Prepare the Beef: In a bowl, toss the beef cubes with flour, salt, and pepper to evenly coat them. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ...

Beef stew is often better the next day, after ingredients have mingled all night. Let the stew come to room temperature and then refrigerate overnight or up to 3 days.

In this recipe, the onion, celery and garlic hit the oven with the beef because these aromatic vegetables will lend their essence to the broth and enrich the stew.

Ree Drummond is famous for her filling meals, so it makes sense that one of her favorite hearty stews is a combination of ...

Beef Stew 2 Tablespoons olive oil 2-3 pounds stew beef 1 large onion, chopped 1 tablespoon grill seasoning 3-4 medium potatoes, peeled and quartered 4 ribs celery 1/2 bag of baby carrots, approx ...

Add beef broth and wine to onions and beef cubes and stir. Add mushrooms and herb pouch. Let mixture simmer on the stove top and then cover Dutch oven and place in the hot oven for 1 hour.

Get the recipe here: Dutch Oven Mac and Cheese This easy pot roast recipe is cooked in a Dutch oven, enhancing its flavor and tenderizing as it cooks. This Dutch Oven Beef Stew is hearty and delicious ...

Cover and cook, stirring occasionally, until beef and vegetables are tender, 20 to 30 minutes. To thicken stew more, turn heat to medium-high and cook, uncovered, stirring frequently for a minute ...

Set aside to add to the meat later. 7. Remove the casserole from the oven (leave the oven on). Use tongs to remove and discard the garlic cloves, celery, onion pieces, bay leaf, and thyme sprigs. 8.