Dutch Oven Beef Stew
Dutch Oven Beef Stew is a hearty and comforting meal that’s perfect for chilly days. It’s filled with tender chunks of beef, soft carrots, potatoes, and onions, all slowly cooked…
Tip: save now, cook later.Dutch Oven Beef Stew is a hearty and comforting meal that’s perfect for chilly days. It’s filled with tender chunks of beef, soft carrots, potatoes, and onions, all slowly cooked together in a rich broth. The slow simmer in a Dutch oven makes the flavors deepen and the meat fall-apart tender, creating a dish that warms you up from the inside out.
I love making this stew when I have time to let it cook slowly on the stove or in the oven. The smell that fills the kitchen is always amazing and makes everyone eager to sit down and eat. One tip I’ve learned is to brown the beef first—that little extra step adds so much flavor and makes the stew taste even better. Also, using fresh herbs and a splash of red wine can make a big difference.
My favorite way to serve this stew is with a thick slice of crusty bread to soak up all the delicious juices. It’s the kind of meal that feels special but is really simple to make, and it always brings people together around the table. Whenever I cook Dutch Oven Beef Stew, it reminds me of cozy family dinners and relaxed weekends spent enjoying good food.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender and flavorful when cooked slowly. If you want a leaner cut, you can try beef stew meat, but the stew might not be as rich.
Red Wine: Adds depth to the stew’s flavor, but if you prefer, just use extra beef broth or even grape juice as a non-alcoholic option.
Baby Potatoes: They hold their shape well while cooking. You can swap with Yukon Gold or red potatoes, but avoid starchy types like russets, which may break down too much.
Tomato Paste: Concentrates flavor and gives a slight tang. If you don’t have it, a small amount of tomato sauce or ketchup can work in a pinch.
Fresh Herbs: Fresh parsley is great at the end for brightness. Dried thyme and rosemary are perfect for slow cooking, but fresh can be used—just add it later to keep the flavor fresh.
How Can I Get Tender Beef and Deep Flavor in My Stew?
Slow cooking is the secret! Here’s what I do:
- Browning the beef: Dry the meat and brown it well in batches. This locks in juices and adds rich flavor through caramelization.
- Deglazing: Pouring wine or broth into the hot pan after browning helps lift up all delicious browned bits, making the stew tastier.
- Low and slow simmer: Cook covered at low heat for at least 1.5 to 2 hours. This gently breaks down tough fibers for tender beef.
- Add vegetables later: Adding carrots and potatoes after the beef partially cooks keeps the veggies from getting mushy.
- Thickening the stew: If you want a thicker sauce, mix some flour with hot liquid to make a slurry before stirring it back in. This avoids lumps and gives a nice texture.
Equipment You’ll Need
- Dutch oven – perfect for slow cooking your stew evenly on the stove or in the oven.
- Wooden spoon – lets you stir without scratching your Dutch oven’s surface.
- Sharp chef’s knife – makes quick work of chopping beef and veggies safely.
- Cutting board – provides a stable surface for cutting ingredients.
- Measuring cups and spoons – help you add the right amounts of broth, wine, and seasonings.
- Small bowl – handy for mixing the flour slurry if you choose to thicken your stew.
Flavor Variations & Add-Ins
- Swap beef for lamb chunks for a richer, earthier flavor that’s great for special occasions.
- Add peeled pearl onions for a sweet, mild onion taste and extra texture.
- Stir in a splash of Worcestershire sauce or soy sauce for deeper umami notes.
- Mix in chopped mushrooms with the vegetables to add earthiness and heartiness.
How to Make Dutch Oven Beef Stew?
Ingredients You’ll Need:
- 2 pounds beef chuck, cut into 1- to 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons olive oil or vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (preferably low sodium)
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme leaves)
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1.5 pounds baby potatoes, whole or halved if large
- 4 large carrots, peeled and cut into chunks
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This stew takes about 20 minutes of preparation time and around 2 to 2.5 hours of cooking time, including simmering the beef and vegetables slowly until tender. The total time lets the flavors deepen perfectly and the beef become deliciously soft.
Step-by-Step Instructions:
1. Brown the Beef
Pat the beef cubes dry and season with salt and pepper. Heat 2 tablespoons of oil in your Dutch oven over medium-high heat. Brown the beef in batches, making sure not to crowd the pot, until all sides are nicely browned. Remove the beef and set aside.
2. Cook the Onions and Garlic
Lower the heat to medium and add the remaining tablespoon of oil. Add diced onions and cook until soft and translucent, about 5 minutes. Then add the minced garlic and cook for an additional minute until fragrant.
3. Add Tomato Paste & Deglaze
Stir in the tomato paste and cook for 1 to 2 minutes. Pour in the red wine or extra beef broth to deglaze the pan, scraping up the browned bits on the bottom. Let it simmer for 2 to 3 minutes to reduce slightly.
4. Combine Ingredients and Simmer
Return the browned beef to the pot. Add the beef broth, thyme, rosemary, and bay leaves. Stir everything together and bring to a gentle simmer. Cover the Dutch oven and cook on low heat or in a 325°F (163°C) oven for 1.5 to 2 hours until beef is tender.
5. Add Vegetables and Finish Cooking
Add the baby potatoes and carrots to the pot. Continue to cook for another 30 to 45 minutes until the vegetables are soft and the beef is fork-tender.
6. Thicken the Stew (Optional)
If you want a thicker stew, mix 2 tablespoons of flour with about 1/4 cup of the hot stew liquid to make a smooth slurry. Stir it into the stew and cook uncovered for 5 to 7 minutes until thickened, stirring often.
7. Serve and Enjoy
Remove the bay leaves. Taste the stew and add more salt and pepper if needed. Sprinkle chopped fresh parsley over the top. Serve hot with crusty bread to enjoy all the delicious flavors and broth!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but be sure to thaw it completely in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
Can I Make This Stew in a Slow Cooker Instead?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours until the beef and vegetables are tender.
How Should I Store Leftover Beef Stew?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally. You can also freeze portions for up to 3 months.
Can I Substitute Other Vegetables?
Yes! Feel free to add or swap in vegetables like mushrooms, parsnips, or peas. Just add softer vegetables like peas towards the end of cooking to keep their texture.
