Get ready to cozy up with this hearty cast iron dutch oven beef stew! Tender beef, hearty veggies, and a rich, savory broth come together in one pot for the ultimate comfort food. Slow-cooked to perfection in your trusty dutch oven, this stew is the kind of meal that makes you feel all warm and cozy inside. Plus, the cast iron gives it that perfect, melt-in-your-mouth flavor you can’t resist. Perfect for a chilly night in!
One Pot Beef Stew
Ingredients
- Extra virgin olive oil to taste
- 2 Tbsp Butter
- 2 lbs of Cubed beef stew meat
- 1 Tsp Flaky sea salt
- 1 Tsp Ground black pepper
- 2 Garlic cloves minced
- 2 Cups sliced mushrooms
- 1 Red onion chopped finely
- 3 Bell peppers chopped thinly
- 1 ½ Cups Cooked golden potatoes cubed
- 1 Head of Celery diced
- 1 Tsp Dried thyme
- 1 Tsp Dried parsley
- 1 Tsp Onion salt
- 1 Tsp Garlic granules
- Fresh Sage to taste
- 2 Bay leaves
- 2 Tbsp Worcestershire sauce
- 1 Tsp Better than bouillon
- ½ Tsp Red pepper paste
- 1 Tsp Soy sauce
- 2 Tbsp Tomato paste
- 2 Cups Beef broth
- 2 Cups Dark red wine
- Fresh Thyme leaves to taste
- Fresh Parsley to taste
Instructions
- In a well oiled cast iron dutch oven, sauté the evoo with half the cubed beef. Let cook until golden brown, stirring occasionally.
- While the meat is cooking, begin prepping the veggies. Add the chopped veggies into the dutch oven, let cook until softened.
- Add the cooked potatoes and mushrooms, seasonings, soy sauce, worcestershire sauce, better than bouillon, red pepper paste, and fresh spices into the dutch oven. Stir to combine fully and let cook down for about 2-3 minutes.
- Add in the red wine and beef broth to the dutch oven, stir to combine then cover and let cook for about 20 minutes on medium heat.
- Place the stew into the conventional oven and let cook for about 2 hours until completely softened.
- Enjoy!
