Beef and Vegetable Stew

Perfect Dutch oven dinner for those cold camping evenings beef and vegetable stew is both easy to cook and enjoyable to eat.

Rich long-cook cuts of beef work really well such as short ribs and brisket. Beef can also easily be swapped out for game cuts such as buffalo, venison, or similar.

Goes perfect with freshly baked bread or even fried flatbreads.

Beef and Vegetable Stew Recipe

Saffron Hodgson

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Perfect Dutch oven dinner for those cold camping evenings beef and vegetable stew is both easy to cook and enjoyable to eat. Serve with freshly baked bread.

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Preparation 15 minutes minutes

Cook 2 hours hours

Ready in 2 hours hours 15 minutes minutes

Servings 8 Servings

CourseMain Dish

InfluenceGlobal

DifficultySeasoned

MethodStewed

Similar RecipesStew

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Ingredients

• 3 tablespoons oil or butter
• 4 pounds beef
• 1 large yellow onion diced
• 2 stalks celery sliced
• 1 leek quartered and sliced
• 1 tablespoon tomato paste
• 4 cups beef stock or broth
• 1 teaspoon thyme
• 6 cups winter vegetables cubed such as carrot, potatoes, turnip, rutabaga, and/or parsnip
• salt and pepper to taste

Equipment

• 12 inch Dutch oven

Directions

• Heat a large Dutch oven over medium-high. Add 2 tablespoons of butter then brown the beef. When brown transfer to a plate.
• Add the remaining tablespoon of butter to the Dutch oven. When melted add the onion, celery and leek then sauté until translucent.
• Add to the Dutch oven the cooked beef and tomato paste, then stir until well combined.
• Add to the Dutch oven the beef stock, thyme, and diced vegetables. Bring to a simmer then cook until the meat and vegetables are tender. Season with salt and pepper, to taste. Serve with bread.

Nutritional Information

Calories: 743kcalCarbohydrates: 24gProtein: 46gFat: 52gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 23gTrans Fat: 3gCholesterol: 161mgSodium: 771mgPotassium: 1219mgFiber: 6gSugar: 2gVitamin A: 7205IUVitamin C: 18mgCalcium: 101mgIron: 6mg

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