This Dutch Oven Beef Stew combines tender beef cubes with onions, carrots, celery, and potatoes in a rich broth. Easy to make, it’s a perfect one-pot comfort food meal for cold weather!
Looking for more cozy stew recipes? Try our Chicken Stew Recipe and Chicken Stew with Butternut Squash.
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Beef Stew: Dutch Oven Style!
Soups and stews are a staple in my kitchen as soon as the weather turns even just a little bit cold. With options like my classic Creamy Chicken Stew Recipe, Vegetable Orzo Soup, and Easy Italian Wedding Soup, there are plenty of choices to choose from.
However, this homemade beef stew is one option I come back to again and again. I just can’t get enough of the tender meat, hearty veggies, and thick, rich broth! Luckily, my husband and kids agree and almost always ask for seconds when I make this recipe.
Not only is it incredibly flavorful, but all the ingredients come together in a single pot. Once combined, they simmer long and slow, leaving me plenty of time to prepare a few sides, such as our favorite jalapeno cheddar biscuits.
Not to mention recipe makes enough to feed up to 6 people and can be stretched even further when you add several accompaniments. As a result, it’s great for a hungry crowd or to store for another day!
Why You’ll Love This Homemade Beef Stew
- The best comfort food – Hearty stews are basically the definition of comfort food, warming you up and keeping you full and satisfied for hours.
- Hearty and flavorful – I love this stew because it’s packed with protein and veggies in a rich, wine-based sauce.
- One pot – There’s no need for endless dishes. Start by browning the beef. Then, sauté, and layer the ingredients. Easy peasy!
Dutch Oven Beef Stew Ingredients
See the recipe card for full information on ingredients and quantities.
- Chuck roast: Use two pounds of well-marbled boneless chuck roast cut into 1-inch cubes.
- All-purpose flour: Coats the beef, creating a nice crust and helping lock in flavor.
- Veggies: Onion, carrots, celery, garlic, tomato paste, and baby gold potatoes add nutrients, flavor, and bulk.
- Red wine: Dry red wine such as Pinot Noir is best.
- Beef broth: Forms the base of the broth. Use homemade broth or low-sodium store-bought varieties.
- Worcestershire sauce: Adds depth and an umami taste.
- Seasonings: Bay leaves, fresh thyme, salt, pepper, and parsley enhance the rest of the ingredients and add an herbaceous flavor.
Best Meat for Beef Stew
The best cuts of beef for stew are lean cuts with lots of connective tissue and marbling. This includes options like:
- Chuck roast
- Bottom sirloin
- Bone-in short rib
- Fatty brisket
- Cross-cut shanks
Best Potatoes for Beef Stew
Yukon Gold potatoes, or baby gold potatoes, are the best for homemade beef stew because they have a buttery flavor that pairs well with meat and veggies. They also hold their shape fairly well, and their higher starch content helps thicken the broth.
Russet potatoes can also work, but they tend to break down more easily as they cook.
How to Make Beef Stew in Dutch Oven
You’ll need a large Dutch oven or heavy-bottomed pot for this recipe. The recipe card below has all the details you need.
Step 1: Toss the beef cubes with salt and pepper, ensuring each piece is seasoned. Then, sprinkle flour over the beef cubes, and toss to coat each piece.
Step 2: Heat the oil in a large Dutch oven over medium-high heat. Once hot, add the beef in batches, and brown on all sides until a deep crust forms. Then, transfer the pieces to a plate.
Step 3: Add more oil to the pot, and sauté the onions, carrots, and celery until the onions begin to soften and lightly brown. Stir in garlic and cook until fragrant.
Step 4: Then, stir in the tomato paste, and continue cooking to caramelize slightly.
Step 5: Pour in the red wine, and deglaze the pan, scraping up all the browned bits from the bottom. Simmer until the liquid reduces by half.
Step 6: Return the browned beef to the pot, and add the beef broth, Worcestershire sauce, bay leaves, thyme, and potatoes. Reduce the heat to low, and simmer covered until the beef is fork tender.
Beef Stew Recipe Dutch Oven Variations
Here are some substitutions and variations you can try to make the recipe your own:
- Flour: Use a 1:1 all-purpose gluten-free flour or cornstarch to coat the beef cubes, keeping this recipe gluten-free.
- Wine: To keep this beef stew alcohol-free, substitute the wine with cranberry juice, grape juice, or more beef broth.
- Veggies: Add to or swap out the veggies with mushrooms, frozen peas, parsnips, or turnips for more variety.
Expert Tips
- Use marbled beef. For the best flavor, look for beef that has lots of fat marbled throughout. This melts as it cooks, infusing the beef with moisture and rich flavor.
- Brown the meat properly. Brown the beef in batches over medium-high heat. Don’t overcrowd the pan, as this will cause the meat to steam rather than sear. A good sear adds depth of flavor and color to the stew.
- Create equal-sized pieces. For even cooking, make sure to cut the beef into 1-inch cubes, and chop the veggies into small, equal-sized pieces.
- Don’t rush. The key to tender beef and a flavorful stew is to cook the ingredients long and slow to allow the flavors to meld and the meat to become tender. A heavy-bottom Dutch oven is ideal for making this stew.
- Bake. If you don’t want to simmer the stew on the stove, you can bake it instead. To do so, sauté the ingredients as normal. Then, instead of simmering, transfer the Dutch oven to an oven heated to 325F, and bake until the beef is tender.
How to Store Leftovers
Once cool, you can transfer leftover stew to an airtight container, and store it in the fridge for up to 4 days.
Freezing Homemade Beef Stew
Freeze this Dutch oven beef stew for up to 3 months. To do so, allow it to cool completely. Then, transfer it to a freezer-safe container. Or, for easy portions, transfer the stew to soup cubes, freeze until solid, and transfer the cubes to a sealable bag.
To Reheat:
Thaw frozen beef stew in the fridge overnight. Then, reheat individual portions in 30-second increments in the microwave. Or, warm a large batch in a large pot or Dutch oven over medium-low heat.
If you try beef stew recipe, please leave a star rating and a comment letting us know how you liked the recipe.
Description
This Dutch Oven Beef Stew combines tender beef cubes with onions, carrots, celery, and potatoes in a rich broth. Easy to make, it’s a perfect one-pot comfort food meal for cold weather!
For the Beef:
For the Stew:
- 2 Tbsp. avocado oil or olive oil
- 1 large onion, chopped
- 3 medium carrots, peeled and cut diagonally into 1/2 inch pieces
- 2 ribs celery, cut diagonally into 1/2-inch pieces
- 6 cloves garlic, peeled and smashed with the side of a knife
- 1 Tbsp. tomato paste
- 1 cup dry red wine, such as Pinot Noir
- 4 cups beef broth, preferably low-sodium or homemade
- 1 Tbsp. Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme
- 16 oz. Baby gold potatoes, peeled, halved or quartered
- 1 tsp. kosher salt, plus more to taste
- 1/2 tsp. black pepper
- Fresh parsley, chopped, for garnish
- In a large mixing bowl, toss beef cubes with salt and pepper, ensuring each piece is seasoned.
- Sprinkle flour over the beef cubes and with a wooden spoon toss to combine, making sure each piece is coated in flour.
- Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When oil is hot, add the beef in batches, ensuring not to overcrowd the pan. Brown the beef on all sides until a deep crust forms, about 5-6 minutes per batch. Remove the beef and set aside on a plate.
- To the same pot, add 2 more tablespoons of oil. Add the chopped onions, carrots, and celery with a pinch of salt. Sauté until onions begin to soften and turn light brown around the edges, about 5 minutes, while stirring occasionally.
- Add the garlic and cook until fragrant, while stirring constantly. Stir in the tomato paste, cooking for 1-2 minutes to caramelize slightly.
- Pour in the red wine to deglaze the pan, scraping up all the browned bits from the bottom. Let it simmer for 3-4 minutes or until reduced by half.
- Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, bay leaves, thyme, and potatoes. Season with salt and pepper. Stir to combine and bring the stew to a gentle simmer. Transfer to preheated 325F oven for 1 hour and 45 minutes OR on the stovetop simmer over low heat, covered, for 1 hour 30 minutes. Taste the stew and make sure the beef is tender. Then, remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with salt and pepper.
- Let rest for 10-15 minutes before serving. Garnish with fresh parsley. Serve with crusty bread or over mashed potatoes.
Nutrition
- Serving Size:
- Calories: 302
- Sugar: 3.3 g
- Sodium: 761.4 mg
- Fat: 13.1 g
- Carbohydrates: 18.6 g
- Protein: 25.9 g
- Cholesterol: 67 mg
