This Dutch Oven Beef Stew is a warm hug in a bowl! Full of tender beef, carrots, and potatoes, it’s like a cozy party for your taste buds. Plus, it’s super easy to make!
Cooking this stew is like a walk in the park—just toss everything in and let it simmer. I always have some bread nearby for dipping—because who can resist that? 🥖
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it gets tender with long, slow cooking. If you prefer, you could use brisket or round beef as alternatives.
Red Wine: Gives depth to the stew, but if you’re not a fan, just add more beef broth instead. Some like to use a splash of balsamic vinegar for a similar tang without the alcohol!
Carrots and Potatoes: Both add sweetness and bulk. Feel free to mix it up with parsnips or sweet potatoes if you want a twist. Celery also works great for added flavor!
Herbs: Thyme and rosemary are classic choices here! If you don’t have them, Italian seasoning or even fresh herbs like parsley can do the trick.
How Do I Achieve Perfectly Browned Beef?
The secret to delicious beef stew is browning the meat correctly. This step unlocks rich, caramelized flavors!
- Pat the beef cubes dry with paper towels to remove moisture.
- Heat the oil in your Dutch oven until it’s shimmering but not smoking.
- Brown the beef in batches, giving each cube space. This helps them sear instead of steam.
- Only flip the beef when it’s nicely browned, usually about 4-5 minutes per side.
- Transfer browned pieces to a plate before adding more, repeating until done.
How to Make Dutch Oven Beef Stew
Ingredients You’ll Need:
Protein:
- 2 lbs beef chuck, cut into 1.5-inch cubes
Vegetable Preparation:
- 3 tbsp vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
Liquids:
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with beef broth)
Flavor Boosters:
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
Thickening Agent:
- 2 tbsp all-purpose flour
Garnish:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious beef stew will take about 15 minutes of prep time and around 2.5 hours to cook. That includes 1.5 hours in the oven for the beef to become incredibly tender, plus the time to add the vegetables and cook them. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Prepping the Oven:
First, preheat your oven to 325°F (165°C). This is where your stew will finish cooking and get all those wonderful flavors melded together.
2. Browning the Beef:
In your Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. While it’s heating up, pat the beef cubes dry with some paper towels and season them with salt and pepper. Once the oil is hot, brown the beef in batches — this keeps it from steaming. Cook each batch for about 4-5 minutes until they’re nicely browned, then transfer them to a plate. This step adds a ton of flavor to the stew!
3. Sautéing the Aromatics:
In the same Dutch oven, add the remaining tablespoon of vegetable oil if needed. Sauté the diced onion for about 5 minutes until it’s softened and golden. Add the minced garlic and cook for about a minute more until fragrant. Your kitchen is about to smell amazing!
4. Adding Flavor:
Now stir in the tomato paste and let it cook for 2 minutes. This helps develop deep flavors. Then, sprinkle the flour over the mixture and mix well to coat everything. Cook this for another 1-2 minutes to eliminate the raw flour taste.
5. Mixing in the Liquids:
Slowly pour in the red wine (if using), making sure to scrape up the tasty bits stuck to the bottom of the pot. Allow this to simmer and reduce by half, about 5 minutes, then return the browned beef to the pot.
6. Time for Simmering:
Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir everything together and bring it to a gentle simmer.
7. Ovenside Cooking:
Cover your Dutch oven and transfer it to the preheated oven. Let it cook for 1.5 hours.
8. Adding Veggies:
After 1.5 hours, carefully remove the pot from the oven. Now it’s time to add the carrots and potatoes. Stir them in, cover the pot again, and return it to the oven for another 45 minutes to 1 hour, until everything is tender.
9. Final Touches:
Once done, remove the bay leaves. Give it a taste and adjust the seasoning with salt and pepper if needed.
10. Serve and Enjoy:
Garnish with fresh parsley before serving. This hearty stew pairs wonderfully with crusty bread or mashed potatoes for the ultimate comfort meal. Enjoy every warm, delicious spoonful!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use brisket or round cuts. Just keep in mind that cooking times may vary slightly based on the cut.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef and vegetables are tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm in a pot on the stove over low heat or in the microwave, adding a splash of broth if needed to loosen the stew.
Can I Freeze Beef Stew?
Yes, this beef stew freezes well! Let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and then warm on the stove or in the microwave.
