Handwritten recipe for Chunks of Dutch Oven Tender Beef
by: salvagedrecipes

Dutch Oven Tender Beef with Vegetables and Natural Juices

Chunks of Dutch Oven Tender Beef
This hearty Dutch Oven-Tender Beef recipe combines slow-cooked beef chunks with tender vegetables, creating a comforting meal perfect for any season. The dish uses natural beef juices enhanced by potatoes, cabbage, onions, and tomatoes, resulting in a rich, savory flavor profile. Using a Dutch oven ensures the beef cooks evenly while maintaining its tenderness. It’s an excellent option for family dinners, Sunday roasts, or cozy weeknight meals when you crave a classic homemade recipe.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 298 kcal

Ingredients
  

  • 1 ½ lbs boneless beef chunks (such as chuck, cut into 2-inch pieces)
  • 1 tbsp vegetable oil
  • 1 ½ cups water
  • ¾ cup onions (sliced & peeled)
  • 1 cooking apple (peeled, cored, and thinly sliced)
  • 1 ½ tsp salt
  • pepper (few grains)
  • 8 new potatoes (small, peeled)
  • 4 wedges (2-inch cabbage)
  • 14 ½ oz sliced tomatoes (1 can)
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions
 

Step 1: Prepare the Meat

  • Heat vegetable oil in a Dutch oven over moderately high heat (about 300°F).
  • Add beef chunks and brown lightly on all sides.

Step 2: Add Initial Ingredients

  • Add onions, apple slices, water, salt, and pepper.
  • Cover the Dutch oven and cook over moderate heat at 295°F for 1 hour and 15 minutes.

Step 3: Add Potatoes

  • Stir in potatoes and cook covered for an additional 10 minutes.

Step 4: Add Cabbage

  • Arrange cabbage wedges on top of meat and continue cooking for 30 minutes or until vegetables and meat are tender.

Step 5: Add Tomatoes

  • Pour canned tomatoes over the meat and heat for 5 minutes.

Step 6: Thicken the Sauce

  • Remove cabbage and potatoes to a serving platter.
  • In a small bowl, blend cornstarch with 1 tbsp water.
  • Stir into the meat juices and continue cooking for about 3 minutes, until sauce is thickened.

Tips

  • Brown the beef thoroughly on all sides for the richest flavor before adding liquid.
  • Substitute beef broth for part of the water for deeper savory taste.
  • Use baby carrots or chunked carrots if you’d like additional vegetables.
  • If you prefer thicker gravy, add an extra ½ teaspoon cornstarch to the slurry.
  • For a lighter dish, trim visible fat from beef before browning.
  • Add fresh herbs (thyme, bay leaf, parsley) to the braising liquid for aroma.
  • If potatoes are large, cut into halves to ensure even cooking.
  • Leftovers reheat very well; flavors deepen by the next day.
  • This can be adapted to stovetop simmering if a Dutch oven won’t fit in the oven.

Nutrition

Calories: 298kcalCarbohydrates: 22gProtein: 28gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 650mgPotassium: 900mgFiber: 4gSugar: 5gVitamin A: 120IUVitamin C: 26mgCalcium: 60mgIron: 3mg
Keyword beef stew, braised beef, cabbage and potatoes, comfort food, dutch oven, hearty dinner, one pot meal, oven braise, vintage recipe
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