Thursday, June 12, 2014

Dutch Oven Beef Stew

How it went:

Although it turned out thinner and more like soup than stew, the taste was delicious. The recipe called for a packaged spice blend, but we decided to make our own blend by using steak spice and oregano leaves, not too difficult, but it still gave us a choice about what spices were in it. The recipe also called for the steak cubes to be coated in flour before cooking in order to help the broth thicken into gravy. The steak was cooked without flour, but the taste was still good.

What I would do differently:

If I used this recipe again I definitely would try to make it thicker and into more of an actual stew. I would also put more vegetables in just to make it go a bit further. I would also try putting less coals around the dutch oven and let it simmer for longer to see if it made a difference in how thick the gravy was.

All in all a delicious recipe, and no true "mistakes"


  • 2 pounds boneless beef sirloin steak
  • 3 tablespoons of flour
  • 2 tablespoons vegetable oil, divided
  • 1 package McCormick Beef Stew Seasoning Mix
  • 3 cups of water
  • 5 cups frozen vegetables of your choice


  • Coat beef with flour. heat 1 tablespoon of the oil in large Dutch oven on medium-high heat. add 1/2 of the beef; brown on all sides. repeat with remaining beef, adding remaining 1 tablespoon oil. return all beef to Dutch oven.
  • Stir in Seasoning Mix and water. add vegetables; bring to boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender. 

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