This hearty Dutch Oven Beef Stew is full of meltingly tender beef and vegetables in a rich gravy. Perfect one-pot comfort food served simply with some crusty bread! This recipe is also easy to make in your slow cooker or the Instant Pot.
1cup(240ml) red wine (such as Merlot or Cabernet Sauvignon)
1packet dried onion soup(optional)
3large potatoes, cubed (Yukon Gold / Rooster)
1cup(half small) butternut squash, peeled and cubed (optional)
1tbspfresh thyme leaves
Salt and pepper, to taste
Fresh parsley, to serve
To thicken (optional)
3tbspCold Water + 1 tablespoons Cornstarch, or Xanthan Gum
Preheat the oven to 160°C (325°F). Season the beef with salt and pepper. Heat the oil in your Dutch Oven and sear the beef, in batches if necessary, until nicely browned on all sides. The meat doesn’t have to be cooked through at this stage. Use a slotted spoon to transfer the beef to a plate.
Deglaze the pot with a splash of wine, scraping any browned sticky bits loose. Add a splash of oil and cook the onions, garlic, carrots and celery over low heat for five minutes or until softened, stirring frequently.
Stir in the tomato paste, Worcestershire sauce, balsamic vinegar and soy sauce and add the beef back into the pot.
Pour in the consommé and red wine and bring to a rolling simmer. Stir in the onion soup mix, seasonings and herbs.
Cover the pot and transfer to the oven. Cook for 90 minutes or two hours, until the meat is fork tender.
If your beef stew needs thickening then add the cornstarch slurry or Xathan gum and simmer for a couple of minutes.
Discard the bay leaves and check the seasoning, adding salt and pepper to taste. Serve with crusty bread and plenty of chopped fresh parsley.
Make it in your Instant PotUse just 2 cups broth + 1 cup wine. Brown the beef and cook the vegetables using the Sauté function – you will probably need to brown the beef in batches. Follow the same method for Dutch Oven and cook for 35 minutes on high pressure. Allow for 15 minutes natural release then manually release any remaining steam.Beef Stew in your Slow CookerUse just 2 cups broth + 1 cup wine.Brown beef and cook the vegetables as above (this is easiest if your Crockpot allows for searing). Cook on the LOW setting for 8-10 hours or until the potatoes and beef are tender.