
      • 1 tsp black pepper
      • 1 tsp dried thyme
      • 1 tsp dried rosemary
      • 1 large sweet onion sliced
      • 2 carrots cut in half
      • 1 celery cut in half
      • 2 garlic cloves

      Gravy

      • 1 ½ cups beef broth
      • ½ cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
      • 2 tbsp unsalted butter or dripping's from the beef
      • 2 tbsp all-purpose flour
      • 1 tsp Worcestershire sauce
      • salt & pepper to taste

      Instructions
       

      • Remove the roast from the refrigerator and let sit at room temperature for 2 hours prior to cooking. Preheat the oven to 475°F.
      • In a small bowl: combine salt, black pepper, thyme, rosemary and mix. Pat the roast dry with a paper towel. Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture.
      • Place sliced onions, carrots, celery & garlic in the 9" x 13" baking dish. Place the roast on a vegetables.
      • Place the baking dish in the middle rack of the oven. Cook for 5 minutes at 475°F (make sure to have the timer on). Then, turn down the oven to 250°F. Cook for 13 min per-lb (it took me 45 minutes). Medium-rare (internal temp.130°-135°F) (highly recommended) , medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer.
      • Remove the roast from the pan and transfer to a plate. Tent with foil.

      Gravy

      • Transfer the drippings or butter to a sauce pan. Turn up the heat to med-high. Wait until the grease gets really hot. 
      • Add flour and whisk. Slowly pour wine and whisk. Pour in ½ cup beef broth and continue to whisk until there are no lumps. Pour the rest of the beef broth and whisk. Add Worcestershire sauce and whisk. Turn down the heat to medium. Simmer for 10-15 minutes or until optimal consistency. Season with salt and pepper to taste. Optional: strain the gravy to remove any lumps.

      Slice, serve & enjoy!

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        Slow Cooker Brisket

        Slow Cooker Brisket is an easy way to prepare a challenging cut of beef. It can be difficult to master how to produce tender and juicy brisket. This recipe was developed after several attempts and I believe you willl not be disappointed in how delicious the Beef Brisket method of preparation is. The brisket will be so tender you can separate it using a fork. Urban BBQ has found a new way to get an old recipe to the table. This recipe is perfect for beginners, homemakers that don’t want to get all smokey and anyone that loves to eat flavorful tender beef.

        Simply watch the video and follow the instructions below to serve up a comforting old fashioned beef brisket tonight. Let the Slow Cooker work its magic and enjoy a juicy tender serving of this delicious brisket. Feel free to get creative with the sauce, my husband like to add a bit of his favorite Kentucky Mash and apple cider to this recipe when he makes it at home. Share this or any of my recipes form the eatfoodlicious catalogue. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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        In a bowl: combine all the dry rub ingredients together and mix.

        Combine all the BBQ sauce ingredients together and mix well. Set aside. Optional: favorite store bought BBQ sauce can replace in this step. Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It’s going to be a very thick coat of the seasoning). 

        Place brisket in the slow cooker. Add BBQ sauce on top. Slow cook on low for 9 hours for 3 ½ lbs and 10 hours for 4 lbs. 

        Transfer the brisket to a plate/cutting board. Cover/tent with aluminum foil. 

        Transfer the liquid to a sauce pan. Simmer the sauce for 15-20 minutes or until it thickens.

        Coat with BBQ sauce.

        Slice the brisket. Plate the brisket and cover with BBQ sauce.

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        Slow Cooker Brisket

        Slow Cooker Brisket is tender and delicious in this simple to follow (dump and go) recipe.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 20 minutes
        Cook Time 9 hours
        Total Time 9 hours 20 minutes
        Course Main Course
        Cuisine American
        Servings 8
        Calories

        Equipment

        Ingredients
          

        Dry Rub

        • 1 tbsp brown sugar
        • 1 tsp smoke paprika
        • 1 tsp onion powder
        • 1 tsp garlic powder
        • 1 tsp mustard powder
        • 1 tsp salt
        • 1 tsp ground cumin
        • ½ tsp black pepper

        BBQ Sauce

        • 1 ½ cups ketchup
        • ½ cup apple cider vinegar
        • ¼ cup brown sugar
        • 2 tbsp Worcestershire sauce
        • 2 tsp liquid smoke
        • 2 tsp mustard powder
        • 1 tsp onion powder
        • 1 tsp smoke paprika
        • ¼ tsp black pepper
        • ¼ tsp ground cayenne pepper

        Meat

        • 3.5 – 4 lbs brisket (flat or point)

        Instructions
         

        • In a bowl: combine all the dry rub ingredients together and mix.
        • In the slow cooker: Combine all the BBQ sauce ingredients together and mix. Optional: favorite store bought BBQ sauce can replace in this step.
        • Clean and pat the brisket dry with a paper towel. Trim and discard some of the fat. Rub the dry ingredients on both sides of the brisket (It's going to be a very thick coat of the seasoning).
        • Place brisket in the slow cooker. Add BBQ sauce on top. Slow cook on low for 9 hours for 3 ½ lbs and 10 hours for 4 lbs.
        • Transfer the brisket to a plate/cutting board. Cover/tent with aluminum foil.
        • Transfer the liquid to a sauce pan. Simmer the sauce for 15-20 minutes or until it thickens. Coat the brisket with BBQ sauce. Broil in the oven on high for 4-5 minutes. Slice the brisket.

        Serve & enjoy!

          Video

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          The Best Texas Brisket Chili

          Delicious Texas Brisket Chili is a splendidly rich soup with delicious filing meaty ingredients, that is both hearty and worth the preliminaris to make. We enjoy our chili around my house. This recipe provides a nice inspirational twist to a well known main course and is a perfect soup for cold days or wintery nights. Start this dish for lunch or better yet the day before to have a well flavored soothing belly full of something good to eat. I prefer long cook times for chili to unlock all those subtle flavor notes and create new ones through natural marination, my family absolutely loves this and your will too. This is one of my go to dishes for putting the teenagers to work in the kitchen to learn to feed themselves. A beginner cook can open up a world of possibilities with little effort through the magic of following this recipe after watching the video. The authentically flavored stew such as this sends good old fashioned aromas throughout the home. Cooking something everyone loves to eat makes your hearts will swell with the pride of a good cook and it is a worthy satisfaction to watch the young ones step into that role. 

          Don’t skimp out on the presentation of your dish when making this at home. Take a look at the photos to see some suggestions that send visual invitations for a wanted first bite. Watch the video and follow the simple instructions below to have a hot bowl of comforting satisfaction at the ready. Like and share this or any of my recipes you find interesting from the growing catalog of eatfoodlicious meal suggestions. Don’t forget to hit the subscribe button to stay up to date with my latest publications. Leave a comment and let me know if you or your family enjoyed this creamy white chicken chili. Best served hot, this meat flavor infused Texas Brisket Chili is so good. May your next food adventure be one that is shared with those you love and with a taste that inspires the art of true living. Eat, enjoy and repeat.

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          Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.

          In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes.

          Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth. 

          Prepare

          • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½” x 1½” cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

          Cook

          Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside.

          Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. 

          Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. 

          Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the Mexican beer bottle and deglaze the bottom of the dutch oven/pot.

          Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies

          Add 1 ½ Mexican beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 

          Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat. Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

          Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili. Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

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          Texas Brisket Chili

          Tender Texas Brisket Chili is the perfect meat focused chili and is absolutely delicious.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 20 minutes
          Cook Time 3 hours 20 minutes
          Total Time 3 hours 40 minutes
          Course Main Course
          Cuisine American
          Servings 8
          Calories

          Ingredients
            

          • 4.5 – 5 lbs brisket (flat or point)
          • 24 oz Mexican beer Cerveza
          • 20 oz fire roasted diced tomatoes with green chilies
          • 2 tsp salt
          • 1 tsp pepper
          • 1 large onion
          • 3 bay leaves
          • 6 bacons
          • 2 tbsp butter

          Mixture

          • 6 dried ancho (mild heat) or guajillo (medium heat) chiles
          • 5 garlic cloves
          • 2 cups water
          • 2 tbsp chili powder
          • 1 tbsp spanish paprika
          • 2 tsp ground cumin
          • 2 tsp Mexican oregano
          • 2 tsp ground coriander
          • 1 tsp salt

          Instructions
           

          Pepper Mixture

          • Deseed the dried ancho (mild heat) or guajillo (medium heat) peppers and discard the seeds.
          • In a medium size pan: add 2 cups of water and bring it to a boil. Add the dried peppers and cook for 3 minutes or until softened. Remove the pan from the heat source. Let cool for at least 10 minutes. Place the boiled peppers, with liquid (from the pan), and the rest of the mixture ingredients into a blender. Blend until smooth.

          Prepare

          • Clean and pat dry the meat with a paper towel. Trim the fat off the meat (make sure to leave some fat). Cut the meat into 1½" x 1½" cubes. Season the meat with 2 tsp salt, 1 tsp pepper and mix well. Set aside until ready to cook. Cut the bacon strips into cubes and set aside.

          Cook

          • Heat the dutch oven or pot to medium-high. Add diced bacons to the pot and sauté for 5-8 minutes or until crispy. Remove the cooked bacon bites and set aside. Add the seasoned meat and sear for 4-5 minutes or until all sides of the meat have browned. Remove & set aside. You may need to do this in 2-3 separate batches to maintain good spacing during cooking. Add more cooking oil if needed.
          • Add butter and wait for a 30 seconds. Add chopped onions and cook for 2-3 minute or until fragrant. Deglaze: add ½ of the beer bottle and deglaze the bottom of the dutch oven/pot. Return seared meat to the pot. Add pepper mixture, fire roasted diced tomatoes with green chilies, 1 ½ beer bottle, bacon bites and mix everything together. Place the bay leaves on top. Submerge the leaves into the liquid. Watch video for reference. 
          • Turn down the heat to low-medium. Place the lid on the dutch oven and cook for 3 hours or until the meat is tender. Make sure to stir after 2 hours and add more water if needed to cover the meat.
          • Remove the lid after 3 hours. Discard the bay leaves. Let simmer uncovered for 20 – 30 minutes or until the liquid is reduced in half. Optional: scoop out the grease floating on top of the stew. Stir the chili and season with salt to taste.

          Optional: add shredded cheese, chopped onions, chopped cilantro, chopped green onions, avocado, fresh sliced jalapeño, sour cream and squeeze lime on top of the chili.

            Serve with cornbread, cracker, corn tortillas or toast. ENJOY!

              Video

              Keyword best Instant pot texas beef brisket chili recipe, best texas brisket chili, dutch oven brisket chili, easy texas brisket chili, tender texas brisket chili, texas brisket chili
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              EatFoodlicious2 Comments

              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. 

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

              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.
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              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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