Easy Beef Stew Baked in a Cast Iron Dutch Oven
Warm, hearty, and irresistibly flavorful, this Easy Beef Stew Baked in a Cast Iron Dutch Oven is the ultimate comfort food. Featuring tender chunks of beef chuck, perfectly roasted vegetables like carrots, celery, and red potatoes, and a rich broth infused with red wine, tomato paste, and aromatic herbs, this one-pot wonder is both satisfying and simple. The Dutch oven ensures a slow, even cook, yielding melt-in-your-mouth results with minimal hands-on effort—perfect for cozy evenings or family dinners. With just 20 minutes of prep and oven-baked to perfection in two hours, this recipe is as convenient as it is delicious. Garnish with fresh parsley and serve with warm, crusty bread for a classic meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 0.25 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 4 medium carrots, cut into chunks
- 3 units celery stalks, cut into chunks
- 1.5 pounds red potatoes, quartered
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cups dry red wine
- 2 units bay leaves
- 3 units fresh thyme sprigs
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C).
In a large bowl, toss the beef cubes with flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.
Heat the olive oil in a cast iron Dutch oven over medium-high heat. In batches, sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.
Lower the heat to medium and add the diced onion to the Dutch oven. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.
Add the tomato paste and stir well to coat the vegetables.
Deglaze the pot by pouring in the red wine. Scrape up any brown bits from the bottom of the pot with a wooden spoon.
Return the seared beef to the pot. Pour in the beef broth and stir to combine.
Add the bay leaves, thyme sprigs, and the remaining salt and black pepper. Stir everything together.
Put the lid on the Dutch oven and transfer it to the preheated oven.
Bake for 2 hours, checking halfway through to give a gentle stir.
After 2 hours, remove the Dutch oven from the oven. Discard the bay leaves and thyme sprigs.
Stir in the frozen peas and let the stew sit for 5 minutes, allowing the peas to warm through.
Serve hot, garnished with chopped fresh parsley if desired. Pair with crusty bread for an extra comforting meal.
Nutrition Facts
Calories |
3711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 9170 mg | 399% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 40.5 g | ||
| Protein | 205.9 g | 412% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 38.1 mg | 212% | |
| Potassium | 8337 mg | 177% | |
*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.
