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Dutch Oven Beef Stew

Dutch oven beef stew with fork-tender chuck cubes, browned edges, and thick glossy gravy. Oven-baked for hours with potatoes, carrots, red wine, and rosemary for a hearty American stew.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 3 lb beef chuck
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp all-purpose flour
  • 3 tbsp olive oil
  • 1 onion
  • 4 cloves garlic
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1.5 lb baby potatoes
  • 4 carrots

Equipment

  • 1 Dutch oven

Method
 

Prep and brown the beef
  1. Preheat the oven to 325F. Season the beef with salt and black pepper, toss with the flour, and brown in batches in the Dutch oven until well-seared.
  2. Heat 3 tablespoons olive oil in the Dutch oven as needed while browning. Transfer browned beef to a plate and keep any fond (browned bits) in the pot.
Build the stew sauce
  1. Cook the diced onion in the Dutch oven for 5 minutes. Add the minced garlic and tomato paste and cook for 1 minute, stirring until fragrant.
  2. Pour in the dry red wine and scrape the bottom of the Dutch oven. Simmer for 2 minutes, loosening all browned bits.
Bake
  1. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves to the pot. Return the browned beef, cover, and bake at 325F for 2 hours.
  2. Stir the stew to distribute the ingredients. Add the halved baby potatoes and cut carrots, cover, and bake for 1 hour more at 325F until everything is tender.
Finish and serve
  1. Remove the herb stems and bay leaves from the stew. Taste and serve hot, with fork-tender beef and vegetables in a thick glossy gravy.

Notes

For the thickest stew, don’t crowd the beef when browning; keep the fond by scraping well after adding the wine. Refrigerate leftovers in a covered container for up to 4 days. Freeze in portions for up to 3 months (thaw overnight in the fridge and reheat gently). If you need a gluten-free option, swap the all-purpose flour for a 1:1 gluten-free flour blend that browns well.