Camping Dutch Oven Beef Stew

Ingredients

• •3 pounds beef chuck roast
• •1.5 teaspoons Kosher salt
• •1 teaspoon ground black pepper
• •olive oil
• •1 medium yellow onion
• •5 cloves garlic
• •3 large carrots
• •1 teaspoon fresh thyme
• •2 tablespoons tomato paste
• •2 teaspoons Worcestershire sauce
• •0.5 cup red wine
• •0.25 cup all-purpose flour
• •4 cups beef broth
• •3 medium Yukon gold potatoes
• •2 bay leaves
• •for garnish parsley
• •optional green peas

Equipment

• • 6-quart Dutch oven
• • Wooden spoon
• • Vegetable peeler
• • Sharp knives

Instructions

1. 1Preheat oven to 325°F.
2. 2Season beef chunks with salt and pepper. Heat olive oil over high heat in a large Dutch oven and sear beef on all sides until browned in batches.
3. 3Transfer the browned meat to a plate and set aside, leaving the browned bits in the pot.
4. 4Over medium heat, add olive oil, onion, garlic, and carrots and cook for about 5 minutes. Add thyme, tomato paste, and Worcestershire sauce, cooking for 2-3 minutes.
5. 5Add red wine, scraping the browned bits, and cook until reduced for about 3 minutes.
6. 6Add flour and stir to coat. Mix in beef broth until thickened. Add beef, potatoes, and bay leaves.
7. 7Cover with the lid and bake at 325°F for about 1 hour 45 minutes until tender. Add peas for the last 10 minutes.
8. 8Remove bay leaves and serve with parsley.