This hearty Dutch oven beef stew loaded with vegetables is so simple — sear the beef, add the remaining ingredients, and simmer until tender.
Ingredients
- all-purpose flour: 0.5 cup
- ground paprika: 1 Tbsp (to taste)
- salt and ground black pepper: (to taste)
- beef stew meat: 2 pound (cubed)
- extra-virgin olive oil: 2 Tbsp
- beef broth: 4 cups
- potatoes: 2 piece (cubed)
- mushrooms, quartered: 1 pack (8 ounce pack)
- medium carrots: 3 piece (sliced, to taste)
- medium onion: 1 piece (chopped)
- stalk celery: 1 piece (chopped)
- ½ tablespoons Worcestershire sauce: 1 piece
- garlic: 2 clove (minced)
- bay leaves: 2 piece
Metric Conversion
Stages of cooking
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Stir together flour, paprika, salt, and pepper in a medium bowl until well combined. Add beef and toss until evenly coated.
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Heat olive oil in a cast iron Dutch oven or large pot over medium-high heat. Sear beef in hot oil until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves.
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Cover the pot, reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 hours 30 minutes.
