Dutch Oven Beef Stew
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon ground paprika, or more to taste
- salt and ground black pepper to taste
- 2 pounds cubed beef stew meat
- 2 tablespoons extra-virgin olive oil
- 4 cups beef broth
- 2 large potatoes, cubed
- 1 (8 ounce) package mushrooms, quartered
- 3 medium carrots, sliced, or more to taste
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 1 ½ tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 2 bay leaves
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Instructions
- Stir together flour, paprika, salt, and pepper in a medium bowl until well combined. Add beef and toss until evenly coated.
- 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.
- Cover the pot, reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 hours 30 minutes.
Source
Original recipe: View Original