Dutch Oven Beef Stew
Is the gold standard for achieving fork-tender meat and a rich, thick gravy. The heavy cast iron provides even heat that creates a superior sear
2 lbs. Beef round cubs
2 tbsp. All purpose Flour
3 stalks Celery
1/4 cup Olive Oil
1 1/2 cups Baby Onions
3/4 lbs. Carrots, peeled and sliced
1/4 lbs. Bacon, chopped
4 tsp. Worcestershire Sauce
2 Bay Leaves
2 sprigs Fresh Thyme
4 cups Beef Broth
1/8 tsp. Salt
1/8 tsp. Black Pepper
Directions:
Step 1: In a large bowl, toss the beef in the flour until evenly coated. Trim and slice the celery and set aside
Step 2: Heat the olive oil in your 12″ regular Dutch Oven. Add onions and saute for 5 minutes. Remove with a slotted spoon and set aside. Saute the beef until golden brown.
Step 3: Add the celery, carrots, bacon, Worcestershire sauce, bay leaves and thyme to the dutch oven. Saute for 4 minutes. Gradually stir in the broth. Add the Salt and Pepper.
Step 4:Cover with lid and cook for 1 hour and 15 minutes. Add the onions and bake until the sauce thickens and vegetable are tender. When you smell it or see steam coming from under the lid….now its done!!!!
Dutch Oven Checklist
___ Dutch Ovens
___ Lid Lifter
___ Lid Rest
___ Dutch Oven Trivets
___ Charcoal Briquets (Kingsford)
___ Lighter Fluid, and matches
___ Charcoal Starter
___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons.
___ Aluminum Foil
___ Cook Book
___ Long Tongs
___ Whisk
___ Gloves
___ Storage Bag
___ Paper Towels
___ Dutch Oven Scraper
___ Spray bottle of vinegar
___ Spray bottle of oil
___ Don’t forget the Food!!!
Dutch Oven Beef Stew
