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Kid-Friendly Dutch Oven Beef Stew Recipe

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A hearty, budget-friendly beef stew made in a Dutch oven with root vegetables. This one-pot wonder is perfect for picky eaters and gets even better the next day.

Ingredients

Scale
  • 2 pounds chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth (low-sodium preferred)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 4 medium carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 3 medium Yukon Gold potatoes, peeled and cut into 1-inch chunks (about 2 cups)
  • 1 medium parsnip, peeled and cut into 1-inch chunks (about 1 cup)
  • 1 medium turnip, peeled and cut into 1-inch chunks (optional)
  • 1 cup frozen peas

Instructions

  1. Prep your ingredients first. Cut the chuck roast into 1.5-inch cubes and pat them dry with paper towels. Chop all your vegetables and measure out your spices.
  2. Season the beef generously with about 1 teaspoon salt and 1/2 teaspoon black pepper.
  3. Heat the Dutch oven over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds. Carefully add the beef in a single layer (work in two batches if needed). Let the beef sear without moving it for 3-4 minutes until a deep brown crust forms. Flip each piece and sear the other side for another 2-3 minutes. Transfer the seared beef to a plate and set aside.
  4. Reduce the heat to medium and add the diced onion to the pot. Scrape up any browned bits from the bottom. Cook for 4-5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Sprinkle in the 3 tablespoons of flour and stir constantly for about 1 minute.
  6. Slowly pour in about 1 cup of the beef broth, scraping the bottom of the pot with your wooden spoon. Then add the remaining 3 cups of broth, Worcestershire sauce, tomato paste, dried thyme, and bay leaves. Stir to combine.
  7. Return the beef to the pot along with any accumulated juices. Bring the stew to a gentle boil, then reduce the heat to low, cover, and let it simmer for 1 hour.
  8. After 1 hour, uncover the pot and add the carrots, potatoes, parsnip, and turnip (if using). Stir together, re-cover, and let it simmer for another 45 minutes to 1 hour until vegetables are fork-tender and beef shreds easily.
  9. Stir in the frozen peas and let them warm through for 2-3 minutes. Remove the bay leaves. Taste the broth and add more salt and pepper if needed.
  10. Let the stew sit off the heat for 10-15 minutes before serving. Serve hot with crusty bread or over egg noodles.

Notes

For a gluten-free version, swap the all-purpose flour with cornstarch (mix 2 tablespoons cornstarch with 3 tablespoons cold water and stir in at the end). If you can’t find parsnips, use an extra carrot. The stew is even better the next day. To thicken, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; simmer for 5 minutes.

Nutrition

Keywords: beef stew, Dutch oven, kid-friendly, root vegetables, one-pot, budget-friendly, comfort food

Find it online: https://evadinnerideas.com/kid-friendly-dutch-oven-beef-stew-recipe/