Dutch Oven Beef Stew (2024)

FAQs

Why use Dutch oven for stew? ›

Soups and stews: Dutch ovens are ideal for cooking things low and slow, which makes them perfect for hearty soups and stews. And they're typically generously sized, which means they can hold a lot of liquid.

Your stew will likely dry out before the meat becomes tender, so back off on the heat. Having to add more liquid while the stew is cooking will weaken the flavor of the finished product. I use shin of beef and cook mine on a low heat, just simmering, for 2 - 3 hours, with an occasional stir.

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Cooking a stew in an oven generally results in slower, more even cooking, while cooking on a stove is faster and may require more frequent stirring. Oven cooking can lead to tender, flavorful dishes, while stove cooking is quicker but may require more attention to prevent burning or sticking.

"Both a Dutch oven and a slow cooker can be used to cook foods over a low heat for a long period of time. Both can give excellent results, but generally, dishes will taste better when cooked in a Dutch oven as opposed to a slow cooker," says Fiona.

Yes, it is necessary to leave the lid on when cooking a stew slowly in an oven. This is because slow cooking with a lid traps the heat and moisture inside the pot, which helps to tenderize tough cuts of meat and allows the flavors to blend together.

Slow Cooker vs.

While high heat may cook the potatoes and meat quickly, only low, slow cooking can create the tender morsels of meat and flavorful broth that we seek. The stove (hob) will create a thicker broth/gravy for the stew because more liquid will escape during cooking in the form of steam.

Once the meat is tender - but not falling apart, add the potatoes, celery, carrots and butternut squash. Pour over another 2 cups of beef broth and enough water to cover the vegetables. Raise heat and bring to a boil, then reduce heat and simmer partially covered for about 30 minutes - until the vegetables are tender.

Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2-3 hours. The longer you cook it, the more tender the meat will become.

But the liquid itself should not be thick in the same way that gravy is thick. So skip the roux, and don't bother dusting the meat with flour or cornstarch before browning, either, as some recipes will suggest. That will just interfere with getting a good sear on the meat, and gum up the stew with unneeded starch.

How do you make beef stew taste richer? ›

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.

"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.

Use a tight-fitting lid and keep it on while stewing to prevent moisture and heat loss, which can impact cooking time.

Mushy veggies will ruin your stew. Hearty veggies like potatoes, carrots, and turnips should be added halfway through cooking, while more tender veggies like peas and corn should be added about ten minutes before turning the burner off.

Searing, Simmering, and Braising

The Dutch oven is the master of the stovetop. Since it's basically a wider, heavier version of a stockpot, it's a good pick to simmer broth or cook up big batches of beans. The cast iron core can get hot enough to quickly sear chunks of meat and brown veggies.

A Dutch oven is a heavy-duty pot with lid designed for browning meat and veggies and then simmering on the stovetop or braising in the oven. It can also be used for soup and more simple tasks like boiling pasta. It's often used to make bread as well.

One popular option for a Dutch oven substitute is a stock pot. Stock pots are large, deep vessels used primarily for making stocks and soups. They are typically made of stainless steel or aluminum and come with a tight-fitting lid.