Hearty Dutch Oven Beef Stew (Print Version)
Classic Dutch Oven Beef Stew. Tender beef, root vegetables, and rich broth slow-cooked to perfection. Ideal for a comforting meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 205 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Dairy-Free
# Ingredients:
→ Stew Foundation & Hearty Beef
01 -
2 lbs boneless beef chuck roast, trimmed and cut into 1 1/2-inch cubes
02 -
2 tbsp olive oil
03 -
1/4 cup all-purpose flour
04 -
1 1/2 tsp kosher salt, or to taste
05 -
1 tsp freshly ground black pepper, or to taste
→ Aromatic Depth & Garden Goodness
06 -
1 large yellow onion, chopped
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 -
1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
→ Rich Braising Liquid & Flavor Boosters
11 -
4 cups low-sodium beef broth
12 -
1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
13 -
2 tbsp tomato paste
14 -
1 tbsp Worcestershire sauce
15 -
2 dried bay leaves
16 -
1 tsp dried thyme
# Instructions:
01 -
Pat dry 2 lbs boneless beef chuck roast. Toss with 1/4 cup all-purpose flour, 1 1/2 tsp kosher salt, and 1 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then remove. This is crucial for a rich Hearty Dutch Oven Beef Stew Recipe.
02 -
Add 1 large yellow onion, 3 medium carrots, and 2 stalks celery to the Dutch oven. Sauté for 5-7 minutes until softened. Stir in 4 cloves garlic and cook for another minute until fragrant.
03 -
Pour in 1 cup dry red wine, scraping up any browned bits. Stir in 2 tbsp tomato paste, 4 cups low-sodium beef broth, 1 tbsp Worcestershire sauce, 2 dried bay leaves, and 1 tsp dried thyme. Bring to a gentle simmer.
04 -
Return the seared beef to the Dutch oven. Ensure the liquid mostly covers the beef. Cover tightly and transfer to a preheated oven at 325°F (160°C). Braise for 1.5 hours. This slow cooking develops deep flavors for your Hearty Dutch Oven Beef Stew Recipe.
05 -
Carefully remove the Dutch oven from the oven. Stir in 1 1/2 lbs Yukon Gold potatoes, cut into 1 1/2-inch cubes. Re-cover and return to the oven for another 1 to 1.5 hours, or until beef and potatoes are fork-tender.
06 -
Remove the Dutch oven from the oven. Discard bay leaves. Let the Hearty Dutch Oven Beef Stew Recipe rest for 10-15 minutes before serving. Taste and adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
# Notes:
01 -
For even richer flavor, brown the beef in batches to avoid overcrowding the Dutch oven, ensuring a good crust forms.
02 -
Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw overnight before reheating gently on the stovetop.
03 -
Feel free to customize your stew with other root vegetables like parsnips or turnips, or add a handful of frozen peas in the last 10 minutes of cooking for a touch of green.
04 -
Serve this hearty stew with crusty bread for dipping, or over a bed of egg noodles or mashed potatoes to soak up all the delicious sauce.
# Tools You'll Need:
01 -
Dutch oven (6-quart or larger)
02 -
cutting board
03 -
sharp knife
04 -
measuring cups
05 -
measuring spoons
# Nutrition Facts (Per Serving):
Calories: 549 kcal
Total Fat: 23 g
Total Carbohydrate: 32 g
Protein: 43 g