Cook Beef Stew at What Temp

Nothing better than a hearty beef stew for this cold weather! This Dutch oven beef stew is seriously comforting. The beef stew is cooked in the oven for about 2 hours to ensure information technology is tender and ultra flavorful.

Here in Michigan temperatures are dropping similar crazy and…honestly, I'yard totally okay with that! Call me crazy, but I dear cold conditions. Fall and winter are my favorite seasons of the twelvemonth, and that'due south because 1) I get to packet up in a cozy coating with a cup of warm apple cider, and 2) I become to swallow all the comfort food I can. Can you relate?! Anyone?!

This hearty Dutch oven beef stew is my favorite winter comfort food. Information technology is in our regular dinner rotation considering information technology is that practiced! My easy oven baked beefiness stew is hearty, tender, and ultra flavorful. The gravy is perfectly thick, and the vegetables are tender and filling.

And today I'grand spilling all the secrets so y'all tin make the about satisfying classic beefiness stew ever. So permit'southward get started!

Ultra Flavorful

The flavor profile in this easy Dutch oven beef stew is fantastic! The flavors are deep yet so simple. It all starts with the cooking method (hint: browning the meat) and the choice of ingredients for the flavor base of operations.

Hither are the secrets:

• Brown the meat: This is a must! Browning the meat adds depth and complexity. Plus, the dark-brown bits left behind are packed with flavor. When deglazed, the brown $.25 get released, enhancing the dish.
• Flavor boosters: Aside from the caramelized brownish bits, the flavor base for this hearty beef stew includes Worcestershire sauce, tomato paste, cherry wine, and minced garlic.
• Add together herbs: I used fresh thyme and stale bay leaves.
• Cook in the oven: This easy beef stew finished in the oven at 325 degrees F for 1 hour and 45 minutes. This allows all the flavors to come up together and gives plenty time for the meat to become tender and delicious!

I hateful, expect at that beautiful caramelization from browning the meat!

I swear, guys, the flavors in this hearty Dutch oven beef stew are amazing! You'll love it.

Cooking Beef Stew in the Oven

These are so many methods for making beef stew: irksome cooker, stovetop, pressure cooker, etc. I've tried them all and my absolute favorite method is by making information technology on the stovetop first (in my Dutch oven) and then cooking it in the oven for about 2 hours.

Dutch ovens retain heat really well, and so it'due south a great vessel for cooking large batch dishes, such equally beef stew.

First, using a Dutch oven creates flavor development. From browning the meat to cooking all the season boosters in one pot, making beefiness stew in the Dutch oven is perfect. You simply can't get the same type of flavor depth and complexity by, say, throwing everything into a slow cooker.

Second, blistering the stew in the oven for about ii hours really helps the flavors come together and make the beef ultra tender.

Hearty Dutch Oven Beef Stew Ingredients

At present, the most exciting part: the ingredients!

• Boneless beef chuck roast: Don't even bother getting expensive cutting of meat for stews! For stews, y'all want tough cuts of meat because these contain more than connective tissue, which consequence in that cook-in-your-rima oris bite when slowly cooked for hours. My favorite beef stew cut comes from the shoulder, also known as the chuck.
• Yellowish onion: Adds season for the base.
• Minced garlic: Adds aromatic flavors.
• Carrots: A classic vegetable for stews!
• Yukon gold potatoes: Use business firm potatoes, such every bit Yukon golden or ruby potatoes. Avert Russets since these break down easily.
• Worcestershire sauce: A great flavour booster!
• Tomato plant paste: Another groovy season booster! Adds depth.
• Crimson vino: The acerbity from red wine adds circuitous flavors. Yous'll add the vino to release the dark-brown bits from the meat, then it's like a double flavour enhancer!
• All-purpose flour: To thicken the stew. Watery and thin stews are a no-no!
• Beef broth: Just the regular kind is fine.
• Bay leaves: These will add a subtle aromatic flavor profile.
• Fresh thyme leaves: Adds flavor and a distinguishable aromatic flavor profile.
• Parsley: I add chopped Italian parsley for color and vibrance. You lot tin can add peas likewise.
• Salt and pepper
• Olive oil

The great matter about these ingredients is that they are very easy to find, and I already proceed a lot of these stocked up in my pantry.

How to Make It

Making beef stew is very simple! Agile cook time is about 30 minutes, and the rest is oven time.

1. Preheat oven to 325 degrees F.
2. Chocolate-brown the meat: Season the beef kickoff, and brownish over high rut in 2-3 batches to ensure that each chunk of meat has space to sear and brown properly.
3. Make the flavor base of operations: This is when you build the flavors with onions, carrots, garlic, love apple paste, and Worcestershire sauce.
4. Incorporate the carmine vino: This volition add depth, slight acidity, and tons of flavor. And don't worry, the alcohol will evaporate.
5. Add the beef broth and flour: The flour will assist thicken the beef broth. For 4 cups of beefiness goop, I incorporated i/4 cup of flour and information technology was perfect!
6. Add the residue of the ingredients: Cubed potatoes, the seared beef, and bay leaves. Season with extra salt and pepper if needed.
7. Broil for 1 hour and 45 minutes: Comprehend the Dutch oven with the chapeau and broil for 1 hour and 45 minutes to allow the flavors to come up together. This will also make the meat tender.
8. Add parsley: I love incorporating parsley in my beef stew at the very cease. If you want to add peas, do and so 10 minutes before the bake time is over.

I really love this easy Dutch oven beef stew recipe! It's pretty straightforward and makes a big batch, enough for almost half dozen people.

I hope yous actually similar this easy and hearty beef stew. It'south my go-to comfort nutrient recipe during winter!

Here are crawly side dishes for your stew:

• Creamy Mashed Potatoes
• Low-cal and Fluffy Mashed Potatoes
• Super Soft Dear Dinner Rolls
• Roasted Garlic Bread by Daughter With The Iron Cast

And for dessert, check out my classic apple pie (with pre-cooked apple filling!), apple bundt cake, or ocean table salt chocolate chip cookies!

Thanks stopping by and please don't forget to pin this recipe!

Tips for Tender and Flavorful Beef Stew

• Dark-brown the meat in batches and over high heat. They primal to a beautiful sear is to go out it alone until beautifully browned – try not to flip the meat too soon.
• Allow the "season base" ingredients to develop by not rushing the stovetop cooking steps. The main flavor booster ingredients are Due westorcestershire sauce, tomato paste, wine, and minced garlic. Herbs (fresh thyme and bay leaves) too add tons of flavor.
• Employ fresh thyme. Dried thyme is merely not the same.
• Use firm potatoes, such as Yukon gold or red potatoes. Stay away from Russets since they break down and disintegrate easily.

If y'all try my recipe, use #cookingformysoul on Instagram! Follow me on Pinterest, Instagram, Facebook for the latest fun updates and recipes!

Hearty Dutch Oven Beef Stew

Nix beats a warm and comforting basin of beef stew during cold days. This hearty Dutch oven beef stew is flavor-packed and melt-in-your-mouth tender. The beef gravy is smooth and perfectly thick, and the potatoes and carrots are tender and filling.

Form Chief Grade

Cuisine American

Prep Time thirty minutes

Cook Time 2 hours 15 minutes

Full Time 2 hours 45 minutes

Servings 6 people

Calories 651 kcal

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For the meat:

• ▢ 3 pounds whole boneless beef chuck roast, cutting into ane.v inch chunks
• ▢ 1 ½ teaspoons Kosher salt
• ▢ one teaspoon ground blackness pepper
• ▢ Olive oil

Stew

• ▢ 1 medium xanthous onion, diced
• ▢ 5 cloves garlic, minced
• ▢ iii large carrots, peeled and chopped
• ▢ one teaspoon fresh thyme, roughly chopped
• ▢ 2 tablespoons tomato paste
• ▢ 2 teaspoons Worcestershire sauce
• ▢ ½ cup red wine - or beef broth
• ▢ ¼ cup all-purpose flour, plus more as needed
• ▢ iv cups beefiness goop, plus more as needed
• ▢ 3 medium Yukon gold potatoes, peeled and diced - run across notation below
• ▢ 2 dried bay leaves
• ▢ Chopped parsley
• ▢ Olive oil
• ▢ Salt and pepper to taste
• ▢ Frozen or fresh green peas - optional

• Preheat oven to 325 degrees F.

• Flavour beefiness chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Estrus some olive oil over loftier heat in a big Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to non overcrowd the pan and to forbid steaming. If you detect that information technology begins to steam up, remove the excess liquid and keep browning.

• Transfer the browned meat to a plate and prepare aside. It volition not exist fully cooked at this point. Go out the brown $.25, don't wipe the pot clean.

• Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for near v minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-three minutes.

• Add reddish wine, scraping the browned bits, and melt until reduced, virtually three minutes. If you don't desire to utilize vino, you can use beef broth. Quick tip: utilise a wooden spoon to avoid scratching the Dutch oven or pot.

• Add flour and stir to glaze. Add 4 cups of beefiness broth, and stir until the flour is incorporated and starts to thicken. Add the seared beef, cubed potatoes, and bay leaves. If too thick, add together more than goop as needed. Bring to a boil and and so reduce to a simmer for five-vii minutes. Adjust seasoning with table salt and pepper at this point if needed.

• Embrace with an oven-safe lid. Finish cooking in the oven at 325 degrees F for almost 1 hour and 45 minutes until the meat is tender. If desired, stir in peas 10 minutes before the cooking time is up.

• Remove bay leaves before serving. Serve with some chopped parsley. Savor!

• Special equipment: A big Dutch oven with a lid. I use a half-dozen qt Dutch oven.
• Quick tip: Wooden spoons work like a charm for scraping the brown bits from the pot. Information technology will non scratch the Dutch oven's blanket.
• Potatoes: Avert Russets since these intermission downward hands. Use Yukon golden or cherry-red potatoes.
• Storing leftovers: Shop in the refrigerator using closed containers for up to three days.
• Freezing leftovers: Freeze in freezer-friendly containers for upward to 3 months. To reheat, thaw in the fridge overnight. Once thawed, reheat in the microwave or on the stovetop.

Disclaimer: Nutritional values (per serving) are approximates only.

Calories: 651 kcal | Carbohydrates: 30 g | Protein: 49 g | Fat: 36 g | Saturated Fat: 13 g | Polyunsaturated Fat: 3 grand | Monounsaturated Fat: twenty thou | Trans Fatty: 2 g | Cholesterol: 156 mg | Sodium: 1452 mg | Potassium: 1530 mg | Fiber: 4 g | Sugar: four one thousand | Vitamin A: 5231 IU | Vitamin C: 27 mg | Calcium: xc mg | Iron: 7 mg

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Source: https://cookingformysoul.com/hearty-dutch-oven-beef-stew/

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