Dutch Oven · recipe

Beef Stroganoff in the Dutch Oven

Beef Stroganoff in the Dutch Oven
Beef Stroganoff in the Dutch Oven

It was Sunday night–the day before my usual shopping day–and I found myself with some defrosted stew beef and not much else.  So I grabbed a few ingredients and whipped up a Sunday Supper of Beef Stroganoff in my Dutch Oven.  It was simple and satisfying.


  • About 2 pounds of cubed stew beef
  • Some flour
  • Olive oil, about 1 tablespoon
  • Some fresh white mushrooms (canned if you don’t have fresh)
  • Red wine, about 2 cups
  • Beef broth, about 32 oz.
  • 1/2 cup sour cream



  1. Pat your stew beef dry with a paper towel.  Make sure you dry all sides of the beef.  Salt and pepper the beef.
  2. Heat the olive oil over medium high heat in a Dutch Oven.  Add your beef–in small batches so as to not crowd the pan–and sear the cubed beef on all sides.  You are just searing the beef right now; you will cook it fully later.  Searing locks in the flavor of the meat.
  3. Remove the beef and add the sliced mushrooms.  Stir to cook for a minute or two.
  4. Add the beef back in to the Dutch Oven.  Add the red wine and beef broth.
  5. Cover and allow to cook over medium heat for about two hours.  You want your stew to reduce by half.
  6. Remove about half a cup of juices from the pot and mix thoroughly with a tablespoon or two of flour.  When thoroughly mixed, pour into your pot and cook for about ten minutes.  This will thicken your sauce.
  7. Remove another half cup of juices from the pot and mix with sour cream.  When thoroughly mixed, pour the sour cream mixture back into your pot and stir to combine.
  8. Check for seasoning and add salt and pepper if desired.
  9. Plate up your stroganoff with some buttered noodles.  Be sure to add some of the delicious gravy to the plate.

A simple but delicious Sunday night meal!