Dutch Oven Beef

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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