Dutch oven beef stew

Gin Lee

Dutch oven beef stew/Gin Lee

Dutch oven beef stew

This beef stew is a one pot dish. Meaning you'll start cooking your stewed meat first inside a Dutch oven, then once it's fully cooked, you'll add sliced carrots, sliced potatoes, and a few other ingredients into the same pot. The stew will then simmer on low heat. This beef stew is meant to be an easy weeknight or weekend meal. I use cans of root vegetables (carrots and potatoes) for this specific beef stew recipe, to create a hearty meal within less time.

Preparing Dutch oven beef stew/Gin Lee


  • 2 pounds of beef stew meat
  • 2-4 beef bouillon cubes (Depending on how much beef flavor and stock that you like. I used 4 beef bouillon cubes to give my stew stock the extra beefy flavor.)
  • 2-15-ounce cans of sliced potatoes
  • 1-15-ounce can of sliced carrots
  • 1 tablespoon of dried onion flakes
  • 1 teaspoon of minced garlic, or garlic powder
  • 2 teaspoons of freshly ground black pepper
  • ½ teaspoon of seasoning salt
  • 1 teaspoon of chili powder
  • ½ teaspoon of smoked paprika
  • 2 tablespoons of self-rising flour (to thicken the beef stock)
  • Water, the amount you need will depend on how much bouillon you're using and how thick you like your beef stock to be
  • 1 tablespoon of canola oil


Using a Dutch oven, add your canola oil, beef stew meat, 1 tablespoon of dried onion flakes, 1 teaspoon of minced garlic, or garlic powder, 2 teaspoons of freshly ground black pepper, ½ teaspoon of seasoning salt, 1 teaspoon of chili powder, and ½ teaspoon of smoked paprika; stir and cook the meat until it's done.

Preparing the stewed meat/Gin Lee

Now, add the beef bouillon; stir well. Add the canned carrots with the juice and the canned potatoes with their juice. Stir well, then add the flour and combine well.

Preparing Dutch oven beef stew/Gin Lee

Next, add the amount of water that you prefer. The stew will thicken (I wait to add the water in at this point and add a little at a time while the stew simmers as I think it's needed). Since I use the liquids from the canned vegetables, I use very little water. I prefer to make my beef stew stock thick (to the consistency of gravy).

Make sure that you cover your Dutch oven with its lid. Simmer for at least thirty-five minutes on low heat, simmer longer to make the meat and root vegetables more tender.

If your stock is too runny, add extra flour and stir well (too thick. Just add extra water).

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ABOUT THE AUTHOR: Gin Lee is a native of Arkansas. She studied at The Institute Of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town, in Arkansas, with her husband, their fur babies, Highway, Princess, Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

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