Dutch Oven Beef Stew


  • ½ cup all-purpose flour
  • 1 tablespoon ground paprika, or more to taste
  • salt and ground black pepper to taste
  • 2 pounds cubed beef stew meat
  • 2 tablespoons extra-virgin olive oil
  • 4 cups beef broth
  • 2 large potatoes, cubed
  • 1 (8 ounce) package mushrooms, quartered
  • 3 medium carrots, sliced, or more to taste
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 ½ tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 2bay leaves
  • Directions

  • Step 1

    Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.


  • Step 2

    Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.

  • Step 3

    Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.

  • Cook's Note:

    This is a remake of Hearty Beef Stew by EIORE for stovetop cooking with a slight variation.

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