Dutch Oven Beef Stew Recipe
If you’re craving a soul-warming meal that turns humble ingredients into pure magic, you absolutely need to make this Dutch Oven Beef Stew. This recipe is a hearty, rustic favorite where melt-in-your-mouth beef, tender potatoes, sweet carrots, and savory broth come together in perfect harmony. Whether you want to wow your family on a chilly night or impress friends at a cozy supper, this Dutch Oven Beef Stew is the dish you’ll reach for again and again.
Ingredients You’ll Need
One of the best things about Dutch Oven Beef Stew is that it relies on accessible pantry staples and a few fresh ingredients, each one playing a key role in flavor and texture. From the robust chunks of beef to the aromatic blend of spices, here’s what brings the stew to life:
- Stew beef: Choose well-marbled cuts (like chuck) for that signature melt-in-your-mouth texture.
- Olive oil: Essential for browning the beef and sautéing veggies, adding a lovely base layer of flavor.
- Yellow onions: Quartered and sliced to give your stew a sweet, rich backdrop as they caramelize.
- Garlic: Minced fresh garlic builds warmth and depth you can’t get from anything else.
- All-purpose flour: Helps to gently thicken the stew for that luscious, velvety broth.
- Tomato paste: A spoonful packs in bold, tangy flavor and enhances the stew’s gorgeous color.
- Beef broth: Provides the savory foundation, infusing the stew with layers of comforting richness.
- Diced tomatoes: The acidity balances the savory notes and brightens the stew.
- Worcester sauce: Adds just the right dash of complex, umami goodness.
- Dried thyme: Earthy and aromatic, it pairs perfectly with beef and root veggies.
- Dried oregano: Offers subtle herbal undertones that round out every bite.
- Bay leaves: Infuse the stew with a lovely, layered aroma—just remember to remove them!
- Carrots: Chopped into hearty chunks for sweetness, color, and a tender bite.
- Yukon gold potatoes: Known for their creamy texture, they soak up all the savory flavor.
- Frozen peas: Stirred in at the end for a pop of sweetness and vibrant green color.
- Salt and pepper: Adjust at the end for perfect seasoning—don’t skip the taste test!
How to Make Dutch Oven Beef Stew
Step 1: Prep and Preheat
Start your Dutch Oven Beef Stew journey by preheating the oven to 350F. While the oven warms up, take a moment to cut your beef into chunky, hearty pieces. Pat each piece dry with a paper towel and season generously with salt and pepper. This simple step ensures a gorgeous sear and builds layers of flavor right from the beginning.
Step 2: Sear the Beef
Heat a tablespoon of olive oil in your Dutch oven over medium-high heat. Add the beef in batches, making sure not to crowd the pot—browning is key for depth and richness, not steaming! Sear each piece for 1–2 minutes per side, adding more oil between batches if needed. When all the beef is browned, set it aside but keep all those flavorful browned bits in the pot.
Step 3: Sauté the Aromatics
Drop the heat down to medium and add another tablespoon of olive oil. Toss in the sliced onions and sauté for about 5 minutes, letting them soften and pick up a bit of golden color. Stir in the minced garlic and let it bloom for another min—your kitchen will already smell amazing.
Step 4: Build the Base
Add one more tablespoon of olive oil to the pot and heat it for about 30 seconds. Sprinkle the flour over the onion and garlic mixture, then stir continuously for a minute. This step thickens the broth and helps the entire dish develop a wonderfully silky texture. Add the tomato paste and keep stirring for another minute—you’re developing layers of savory flavor here!
Step 5: Deglaze and Simmer
Slowly pour in the beef broth while stirring, scraping any flavorful bits off the bottom. Make sure the flour gets dissolved smoothly for a lump-free stew. Add the diced tomatoes, Worcester sauce, the browned beef, thyme, oregano, and bay leaves. Once everything is in the pot, bring the mixture up to a gentle simmer.
Step 6: Oven Braising
Cover your Dutch oven and place it into the preheated oven. Let it do its magic for 1 hour. The beef will start to become beautifully tender, soaking up all those savory flavors and aromatic herbs.
Step 7: Add Veggies and Finish Cooking
Take the pot out of the oven and stir in the potatoes and carrots. Cover and return the stew to the oven for another hour. This timing ensures perfectly tender vegetables that hold their shape and enhance the rustic feel of this Dutch Oven Beef Stew.
Step 8: Final Touches
After removing the stew from the oven, fish out the bay leaves and discard them. Stir in the frozen peas, cover, and let it sit for 5–10 minutes. The residual heat will warm the peas through, keeping them bright and sweet. Finally, taste and season with more salt and pepper if needed—then serve up your masterpiece!
How to Serve Dutch Oven Beef Stew
Garnishes
An extra flourish can make any bowl sing. Top your Dutch Oven Beef Stew with a sprinkle of chopped fresh parsley for a bright pop of color and freshness. For added decadence, try a swirl of sour cream or a few shavings of sharp cheddar. Fresh-ground black pepper never goes amiss either.
Side Dishes
Nothing says comfort quite like serving this stew with a robust side. Crusty artisan bread is perfect for soaking up that luscious broth, while creamy mashed potatoes make this meal extra hearty. You can also pair it with a simple green salad tossed in a tangy vinaigrette for a well-rounded supper.
Creative Ways to Present
If you want to elevate your Dutch Oven Beef Stew, try serving it in individual bread bowls for a playful twist, or ladle it over buttery polenta for something new. For a rustic dinner party, serve the stew family-style in the Dutch oven itself—a visual feast that invites everyone to dig in together.
Make Ahead and Storage
Storing Leftovers
This Dutch Oven Beef Stew only gets better with time. Cool leftovers to room temperature, then transfer them to airtight containers. They’ll keep in the fridge for up to 4 days, and the flavors deepen with each passing day. Don’t forget to label your container with the date!
Freezing
For longer storage, this stew freezes beautifully. Place cooled stew in freezer-safe containers or heavy-duty freezer bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge when you’re ready for more comfort food magic.
Reheating
Gently reheat Dutch Oven Beef Stew on the stovetop over low to medium heat, stirring occasionally until hot. If the stew thickens too much after chilling, just add a splash of broth or water. You can also microwave individual portions, stirring halfway through for even heating.
FAQs
Can I make Dutch Oven Beef Stew with a different cut of meat?
Absolutely! While traditional stew beef (like chuck) gives the ideal tenderness, you can also use brisket or even boneless short ribs. Just aim for marbled cuts that become tender with long, slow cooking.
Is it possible to make this stew on the stovetop only?
Yes, you can simmer the stew on low heat on your stovetop instead of transferring to the oven. Just keep the heat gentle and stir occasionally to prevent sticking. However, using the oven ensures even, gentle heat for perfect results every time.
Can I add red wine to Dutch Oven Beef Stew?
Definitely! A splash of dry red wine (about 1/2 cup) added when deglazing the pot can add lovely depth and complexity. Let it simmer for a minute to cook off the alcohol before adding the broth.
What vegetables can I add or substitute?
This is a wonderfully flexible recipe. Try adding parsnips, rutabagas, celery, or turnips for variety, or use sweet potatoes in place of Yukon golds for a subtle sweetness. Just aim for similar-sized chunks so everything cooks evenly.
How do I know when the beef is perfectly tender?
After a couple of hours in the oven, the beef should flake apart easily when pressed with a fork. If it still feels a bit tough, give it another 15–20 minutes in the oven—patience pays off with stew!
Final Thoughts
If you’re longing for a dish that brings together warmth, comfort, and mouthwatering satisfaction, this Dutch Oven Beef Stew truly delivers. Whether you’re feeding a crowd or looking for the perfect Sunday supper, I hope you’ll savor every spoonful—and share the love with those around your table.
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Dutch Oven Beef Stew Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty and comforting Dutch Oven Beef Stew recipe that is perfect for cozy nights in. Tender chunks of beef simmered with vegetables in a flavorful broth until rich and delicious.
Ingredients
Stew Beef:
- 2 ½ pounds stew beef, cut into 1 ½ inch chunks
Seasoning:
- 3 ½ – 4 tablespoons olive oil
- Salt and pepper to season
Aromatics:
- 2 medium yellow onions, quartered and sliced
- 5 cloves of garlic, minced
Binder:
- ¼ cup of all-purpose flour
Tomato Base:
- 1 tablespoon tomato paste
- 1 (14.5 ounce) can of diced tomatoes
Flavor Enhancers:
- 3 tablespoons Worcester sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
Veggies:
- 4 medium carrots, cut into 1-inch chunks
- 1 pound Yukon gold potatoes, cut into 1-inch cubes (3–4 potatoes)
- 1 cup frozen peas
Instructions
- Preheat the oven: Preheat the oven to 350F.
- Season the beef: Pat the beef dry with a paper towel and season with salt and pepper.
- Brown the beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, searing for around 1-2 minutes per side. Remove and set aside.
- Saute aromatics: Saute onions and garlic in olive oil until soft.
- Add flour and tomato paste: Sprinkle flour, add tomato paste, then slowly pour in beef stock.
- Add remaining ingredients: Add tomatoes, Worcester sauce, seared beef, herbs, and bay leaves. Simmer.
- Cook in the oven: Cover and cook in the oven for 1 hour. Add potatoes and carrots, then return to the oven for another hour.
- Finish stew: Remove from oven, discard bay leaves, add peas, and let sit. Season with salt and pepper.
- Serve: Enjoy the hearty stew!
Notes
- You can customize the vegetables in this stew based on your preferences.
- This stew tastes even better the next day as the flavors develop further.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Dutch Oven Beef Stew, Beef Stew Recipe, Comfort Food, Dutch Oven Recipe
