This Dutch oven beef stew recipe is the ultimate comfort food. With minimal effort, you can have mouthwatering, tender beef and vegetables every time. Multiple cooking methods included!
Combine salt, pepper, and flour in a wide bowl. Dredge the meat in the flour mixture and turn on all sides to coat.
Heat butter in the Dutch oven and sear the meat until browned on all sides. Remove the meat and set aside.
Add onion and garlic to the Dutch oven and saute until the onion becomes translucent, adding extra oil if needed.
Add the tomato paste and stir quickly, then add the wine and cook until the alcohol evaporates, around 3 minutes.
Return the meat to the pot and stir everything together. Pour in the balsamic vinegar, Worcestershire sauce, beef broth, and water, and cook until the liquid starts boiling. Season with bay leaf and paprika, cover with the lid, and place in the oven to cook for 90 minutes.
Add carrots and potatoes and cook for 45 minutes, or until the veggies become tender.
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Notes
TO STORE. Allow the stew to cool completely, then store it in an airtight container in the refrigerator for up to 1 week. TO FREEZE. Store the cooled leftovers in a freezer-safe container and freeze for 3 months. I like to freeze them in individual servings to make for quicker reheating. Let the leftovers thaw in the fridge before reheating.TO REHEAT. Reheat leftover stew on the stovetop over medium heat or microwave in 20-second intervals, stirring between each, until warm.