Dutch Oven Beef Stew on Fire

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Dutch oven beef stew on fire recipe is a hearty and flavorful dish that will warm you up on chilly evenings. Made with tender chunks of beef, a medley of vegetables, and a rich broth, this stew is cooked over an open fire for a smoky and delicious twist. The combination of slow cooking and the natural flavors from the fire creates a depth of taste that is hard to resist. Perfect for outdoor gatherings or cozy nights at home, this recipe is sure to become a family favorite.

Keywords: Dutch oven, beef stew, fire recipe, smoky, flavorful.

Dutch oven beef stew on fire recipe details

Dutch oven beef stew on fire recipe, recipe Rating: 4.7
Number of votes:114

This hearty beef stew gets served at the table with major flair–a flame from a dash of brandy being lit on fire. Impress a special friend or your pals with your mastery of fire.
Ready in: 2 hours 35 mins

Ingredients

Serves: 4

• 1 pound lean stewing beef, cut into 1/2-inch chunks
• 2 tablespoons canola oil
• 1 large onion, sliced
• 1 cup baby carrots
• 1 cup baby parsnips
• 1 cup button mushrooms
• 1 garlic clove, minced
• 1 (750 ml) bottle red wine
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• 3/4 cup frozen fava beans, thawed
• 2 tablespoons chopped parsley
• Grated rind and juice of 1 orange
• Black pepper
• 3 tablespoons brandy

Preparation method

Prep: 20 mins | Cook: 2 hours 15 mins

1. Preheat the oven to 300 degrees F.
2. Pour oil into a large Dutch oven and set over medium-high heat. Cook onions in hot oil for about 6 minutes to soften, then stir in the beef. Cook for 5 more minutes to brown the beef.
3. Add carrots, parsnips, mushrooms, garlic, wine, orange zest, orange juice, thyme, rosemary, bay leaf, and black pepper to taste. Continue to cook until the liquid comes to a boil, then place the lid on the Dutch oven and transfer to the oven.
4. Bake for 1 1/4 hours, then take the lid off and stir. Cook for 30 more minutes, then add beans and cook for 30 final minutes. Stir a few times throughout the last hour.
5. Season with pepper and parsley. Remove herbs. Pour brandy into a saucepan and warm over low heat, then pour over the stew; light with a long match, and when the flame dies down, serve.