Dutch Oven Beef Stew
Cozy up with this hearty and flavorful Dutch Oven Beef Stew, the ultimate comfort food that's perfect for chilly evenings. Tender chunks of seared beef chuck are slow-cooked to perfection with hearty vegetables like carrots, potatoes, and celery, all enveloped in a rich, savory broth infused with aromatic herbs, a touch of tomato paste, and optional red wine for added depth. Made in a classic Dutch oven, this one-pot wonder is easy to prepare, allowing the oven to do most of the work while filling your kitchen with irresistible aromas. Serve this rustic stew with crusty bread or over creamy mashed potatoes for a soul-warming meal that’s sure to satisfy. Whether for a family dinner or a cozy weekend treat, this Dutch Oven Beef Stew is a timeless recipe that delivers big on flavor and comfort.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-1/2 inch cubes
- 0.25 cups all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 4 medium carrots, peeled and sliced into 1-inch pieces
- 3 large russet potatoes, peeled and cut into 1-1/2 inch chunks
- 2 stalks celery stalks, sliced
- 2 tablespoons tomato paste
- 0.5 cups red wine (optional)
- 4 cups beef broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 cup frozen peas
- 0.25 cups fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a large bowl, toss the beef chunks with the flour, 1 teaspoon of salt, and the black pepper until evenly coated.
Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Remove the beef and set aside.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the Dutch oven. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste and cook for another 2 minutes, stirring frequently.
If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let the wine simmer for 2–3 minutes to reduce slightly.
Return the seared beef to the Dutch oven, along with the carrots, potatoes, celery, beef broth, bay leaves, and thyme. Stir well to combine.
Bring the mixture to a simmer, then place the lid on the Dutch oven and transfer it to the preheated oven. Cook for 2 to 2.5 hours, stirring occasionally, until the beef is fork-tender and the vegetables are cooked through.
Remove the Dutch oven from the oven and discard the bay leaves and thyme sprigs. Stir in the frozen peas and let them heat through, about 5 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Ladle the stew into bowls and garnish with chopped parsley, if desired. Serve warm with crusty bread or over mashed potatoes.
Nutrition Facts
Calories |
3775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.5 g | 275% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 8033 mg | 349% | |
| Total Carbohydrate | 247.9 g | 90% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 33.4 g | ||
| Protein | 220.8 g | 442% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 42.7 mg | 237% | |
| Potassium | 8985 mg | 191% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
