Description
This Dutch Oven Beef Stew is a comforting, classic beef stew recipe featuring tender chunks of beef swimming in a rich, savory gravy, bursting with vegetables. It’s a nourishing one-pot meal that’s perfect for chilly afternoons, bringing warmth and flavor to the table. The recipe offers incredible depth of flavor and freezes beautifully for convenient weeknight meals.
Ingredients
2 pounds Boneless Beef Chuck Roast
2 tablespoons Olive Oil
1 large Yellow Onio
4 medium Carrots
2 Celery Stalks
4 cloves Garlic
1/4 cup All-Purpose Flour
4 cups Beef Broth
2 tablespoons Tomato Paste
1 tablespoon Worcestershire Sauce
1 teaspoon Dried Thyme
1/2 teaspoon Dried Rosemary
2 Bay Leaves
1.5 pounds Red Potatoes
to taste Salt
to taste Black Pepper
Instructions
- Brown the Beef: First, pat the beef dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned on all sides, then remove to a plate. Browning is key for this classic beef stew recipe’s flavor
- Sauté Aromatics: Next, add chopped onion, carrots, and celery to the Dutch oven. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant
- Thicken and Deglaze: Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes. This forms the roux for your rich beef stew gravy. Gradually pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves
- Simmer the Stew: Return the browned beef to the Dutch oven. Bring the mixture to a gentle simmer. Cover the Dutch oven and transfer it to a preheated 325°F (160°C) oven. Cook for 1.5 hours. This slow cooking creates incredibly tender meat in your Dutch Oven Beef Stew Recipe
- Add Potatoes and Finish: After 1.5 hours, add the quartered red potatoes to the stew. Stir well. Return the Dutch oven to the oven and continue cooking, covered, for another 45-60 minutes, or until the potatoes are tender and the beef is fork-tender
- Serve: Finally, remove the bay leaves. Taste and adjust seasonings as needed. Serve your delicious Dutch Oven Beef Stew Recipe hot!
Notes
Always pat your beef dry before searing; this ensures a beautiful, flavorful crust.
Don’t crowd the pot when browning the beef; work in batches for optimal browning.
Use good quality beef chuck roast; it breaks down beautifully, yielding super tender results.
A long, slow simmer in the oven truly develops the deep flavors of this incredible beef stew recipe. Don’t rush the process.
Store leftover beef stew in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stovetop or microwave.
For freezing, allow the stew to cool completely, then transfer it to freezer-safe containers or bags. It keeps well in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 25 mins
- Cook Time: 2 hours 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: N/A
Keywords: beef stew, dutch oven, one pot, comfort food, freezable, dinner, hearty