Dutch Oven Beef Stew

Ingredients

• 3 lb / 1360.8 g Chuck roast
• 1 1/2 tsp Kosher salt, for the stew
• 1 tsp Black pepper, for the stew
• not weighed Olive oil, for the stew
• 1 medium / 110 g Yellow onion, for the stew
• 5 cloves / 15 g Garlic, for the stew
• 3 large / 216 g Large carrots, for the stew
• 1 tsp Fresh thyme, for the stew
• 2 Tbsp Tomato paste, for the stew
• 2 tsp Worcestershire sauce, for the stew
• 1/2 cup / 117.6 g Red wine, for the stew
• 1/4 cup All-purpose flour, for the stew
• 4 cups Beef broth, for the stew
• 3 medium / 639 g Yukon gold potatoes
• 2 Bay leaves, for the stew
• not weighed Chopped parsley
• optional, not weighed Green peas
• to taste Salt and black pepper

Method

1. Prep at home: Cut 3 pounds of boneless chuck roast into 1.5-inch chunks. A pound is 453.6 g, so 3 pounds are 1360.8 g. The card says to buy the roast and cut it, not a bag of pre-cut stew meat. Season is 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper, packed with the meat. Dice 1 medium yellow onion, 110 g. Mince 5 garlic cloves, 15 g. Peel and chop 3 large carrots, 216 g. Peel and dice 3 medium Yukon gold potatoes, 639 g. The card says Yukon gold or another firm potato, not a russet. Pack the vegetables in bags. Pack 1 teaspoon of fresh thyme, 2 tablespoons of tomato paste, 2 teaspoons of Worcestershire sauce, 1/2 cup of red wine, 1/4 cup of flour, 4 cups of beef broth, and 2 bay leaves. Olive oil for searing is not given an amount, so it is not in the count. Parsley and the optional peas are not weighed either. Keep the meat cold.
2. At camp: Heat the Dutch oven over coals or on a camp stove. Add some olive oil. Sear the chuck in batches until it is browned, and do not crowd the pot. The card says a crowded pot steams the meat. If liquid pools, pour that liquid off and keep browning. Move the meat to a plate. Leave the browned bits in the pot. The card does not say to pour the fat off the meat, so the raw weight stays in the count.
3. At camp: Add a little more olive oil, the onion, the garlic, and the carrots. Cook about 5 minutes, stirring now and then. Add the thyme, the tomato paste, and the Worcestershire. Cook until it softens a little, about 2 to 3 minutes. Add the red wine and scrape the bottom. Cook until the wine reduces, about 3 minutes. The card says beef broth can stand in for the wine. This card uses the 1/2 cup of wine, 117.6 g.
4. At camp: Stir in the flour. Add the 4 cups of beef broth and stir until the flour is in and the liquid starts to thicken. The card says more flour or more broth only if the pot needs it. Those extras are not weighed, so they are not in the count. Put the meat back in. Add the potatoes and the bay leaves. Bring it to a boil, then simmer 5 to 7 minutes. Salt and pepper to taste stay out of the count. The measured salt and pepper from home are already on the meat.
5. At camp: Cover the pot. The card finishes it at 325°F for about 1 hour 45 minutes, or up to 2 hours, until the beef is tender. The Reddit post is a camp cook and does not give a coal count. Keep the lid on over coals or on the camp stove for that same time. If the pot boils hard, move it to cooler coals. Peas, if you packed them, go in for the last 10 minutes. The card says that, and it does not weigh them. Take out the bay leaves. Parsley goes on at the bowl. The card says the pot serves 6. Leftovers keep covered in the fridge for a few days. Reheat until the beef is hot in the center, with a splash of broth if the gravy is tight.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 6 bowls. The card says the pot serves 6. The chuck, the kosher salt, the black pepper, the onion, the garlic, the carrots, the thyme, the tomato paste, the Worcestershire, the wine, the flour, the broth, the potatoes, and the bay leaves are in the count. Olive oil is not weighed, so it is not in the count. Parsley is not weighed, so it is not in the count. Peas are optional and not weighed, so they are not in the count. Salt and pepper to taste at the end are not in the count. The chuck is 3 lb, 1360.8 g, arm pot roast, separable lean and fat, raw. The card does not say to pour the fat off, so the raw weight stays. The kosher salt is 1 1/2 teaspoons. Morton kosher is 4.8 g per teaspoon, so that is 7.2 g. The pepper is 1 teaspoon, 2.3 g. The onion is a USDA medium, 110 g. The garlic is 5 cloves, 15 g. The carrots are 3 large, 216 g. The thyme is 1 teaspoon, 0.8 g. The tomato paste is 2 tablespoons, 32 g. The Worcestershire is 2 teaspoons, 11.3 g. The wine is 1/2 cup, 117.6 g. The flour is 1/4 cup, 31.25 g. Extra flour is not weighed. The broth is 4 cups, 960 g. The potatoes are 3 medium, 639 g. The bay leaves are 2, counted as 1.2 g. Added sugars are 0. The card did not list a sweetener. About 4 g of sugars per bowl sit in the tomato paste, the carrots, the onion, the potatoes, and the wine. The salt, the broth, and the chuck are the salty parts. One bowl is 1260 mg sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The written stew does not call for milk, butter, or cheese. A beef broth or a Worcestershire sauce can list milk. Use ones whose packages do not list milk. The chuck, the vegetables, the flour, and the wine stay. This plate is not gluten-free unless the flour is clear, and it still has wine. This is a kitchen note, not a dairy-free certification.

  • United States: There is no cheese in the pot. Read the broth and the Worcestershire for milk.
  • United Kingdom: The same note. Check the broth and the Worcestershire for milk.

• Gluten-free style

  The wheat is the 1/4 cup of all-purpose flour. Use 1/4 cup of rice flour, or a flour whose package does not list wheat, at the same 31.25 g. The chuck, the vegetables, the broth, and the wine stay. Read the Worcestershire. This plate is not free of alcohol. This is a kitchen note, not a gluten-free certification.

  • United States: Rice flour, or a flour whose package does not list wheat. The wine stays.
  • United Kingdom: A flour marked gluten free. The wine stays.

• No alcohol

  Use 1/2 cup of beef broth, 117.6 g, in place of the 1/2 cup of red wine. The card says broth can stand in for the wine. The flour stays, so this plate is not gluten-free unless the flour is clear.

  • United States: Use 1/2 cup of beef broth in place of the wine. The card allows that swap.
  • United Kingdom: The same note. Broth stands in for the wine.

• No pork

  This stew is chuck roast. It does not call for pork. A different meat would be a different pot.

  • United States: This stew is chuck roast. It does not call for pork.
  • United Kingdom: The same note. This is a beef pot.