Dust off your Dutch Oven and serve up this classic grandma’s old fashioned dutch oven beef stew. Tender and fall apart beef, loads of tender veggies in a thick beef sauce. A stick to your ribs beef stew that will be an instant family favorite for young and old.
When I say this is the best beef stew recipe to date, I mean it. You cook the stew for two hours in a cast iron dutch oven, and as it cooks slowly, it totally tenderizes the meat. The thick beef broth base combines with the hearty vegetables and brings complete harmony to this old fashioned beef stew.
Get Inggredients Here
- Place your cast iron dutch oven on the stove on medium heat.
- Add olive oil, onions, and celery.
- Let saute until onions are translucent
- Place stew meat in a plastic bag with flour coating each piece of meat with flour
- Place stew meat in the dutch oven.
- Saute until the meat is brown about 3-4 minutes
- Stir in wine, and broth
- Add Potatoes and carrots
- add Basil and bay leaves
- bring to a boil
- stir in Worcestershire and gravy master *optional*
- Reduce heat to low and cover for 2 hours
- The Flour from the meat should thicken your stew some what you may still need to thicken a little more depending on your preference.
If you find your beef stew isn’t as thick as you would like at the end of cooking, add a teaspoon of corn starch to 1/4 cup cold water and mix. Then pour into your stew and continue cooking five to ten more minutes. This will help thicken your stew.