Dutch Oven Beef Recipe

Name: Dutch Oven Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup oil; 2 1/2 - 3 lbs boneless beef roast, cut into about 1-1/2 inch cubes (I use sirloin); 3 stalks celery, chopped; 1 large onion, coarsley chopped; 1 -2 tablespoon chopped fresh garlic (or to taste); 2 finely chopped jalapeno peppers (optional); 1/4 cup tomato paste; 2 (10 ounce) cans beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better); 2 cups water; 1 (28 ounce) can diced tomatoes with juice; 2 tablespoons Worcestershire sauce; seasoning salt; pepper; 1 bay leaf; 2 lbs potatoes, peeled and cut into about 1-1/2-inch cubes; 1 lb carrot, cut into 2-inch chunks; 1/4 cup flour; 1/4 cup water; 2 tablespoons browning sauce (I use Kitchen Bouquet for this); 1 (10 ounce) package frozen peas, thawed; 2 cups frozen pearl onions (or to taste); hot cooked pasta; grated parmesan cheese (optional)

Servings: persons

1/4 cup oil
2 1/2 - 3 lbs boneless beef roast, cut into about 1-1/2 inch cubes (I use sirloin)
3 stalks celery, chopped
1 large onion, coarsley chopped
1 -2 tablespoon chopped fresh garlic (or to taste)
2 finely chopped jalapeno peppers (optional)
1/4 cup tomato paste
2 (10 ounce) cans beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better)
2 cups water
1 (28 ounce) can diced tomatoes with juice
2 tablespoons Worcestershire sauce
seasoning salt
pepper
1 bay leaf
2 lbs potatoes, peeled and cut into about 1-1/2-inch cubes
1 lb carrot, cut into 2-inch chunks
1/4 cup flour
1/4 cup water
2 tablespoons browning sauce (I use Kitchen Bouquet for this)
1 (10 ounce) package frozen peas, thawed
2 cups frozen pearl onions (or to taste)
hot cooked pasta
grated parmesan cheese (optional)

1
Heat oil in a large Dutch oven over medium-high heat.
2
Brown the beef on all sides for about 10 minutes and transfer to a plate.
3
To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
4
Add in the tomato paste and stir for 1 minute.
5
Return the beef to the pot (with the drippings on the plate).
6
Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
7
Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
8
Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
9
Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth.
10
Stir in flour mixture into the simmering mixture and stir.
11
Add in the peas and pearl onions; cook until heated through and slightly thickened.
12
Remove the bay leaf and discard.
13
Serve immediately over hot cooked noodled.
14
Delicious!

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1/4 cup oil, 2 1/2 - 3 lbs boneless beef roast, cut into about 1-1/2 inch cubes (I use sirloin), 3 stalks celery, chopped, 1 large onion, coarsley chopped, and more.

Yes, Dutch Oven Beef falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dutch Oven Beef

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