How to Cook Beef Cubes With Bone
A diced beef recipe that you definitely need to try is the classic Dutch oven beef stew. It is one of those comfort dishes that's hard to beat.
Tender chunks of beef in a hearty and flavourful stew of soft veggies, all prepared in one pot for maximum taste. This recipe will please everyone at your table.
Jump to:
- Using A Dutch Oven
- Diced Beef Stew
- Classic Dutch Oven Beef Stew, Diced Beef Recipe FAQs
Using A Dutch Oven
The beauty of using a cast iron or double Dutch oven for this recipe is that you can braise the meat first and then lock in the flavours by using the same pot to add in everything else.
As this stew cooks slowly, the meat, veggies, and spices come together for a powerful combination. This diced beef recipe is perfect for winter nights indoors with family and friends.
Let's get cooking! This diced beef stew recipe serves 6 people.
Diced Beef Stew
Diced beef recipes are great as comfort foods during cold seasons especially. This classic dutch oven beef stew recipe is one to try if you have a Dutch oven at home and when you're craving for that hearty and wholesome stew meal.
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Servings: 6 people
Calories: 352 kcal
- 3 pounds diced beef chuck roast, whole, without the bone, cut into small chunks (about 1 ½ inches square)
- Olive oil enough to drizzle in the pan generously
- 1½ teaspoon salt
- ground black pepper
- 1 pc onion diced
- 5 cloves garlic peeled and minced
- 4 pcs carrots medium, peeled and sliced
- 1 teaspoon fresh thyme
- 1 teaspoon paprika
- 1 teaspoon fresh rosemary
- 1 teaspoon fresh marjoram
- 2 teaspoon Worcestershire sauce
- 2 tablespoon tomato paste
- ½ cup red wine otherwise use beef broth
- ¼ cup flour
- 4 cups beef broth have a bit extra on hand just in case you want to thin your gravy, see below
- 3 pcs potatoes large, peeled and diced
- 2 pcs bay leaves
- fresh parsley chopped
- frozen corn or peas optional
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Preheat oven to 325 degrees F.
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Heat a drizzle of olive oil in your Dutch oven (or another heavy pot that can go into the oven afterwards). Use high heat to sear the diced beef on all sides, then add the salt and pepper.
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Remove the chunks of beef from the pot (it won't be cooked through) and set it aside. Don't clean the pot, as you'll want to leave any remaining brown bits to add flavour to the veggies.
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Now turn the heat down to medium. Add another drizzle of olive oil. Sauté the chopped onion, garlic, and carrots for about 5 minutes. Stir to make sure the veggies don't stick.
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Add the fresh thyme, rosemary, paprika, marjoram, Worcestershire sauce, and tomato paste. Cook for 2 minutes or till the vegetables are soft. This is the taste essence of this diced beef recipe.
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Now add the red wine (or broth) and, using a wooden spoon, scrape the bottom of the pot to get all of the brown bits into the sauce. Let the wine or broth cook till it's reduced, about 3 minutes. Add the flour, and stir well to spread it evenly over all of the vegetables.
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Quickly add the 4 cups of beef broth, and stir to mix it in with the flour. Your gravy will start to thicken. Add the meat, cut up potatoes, and bay leaves. Check the gravy's consistency: if you prefer a thinner gravy for this diced beef recipe, add a bit more beef broth.
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Bring everything to a boil, then reduce to let simmer for about 5 minutes. Check the seasoning, and add a bit more salt or pepper if you wish.
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Cover your pot with a lid (oven-safe), and put it in the oven. Let it cook at 325 degrees F for an hour and 45 minutes. The meat will be tender.
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If you want to add frozen corn or peas, add them ten minutes before the stew is done (stir them in well).
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To complete this diced beef recipe, remove the bay leaves, sprinkle chopped parsley on top. Now you're ready to serve this classic dutch oven beef stew!
If you wish, at the stage of searing the diced beef, you can cook the beef in stages to make sure it all browns evenly. If you notice you've got too much liquid in the pan (which leads to steaming), remove the liquid and continue to sear the meat.
Calories: 352 kcal Carbohydrates: 7 g Protein: 51 g Fat: 10 g Cholesterol: 134 mg Sodium: 1392 mg Potassium: 1050 mg Fiber: 1 g Sugar: 1 g Vitamin A: 282 IU Vitamin C: 5 mg Calcium: 41 mg Iron: 1 mg
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.
Follow us @honestfoodtalks for more delicious recipes!
If you prefer, you can refer to Delicious's Youtube video on how to prepare and make the beef stew using a Dutch oven.
The Dutch Oven Beef Stew! Easy and Delicious!
Classic Dutch Oven Beef Stew, Diced Beef Recipe FAQs
What can I serve on the side with my stew?
You can serve fresh bread, cooked rice or quinoa, mashed potatoes, or a side salad. Steamed veggies also work well.
You could even get fancy and make bread bowls for your stew.
It's always good to have some bread or rice to serve with your stew because you'll want to soak up those delicious juices!
What are the best kinds of potatoes to use in a stew?
The best potatoes for this recipe are waxing potatoes - also called boiling potatoes. You can use either baby potatoes, Yukon Gold, or red potatoes. Other types such as russet potatoes tend to break down and are not the best for diced beef recipe stews - you don't want potato mush!
What if my stew is too thin?
To thicken your stew at the end of cooking, mix one teaspoon cornstarch in ¼ cup cold water. Add the mixture to the broth, mix well, and pop the stew back in the oven for ten more minutes.
You could also use a teaspoon of guar gum or xanthan gum to do the same job.
How can I add extra flavour to my stew?
In addition to the diced beef recipe above, you can finish off your stew with some extra sprigs of fresh herbs, like flat-leaf parsley, thyme, or rosemary.
If you only have dried spices, add those at the beginning of the cooking time so that the flavours have time to absorb. Fresh herbs don't need to be cooked to be full of taste.
Do all kinds of beef get more tender the longer they cook?
You'll want to prioritize tough cuts of meat like chuck roast for your stews. Tough meat becomes tender the longer it cooks, whereas lean cuts like sirloin tend to lose their softness and become chewy the longer they cook.
For this reason, we chose the chuck roast for the diced beef recipe above to make stew.
Do I have to cook the meat before adding the liquid?
For a flavourful stew, you always want to sear the meat before adding any liquid. Adding raw cubes of meat into a stew will not give you the same tasty results.
Can I use any kind of vegetables in a stew?
The best vegetables to use in stews are firm ones like turnips, potatoes, and carrots. Add these veggies halfway through the cooking time. Other more delicate veggies like peas or kale are best to add in the last few minutes, as they cook quite quickly. You want your vegetables to be soft but not mushy.
Source: https://www.honestfoodtalks.com/diced-beef-stew-recipe/