Quick Dutch Oven Beef Stew
- 6 pound(s) beef cubes, fat removed
- 4 15 oz. cans white potatoes
- 2 bags petite frozen carrots
- 2 bags petite frozen peas
- 2 10 oz. package frozen pearl onions
- 1 small can tomato paste
- 1 10 oz. can beef broth
- 1 10 oz. can beef gravy
- 2 - 3 Tbsp olive oil or vegetable oil
- salt and pepper to taste
Prepare Charcoal Briquettes: Heat approximately 30 briquettes; let burn for 20 minutes until charcoal turns gray.
Add 2 to 3 tablespoons of olive oil to a 12 or 14 quart Dutch Oven pot, place over 15 - 20 warm briquettes. Let Dutch Oven heat through, add beef cubes-sauté until beef cubes are browned; add the remaining ingredients, stir. Cover Dutch Oven with lid. Place 10-15 briquettes on lid. Let stew simmer 1 hour over low heat. Remove or add briquettes as necessary. For an additional treat: make biscuits on top of Dutch oven lid, add dumplings to stew or place refrigerated biscuits on top of stew. Biscuits or dumplings can be added the last 15 minutes of cooking the stew.