Dutch Oven Beef Stew Recipe (Print Version)
Classic Dutch oven beef stew, slow-cooked to perfection with tender beef, root vegetables, and rich broth. A comforting meal for any occasion.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 205 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Hearty Core
01 -
2 1/2 lbs boneless beef chuck roast, cut into 1 1/2-inch cubes
02 -
1/4 cup all-purpose flour
03 -
1 tsp kosher salt
04 -
1/2 tsp black pepper
05 -
2 tbsp olive oil
→ Aromatic Foundation & Garden Bounty
06 -
1 large yellow onion, diced
07 -
4 cloves garlic, minced
08 -
3 medium carrots, peeled and cut into 1-inch pieces
09 -
2 stalks celery, cut into 1-inch pieces
10 -
2 lbs russet potatoes, peeled and cut into 1 1/2-inch cubes
11 -
4 sprigs fresh thyme
12 -
2 bay leaves
→ Rich Braising Liquid
13 -
4 cups low-sodium beef broth
14 -
1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
15 -
2 tbsp tomato paste
16 -
1 tbsp Worcestershire sauce
→ Finishing Flourish
17 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
In a large bowl, toss 2 1/2 lbs boneless beef chuck roast with 1/4 cup all-purpose flour, 1 tsp kosher salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a 6-quart Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, about 3-4 minutes per batch. Remove beef and set aside. This is the first step for your Hearty Dutch Oven Beef Stew Recipe.
02 -
Add 1 large yellow onion, diced, 3 medium carrots, and 2 stalks celery to the Dutch oven. Cook over medium heat for 5-7 minutes until softened. Stir in 4 cloves garlic, minced, and 2 tbsp tomato paste, cooking for another minute until fragrant.
03 -
Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot. Stir in 4 cups low-sodium beef broth and 1 tbsp Worcestershire sauce. Return the seared beef to the pot. Add 4 sprigs fresh thyme and 2 bay leaves.
04 -
Bring the mixture to a gentle simmer, then cover the Dutch oven and transfer to a preheated oven at 325°F. Cook for 1 hour and 30 minutes. This slow cooking ensures a tender Hearty Dutch Oven Beef Stew Recipe.
05 -
Carefully remove the Dutch oven from the oven. Stir in 2 lbs russet potatoes, cut into 1 1/2-inch cubes. Cover again and return to the oven for another 1 hour, or until the beef and potatoes are fork-tender.
06 -
Once cooked, remove the Hearty Dutch Oven Beef Stew Recipe from the oven. Let it rest, covered, for 10-15 minutes before serving. Remove bay leaves and thyme sprigs. Garnish with 1/4 cup fresh parsley, chopped, for a vibrant finish.
# Notes:
01 -
For extra depth of flavor, ensure you don't overcrowd the Dutch oven when searing the beef. Sear in batches to get a good crust, which adds rich fond to the stew.
02 -
This stew tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months.
03 -
Feel free to customize your vegetables. Sweet potatoes or parsnips can be excellent additions or substitutions for some of the russet potatoes or carrots.
04 -
Serve this hearty stew with crusty bread, warm biscuits, or a side salad to soak up all the delicious, rich broth.
# Tools You'll Need:
01 -
Dutch oven
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Wooden spoon or spatula
# Nutrition Facts (Per Serving):
Calories: 388 kcal
Total Fat: 14 g
Total Carbohydrate: 30 g
Protein: 41 g