Hearty Dutch Oven Beef Stew

A long-time reader favorite with over 200 five-star reviews, my Dutch Oven Beef Stew recipe is one of my most popular! I’ve tested it over and over again in my kitchen, so you can trust it will turn out perfectly every time!

This Dutch oven beef stew is cooked in the oven for about 2 hours to ensure it is very tender and ultra flavorful. The gravy is perfectly rich and thick, and the vegetables make it so hearty and comforting.

Ultra Flavorful and Tender Beef Stew

The flavor profile in this easy Dutch oven beef stew is fantastic! The flavors are deep yet so simple. It all starts with the cooking method (hint: browning the meat!) and the choice of ingredients for the flavor base.

Here are my secrets to making the best beef stew:

• Use a Dutch oven! It retains heat really well, which is perfect for tender beef and great flavor depth. It’s the same reason my Dutch oven pot roast turns out so well.
• Brown the beef: This is a must! Searing the meat adds depth and complexity. The brown bits left behind are packed with flavor. When deglazed, the browned bits get released, enhancing the dish. This is the magic of the Maillard reaction!
• Flavor boosters: Aside from the caramelized browned bits, the flavor base for this hearty beef stew includes Worcestershire sauce, tomato paste, red wine, and fresh garlic. Fresh herbs also make a big difference.
• Cook in the oven: It’s finished in the oven at 325ºF for close to 2 hours. This allows all the flavors to come together and gives enough time for the meat to become tender and delicious…low and slow!

It’s in our regular dinner rotation because it is THAT incredibly delicious!

I mean, look at that beautiful caramelization from browning the meat!

Cooking Beef Stew in the Oven

There are so many methods for making beef stew: slow cooker, stovetop, pressure cooker, etc. I’ve tried them all and my absolute favorite method is by making it on the stovetop first (in my Dutch oven) and then cooking it in the oven.

Dutch ovens retain heat really well, so it’s a great vessel for cooking large batch dishes, such as beef stew. After a lot of testing in my own kitchen, this Dutch oven beef stew turns out incredibly very fall-apart tender and rich. Every single time!

Here’s why: First, using a Dutch oven builds layers of flavor. From searing the beef to cooking all the aromatics in one pot, you develop a depth and complexity you just can’t get by skipping the browning and tossing everything in at once.

Second, baking the stew in the oven for close to 2 hours really helps the flavors come together and make the beef ultra tender.

And hey, if you need a slow cooker version, try my Slow Cooker Beef Stew recipe! I’ve adapted it to be incredibly delicious and rich with the convenience of the crockpot.

Ingredient Notes

• Beef chuck roast: Don’t even bother getting an expensive cut of meat for stews. You actually want tough cuts of meat because these contain more connective tissue, which result in that melt-in-your-mouth bite when cooked slowly. My favorite beef stew cut comes from the shoulder, also known as the chuck.
• Tomato paste and Worcestershire sauce: My secret flavor booster duo! They add instant depth and complexity.
• Red wine: Use a light to medium-bodied red (like Pinot Noir or Merlot) to tenderize the meat and add balancing acidity. The acidity from red wine adds complex flavors.
• Carrots and onions: A classic vegetable pairing for stews! The onions also add flavor for the base.
• Potatoes: Yukon Golds hold their shape beautifully. Avoid Russets since these break down easily.
• Beef broth: Use a high-quality broth as the foundation for your rich gravy.
• Aromatics: Plenty of fresh garlic, thyme, rosemary, and dried bay leaves.
• All-purpose flour: To thicken the stew. Watery and thin stews are a no-no!
• Parsley and green peas: I add chopped Italian parsley for color and vibrance at the end. If you’re not a big fan of peas, omit them.
• Other: Olive oil for searing, salt, and pepper.

As always, ingredient quantities are listed in the recipe card down below.

Substitutions and Variations

• Wine: Swap with extra beef broth. I also add a splash of balsamic vinegar (or apple cider vinegar) to incorporate a similar acidity that cuts through the richness.
• Meat: Stick with chuck roast, it’s got the right amount of fat and marbling, which is flavor. Leaner cuts like sirloin or round can turn dry and stringy.
• Herbs: If using dried, use about half the amount of fresh. Dried herbs are stronger.
• Vegetables: Some readers have mentioned adding sweet potatoes, mushrooms and celery. For a seasonal twist, try my Butternut Squash Beef Stew.

How To Make Dutch Oven Beef Stew

Active prep time is about 30 minutes, and the rest is just oven time. I promise this recipe it’s very easy!

Step 1 | Season and sear the beef

Preheat oven to 325°F. Season the beef generously with salt and pepper. In a 6-quart Dutch oven, heat oil over high heat. Sear in multiple batches until browned and golden. Transfer to a plate, leaving the browned bits in the pot, we’ll deglaze later.

Pro Tip: Ensure the pot is hot before starting and never overcrowd it. I usually do 2-3 batches to ensure that each piece has space to sear properly, otherwise it will steam instead.

Step 2 | Sauté vegetables and build flavors

Sauté onion and carrots: Reduce to medium heat. Cook onions and carrots for about 5 minutes, adding a splash of wine or broth to deglaze.

Add flavor boosters and deglaze with wine: Stir in the aromatics like garlic, thyme, tomato paste, and Worcestershire until it smells really good! Next, stir in the red wine, scraping to deglaze and release the flavorful browned bits. Simmer until the wine is almost reduced, about 3 minutes.

Quick Tip: I always use a wooden spoon to prevent scratching the pot.

Step 3 | Thicken and bring everything together

Stir in flour to coat. Add beef broth, then bring to a simmer until it starts to thicken. For 4 cups of beef broth, I used 1/4 cup of flour and it was the perfect consistency! Pro Tip: Let the flour cook for 1-2 minutes to remove the raw flour taste before adding the broth.

Return the beef and add potatoes, tuck in bay leaves (you can also add rosemary). Season with extra salt and pepper if needed. Bring to a low boil, then simmer for 5-7 minutes. Season with salt and pepper to taste.

Step 4 | Finish in the oven

Cover tightly with the lid and bake in the oven at 325°F for 1 hour 45 minutes (or 2 hours), until the beef is very tender. The gravy will thicken just right during this time. At this point, your house should smell amazing!

Stir in peas during the last 10 minutes. I like to finish my Dutch oven beef stew with freshly chopped Italian parsley for that pop of color and freshness!

Make Ahead and Freezing

Make ahead: It’s no secret that beef stew always tastes even better the next day, making it a great make ahead option. Reheat over the stovetop on low heat or microwave oven, adding a splash of broth to loosen it up.

Freezing: Once your Dutch oven beef stew is cooled, divide up into portions (I use Souper Cubes) and freeze for up to 3 months. Thaw overnight and reheat, or reheat from frozen on the stovetop.

What To Serve With Beef Stew

Mashed potatoes: Potatoes on potatoes? Yes please! Serve your oven beef stew with my simple Creamy Mashed Potatoes or Roasted Garlic Mashed Potatoes.

Dinner rolls: Soft Honey Butter Rolls or Garlic Dinner Rolls. Or try my Cheddar Chive Biscuits!

Salads and greens: Lemon Green Beans and Balsamic Brussels Sprouts!

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