Make this easy and delicious Dutch oven Beef Stew recipe, perfect for the cold winter nights!
Full of flavor and beef so tender, it will melt in your mouth!

Perfect size Dutch oven for whole chicken, bread and stews:
https://amzn.to/3K9ZFIX

Recipe:
800gr/2 pounds/lb of beef, I`ve used from the Chuck part.
3 carrots
23 potatoes
2 onions
Half a cup peas
Thyme, fresh is best, dry is ok too.
Fresh parsley
23 cloves of garlic
23 bay leaves
1 teaspoon smoked paprika
1 cup red wine
1 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 cups beef stock/broth, we`ve used water and 2 beef stock cubes.
Freshly ground pepper
65gram/Half a cup flour

After you cut the meat, dust it well with half of the flour, sear it well with oil in the dutch oven and remove it on a plate. In the same pot cook the onions and after 5 min add the garlic. Add the remaining flour and the tomato paste and stir it well. Add the red wine and stir until there is nothing sticking on the bottom of the dutch oven. Add back the meat, add the bay leaves and the smoked paprika. Add water and the beef stock cubes or even better if you have beef stock. Add the thyme and pepper and let it simmer without a lid for 4550 minutes, then add the chopped carrots and potatoes, place the lid on and cook in a preheated oven 200C/392F, no fan, for another 4550 minutes. Add the peas and cook for another 1015 minutes.