Dutch Oven Beef Stew is the ultimate comfort meal, full of tender chunks of beef, hearty vegetables like carrots and potatoes, all simmered slowly in a rich, flavorful broth. The slow cooking in a Dutch oven makes every bite melt-in-your-mouth delicious and brings out the deep flavors that make this stew so satisfying.
I love making this stew on a chilly day when I want something cozy and filling. There’s something special about how the beef gets super tender and the vegetables soak up all the goodness from the broth. I usually brown the meat first to lock in flavor, which I think makes a big difference. It’s easy to prepare and then just let it cook while you relax or do other things around the house.
My favorite way to enjoy this stew is with a big slice of crusty bread right on the side, perfect for dipping into that thick, tasty sauce. It’s also a great meal to make ahead of time because the flavors get even better the next day. Whenever I have a pot of this beef stew on the stove, it feels like home.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when slow-cooked. If beef chuck isn’t available, you can try beef brisket or bottom round, but cook times may vary.
Potatoes: Baby potatoes hold their shape well during cooking. If you don’t have these, regular Yukon Gold or red potatoes, cut into chunks, work nicely too.
Red wine: Adds depth to the stew, but if you prefer to avoid alcohol, just use extra beef broth or a splash of grape juice for a touch of sweetness.
Herbs: Thyme and bay leaves add classic stew flavor. Fresh herbs are great if you have them, but dried herbs work fine too. Just remember fresh herbs are usually more mild.
How Do You Get Tender, Flavorful Beef in a Stew?
Start by drying and seasoning your beef well. Then toss it in flour; this helps brown the meat and thickens the stew later. Sear the beef in batches over medium-high heat until nicely browned—this locks in flavor.
After browning, deglaze the pot with wine or broth, scraping the tasty browned bits off the pan. Slow cooking in the oven at low heat for 2.5 hours total with the lid on is key—this breaks down tough fibers and makes the beef tender and juicy.
Equipment You’ll Need
- Dutch oven – perfect for even heat and slow cooking, which makes the beef tender.
- Wooden spoon – gentle for stirring without scratching your Dutch oven.
- Sharp chef’s knife – helps you cut beef and vegetables cleanly and safely.
- Cutting board – gives you a stable place to chop your ingredients.
- Tongs – great for turning and browning beef pieces easily without piercing them.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb stew meat for a rich, slightly different flavor.
- Add pearl onions or mushrooms for extra texture and earthiness.
- Stir in a handful of frozen peas near the end for a sweet pop of color and flavor.
- Use smoked paprika or a dash of cayenne for a mild smoky or spicy twist.
Dutch Oven Beef Stew
Ingredients You’ll Need:
For The Beef & Broth:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme (or 2-3 sprigs fresh thyme)
- 2 bay leaves
For The Vegetables:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 lb baby potatoes (yellow or red), washed
- 4 large carrots, peeled and cut into chunks
- 2 stalks celery, chopped
For Garnish:
- 2 tablespoons fresh parsley, chopped
How Much Time Will You Need?
Getting this stew ready takes about 20 minutes of prep time, plus about 2 hours and 30 minutes of cooking time. This includes browning the beef, slow-cooking in the oven, and letting the vegetables soften until tender. It’s perfect for a cozy afternoon or a leisurely weekend meal.
Step-by-Step Instructions:
1. Prepare and Brown the Beef:
Preheat your oven to 325°F (165°C). Start by patting your beef dry with paper towels—this helps it brown better. Season the beef cubes with salt and black pepper. Toss the cubes in flour, shaking off any extra. Heat your vegetable oil in a large Dutch oven on medium-high heat. Brown the beef in batches so it gets a nice crust all over, about 4-5 minutes per batch. Set the browned beef aside.
2. Cook the Aromatics and Deglaze:
In the same Dutch oven, add chopped onion and cook over medium heat until softened, around 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook 1-2 minutes to deepen the flavor. Pour in the red wine (or extra beef broth), scraping the bottom of the pot to loosen any browned bits—they add great taste!
3. Combine and Slow-Cook:
Return the browned beef to the Dutch oven. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Stir everything well. Bring it all to a simmer, then cover with the lid and place the Dutch oven in your preheated oven. Cook for 1.5 hours, allowing the beef to slowly tenderize and flavors to meld.
4. Add Vegetables and Finish Cooking:
Carefully remove the Dutch oven from the oven. Add the baby potatoes, carrots, and celery. Stir gently to mix the veggies with the meat and broth. Cover and return to the oven for another 1 hour, or until both the beef and vegetables are tender.
5. Final Touches and Serving:
Take out the bay leaves and thyme sprigs. Taste your stew and adjust with more salt and pepper if needed. Sprinkle chopped fresh parsley on top for a bright, fresh touch. Serve your stew hot, with crusty bread on the side if you’d like to soak up every last bit of that rich gravy.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry to avoid excess moisture, which can prevent proper browning.
Can I Make This Stew on the Stovetop Instead of the Oven?
Absolutely! After combining all ingredients, simmer the stew on low heat with the lid on for about 2.5 to 3 hours, stirring occasionally until the beef and vegetables are tender.
How Should I Store Leftovers?
Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it seems too thick.
Can I Add Other Vegetables to This Stew?
Yes! Mushrooms, pearl onions, or peas make great additions. Add peas towards the end of cooking to keep their color and texture, while mushrooms and onions can be added with the carrots and potatoes.
