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Dutch Oven Beef Stew Recipe

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5 from 94 reviews

This Hearty Dutch Oven Beef Stew is a classic comfort dish featuring tender chunks of beef chuck roast slow-cooked with aromatic vegetables and savory herbs in a rich, flavorful broth. Perfect for cozy dinners, this stew combines perfectly seared beef with a thick, hearty base and tender potatoes, making each bite deeply satisfying and packed with homestyle goodness.

Ingredients

Beef and Seasoning

  • 2 tablespoons olive oil
  • 2 ½ pounds beef chuck roast, cut into 1½-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 3 medium carrots, sliced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced

Thickening and Flavor Bases

  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour

Liquids and Herbs

  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme

Additional

  • 1 ½ pounds potatoes, peeled and cubed

Instructions

  1. Season the Beef: Pat the beef cubes dry with paper towels, then season evenly with salt and black pepper to enhance flavor and assist with browning.
  2. Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add beef cubes in batches, avoiding overcrowding, and sear until browned on all sides. Remove the seared beef and set aside to retain juices.
  3. Cook the Vegetables: Lower the heat to medium. Add diced onion, sliced carrots, and chopped celery to the pot. Cook for 5 to 7 minutes until the vegetables soften, stirring occasionally and scraping up any browned bits from the bottom for added flavor.
  4. Add Garlic and Tomato Paste: Stir in minced garlic and cook for about 30 seconds until fragrant. Then add tomato paste and cook for 1 to 2 minutes to deepen its flavor, stirring frequently.
  5. Thicken the Base: Sprinkle the all-purpose flour evenly over the vegetables, stirring constantly to coat and cook out the raw flour taste, which will help thicken the stew later.
  6. Deglaze and Build the Stew: Gradually pour in the beef broth while stirring to dissolve the flour and lift any stuck bits from the bottom. Add Worcestershire sauce, bay leaves, thyme, and return the seared beef cubes to the pot, combining all ingredients.
  7. Add Potatoes and Simmer: Stir in the peeled and cubed potatoes. Bring the mixture to a gentle simmer, cover the Dutch oven with a lid, and reduce heat to low to maintain a slow simmer.
  8. Cook Until Tender: Allow the stew to gently simmer for 2 to 2½ hours, stirring occasionally to prevent sticking. Cook until the beef is fork-tender and the stew has thickened to your desired consistency.
  9. Final Seasoning: Remove and discard the bay leaves. Taste the stew and adjust salt and pepper as needed before serving hot.

Notes

  • For deeper flavor, you can marinate the beef cubes in Worcestershire sauce and spices for a few hours before cooking.
  • Adding a splash of red wine during deglazing can enhance the stew’s richness.
  • If the stew becomes too thick, add a bit more beef broth or water to loosen it.
  • Leftovers taste even better the next day as flavors meld together.
  • Serve with crusty bread or over buttered mashed potatoes for a complete meal.

Find it online: https://mealsbykate.com/dutch-oven-beef-stew-recipe/