Dutch Oven Beef Stew Recipe
Hearty Beef Stew with Warming Spices
It’s that time of year again when much of the Northern Hemisphere is experiencing cooler temperatures and the leaves are beginning to drift downward from the the tree branches to the ground. For home and restaurant chefs, alike, this also means a seasonally appropriate transition with their cookery. Grills are covered and dutch ovens pulled from the shelf, simplistic summer salads and chilled soups are replaced by intensely infused comfort foods, and warming spices tend to make their way into everything, whether savory or sweet.
We truly believe that such warming spices give autumn and winter comfort foods a fantastic boost in flavor and their aromas provide an uplifting enhancement to the senses. Saigon cinnamon might be an unexpected addition to a hearty beef stew, but it incorporates richness and depth, and melds perfectly with the potatoes and beef in this rustic dutch oven classic.
Rustic Beef Stew with Cinnamon and Porcinis
- 1 large beef knuckle, approximately 2 pounds
- 4 large carrots, chopped into ¾-inch pieces
- 3 potatoes, chopped into 1 ¼-inch pieces
- 3 celery stalks, cut into ½-inch pieces
- ½ white onion, roughly chopped
- 3 cloves garlic, roughly chopped
- Sea salt
- Black pepper
- 1 teaspoon freshly ground white peppercorns
- ½ teaspoon smoked paprika
- 2 cups white wine
- 2 tablespoons tomato paste
- 1 16-oz can of diced tomatoes
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ½ teaspoon ground Saigon cinnamon
- 1 tablespoon Worcestershire sauce
- 1 ½ cup beef stock
- 1 ounce dried porcini mushrooms
- 2 tablespoons chopped fresh parsley
- Preheat your oven to 275℉.
- Liberally apply salt and black pepper to the beef knuckle. Massage it into the meat.
- Heat your oil in the Dutch oven over medium on the stovetop.
- Sear both sides of the meat. Remove the meat from the Dutch oven and set it aside.
- Add the onions to the pan and turn the heat down. Cook them for 5 minutes or until translucent.
- Add the garlic and turn the heat back up to medium. Cook for another 2 minutes, stirring frequently.
- Stir in the seasonings and the tomato paste.
- Add the white wine and stir well so no chunks remain.
- Place your beef knuckle in the center of the Dutch oven and then layer the other ingredients around it, with the carrots on the bottom, followed by the celery, then the tomatoes. Turn the heat down and cover for 20 minutes.
- Add your potatoes and sprinkle with salt, white pepper, and smoked paprika.
- Pour the Worcestershire sauce over top.
- Place the lid on and move the pot to the oven for 2 hours.
- Remove from the oven and pull your meat from the pot; set it on a plate and remove the meat from the bone and add the meat back to the pot.
- Add the beef stock and dried mushrooms and stir the remaining ingredients to combine. Salt and pepper to taste.
- Put the stew back in the oven for an additional hour.
- Stir in fresh parsley and serve immediately.
Beef stew is a perfectly balanced one-dish meal but, if you are looking for an upgrade, try serving it over rice, quinoa, or even a cauliflower mash.