We love using our Dutch Oven for everything from beef stew recipes to no-knead bread. Naturally, when the weather started getting rainy and cold (for Los Angeles), Andy set about creating a beef stew that embraced the colors of Christmas and the flavors of Boeuf Bourguignon. I loved it so much that I wanted to share his recipe on the blog. It’s terrific for a snowy January, icy February, and festive Decembers where hearty meals that feed family and friends are always welcome.
Here is Andy’s Dutch Oven Beef Stew (aka Christmas Tree Beef Stew)
Andy’s Note: Basically, it’s a Boeuf Bourguignon with a couple of critical modifications to give it a Christmas-y look and kick. We used Rosemary sprigs from our Rosemary bush – we planted it after using it as a Christmas tree one year. So, for us, this recipe was literally part Christmas tree. But you can enjoy it any time of year where you want a delicious beef stew recipe that cooks brilliantly in a Dutch Oven.
Dutch Oven Beef Stew Recipe Ingredients
4-5 Slices Bacon
3 Pounds stew meat
1 Cup unbleached all-purpose flour (like King Arthur)
2 Cup red wine
4 Large potatoes, diced into 1 ½ inch cubes
4 Carrots, peeled and sliced
1 Cup mushrooms
1 Large yellow onion, chopped
2-Ounce can of tomato paste
4 Fresh Rosemary sprigs
1 Cup of fresh cranberries
4 Cloves garlic chopped
Salt (To Taste)
Pepper (To Taste)
1 Cinnamon stick
Powdered Cinnamon (Optional)
Andy’s Dutch Oven Beef Stew Steps
Step 1 Heat Dutch Oven over medium heat on the stovetop. Give it time to heat up before adding cut pieces of bacon to the bottom. The fat from the bacon adds flavor to the stew and keeps the Dutch Oven bottom from getting too sticky.
Step 2 Fill a large bowl with a cup of unbleached all-purpose flour, salt, and pepper (and powdered cinnamon if that’s your jam). Then toss the meat into the mixture to cover it on all sides. Don’t get too obsessive about this like I do. A couple of beef cubes not fully coated in flour won’t ruin your stew.
Step 3 Add meat in batches to your Dutch Oven, browning meat on all sides.
Step 4 Remove meat into a large bowl. You can reuse the bowl you floured the beef with; just rinse it out first.
Step 5 Chop and sauté the onion in a large pan over medium heat until the onion pieces are translucent. Add chopped garlic, then tomato paste, and one cup of red wine.
Step 6 After browning the meat, deglaze the bottom of your Dutch Oven with a splash of wine. This ensures that the yummy charred flour bits on the bottom of the Dutch Oven won’t go to waste.
Step 7 Return beef to the Dutch Oven, and cover with onion, tomato wine concoction
Step 8 Add cubed potatoes, sliced carrots, mushrooms, Rosemary sprigs, cranberries, and cinnamon stick to the Dutch Oven.
Step 9 Add remaining wine, salt, pepper to taste.
Step 10 Bring to boil, then simmer on low until meat is tender, stirring occasionally – two hours or so depending on a bunch of factors too numerous to enumerate.
Step 11 When ready, thicken with a flour and water roux or thickening agent of your choice.
Step 12 Serve over mashed potatoes, rice, or fresh bread (like you can make with this no-knead bread recipe), or if you’re feeling old school, Yorkshire Puddings.
Step 13 To make things extra super festive, top servings with a few spare cranberries and garnish with fresh Rosemary. It’ll look and taste just like a Christmas tree that was attacked by a rabid holly sprig.
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