Dutch Oven Beef
- Ready In:
- 2hrs 25mins
- Ingredients:
- 23
- Serves:
-
6
ingredients
- 59.14 ml oil
- 1133.98-1360.77 g boneless beef roast, cut into about 1-1/2 inch cubes (I use sirloin)
- 3 stalk celery, chopped
- 1 large onion, coarsley chopped
- 14.79-29.58 ml chopped fresh garlic (or to taste)
- 2 finely chopped jalapeno peppers (optional)
- 59.14 ml tomato paste
- 2 (566.99 g) can beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better)
- 473.18 ml water
- 793.78 g can diced tomatoes with juice
- 29.58 ml Worcestershire sauce
- seasoning salt
- pepper
- 1 bay leaf
- 907.18 g potatoes, peeled and cut into about 1-1/2-inch cubes
- 453.59 g carrot, cut into 2-inch chunks
- 59.14 ml flour
- 59.14 ml water
- 29.58 ml browning sauce (I use Kitchen Bouquet for this)
- 283.49 g package frozen peas, thawed
- 473.18 ml frozen pearl onions (or to taste)
- hot cooked pasta
- grated parmesan cheese (optional)
directions
- Heat oil in a large Dutch oven over medium-high heat.
- Brown the beef on all sides for about 10 minutes and transfer to a plate.
- To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes.
- Add in the tomato paste and stir for 1 minute.
- Return the beef to the pot (with the drippings on the plate).
- Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil.
- Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour).
- Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
- Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth.
- Stir in flour mixture into the simmering mixture and stir.
- Add in the peas and pearl onions; cook until heated through and slightly thickened.
- Remove the bay leaf and discard.
- Serve immediately over hot cooked noodled.
- Delicious!
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