This Dutch Oven Beef Stew is like a warm hug in a bowl! Tender beef and chunky vegetables come together in a rich, hearty broth that’s simply comforting.
It’s perfect for chilly days, and the best part? You can let it simmer while you relax. I love serving it with crusty bread to soak up every delicious drop!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stew because it becomes tender when slow-cooked. If you prefer, you can use brisket or round. Look for well-marbled beef for the best flavor.
Red Wine: The wine adds depth to the stew. If you don’t want to use it, substitute with more beef broth or a splash of balsamic vinegar for acidity.
Vegetables: I used carrots, potatoes, and celery, but feel free to add mushrooms, parsnips, or even green beans based on what you have on hand!
Thyme: Fresh thyme has a lot of flavor, but dried thyme works well too. Use 1/3 the amount if using dried since it’s more potent.
How Do I Brown the Beef Perfectly?
Browning the beef adds flavor to the stew, so don’t skip this step! Here’s how to do it right:
- Make sure the beef cubes are dry; pat them with a paper towel.
- Preheat the pot and use enough oil to coat the bottom (about 1 tablespoon per batch).
- Don’t crowd the pan; brown in batches, giving each piece space to get that nice crust.
- Let it cook without moving it for a few minutes to achieve a good sear, then turn to brown on all sides.
Trust me, this step is essential for maximum flavor!
Delicious Dutch Oven Beef Stew Recipe
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup dry red wine (optional, can substitute with more beef broth)
- 3 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or 2-3 sprigs fresh thyme
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- Fresh rosemary sprigs (optional, for garnish)
How Much Time Will You Need?
This recipe will take around 20 minutes for prep and about 2 to 2.5 hours of cooking time. It’s a slow and steady process, but the flavorful results are worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C), so it’s ready when your stew is assembled.
2. Season the Beef:
Generously season the beef cubes with salt and black pepper. This adds flavor from the very start!
3. Brown the Beef:
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the beef in batches, making sure not to overcrowd the pot. Brown each side for about 5 minutes. Once browned, transfer the beef to a plate. This step gives your stew wonderful depth and flavor.
4. Sauté the Aromatics:
If needed, add the remaining tablespoon of oil to the pot. Reduce the heat to medium and sauté the chopped onion until it becomes translucent, about 5 minutes. Then, add the minced garlic and cook for 1 more minute until fragrant.
5. Add the Flour:
Sprinkle the flour over the onions and garlic and stir to combine. Let it cook for about 2 minutes to get rid of the raw flour taste.
6. Build the Base:
Gradually stir in the beef broth and optional red wine, scraping any tasty brown bits from the bottom of the pot. Then, stir in the tomato paste and Worcestershire sauce to bring the flavor to life!
7. Combine It All:
Return the browned beef to the pot, along with the carrots, potatoes, celery, thyme, and bay leaf. Stir gently to mix everything well.
8. Simmer Away:
Bring the stew to a gentle simmer on the stove. Once bubbling, cover with the lid and carefully place the Dutch oven into the preheated oven.
9. Cooking Time:
Let it simmer in the oven for about 2 to 2.5 hours, allowing the beef to become tender and the flavors to meld together beautifully.
10. Final Touches:
Once done, remove the Dutch oven from the oven. Discard the bay leaf, and adjust the seasoning with salt and pepper if needed.
11. Serve and Garnish:
Garnish your stew with fresh chopped parsley and a sprig of rosemary if you like. This adds a lovely fresh touch!
12. Enjoy!
Serve hot, ideally with crusty bread on the side to soak up all those mouthwatering juices.
Enjoy your heartwarming, classic Dutch Oven Beef Stew!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is preferred for its tenderness and flavor after slow cooking, you can also use cuts like brisket or round. Just be aware that cooking times may vary depending 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 4-5 hours until the beef is tender.
How Do I Store Leftovers?
Allow the stew to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days or can be frozen for up to 3 months. Reheat on the stove or microwave before serving.
Can I Add Other Vegetables?
Definitely! Feel free to get creative! You can add mushrooms, peas, or even parsnips. Just be mindful of cooking time, as some veggies may require a shorter cooking time.
