How excited am I about our new dutch oven? When I think of a beautiful, heavy cast iron pot, I think of slow cooking and developing deep, rich layered flavours. This hearty beef stew is the perfect first recipe for my new dutch oven...don't you think?
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During our most recent trip to the farmers' market, we filled our baskets with the flavours of fall - potatoes, brussel sprouts, turnips and parsnips. I knew with this high-performance pot, we could make a big batch of flavourful fall beef stew.
Flavours of Fall Hearty Beef Stew
1 kg stewing beef
900 ml beef stock
¼ cup all-purpose flour
3 tablespoon olive oil
3 shallots, chopped
2 cloves garlic, minced
3 carrots, peeled and chopped
3 parsnips, peeled and chopped
2 small turnips, peeled and chopped
3 cups brussel sprouts, chopped
3 cups chopped potatoes
1 bunch thyme
1 bay leaf
2 tablespoon cornstarch
salt and pepper to taste
Heat olive oil in a pot, over medium-high heat. The oil must be hot enough to sear the beef.
Use a paper towel to dry the cubes of beef. Toss beef in flour, seasoned with salt and pepper.
Once the oil is hot, place the beef in the pot and brown in a single layer. This step will take some time, but it is important to sear all sides of the beef.
When beef is browned on each side, remove from pot and place in heat-proof dish. Place the next batch of raw beef in a pot. Should require 3 batches of browning. Lower the heat to medium and add onion and garlic. Saute until the onion starts to soften.
Add the hardest vegetables to the pot first - carrots and parsnips. If the pot is becoming too dry, add a splash of beef stock. Let cook for 5-10 minutes, until carrots and parsnips begin to soften.
Add the remaining vegetables - potatoes, brussel sprouts, and turnips and return the beef to the pot. Bundle the thyme with kitchen string and add to the pot, along with the bay leaf.
Pour all but ½ cup of stock in. Bring to a boil and then drop to a simmer. Place cover on, leaving a gap for steam to escape and simmer for 1 to 1-½ hours, until all vegetables are tender. Once vegetables are tender, remove the thyme and remove the lid.
Create a slurry by dissolving corn starch in the remaining stock. Pour into the stew. The slurry will help to thicken the stewing liquid.
Let stew simmer, uncovered, for an additional 10 minutes.
Serve stew with chunky bread...perfect for dipping.
So, what would you make in a dutch oven? I've also made an awesome dutch oven herb bread...seriously, bread in a pot!
Flavours of Fall Beef Stew
Ingredients
- 1 kg stewing beef
- 900 ml beef stock
- ¼ cup all purpose flour
- 3 tablespoon olive oil
- 3 shallots chopped
- 2 cloves garlic minced
- 3 carrots peeled and chopped
- 3 parsnips peeled and chopped
- 2 small turnips peeled and chopped
- 3 cups brussel sprouts chopped
- 3 cups chopped potatoes
- 1 bunch thyme
- 1 bay leaf
- 2 tablespoon corn starch
- salt and pepper to taste
Instructions
- Heat olive oil in pot, over medium high heat. The oil must be hot enough to sear the beef. Use a paper towel to dry the cubes of beef. Toss beef in flour, seasoned with salt and pepper. Once oil is hot, place beef in pot and brown in a single layer. This step will take some time, but it is important to sear all sides of the beef. When beef is browned on each side, remove from pot and place in heat proof dish. Place next batch of raw beef in pot. Should require 3 batches of browning.
- Lower heat to medium and add onion and garlic. Saute until onion starts to soften.
- Add hardest vegetables to the pot first – carrots and parsnips. If the pot is becoming too dry, add a splash of beef stock. 7. Let cook for 5-10 minutes, until carrots and parsnips begin to soften.
- Add the remaining vegetables – potatoes, brussel sprouts, turnips and return beef to the pot.
- Bundle thyme with kitchen string and add to the pot, along with bay leaf.
- Pour all but ½ cup of stock in. Bring to a boil and then drop to a simmer. Place cover on, leaving a gap for steam to escape and simmer for 1 to 1-½ hours, until all vegetables are tender. Once vegetables are tender, remove thyme and remove the lid.
- Create a slurry by dissolving corn starch in the remaining stock. Pour into the stew. The slurry will help to thicken the stewing liquid.
- Let stew simmer, uncovered, for an additional 10 minutes.
- Serve stew with chunky bread…perfect for dipping.
Notes
Nutrition
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Amy Heffernan says
I would make a yummie pot of chili for my family! TY!
Email--> amyjaneheffernan@gmail.com
Judy Cowan says
I would make a pot of hamburger stew, one of our fall/winter favourites!
Bailey Dexter says
What an amazing pot, so many possibilities! I would first use the lid to sear my roast beef on all sides, top and bottom, then grill my veggies, just enough to flavor. Then it's time to toss all in the pot with a bit of red wine and beef stock, pop in the oven and let it slow roast until done to perfection. With the even heating this pot offers perfection is the only way to describe!
Amy Heffernan says
Ok lol This sound mouth watering. Can I come have some? lol
Katrina Brady says
I'd make my delicious shepherds pie!
Debbie S. says
What a lovely casserole dish. I would love to make Sweet and Sour Chicken in this and a Hasty Pudding also.
Jen says
I'm not sure what Hasty Pudding is, but it sounds good.
lynn clayton says
cabagge roll casserole is what i would make in this.
Jen says
Oh, now that sounds delicious.
Lisa Robertson says
How awesome is this giveaway! Thank you for chance 😉 I would love to make Beef Bourguignon
Jen says
Classic! Love it.
kristen visser says
omg i have nothing like this !! plain and simple I would love to make BEEF STEW!!!! I have been craving it lately and with the cooler temps heading our way ahhhh it will be needed
Jen says
'Tis the season!
Lori Jackson says
After reading your review, looks at the pictures as I wipe the drool, I would have to try the Beff Stew also! But I would also be making Chili and my stuffed peppers in there too!
Jen says
Yep, chilli is another favourite around here.
Mark V says
this is an easy one Id love to make my famous chili in it.
Jen says
Many votes for chilli.
Pat Campbell says
I would make this scrumptious looking beef stew! Are family members eligible? love
Jen says
The winner is randomly selected.
Courtney says
I'd make a nice fall soup. Probably stuffed pepper soup!
Jen says
Yep, I could see a delicious soup being made too.
Gillian Morgan says
I would love to make turkey neck soup in this pot.
lisa bolduc says
I would try making a nice vegetarian chili with several kinds of beans
Tainan Lu says
seafood chowder~~ yummy
Alexa Nernberg says
I would like to make Chicken Stew and Dumplings. Thanks for sponsoring this awesome giveaway and for the opportunity to participate.
ginette4 says
I would make my family's favourite sausage and tortellini soup
joanne darrell says
I would make homemade vegetable soup.
Maria says
This is such a beautiful dish, would love to make my hash brown casserole , Cabbage rolls, and rice/chicken casserole
nicolthepickle says
I would make pumpkin curry.
aarone mawdsley says
i would make a veggie tofu stew
Huguette E. says
I would make a chicken stew.
Piroska says
I'd love to make a big pot of chili!
Shannon says
I recently(Tuesday) made a herb and crimini mushroom crusted prime rib roast, this would of come in so handy!
Shannon says
I would make braised lamb shanks!
shannon.g.bridge@gmail.com
Erin W says
I would make my from scratch shepherds pie. It's my favourite fall dish!
andrea amy says
I would make chicken and dumplings! Thanks for the chance 🙂
Jessica Walker says
I would make a stew
Julia says
I would make cabbage stew!
SueSueper says
I would like to make sweet and sour ribs.
Angela Mitchell says
I'd love to make Borscht, stew, and chili.