Hearty Dutch Oven Beef Stew
Servings 6
Equipment
- 5 1/2 quart or larger Dutch Oven
Ingredients
- 1 tablespoon olive oil
- 4 oz diced pancetta
- 3 pound chuck roast cut into 1 1/2-inch chunks
- Kosher Salt and Freshly Ground Black Pepper
- 1 large onion diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 cup red wine
- 4 cups low sodium beef broth
- 1 14.5 oz can of tomatoes mini plum or diced
- 1.5 pounds mini potatoes cut in half
- 4 large carrots peeled and cut into 1 inch chunks
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup frozen peas
- fresh parsley for finishing
Instructions
- Preheat oven to 325℉. Sauté pancetta in olive oil over medium heat until crispy and fat has rendered. Use a slotted spoon to remove pancetta from dutch oven and drain on a paper towel-lined plate.
- Season chuck roast pieces liberally with salt and pepper and pat dry with paper towel. Sear beef in two batches over medium-high heat. Set seared beef aside and reduce heat to medium.
- Add tomato paste to pan and cook for about a minute, then add onion and sauté until they start to soften. Add garlic and sauté for another minute. Add red wine to pot and scrape up any brown bits. Increase heat to medium-high and let red wine reduce by half.
- To the dutch oven, add beef broth, tomatoes, seared beef, potatoes, carrots, rosemary, and thyme, along with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper. Cover and place in oven. Let cook for about three hours covered or until beef, potatoes, and carrots are tender. Once tender, remove rosemary and thyme stems. Taste and season with additional salt and pepper as needed. Stir in pancetta and peas and sprinkle with fresh parsley.