Mohamed Shili Pioneer Woman Dutch Oven Beef Stew is made with beef stew meat, carrots, turnips, onions, garlic, tomato paste, and beef broth. This hearty Beef Stew recipe creates a dinner that takes about 3 hours and 15 minutes to prepare and can serve up to 8 people.
Pioneer Woman Dutch Oven Beef Stew Ingredients
- 3 tbsp. olive oil
- 1 tbsp. butter
- 2 lb. beef stew meat (chuck roast cut into chunks), seasoned with salt and pepper to taste
- 1 whole medium onion, diced
- 3 cloves garlic, minced
- 4 oz. tomato paste
- 4 cups low sodium beef broth (plus more if needed)
- 1-2 tbsp. Worcestershire sauce
- 1/2 tsp. sugar
- 4 whole carrots, peeled and diced
- 2 whole turnips, peeled and diced
- 2 tbsp. minced fresh parsley (plus more for garnish)
How To Make Pioneer Woman Dutch Oven Beef Stew
- Brown the Meat: In a large Dutch oven, heat olive oil over medium-high heat. Add butter and as soon as it melts, brown half of the seasoned stew meat until nicely browned, about 2 minutes per side. Remove the browned meat with a slotted spoon, set aside on a plate, and repeat with the remaining meat.
- Sauté Vegetables: In the same Dutch oven, add the diced onion and minced garlic, sautéing to pick up all the brown bits from the bottom of the pot. Cook for 2 minutes before mixing in the tomato paste. Continue to cook for another 2 minutes, stirring frequently.
- Simmer the Stew: Pour in the beef broth, stirring well. Add Worcestershire sauce and sugar. Return the browned beef to the pot, cover, and reduce the heat to low. Let it simmer, covered, for 1 1/2 to 2 hours, checking for tenderness after 1 1/2 hours.
- Add Vegetables: Add the diced turnips and carrots to the Dutch oven, stir well, and cover again. Continue simmering for another 30 minutes, or until the vegetables are tender. Adjust the thickness of the stew by adding more beef broth if necessary, in 1/4 cup increments.
- Final Touches: Stir in the minced parsley, and season with salt and pepper to taste. Serve the stew piping hot, garnished with additional minced parsley.
Recipe Tips
- Season the Meat Well: Make sure to season the meat with salt and pepper on all sides before cooking. This makes the meat taste better.
- Cook the Meat Until It’s Brown: Put olive oil and butter in the Dutch oven. When it’s hot, add the meat and cook it until it’s nicely browned. This step makes the stew taste richer.
- Cook Onions and Garlic Well: After taking out the meat, put chopped onions and garlic in the pot. Cook them until they are soft and brown, and make sure to stir the bits at the bottom of the pot into them. This adds more flavor to the stew.
- Cook Slowly: Put the meat back in the pot with tomato paste and broth, then let it boil. After it boils, turn down the heat, cover the pot, and let it cook slowly for 1 1/2 to 2 hours. Slow cooking makes the meat soft and mixes the flavors well.
- Add Parsley Before Serving: Add fresh chopped parsley to the stew just before you serve it. This gives a fresh taste and makes the stew look nicer.
What To Serve With Dutch Oven Beef Stew
Beef Stew pairs well with crusty bread, a simple green salad, steamed green beans, and buttered corn. It also can be served alongside garlic mashed potatoes, sautéed mushrooms, roasted Brussels sprouts, and caramelized carrots for a delicious meal.
How To Store Beef Stew
- In the Fridge: Let the stew cool down fully. You can then cover your pot or put the stew in a container that seals tight. Keep it in the fridge, and it will stay good for 3 to 4 days.
- In the Freezer: If you want to keep it for longer, put the stew in a container safe for freezing. It can stay frozen for about 2 months. Thaw it in the fridge when you’re ready to eat it.
How To Reheat Leftover Beef Stew
- In The Oven: Preheat the oven to 350°F (175°C). Place the stew in an oven-safe dish and cover it with aluminum foil. Reheat for about 20-25 minutes, or until it is hot all the way through.
- In The Microwave: Put a portion of the stew in a microwave-safe dish and cover it loosely with a lid or plastic wrap. Heat on high for 3-4 minutes, stirring halfway through to ensure even warming.
- In The Air Fryer: Preheat the air fryer to 350°F (175°C). Transfer the stew to an air fryer-safe container. Heat for 8-10 minutes, checking halfway to avoid overheating or drying out.
Pioneer Woman Dutch Oven Beef Stew Nutrition Facts
Serving Size: 1 of 8 servings
- Calories: 748
- Total Fat: 39 g
- Saturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Dietary Fiber: 7 g
- Sugar: 9 g
- Protein: 37 g
- Cholesterol: 151 mg
- Sodium: 1575 mg
FAQs
Should I Peel The Turnips And Carrots?
Yes, peeling turnips and carrots is a good idea because their skin can be tough and not taste very good. Peeling them makes your stew softer and nicer.
What If I Don’t Have Tomato Paste?
If you don’t have tomato paste, you can use tomato sauce or crushed tomatoes instead. Just use a little less because these are more watery.
What Should I Do If My Stew Is Too Watery?
If the stew is too runny, you can make it thicker. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew. Cook it a bit more until it gets thicker.
Can I Make This Stew In A Slow Cooker?
Yes, you can make this stew in a slow cooker. Brown the meat first, then put it and the rest of the ingredients into the slow cooker. Set it on low for 7-8 hours or on high for 3-4 hours until the meat is soft.
Try More Pioneer Woman Recipes:
- Pioneer Woman Brunswick Stew Recipe
- Pioneer Woman Venison Stew Recipe
- Pioneer Woman Corned Beef Hash
- Pioneer Woman Vegetable Beef Soup
- Pioneer Woman Beef Tenderloin
Pioneer Woman Dutch Oven Beef Stew
Description
Pioneer Woman Dutch Oven Beef Stew is made with beef stew meat, carrots, turnips, onions, garlic, tomato paste, and beef broth. This hearty Beef Stew recipe creates a dinner that takes about 3 hours and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Brown the Meat: In a large Dutch oven, heat olive oil over medium-high heat. Add butter and as soon as it melts, brown half of the seasoned stew meat until nicely browned, about 2 minutes per side. Remove the browned meat with a slotted spoon, set aside on a plate, and repeat with the remaining meat.
- Sauté Vegetables: In the same Dutch oven, add the diced onion and minced garlic, sautéing to pick up all the brown bits from the bottom of the pot. Cook for 2 minutes before mixing in the tomato paste. Continue to cook for another 2 minutes, stirring frequently.
- Simmer the Stew: Pour in the beef broth, stirring well. Add Worcestershire sauce and sugar. Return the browned beef to the pot, cover, and reduce the heat to low. Let it simmer, covered, for 1 1/2 to 2 hours, checking for tenderness after 1 1/2 hours.
- Add Vegetables: Add the diced turnips and carrots to the Dutch oven, stir well, and cover again. Continue simmering for another 30 minutes, or until the vegetables are tender. Adjust the thickness of the stew by adding more beef broth if necessary, in 1/4 cup increments.
- Final Touches: Stir in the minced parsley, and season with salt and pepper to taste. Serve the stew piping hot, garnished with additional minced parsley.
Notes
- Season the Meat Well: Make sure to season the meat with salt and pepper on all sides before cooking. This makes the meat taste better.
- Cook the Meat Until It’s Brown: Put olive oil and butter in the Dutch oven. When it’s hot, add the meat and cook it until it’s nicely browned. This step makes the stew taste richer.
- Cook Onions and Garlic Well: After taking out the meat, put chopped onions and garlic in the pot. Cook them until they are soft and brown, and make sure to stir the bits at the bottom of the pot into them. This adds more flavor to the stew.
- Cook Slowly: Put the meat back in the pot with tomato paste and broth, then let it boil. After it boils, turn down the heat, cover the pot, and let it cook slowly for 1 1/2 to 2 hours. Slow cooking makes the meat soft and mixes the flavors well.
- Add Parsley Before Serving: Add fresh chopped parsley to the stew just before you serve it. This gives a fresh taste and makes the stew look nicer.
Pioneer Woman Dutch Oven Beef Stew, Ree Drummond Dutch Oven Beef Stew
