Dutch Oven Beef

"This is one of those recipes that you have probably made a zillion times, it's easy to put together and you can throw in just about anything you like. It's a great recipe for the cooler months... I serve it on cooked pasta and sprinkle Parmesan cheese on top. This takes about 2 hours to cook, it is total comfort food, and very tasty. It tastes even better the next day! I have even made this into a thick soup be adding in more water. You can add in red wine also."
 
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Ready In:
2hrs 25mins
Ingredients:
23
Serves:
6-8
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ingredients

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directions

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

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