Dutch Oven Beef Stew, a slow cooked comfort food, made with fork tender chuck roast and hearty vegetables in a delicious red wine based broth. After a slow and long simmer, the chuck roast comes tender in a flavorful sauce.
Preheat oven to 350 degrees.
Wash and cut vegetables: Cut onion into large slices, carrots into large chucks, minced garlic cloves. Add cooking oil to dutch oven over medium high heat, add onion and carrots saute for 30 seconds or so, add garlic and saute just until fragrant. Remove from dutch oven and place on clean plate. Set aside.
Wash and pat dry chuck roast with paper towels. Season generously with salt and pepper. Add more cooking oil to dutch oven if necessary and begin to sear chuck roast on both sides until a brown outer coating forms (about 8 minutes per side). Remove seared chuck roast from dutch oven and place on clean plate. Set aside.
Add tomato paste to dutch oven and cook for a minute or so to cook out the rawness of the tomato paste. Deglaze the dutch oven with red wine, add chicken broth and give a big stir. *If not using wine, deglaze with chicken broth.
Add seared chuck roast back to dutch oven and add the sauteed vegetables on top of the chuck roast. Cover with lid and place in oven and allow to cook for 2 hrs and 10 mins to 2 hrs and 30 mins. Oven times may vary. The pan juices will have reduced some and thickened at the end of the cooking time resulting in a rich and flavorful sauce.
Using a fork or other utensil cut chuck roast into chucks. Serve over a bed of mashed potatoes or alongside vegetables.
**Please note: Nutritional values serve as a guide only as values may vary.
If not using wine, deglaze with chicken broth.