If Your Beef Stew Is Dried Out on the Second Day Can You Add Water

Dutch oven beef stew is a classic wintertime warmer. With tender beefiness, rich gravy, and hearty root vegetables, information technology's cold weather condolement food!

This post was first published on November 16, 2016 and was terminal updated November ii, 2021.

Condolement food is ane of the small pleasures in my life. Whether I'thou eating a bowl of bootleg molasses baked beans, a dish of flossy pesto gnocchi, or a rich hearty serving of beef stew, at that place'due south simply something so perfect most hot homemade food when information technology's common cold outside.

This is my Mum's recipe for Dutch oven beef stew. I'thousand thankful to have this recipe considering my mother died suddenly in 2019. Her stew is an old family favourite that both reminds me of her and tastes like domicile.

The recipe itself a fairly traditional take on beef stew and it takes about two and a half hours to melt on the stove top. I like to make a batch on cold Dominicus afternoons. It makes our firm smell astonishing as it simmers away.

Stale summer savory is the main flavouring ingredient in my Mum's recipe. If you can't find it stale oregano and/or dried thyme also work nicely. I hope you find every bit much comfort in this dish as I do!

Leap to:

• Ingredients
• Step-By-Pace Instructions
• Notes & Tips
• Substitutions
• Recipe

Utilize the Spring TO RECIPE push at the height of this post, or scroll to the lesser of the post, to meet the PRINTABLE recipe card with ingredient measurements and consummate instructions.

Ingredients

• Vegetable Oil —Vegetable and canola oils are my go-to fats for cooking at higher temperatures. Practise not use butter in this recipe as it will burn down.
• Stewing Beef Cubes —I ordinarily purchase pre-cubed beef at the grocery shop, which is oft labeled every bit "stewing beef". The cut of beefiness you choose doesn't matter too much since the beefiness will simmer for two plus hours and get super tender. If you buy uncut beefiness, look for chuck, round, rump, or fifty-fifty pot roast. Trim away whatever fat or gristle and so cutting the beef into approximately 1-inch (2 ½ cm) cubes.
• Dried Summer Savory —I don't know if it's an Due east Coast Canadian matter, but we add dried summer savory to many supper dishes, especially soups and stews. Almost Maritimers take a bottle or packet of Farmer John's Summertime Savory tucked away in their spice cupboards.
• Beef Stock —I buy cartons of stock at the grocery store, nonetheless use homemade beef stock if yous accept information technology to level upwardly your stew game.

Step-Past-Step Instructions

Heat the oil over medium-high estrus in a iv to 6-quart (litre) cast iron Dutch oven.

In a big bowl, whisk together the flour, salt, and pepper.

• 

• 

Add the beef stewing cubes to the basin of flour and stir everything together until all of the beef is well coated. There will be some dry flour in the bottom of the bowl that won't attach to the beef. This is totally fine.

• 

• 

Add the beef, along with whatever remaining flour, to the pre-heated pot of heated oil. Melt the beef cubes over medium-high estrus until they are evenly browned, about 10-12 minutes. Stir the beef ofttimes to ensure browning of all the pieces. There should be a layer of browned bits stuck to the lesser of the pot after the cooking time.

Cascade the beef stock into the pot. Use a rubber spatula or wooden spoon (I often switch between both when making beef stew) to gently scrape upwards as many of the browned $.25 from the lesser of the pot as you can. These little toasty bits are called fond and they add extra flavour to your Dutch oven beef stew.

Add the onions to the pot and stir. Bring the mixture to a light boil, then reduce the heat to medium-low. If the mixture is still boiling after you have reduced the rut, lower it further until it sits at a gentle notwithstanding bubbly simmer. Continue to simmer the beef, broth, and onions for 90 minutes.

• 

• 

One time the 90 minutes is upward, add the carrots and potatoes. Raise the heat to bring the stew back to a light boil, then reduce the heat once again and simmer the stew for another 45 minutes.

Add the dried summer savory. Stir to combine.

Identify the cornstarch and common cold h2o in a small jar with a tight fitting lid. Shake the jar until the cornstarch and water are well mixed so cascade the mixture into the pot. Stir well to combine.

Heighten the rut over again, and bring the beef stew to a light boil. Go along to cook the stew until the gravy thickens, near 3 to 4 minutes. Serve Dutch oven beef stew hot, by itself with buttered bread or biscuits, or over rice or noodles.

Notes & Tips

You tin can either buy pre-cut beef stewing cubes or a small roast (chuck, round, rump, or pot roasts are all good options). Simply trim abroad any fat and gristle from the roast then cutting it into (approximately) ane-inch (ii ½-cm) cubes.

I use store-bought beef stock, however, utilize bootleg beefiness stock if you have it.

Dried summer savory isn't every bit hard to find as it once was. Check the spice alley of whatsoever well stocked grocery shop. If yous tin can't detect it, employ dried oregano and/or stale thyme.

A couple of dried bay leaves volition add a deeper herbaceous annotation to your stew. Add together them at the same time as the onions.

For a niggling actress umami flavor, try adding a tablespoon or ii of tomato plant paste.

How To Shop Dutch Oven Beefiness Stew

Dutch oven beef stew is a swell make-alee repast. Brand a batch then store it in the fridge or freezer as follows:
Refrigerator —First, cool the stew completely. Store it in the Dutch oven with the lid on summit, or transfer it into airtight containers, and go on it on the fridge for up to three days.
Freezer —Again, cool the stew completely earlier storing. Transfer the stew into plastic or glass containers with tight fitting lids and store it in the freezer for upwardly to two months. Another option is to store the cooled stew in a large zipper top freezer handbag or numberless. Simply remove a bag from the freezer and thaw it in the fridge overnight before heating and serving.

Substitutions

For extra flavour, substitute a rich, robust red wine for ½ and up to 1 cup (125 ml to 250 ml) of the beef stock.

Parsnips and turnip are great additions to Dutch oven beefiness stew. Just swap in or add equally much as you like.

Brand gluten-free beefiness stew past substituting rice or buckwheat flour for the all-purpose flour.

Utilise chicken stock if you don't accept beefiness stock.

Serve These With Dutch Oven Beef Stew

Whole Wheat Cheese Biscuits
Sourdough Dinner Rolls
Rosemary Biscuits With Parmesan & Dear
Sourdough Naan

Be sure to check for step-by-stride pics in a higher place!☝🏻Also, if you make this recipe and love it, please come back and requite it a 5-star rating — it helps more people find the recipe!💗

Recipe

Dutch Oven Beef Stew

Dutch oven beef stew is a classic winter warmer. With tender beef, rich gravy, and hearty root vegetables, it'due south cold weather comfort food!

Prep Time 20 mins

Melt Time 2 hrs 30 mins

Total Time ii hrs 50 mins

Course Family unit Meal Ideas

Cuisine American / Canadian

Servings 8 servings

Calories 355 kcal

• large mixing basin

• measuring cups and spoons or a digital kitchen scale

• Dutch oven preferably cast iron, enamelled or un-enamelled

• rubber spatula or wooden spoon

• sharp knife

• ▢ 3 tablespoons vegetable oil
• ▢ ¼ loving cup all-purpose flour
• ▢ 2 teaspoons salt
• ▢ ¼ teaspoon black pepper, footing
• ▢ i ½ pounds beef stewing cubes
• ▢ 4 cups beef stock
• ▢ 4 cups onions, peeled, sliced into ½-inch (i-¼ cm) thick wedges
• ▢ 4 cups carrots, peeled, chopped into ½-inch (1-¼ cm) thick coins
• ▢ iv cups potatoes, skins on, chopped into 2-inch (5-cm) chunks
• ▢ ane tablespoon summer savory, dried
• ▢ 2 tablespoons cornstarch
• ▢ two tablespoons cold water

• Rut the oil over medium-loftier estrus in a 4 to six-quart (litre) enamelled cast iron Dutch oven.

• In a large bowl, whisk together the flour, salt, and pepper.

• Add the beef stewing cubes to the basin of flour and stir everything together until all of the beef is well coated. There will be some dry flour in the bottom of the bowl that won't adhere to the beef. This is totally fine.

• Add the beef, along with any remaining flour, to the pre-heated pot of heated oil. Cook the beef cubes over medium-loftier heat until they are evenly browned, about 10 to 12 minutes. Stir the beef oft to ensure browning of all the pieces. At that place should be a layer of browned $.25 stuck to the bottom of the pot after the cooking time.

• Pour the beefiness stock into the pot. Apply a condom spatula or wooden spoon to gently scrape up as many of the browned $.25 from the bottom of the pot as yous can. These piffling toasty bits are chosen fond and they add actress flavour to the Dutch oven beef stew.

• Add the onions to the pot and stir. Bring the mixture to a light boil, then reduce the heat to medium-low. If the mixture is however boiling after you have reduced the rut, lower it further until it sits at a gentle notwithstanding bubbly simmer. Keep to simmer the beef, goop, and onions for 90 minutes.

• Once the ninety minutes is upwardly, add the carrots and potatoes. Raise the heat to bring the stew back to a light boil, then reduce the heat in one case over again and simmer the stew for another 45 minutes.

• Add the dried summertime savory. Stir to combine.

• Place the cornstarch and cold water in a minor jar with a tight plumbing equipment chapeau. Milk shake the jar until the cornstarch and h2o are well mixed then pour the mixture into the pot. Stir well to combine. Raise the rut once more, and bring the stew to a light boil. Continue to cook the stew until the gravy thickens, about iii to iv minutes. Serve Dutch oven beef stew hot, by itself with buttered bread or biscuits, or over rice or noodles.

Y'all tin either buy pre-cutting beefiness stewing cubes or a small roast (chuck, round, rump, or pot roasts are all good options). Simply trim abroad whatever fatty and gristle from the roast then cut information technology into (approximately) 1-inch (2 ½-cm) cubes.

I apply store-bought beef stock, however, apply bootleg beefiness stock if you have it.

Stale summer savory isn't as hard to find as information technology once was. Check the spice aisle of any well stocked grocery store. If you can't find it, use dried oregano and/or stale thyme.

A couple of dried bay leaves will add a deeper herbaceous note to your stew. Add together them at the same time as the onions.

For a petty actress umami season, try calculation a tablespoon or ii of tomato plant paste when you add the dried summertime savory.

How To Shop Dutch Oven Beef Stew

Dutch oven beef stew is a great make-ahead repast. Make a batch and then store it in the fridge or freezer as follows:

Fridge—Showtime, cool the stew completely. Shop it in the Dutch oven with the lid on tiptop, or transfer information technology into airtight containers, and keep information technology on the fridge for upwards to three days.

Freezer—Once more, cool the stew completely before storing. Transfer the stew into plastic or glass containers with tight fitting lids and store information technology in the freezer for up to two months. Another option is to store the cooled stew in a large zipper summit freezer handbag or bags. Simply remove a bag from the freezer and thaw information technology in the fridge overnight before heating and serving.

Substitutions

For extra flavour, substitute a rich, robust ruby vino for ½ and upward to ane loving cup (125 ml to 250 ml) of the beefiness stock.

Parsnips and turnip are great additions to Dutch oven beef stew. But swap in or add as much every bit yous like.

Brand gluten-free beef stew by substituting rice or buckwheat flour for the all-purpose flour.

Utilize chicken stock if you don't have beef stock.

Serving: i g Calories: 355 kcal Carbohydrates: 42 g Protein: 26 grand Fat: 10 thou Saturated Fat: 2 g Polyunsaturated Fatty: 3 m Monounsaturated Fat: three g Trans Fat: ane thou Cholesterol: 53 mg Sodium: 938 mg Potassium: 1356 mg Fiber: 7 g Sugar: 8 g Vitamin A: 11397 IU Vitamin C: 33 mg Calcium: 122 mg Iron: 4 mg

Keyword beef stew, beef stew stove superlative, Dutch oven beefiness stew, Dutch oven beefiness stew recipes

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Source: https://kellyneil.com/my-mums-beef-stew/

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