Dinner

Dutch Oven Beef

Name: Dutch Oven Beef
Total time: 145 min
Yield: 6 servings
Ingredients: 1 bay leaf; 2 (10 ounce) cans beef consomme, undiluted (can use regular beef broth instead of consomme, but the consomme is better); 2 tablespoons browning sauce (I use Kitchen Bouquet for this); 1 (28 ounce) can diced tomatoes with juice; 1 lb carrot, cut into 2-inch chunks; 3 stalks celery, chopped; hot cooked pasta; 1⁄4 cup flour; 1 -2 tablespoon chopped fresh garlic (or to taste); 2 finely chopped jalapeno peppers (optional); 1⁄4 cup oil; 1 large onion, coarsley chopped; 2 cups frozen pearl onions (or to taste); 1 (10 ounce) package frozen peas, thawed; pepper; pepper; 2 lbs potatoes, peeled and cut into about 1-1/2-inch cubes; 2 1⁄2-3 lbs boneless beef roast, cut into about 1-1/2 inch cubes (I use sirloin); seasoning salt; 1⁄4 cup tomato paste; 1⁄4 cup water; 2 cups water; 2 tablespoons Worcestershire sauce

3 July 2024

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Total Time145 Mins

Serves6

Per Serving$7.00

This Dutch Oven Beef is a hearty and flavorful dish that's perfect for a cozy night in. With a cooking time of just under 2 and a half hours, it's an easy recipe to follow and is perfect for feeding a crowd. The beef is incredibly tender and flavorful, and the addition of vegetables and noodles makes it a well-rounded and satisfying meal. The flavors of the dish are enhanced by the use of browning sauce, which gives it a rich, savory taste. The recipe also includes a unique twist with the addition of jalapenos, giving it a subtle kick. This dish is not only delicious but also very healthy, making it a great option for those looking for a nutritious and comforting meal. It's dairy-free and packed with essential nutrients, including protein, vitamins, and minerals. Overall, this Dutch Oven Beef recipe is a must-try for anyone looking for a tasty and nourishing meal that's sure to impress.

Dairy Free Lunch Healthy Onions Tomatoes Beef

Method:

1
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.
2
Add in the tomato paste and stir for 1 minute.Return the beef to the pot (with the drippings on the plate).
3
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).
4
Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender.
5
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.
6
Add in the peas and pearl onions; cook until heated through and slightly thickened.
7
Remove the bay leaf and discard.
8
Serve immediately over hot cooked noodled.Delicious!