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Dutch Oven Beef Stew

Serves 6 to 8
Dutch Oven Beef Stew


  • 2 tablespoons olive oil 
  • 1 1/2 pounds (chopped) beef stew meat
  • 1 teaspoon kosher salt 
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 3 ribs celery, chopped
  • 5 carrots peeled and sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper 
  • 1/4 cup tomato paste
  • 1 tablespoon Worcestershire sauce 
  • 4 potatoes, peeled and diced 
  • 4 cups low-sodium beef broth* 
  • 2 tablespoons tapioca starch or 1 tablespoon corn starch


Place a Dutch oven on the stovetop over medium-high heat; once hot, add the oil. Season the beef with the salt. Brown beef in the hot oil, working in batches if necessary. Once the beef is browned, reduce heat to medium-low and stir in the onion, garlic, celery, carrots, smoked paprika, black pepper, tomato paste and Worcestershire sauce. Cook for 4-5 minutes. (Don’t worry if food begins to stick to the bottom of the Dutch oven.) Increase heat to medium-high and add the beef broth. This should release any food that was previously stuck to the bottom of the pan. Add the potatoes and beef. Once the stew comes to a boil, reduce heat to low. Simmer, stirring occasionally until thickened, about 20 to 25 minutes. For a thicker stew, dissolve 2 tablespoons of tapioca starch or 1 tablespoon of cornstarch in 1/4 cup of cold water. Stir the mixture into the stew and cook until thickened. *Note: Substitute 2 beef bouillon cubes dissolved in 4 cups of water.