Dutch Beef Stew

20 min prep

120 min cooking

Serves 6

Difficulty 3/5

The Dutch love to slow cook and this is no exception. I tend to make this classic feel-good recipe for those days I want to curl up on the couch. Baby onions, Dutch baby potatoes, and fork tender Canadian beef bring this stew up a notch from the traditional stew. This is one recipe I enjoy most when it's just finished cooking. Adding the ingredients at just the right time allows each ingredient to be cooked to perfection avoiding the “mushy” texture you can get when cooking a stew. Try it out yourself!

1. Heat a thin layer of oil over medium-high heat in a medium to large Dutch oven. Add beef in batches, season with salt and pepper to your taste, and cook, stirring, until browned on all sides. Transfer to a paper towel-lined plate with a slotted spoon. Set aside. 2. Add more oil to pot, if necessary. Add mushrooms and cook, stirring, for 5 to 7 minutes or until mushrooms are tender and lightly browned. Transfer to a bowl and set aside. 3. Add carrots, celery and shallots to pot; cook, stirring, for about 7 to 8 minutes or until shallots are soft and beginning to caramelize. Pour in red wine and bring to a simmer, stirring and scraping up brown bits from pot. Stir in garlic. 4. Whisk flour with ¾ cup (175 mL) of the beef broth in a bowl to make a slurry. Gradually stir into pot. Return beef to pot. Pour in enough beef broth to cover beef. Stir in parsley, thyme and bay leaves. 5. Cover, reduce heat to low and simmer for 1 hour. Stir in potatoes; cover and simmer for 20 minutes. Stir in mushrooms, pearl onions and Dijon mustard. Cover and simmer for 20 minutes, until beef and potatoes are fork-tender. Discard bay leaves. Season with salt and pepper to taste. Serve garnished with fresh parsley to serve.

Dutch Beef Stew

Ingredients

Directions

Cuts Used in This Recipe

Beef Stew Cubes