Dutch Oven Beef Stew With Summer Savory has been a staple in my kitchen for as long as I can remember. Originally my Mum’s recipe, it’s loaded with onion, potato, and carrot. It’s the ultimate weeknight comfort food! I’ve swapped water for beef stock and upped the amount of summer savory to make it even tastier.
This post was first published on November 16, 2016 and was last updated August 10, 2019.
Tips For Making Dutch Oven Beef Stew Ahead Of Time
- Follow steps 1, 2, and 3 then store the cooked beef, in the pot in the fridge, for up to three days.
- Make the recipe up to step 4 – brown the meat and simmer until tender. Store it in the pot in the fridge for up to three days.
- Chop onions, potatoes, and carrots ahead of time and store in the fridge, in an air-tight container, for up to five days.
Take Your Beef Stew To The Next Level
I think my Mum’s Dutch oven beef stew recipe is perfect as is, however, here are some suggestions to take it to the next level!
- Substitute a rich, robust red wine for some of the water. I’d probably do 1/2 to 1 cup of red wine.
- Substitute some of the carrots and potatoes for parsnips and turnip.
- Swap chicken in for the beef, and chicken stock in place of beef stock to make a hearty chicken stew.
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Dutch Oven Beef Stew With Summer Savory
- 3 tablespoons vegetable oil
- 1/4 cup flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 1/2 pounds boneless beef cut into 1.5-inch cubes
- 4 medium onions quartered
- 4 cups beef stock
- 6 small to medium potatoes quartered
- 6 carrots cut into pieces
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 1 tablespoon summer savory dried
- Heat oil in a large Dutch oven over medium-high heat.
- Mix flour, salt, and pepper in a large bowl. Add cubed beef and toss in flour mixture to coat.
- Add beef and any remaining flour mixture to pre-heated pot and cook meat until browned, stirring occasionally, about 10-12 minutes.
- Add onions and water. Lower heat, cover, and simmer 1.5 hours or until meat is tender.
- Add potatoes and carrots to pot. Continue to simmer until vegetables are cooked, 30-45 minutes.
- Mix cornstarch and cold water with a fork until combined. Add to stew, along with dried summer savory, and stir to combine. Bring to a light boil and cook 5 minutes more to thicken.
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