Bless Her Heart

After years of making beef stew in the crockpot, I finally realized that foods such as beef stew and roasts are much better when cooked in a Dutch oven – either on the stovetop or in the oven.

I have also learned that simple foods typically taste much better, especially to hungry husbands.

This beef stew consists of meltingly tender beef… tender and filling potatoes and carrots…and smooth, perfectly thick gravy

Making beef stew in the Dutch oven gives you more of a flavor depth and complexity.

After all, everything from browning the meat to adding the finishing touches all takes place in the same pot.

Baking the stew in the oven for about two hours really helps the flavors come together and make the beef ultra tender…not to mention filling your home with a comforting aroma that fills and making you feel nice and cozy even before taking that first bite.

Once you’ve tried cooking a roast or beef stew in a Dutch oven, you will never want to cook them in a slow cooker again.

Boneless beef chuck roast: Stews are ideal for using those tough cuts of meat that contain more connective tissue. You don’t want to bother buying expensive cuts of meat for making beef stew. These more expensive cuts of meat will not give you that same melt-in-your-mouth texture.

Instead, buy a chuck roast.

If a chuck roast is not available, you can use a bottom round roast, pre-packaged stew meat or rump roast. If your meat has a bone, then cook the bone with the stew. This creates even more flavor.

Flour: Coating the beef with flour helps it brown, creates a more flavorful crust and thickens the stew.

Red Wine: Red wine helps break down the tough muscle fibers in the beef, creating the liquid base for the stew and ensuring that it will turn out tender. You want to use a dry red wine – such as a cabernet sauvignon, merlot or pinot noir. Use beef broth if you don’t want to cook with wine…(bless your heart)…

Seasonings: Beef stew can basically be seasoned with anything you want – bay leaves, fresh rosemary, garlic, herbes de Provence, pepper, salt and smoked paprika. I honestly love Worcestershire sauce. It’s another sauce that I could drink by the bottle if we ever totally ran out of groceries.

Tomato paste: Tomato paste adds flavor to the stew.

Vegetables: You simply can’t make a beef stew that’s worth sharing without adding vegetables – carrots, garlic, onion, parsnips, potatoes, sweet potatoes and turnips. If you are using potatoes, look for Yukon Gold or waxy red potatoes. They will hold their shapes better than russet potatoes.

Vinegar: Balsamic or red wine vinegar adds complexity and brightens up the beefy, wine-rich broth.

• 3#  boneless beef chuck roast, cut into 1.5” chunks
• ¼C flour
• 2C beef broth or dry red wine
• 2 bay leaves
• 1½ Italian seasoning
• ½tsp pepper
• ½tsp salt
• 3Tbsp tomato paste
• 3 minced garlic cloves
• 1 yellow onion, diced
• 2C sliced carrots (canned perhaps)
• 3 medium Yukon gold potatoes, peeled and diced
• 1C canned English peas
• 2Tbsp olive oil
• 2tsp Worcestershire sauce
• 2Tbsp balsamic or red wine vinegar

Prep: Preheat oven to 325 degrees F.

Brown the meat: Season beef chunks with 1½tsp salt and 1tsp pepper. Pour 4Tbsp flour into a shallow bowl. Coat meat in flour, shaking to remove excess flour.

Heat oil in Dutch oven over high heat. Add the meat to the heated skillet.

Sear meat on all sides until nice browned. This works best if you simply leave the meat alone until beautifully browned. You don’t want it to flip the meat too soon.

Transfer beef to a plate. Set aside.

Sautee the veggies: Leave the brown bits, don’t wipe the pot clean.

Add onion, celery, and carrots to the Dutch oven that you just seared the meat  in. Do not wipe the Dutch oven clean first. You want as many “brown bits” as possible.

Reduce heat to medium, Cook five minutes.

Finish making the stew: Pour the broth or wine into the Dutch oven. Stir in the garlic, tomato paste, Worcestershire and any seasonings.

Bring to a boil. Lower heat. Simmer five minutes. Make sure to scrape up all the bits and pieces that have crusted to the bottom of the Dutch oven.

Add the seared beef and sauteed veggies to the Dutch oven. Add salt and pepper, if needed.

Cook in the oven: Place the cover on the Dutch oven. Cook the stew in the oven at 325 degrees F for 1 hour and 45 minutes, until the meat is tender. Check about every 20 minutes to make sure that the stew isn’t burning and sticking to the bottom of the pan.

You don’t wanna have to clean or throw another pan away…especially something as expensive as a Dutch oven, right?!

To make ahead of time:  This actually tastes better if you make it one day and then refrigerate overnight before reheating and serving. This gives the ingredients more of a chance to come together.

To store: Refrigerate in an airtight container for up to four days. Reheat by simmering in a covered pan on the stovetop until heated through.

To freeze: Freeze in a freezer-safe container for up to three months. To reheat, thaw in fridge overnight. Once thawed, reheat in the microwave or on the stovetop.