Hearty Dutch Oven Beef Stew (Print-Friendly Version)

Slow-cooked beef with pancetta, herbs, potatoes, and carrots for a comforting, flavor-packed meal.

# Ingredients:

→ Main Ingredients

01 - 15 ml olive oil
02 - 115 g diced pancetta
03 - 1.36 kg beef chuck roast, cut into 4 cm pieces
04 - Kosher salt, to taste
05 - Freshly ground black pepper, to taste
06 - 1 large onion, diced
07 - 4 garlic cloves, minced
08 - 16 g tomato paste
09 - 240 ml red wine
10 - 950 ml low sodium beef broth
11 - 410 g canned mini plum or diced tomatoes
12 - 680 g mini potatoes, halved
13 - 4 large carrots, peeled and cut into 2.5 cm pieces
14 - 3 sprigs fresh thyme
15 - 2 sprigs fresh rosemary
16 - 150 g frozen peas
17 - Fresh parsley, finely chopped, for garnish

# Steps:

01 - Preheat the oven to 165°C. Warm olive oil in a Dutch oven over medium heat. Sauté diced pancetta until golden and fat is rendered. Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate.
02 - Season beef chunks generously with kosher salt and freshly ground black pepper, pat dry with paper towel. Sear the beef in two batches over medium-high heat until well browned on all sides. Remove from the pot and reserve.
03 - Lower heat to medium. Add tomato paste to the Dutch oven, stirring for one minute. Add diced onion and cook until beginning to soften. Incorporate minced garlic and sauté for an additional minute.
04 - Pour in red wine, scraping the bottom of the pot to release caramelized bits. Raise heat to medium-high and allow wine to reduce by roughly half.
05 - Add beef broth, canned tomatoes, browned beef, halved potatoes, carrots, thyme, and rosemary sprigs to the Dutch oven. Season with approximately 10 g kosher salt and 3 g freshly ground black pepper. Cover and transfer to oven.
06 - Braise, covered, for about 3 hours or until beef, potatoes, and carrots are fork-tender. Once cooked, remove and discard thyme and rosemary stems.
07 - Adjust seasoning with additional salt and pepper as needed. Stir in reserved pancetta and frozen peas, allowing peas to warm through. Garnish with chopped fresh parsley before serving.

# Notes & Tips:

01 - For enhanced flavour, let the stew rest for 15 minutes before serving to allow juices to redistribute.

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