Dutch Oven Beef Stew

Ingredients

• 2 tablespoons vegetable oil
• 1 ½ pounds beef chuck roast, cut into 1-inch cubes
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 3 large carrots, peeled and diced
• 2 large potatoes, peeled and diced
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch
• 3 tablespoons cold water
• Salt and black pepper, to taste

Directions

1. Preheat your oven to 350 degrees F (176 C).
2. Heat the oil in a large dutch oven over medium-high heat. Working in batches, add the beef cubes to the pot and cook until browned on all sides, about 5 minutes. Transfer the beef to a plate.
3. Reduce the heat to medium and add the onion to the pot. Cook until softened and lightly browned, about 5 minutes. Add the garlic and cook for 1 minute more.
4. Add the beef broth, carrots, potatoes, tomato paste, thyme, rosemary, bay leaves, Worcestershire sauce, and the cooked beef to the pot. Bring to a boil, then cover the pot with a lid and transfer to the oven.
5. Bake for 1 hour, stirring once halfway through. After 1 hour, remove the lid and bake for an additional 30 minutes.
6. In a small bowl, whisk together the cornstarch and cold water. Add to the stew and stir to combine. Return the stew to the oven and bake for an additional 15 minutes, until thickened.
7. Remove the stew from the oven and season with salt and black pepper, to taste. Serve warm.

Interesting Facts

• Beef stew is a classic comfort food that is popular in many countries.
• The Dutch oven is a heavy pot with a tight-fitting lid, designed to retain moisture and heat.
• This stew can be made in a slow cooker as well, just be sure to adjust the cooking time accordingly.