Dutch Oven Beef Stew
Description
This beef stew made in a Dutch oven is loaded with mushrooms, potatoes, carrots, and onion for a hearty, comforting dish perfect for a chilly night.
Ingredients
•
1/2 cup all-purpose flour
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1 tablespoon ground paprika, or more to taste
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salt and ground black pepper to taste
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2 pounds cubed beef stew meat
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2 tablespoons extra-virgin olive oil
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4 cups beef broth
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2 large potatoes, cubed
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1 (8 ounce) package mushrooms, quartered
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3 medium carrots, sliced, or more to taste
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1 medium onion, chopped
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1 stalk celery, chopped
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1 1/2 tablespoons Worcestershire sauce
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2 cloves garlic, minced
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2 bay leaves
Directions
1
Stir together flour, paprika, salt, and pepper in a medium bowl until well combined. Add beef and toss until evenly coated.
2
Heat olive oil in a cast iron Dutch oven or large pot over medium-high heat. Sear beef in hot oil until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves.
3
Cover the pot, reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 hours 30 minutes.