Comfort food at its finest! A deliciously easy dutch-oven recipe that slow cooks to perfection on the stovetop and in the oven.
- 1.5 Lb Stewing Beef Cubed into a medium dice
- 2 Tbsp Olive Oil
- 1/4 Cup Flour
- 1 Onion Diced
- 2 Carrots Peeled; Diced
- 2 Turnips Peeled; Diced
- 4 Garlic Cloves Minced
- 1/2 Cup Red Wine
- 3 Cups Beef Broth Low sodium
- 1 Bay Leaf
- 1 Tsp Dried Thyme
- Salt and Pepper To taste
Preheat oven to 300 degrees. On the stove top, heat oil in large Dutch oven.
Toss the meat in flour to coat and sear off in the oil. When brown on all sides, remove with a slotted spoon on to a plate. Add onions, carrot, turnip, and garlic to the pot. Cook until beginning to soften, about 5 minutes.
Deglaze with red wine being sure to scrape up all the bits stuck to the bottom of the pan.
Add in beef broth, bay leaf, thyme, and beef stirring. Bring pot to a boil and cover.
Place covered pot into heated oven and cook for 2 ½ – 3 hours.
Remove from oven, discard bay leaf and stir to break up beef. Adjust the seasoning with salt and pepper. If stew is too dry, add up to 1 cup additional broth.
- Total Fat:
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- Dietary Fiber: