Dutch Oven Beef Stew

Name: Dutch Oven Beef Stew
Total time: 185
Yield: 8
Ingredients: 0.5 cup all-purpose flour; 1 tablespoon ground paprika, or more to taste; salt and ground black pepper to taste; 2 pounds cubed beef stew meat; 2 tablespoons extra-virgin olive oil; 4 cups beef broth; 2 large potatoes, cubed; 1 (8 ounce) package mushrooms, quartered; 3 medium carrots, sliced, or more to taste; 1 medium onion, chopped; 1 stalk celery, chopped; 1.5 tablespoons Worcestershire sauce; 2 cloves garlic, minced; 2 bay leaves

Recipe by Baildon from allrecipes.com

Dinner 3 Hr. 5 Mins.

Ingredients

8 servings

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0.5 cup all-purpose flour
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1 tablespoon ground paprika, or more to taste
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salt and ground black pepper to taste
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2 pounds cubed beef stew meat
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2 tablespoons extra-virgin olive oil
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4 cups beef broth
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2 large potatoes, cubed

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1 (8 ounce) package mushrooms, quartered
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3 medium carrots, sliced, or more to taste
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1 medium onion, chopped
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1 stalk celery, chopped
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1.5 tablespoons Worcestershire sauce
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2 cloves garlic, minced
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2 bay leaves

Instructions

Stir flour, paprika, salt, and pepper together in a medium bowl. Add beef and toss until coated with flour mixture.
Heat oil in a cast iron Dutch oven or large pot over medium-high heat. Add beef and sear until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves and cover.
Reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 1/2 hours.