I always thought that stew meat wasn't great and would be tough and chewy no matter what. One day I had an extra pack of stew meat from a photoshoot so I decided to give the first iteration of this dutch oven beef stew with autumn vegetables a go. I was honestly super surprised that it was so melt-in-your-mouth tender and it quickly became part of my dinner rotation!! It's really all in how you prepare it. I'm so excited for you to have this hearty dinner recipe to warm you up after a long blustery cold day.
Ingredients needed for dutch oven beef stew with autumn vegetables:
- Beef stew meat- I recommend boneless chuck meat for this recipe.
- All-purpose flour- This helps thicken the beef stew sauce.
- Salt and pepper
- Olive oil
- Onion
- Garlic
- Carrots
- Butternut squash cubes
- Yukon gold potatoes
- Frozen peas
- Balsamic vinegar
- Beef or chicken broth - Leftover chicken soup works perfectly here!
- Tomato paste
- Red wine- Try to use a red wine you would actually drink for the best results.
How to make it:
In a bowl, combine flour, salt and pepper. Add beef; shake to coat evenly. In a Dutch oven or large heavy pot, Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.
Add the onions to the dutch oven and toss to coat in the fat. Saute, stirring occasionally, until soft, 5-6 minutes. Add garlic; saute, stirring constantly, until fragrant, 1 minute. Add the tomato paste and work into the vegetables. Deglaze the pot with the balsamic vinegar, stirring up the brown bits from the bottom of the pot, until the vinegar stops bubbling and is mostly evaporated, 1-2 minutes. Return the browned beef to the dutch oven. Pour in enough broth to barely cover the beef (about 3 cups), wine, as well as salt and pepper. Give everything a good stir. All the liquid to come to a simmer.
Cover the pot, turn off the burner and transfer to the oven. Braise for 1 hour. Add the chopped potatoes, carrots, and squash. Cover and return the stew to the oven to continue braising. Braise an additional 1-1.5 hours, or until the beef is falling apart and the vegetables are tender. Test for doneness around the 1 hour mark. Add in the peas and serve hot.
Can you store dutch beef stew with autumn vegetables?
Yes! Store leftover stew in the refrigerator for up to 3 days. To freeze, store stew in heavy plastic, airtight containers, leaving ¼- to ½- inch of space to allow for expansion in the freezer. Stew can be kept frozen for up to 3 months.
Serving suggestions:
I like to serve stew with rolls or over mashed potatoes.
Dutch oven beef stew with autumn vegetables
Ingredients
Method
- Preheat oven to 350F.
- In a bowl, combine flour, salt and pepper. Add beef; shake to coat evenly. In a Dutch oven or large heavy pot, Add half the beef to pot, shaking off any excess flour. Cook, stirring occasionally, until browned. Remove beef with a slotted spoon. Repeat with remaining beef.
- Add the onions to the dutch oven and toss to coat in the fat. Saute, stirring occasionally, until soft, 5-6 minutes. Add garlic; sauté, stirring constantly, until fragrant, 1 minute. Add the tomato paste and work into the vegetables.
- Deglaze the pot with the balsamic vinegar, stirring up the brown bits from the bottom of the pot, until the vinegar stops bubbling and is mostly evaporated, 1-2 minutes. Return the browned beef to the dutch oven. Pour in enough broth to barely cover the beef (about 3 cups), wine, as well as salt and pepper. Give everything a good stir. All the liquid to come to a simmer.
- Cover the pot, turn off the burner and transfer to the oven. Braise for 1 hour. Add the chopped potatoes, carrots, and squash. Cover and return the stew to the oven to continue braising. Braise an additional 1-1.5 hours, or until the beef is falling apart and the vegetables are tender. Test for doneness around the 1 hour mark. Add in the peas and serve hot.
