Soups & Stews
Southern
Yield: 6-8
Author: Tammy Nichols
Beef Stew, Dutch Oven - Master Cookbook Recipe # 615

Beef Stew, Dutch Oven - Master Cookbook Recipe # 615

This Dutch oven beef stew is the epitome of slow-cooked comfort, featuring tender beef and hearty vegetables in a rich, savory gravy. The long, slow braise allows the flavors of the stewed tomatoes and soy sauce to meld perfectly, creating a deep, satisfying meal that warms the sou

This is recipe #615 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 3 hrs Total time: 3 hrs 20 min
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Ingredients

  • 2 to 3 lb Stew beef
  • 1/2 cup (1 stick) Salted butter
  • 5 to 6 Red potatoes, washed and cut
  • 3 stalks Celery, cut small
  • 1 medium Onion, cut into 1-inch pieces
  • 1 lb Carrots, peeled and cut into 1-inch pieces
  • 14.5 oz can Stewed tomatoes (plain, not Italian)
  • 14.5 oz can Diced tomatoes
  • 3 Tbsp Soy sauce
  • 4 Tbsp Cornstarch
  • 1 can Water (approx. 14 oz)

Instructions

  1. Brown the Meat: Preheat your oven to 350°F. In a Dutch oven over medium heat, melt the butter and brown the stew meat; once browned, turn off the heat.
  2. Combine: Add both cans of tomatoes, the potatoes, celery, onion, and carrots to the Dutch oven.
  3. Prepare Thickener: Fill one of the empty tomato cans with water (about 1/2 inch from the top). Whisk in the cornstarch and soy sauce until smooth, ensuring the starch is not stuck to the bottom.
  4. Cover & Bake: Pour the mixture into the Dutch oven, adding a little extra water if needed to ensure the vegetables are covered. Place the lid on and bake for 3 hours.
  5. Crockpot Alternative: For a slow cooker, add the butter to the bottom first, then all other ingredients, and cook on low for 8 hours.
  6. Serve: This rich, hearty stew is perfect served with crusty bread or over fluffy rice.

Notes

Tammy’s Tips

Using a Dutch oven is my favorite way to make this because it distributes heat so evenly, making that beef melt-in-your-mouth tender. If you're using a slow cooker, remember that cooking on low is the key to keeping roast and beef tips from getting tough! I love the little "secret" addition of soy sauce,it doesn't make it taste like Asian food; it just adds a wonderful, deep savory color and richness to the gravy.