Beef and Bean Stew is the perfect way to showcase beans, which simmer alongside long-cooking meats like brisket.
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 perfects with a fresh baked bread or even fried flat breads.
3 tablespoons oil or butter
3-4 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 cubed winter vegetables such as carrot, potatoes, turnip, rutabaga, and/or parsnip
salt and pepper, to taste
10 or 12 inch Dutch oven
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, 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.