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Second course
Beef stew in a cauldron on the stove

Braised Beef in a Dutch Oven on the Stovetop

Incredibly tasty, juicy, tender, and soft — a family lunch to remember! Beef braised in a Dutch oven on the stovetop comes out soft, juicy, and delicious. Serve meat cooked this way with any side. Make it on the stove or over a campfire.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef

500

Water

500

Onion

Bay leaf

Vegetable oil

Ground black pepper

Salt

Paprika (optional)

Hops-suneli (optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 10 g

Fats 35 % 6 g

Carbohydrates 6 % 1 g

101 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you braise beef in a Dutch oven on the stovetop so it turns out soft and juicy? It's easy! Start by gathering the ingredients on the list. For juicier results, use fresh boneless beef or veal. Beyond salt and pepper, add your own spices to taste. I added a little paprika and khmeli-suneli (a Georgian herb blend).
Step 2:

Wash the beef. Be sure to pat it dry with a paper towel — too much moisture keeps it from searing, and it'll steam instead. Cut it into medium pieces. If you're using frozen meat, thaw it properly first on the bottom shelf of the fridge.
Step 3:

Peel the onion and cut it into half-moons.
Step 4:

Heat the vegetable oil in the Dutch oven over high heat. Add the beef and onion. Cook, stirring now and then, for 5–8 minutes until golden brown.
Step 5:

Once the meat has a nice browned crust, sprinkle it with the spices, stir, and cook 1 minute more.
Step 6:

Pour warm or hot water into the pot and add the bay leaves, salt, pepper, and spices. Lower the heat to medium. Bring to a boil, skimming off any foam.
Step 7:

Then simmer for 40–50 minutes with the lid cracked, stirring the meat now and then. If all the liquid cooks off before the time is up, add a little more hot water.
Step 8:

If the meat is still tough at that point, braise it another 15–20 minutes, or longer.
Step 9:

Spoon the braised beef onto plates and serve with any side. I served mine with oven-roasted potatoes. Enjoy!

Keep in mind that how you thaw your ingredients has a lot to do with the quality and flavor of the finished dish. It's worth learning the best way to defrost and the mistakes to avoid.
Since everyone's tolerance for salt, sweet, bitter, tangy, and heat is different, always season to your own taste. If you're trying a spice for the first time, keep in mind that some are especially easy to overdo — chili pepper, for example.
Fry with an oil that has a high smoke point. Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds. Refined oils hold up better to heat and have higher smoke points, so they're the safe choice for the stovetop, oven, or grill. The most common high-smoke-point picks are refined sunflower, olive, and grapeseed oil.