This old-fashioned Dutch Oven Beef Stew is a staple in my kitchen. It is so hearty, comforting, and perfect for when winter rolls around. Filled with tender pieces of beef, potatoes, carrots, and mushrooms.
Preheat the oven to 350°F and set a rack in the lower middle position. Remove the beef from the fridge about 30 minutes to 1 hour before cooking. Place it on a paper towel-lined cutting board and pat them dry with paper towels.
Season all sides of the beef cubes with coarse salt and black pepper. In a large Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat. Sear the meat in 3 batches if necessary, turning with tongs, for about 3 to 5 minutes per batch; add one tablespoon oil for each batch. Please, do not crowd the pan otherwise it will steam. Transfer the meat to a large plate and set aside.
In the same pot, add more olive oil and add mushroom. Saute mushroom for about 3-5 minutes. Set aside.
Add the onions, garlic, balsamic vinegar and Worcestershire; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more.
Bring back mushroom and the beef with its juices back to the pan. Add the wine, beef broth, water, bay leaf and thyme. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan. Bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place the Dutch oven pot back in oven for about an hour, or until the vegetables are cooked and the meat is tender.
5 minutes before remove the pot from the oven, add 2 tablespoons of arrow flour in a small pot with a little water. Mix all well to combine.
Remove the pot from the oven. And add arrow flour mixture and mix well. Fish out the bay leaf and discard. Adjust seasoning if necessary. Garnish with fresh parsley, if desired. Enjoy!
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Notes
If your meat has a lot of fat, you probably will need to use only 1 tablespoon of olive oil.
When browning the meat, you may have to do so in batches to avoid overcrowding the pot.
To store: Store leftover beef stew in the fridge for up to 4 days in an airtight container.
To reheat: You can reheat the stew in the microwave or on the stovetop.
To freeze: Freeze leftover stew in a freezer-safe container for up to 3 months. Thaw overnight and reheat before enjoying.