Dutch Oven Beef Stew
This hearty Dutch oven beef stew loaded with vegetables is so simple — sear the beef, add the remaining ingredients, and simmer until tender.
all-purpose flour
½
cup
ground paprika, or more to taste
1
tablespoon
salt and ground black pepper to taste
cubed beef stew meat
2
pounds
extra-virgin olive oil
2
tablespoons
beef broth
4
cups
potatoes, cubed
2
large
mushrooms, quartered
1
(8 ounce) package
carrots, sliced, or more to taste
3
medium
onion, chopped
1
medium
celery, chopped
1
stalk
Worcestershire sauce
1 ½
tablespoons
garlic, minced
2
cloves
bay leaves
2
 Stir together flour, paprika, salt, and pepper in a medium bowl until well combined. Add beef and toss until evenly coated.
  Heat olive oil in a cast iron Dutch oven or large pot over medium-high heat. Sear beef in hot oil until well browned, 2 to 3 minutes per side. Stir in broth, potatoes, mushrooms, carrots, onion, celery, Worcestershire sauce, garlic, and bay leaves.
  Cover the pot, reduce heat to low, and simmer, stirring occasionally, until meat and vegetables are tender, about 2 hours 30 minutes.
