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Beef Stew

1 1/2 lb Stew beef (see notes)
24 oz Beef broth (see notes)
2 md To 3 Potatoes, chunked
2 md To 4 Carrots, sliced
2 md To 3 Onions, chunked
2 Cloves Garlic, minced
1 c Peas
12 oz Water
1/4 c Red wine (see notes)
1/2 ts Tarragon
1/2 ts Marjoram
1/2 ts Rosemary
Salt and pepper to taste
Flour for dredging
6 tb Dark roux (heaping)
1 tb Olive oil


Dredge stew beef in flour, salt and pepper. In a cast iron Dutch oven, brown stew beef. Add tarragon, marjoram, rosemary and garlic, cook and stir 2-3 minutes. Add wine and cook and stir 2-3 minutes. Add beef broth and water and bring to a boil. Reduce heat, cover, simmer for 2 hours. Add carrots, potatoes and onion, cook for about 45 minutes, than add peas. Cook 15 minutes or until vegetables are just tender. Add roux a tablespoon at a time, until broth is thickened like gravy. Adjust seasoning, cook until bubbly, than cook about 3-4 minutes. Serves 4-5


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