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Beef Stew

12” Deep Dutch oven
Serves 15 to 20 people, depending on how hungry they are (ENJOY)

3 to 5 lbs. (cheap) beef roast
2 packages “Schwans” frozen vegetable stew blend (2-1lb)
8 beef bullion cubes
1/4 to 1/2 cup vegetable oil
1/2 to 1-cup flour
6 to 8 cups water
garlic & onion powder to taste
salt & pepper to taste
3 Tbs. Worcestershire sauce

Dissolve bullion in hot water Cut up roast into 3/4 inch cubes (trim off fat) Brown meat in oil on high heat Add enough flour to absorb oil, and coat meat. Cook until lightly brown Stir on dissolved bullion and water. Bring to a boil then reduce heat to a simmer. Add Worcestershire, Garlic, Onion, and Black Pepper to taste. Simmer about 2 hours, or until meat is tender. Add Vegetables and bring to a med simmer, (Vegetables are cold so add extra heat for a jump-start) Cook 20 minutes or until vegetables are fork tender Add Salt and Pepper to taste.High heat 14 to 16 coals under 4 on top, remove coals to create slow simmer. About 3 to 4 coals check to see if you have a slow simmer. You may have to add and remove depending upon cooking conditions

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