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Dutch Oven Beef Stew

TOTAL TIME: Prep: 20 min. Bake: 2-1/4 hours YIELD: 6 servings.
"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you’re all set."

Ingredients

  • 6 tablespoons all-purpose flour, divided
  • 1/4 teaspoon salt, optional
  • 1/2 teaspoon pepper, divided
  • 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 3/4 teaspoon dried thyme
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 3 medium carrots, cut into 1/4-inch slices
  • 1/2 cup frozen peas, thawed

Directions

  • 1. In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat.
  • 2. In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
  • 3. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Nutrition Facts

1-1/2 cups: 439 calories, 13g fat (5g saturated fat), 76mg cholesterol, 426mg sodium, 50g carbohydrate (11g sugars, 6g fiber), 30g protein.

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