Description
Hearty pioneer woman dutch oven beef stew brings comfort from ranch kitchens straight to dining tables. Robust beef chunks slowly simmer with tender vegetables in rich gravy, promising a warm embrace of classic American countryside cooking.
Ingredients
Scale
Meat:
- 2 pounds (2 lb) beef stew meat (chuck roast cut into chunks), seasoned with salt and pepper to taste
Vegetables:
- 1 medium whole onion, diced
- 4 whole carrots, peeled and diced
- 2 whole turnips, peeled and diced
- 3 cloves garlic, minced
Liquids and Seasonings:
- 3 tablespoons olive oil
- 1 tablespoon butter
- 4 ounces (4 oz) tomato paste
- 4 cups low sodium beef broth (plus more if needed)
- 1–2 tablespoons Worcestershire sauce
- ½ teaspoon sugar
- 2 tablespoons minced fresh parsley (plus more for garnish)
Instructions
- Prepare the meat by seasoning the stew beef with salt and pepper. Heat olive oil and butter in a large Dutch oven over medium-high heat until the butter melts and begins to foam.
- Carefully brown the seasoned meat in batches, ensuring each piece develops a rich golden crust. This should take approximately 2 minutes per side. Transfer the browned meat to a separate plate using a slotted spoon.
- In the same Dutch oven, sauté finely chopped onions and minced garlic, scraping up the flavorful browned bits from the bottom of the pot. Add tomato paste and cook for an additional 2 to 3 minutes, stirring constantly to prevent burning.
- Pour in beef broth (32 fluid ounces / 946 milliliters), Worcestershire sauce, and a pinch of sugar. Gently return the browned meat to the pot, ensuring all pieces are submerged in the liquid.
- Reduce heat to low, cover the Dutch oven, and allow the stew to simmer gently. Let it cook for 1 hour and 45 minutes, occasionally checking the meat’s tenderness.
- Introduce diced turnips and carrots to the stew, stirring to distribute evenly. Continue simmering for an additional 30 to 40 minutes until the vegetables become fork-tender.
- If the stew appears too thick, gradually add more beef broth (1/4 cup / 60 milliliters at a time) to achieve the desired consistency.
- Finish the dish by stirring in freshly chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper.
- Serve the stew piping hot, garnishing with an extra sprinkle of parsley for a burst of fresh color and flavor.
Notes
- Boost meat’s flavor by rubbing salt and pepper generously on all surfaces before searing, creating a delicious foundation for depth.
- Transform the Dutch oven into a flavor powerhouse by heating olive oil and butter, then browning meat until a rich golden crust develops.
- Extract maximum taste by caramelizing onions and garlic in the same pot, scraping those delectable browned bits from the bottom to intensify the stew’s complexity.
- Unlock tender meat and harmonious flavors through patient, slow cooking, allowing ingredients to meld together during a gentle 1 1/2 to 2-hour simmer.
- Elevate the final presentation with a sprinkle of fresh chopped parsley, introducing a bright, herbaceous note that cuts through the rich, hearty stew.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 310 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg