Dutch Oven Beef Stew

Must Try

Dutch Oven Beef Stew is the kind of hearty meal that feels like a warm hug on a chilly day. It’s packed with tender chunks of beef, soft carrots, potatoes, and a rich, flavorful broth that’s slow-cooked to perfection. The dutch oven helps everything cook evenly, giving you a stew that’s thick, comforting, and full of deep, homey flavors.

I love making this stew when I have some extra time to let it simmer on the stove or in the oven. The smell that fills the kitchen is amazing—it’s like a promise of good things to come. One little tip I’ve learned is to brown the beef first; it really boosts the flavor and makes the meat nice and tender by the time the stew is ready.

My favorite way to enjoy this stew is with some crusty bread to soak up all the delicious juices. It’s the perfect meal for gathering around the table with family or friends, sharing stories, and feeling cozy together. Whenever I make this, it always feels like a small celebration of simple, home-cooked goodness.

Dutch Oven Beef Stew

Key Ingredients & Substitutions

Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful after slow cooking. If you can’t find chuck, try brisket or round roast. Avoid lean cuts—they get tough.

Vegetables: I like carrots and potatoes for their texture and sweetness. You can swap potatoes for sweet potatoes or parsnips for a different twist. Fresh or frozen peas both work well.

Beef Broth & Red Wine: Broth is the base of your stew’s flavor. Use low-sodium broth to control salt. Red wine adds depth but you can skip it and add extra broth instead.

Herbs & Spices: Fresh thyme, parsley, and bay leaves bring earthiness and aroma. If you don’t have fresh herbs, dried versions work—use about one-third the amount.

Tomato Paste: This adds a rich color and slightly tangy taste to the stew. If you don’t have it, a small dollop of ketchup can substitute, though it will be sweeter.

How Do You Get Tender, Flavorful Beef in Your Stew?

Browning your beef first is key. It seals in juices and adds flavor through caramelization. Here’s how:

  • Heat oil on medium-high and don’t overcrowd the pot.
  • Brown beef in batches, turning to get all sides nice and caramelized.
  • Remove browned meat before cooking onions to keep layers of flavor.

Then slow-cook the beef covered at low heat (in oven or on stovetop). Low and steady heat breaks down collagen in chuck, turning it tender and juicy.

Equipment You’ll Need

  • Large Dutch oven – perfect for even heat distribution and slow cooking the stew to tender perfection.
  • Sharp knife – makes chopping beef and veggies quick and easy.
  • Wooden spoon – great for stirring the stew without scratching your pot.
  • Measuring cups and spoons – helps get your broth, wine, and seasonings just right.
  • Heatproof spatula or tongs – useful for turning beef pieces while browning.

Flavor Variations & Add-Ins

  • Swap beef for lamb chunks for a richer, slightly gamey flavor that pairs well with rosemary.
  • Add mushrooms like cremini or button for extra earthiness and texture.
  • Stir in a splash of balsamic vinegar before serving to brighten the stew’s deep flavors.
  • Include diced parsnips or turnips for a sweet and slightly spicy twist on the classic root vegetable mix.

How to Make Dutch Oven Beef Stew

Ingredients You’ll Need:

For The Stew:

  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • Salt and black pepper, to taste
  • 3 tablespoons vegetable oil or olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional, can replace with beef broth)
  • 2 tablespoons tomato paste
  • 4 large carrots, peeled and cut into large chunks
  • 4 medium potatoes, peeled and cut into large chunks
  • 1 cup frozen peas
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley, plus more for garnish
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce (optional)
  • 2 tablespoons all-purpose flour (optional, for thickening the stew)
  • Chopped fresh parsley, for garnish

How Much Time Will You Need?

This stew takes about 20 minutes to prepare, plus 2 to 2.5 hours to cook. Most of the cooking time is slow and easy in the oven, allowing the meat to become tender and the flavors to meld beautifully.

Step-by-Step Instructions:

1. Brown the Beef:

Start by seasoning your beef cubes with salt and pepper. Heat your Dutch oven over medium-high heat with the oil. Add the beef in batches, making sure not to overcrowd the pot, and brown all sides, which takes about 3-4 minutes per batch. Once browned, remove the beef and set it aside.

2. Cook the Aromatics:

In the same pot, add chopped onion and cook until softened, about 4-5 minutes. Then add minced garlic and cook for another minute until fragrant, stirring to avoid burning.

3. Build the Flavor Base:

Stir in the tomato paste, cooking for a minute to bring out its rich flavor. Next, pour in the red wine (or extra beef broth if you prefer), scraping up all those flavorful brown bits stuck to the pot’s bottom. Let the liquid simmer and reduce for 2-3 minutes.

4. Slow Cook the Stew:

Return the browned beef and any juices to the pot. Add enough beef broth to partially cover the meat (around 4 cups). Toss in the thyme, parsley sprigs, bay leaves, and Worcestershire sauce if using. Bring to a simmer, cover the pot with the lid, and place it in a 325°F (160°C) oven. Let it cook for about 1.5 to 2 hours until the beef is tender.

5. Add Vegetables:

After the beef has cooked, add the carrots and potatoes to the stew. Return the pot to the oven uncovered, and cook for another 30 to 45 minutes until the vegetables are tender.

6. Finish the Stew:

Take out the thyme, parsley sprigs, and bay leaves. Stir in the frozen peas. If you want a thicker stew, mix the flour with a little cold water to make a slurry and whisk it into the hot stew. Let it simmer on the stove for a few minutes until it thickens. Taste and add salt or pepper if needed. Garnish with fresh chopped parsley before serving.

Serve your delicious Dutch Oven Beef Stew with crusty bread or over creamy mashed potatoes for a comforting, satisfying meal!

Dutch Oven Beef Stew

Can I Use Frozen Beef for This Stew?

Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator overnight before cooking. This ensures even browning and proper cooking.

Can I Make Dutch Oven Beef Stew Ahead of Time?

Absolutely! This stew actually tastes better the next day as the flavors meld. Cool completely and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove.

How Do I Thicken the Stew If It’s Too Thin?

Mix 2 tablespoons of all-purpose flour with cold water to make a slurry, then slowly stir it into the hot stew. Simmer for a few minutes until thickened. Alternatively, you can mash some cooked potatoes into the broth.

What Can I Serve with Dutch Oven Beef Stew?

Crusty bread, mashed potatoes, or buttered egg noodles are classic and excellent choices to soak up the rich, flavorful broth.

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