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.
- 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.
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.
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).