Dutch Oven Beef Stew | Recipe Cart

Name: Dutch Oven Beef Stew | Recipe Cart
Total time: 136 min
Ingredients: 3 pounds good quality stewing beef (such as chuck roast, cut into 1 1/2-inch cubes); 3 tablespoons all-purpose flour; salt & ground black pepper (to taste); 3 tablespoons olive oil; 2 large onions (sliced); 2 celery ribs (diced); 3 cloves garlic (minced); 1 lb brown mushrooms (sliced); 1 tablespoon tomato paste; 1 cup dry sherry or wine; 2 cups beef stock; 2 bay leaves; 2 tablespoons parsley stems (chopped); 3 medium potatoes (peeled and quartered); 4 large carrots (peeled and sliced ¼-inch thick); ¼ cup chopped fresh parsley leaves

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Cozy up with a hearty stew slow cooked to perfection in a thick, rich gravy flavored with mushrooms and sherry.

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Ingredients

3 pounds good quality stewing beef (such as chuck roast, cut into 1 1/2-inch cubes)
3 tablespoons all-purpose flour
salt & ground black pepper (to taste)
3 tablespoons olive oil
2 large onions (sliced)
2 celery ribs (diced)
3 cloves garlic (minced)
1 lb brown mushrooms (sliced)
1 tablespoon tomato paste
1 cup dry sherry or wine
2 cups beef stock
2 bay leaves
2 tablespoons parsley stems (chopped)
3 medium potatoes (peeled and quartered)
4 large carrots (peeled and sliced ¼-inch thick)
¼ cup chopped fresh parsley leaves