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.
Quick Look: Hearty Dutch Oven Beef Stew
- Prep Time: 30 mins, Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 15 minutes
- Method: Starts on the stovetop, then finished in the oven
- Main Ingredients: Beef chuck roast, carrots, potatoes, fresh herbs
- Flavor Profile: Rich, savory, melt-in-your-mouth tender
- Ideal for: Comfort food meals, weekend cooking, family dinner
I mean, look at that beautiful caramelization from browning the meat!
Jump to:
- Quick Look: Hearty Dutch Oven Beef Stew
- Ultra Flavorful and Tender Beef Stew
- Cooking Beef Stew in the Oven
- Ingredient Notes
- How To Make Dutch Oven Beef Stew
- Tips for Success
- Recipe FAQs
- Make Ahead and Freezing
- My Dutch Oven Recommendations
- What To Serve With Beef Stew
- More Stews and Roasts
- Hearty Dutch Oven Beef Stew
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!
Tips for Success
- What can I use instead of wine? This is the most common question! Substitute with beef broth, and if you want, add a good splash of balsamic vinegar for a similar acidity.
- Avoid pre-cut stew meat: They can be unevenly cut and sometimes come with tougher pieces. Buy a chuck roast and cut it into even-sized cubes instead.
- Use a 6-quart Dutch oven: This size gives everything enough room to cook evenly without crowding or spilling.
- Searing in batches over high heat. Don’t rush this step. Leave it alone until it develops a deep, golden crust – try not to flip the meat too soon.
- Fresh aromatics. Use fresh herbs and fresh garlic. It makes a big difference!
- Use firm potatoes, such as Yukon gold or red potatoes. Stay away from Russets since they break down and disintegrate easily.
- Low and slow. 325°F is the ideal oven temperature for this Dutch oven beef stew recipe, but you can also cook lower to 300ºF for closer to about 2.5 to 3 hours.
Recipe FAQs
Yes, absolutely. Simply substitute with more beef broth. You can also add a splash of balsamic vinegar to mimic that acidity. It cuts through the richness and balanced flavors.
Personally, I use a light or medium-bodied wine, such as Pinot Noir or Merlot. Cabernet Sauvignon works too but it’s on the heavier side.
It’s not necessary. The Dutch oven heats up really well so it’s able to create a really good sear on the outside without needing a flour coating.
They won’t since we’re using low oven temperature. But if you’d like, cut them into larger chunks.
Yes, but the oven provides more even, surrounding heat and prevents the bottom from burning. If using the stove, simmer on low for 90 minutes, adding veggies in the final 30 minutes.
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.
My Dutch Oven Recommendations
- Size: This Dutch oven beef stew recipe yields enough for about 6 people, so a 6 ot 7-quart pot is ideal.
- Material: Enameled cast iron is robust and usually quite heavy. The heavy lid and thick walls provide the perfect environment for braising, but if you prefer a lighter pot, Emile Henry’s ceramic line is wonderful.
- Budget: For something more mid-price range, I love my Lodge 6-quart (I have the red one). For something fancier, I love my Staub 7-quart Cocotte.
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!
More Stews and Roasts
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Hearty Dutch Oven Beef Stew
Ingredients
For the meat:
- 3 pounds whole boneless beef chuck roast, cut into 1.5 inch chunks
- 1 ½ teaspoons Kosher salt
- 1 teaspoon ground black pepper
- Olive oil
Stew
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 1 teaspoon fresh thyme, roughly chopped
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- ½ cup red wine - or beef broth
- ¼ cup all-purpose flour, plus more as needed
- 4 cups beef broth, plus more as needed
- 3 medium Yukon gold potatoes, peeled and diced - see note below
- 2 dried bay leaves
- Chopped parsley
- Olive oil
- Salt and pepper to taste
- Frozen or fresh green peas - optional
Instructions
- Preheat oven to 325ºF.
- Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to not overcrowd the pan and to prevent steaming. If you notice that it begins to steam up, remove the excess liquid and continue browning.
- Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Leave the brown bits, don’t wipe the pot clean.
- Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for about 5 minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-3 minutes.
- Add red wine, scraping the browned bits, and cook until reduced, about 3 minutes. If you don’t want to use wine, you can use beef broth. Quick tip: use a wooden spoon to avoid scratching the Dutch oven or pot.
- Add flour and stir to coat. Add 4 cups of beef broth, and stir until the flour is incorporated and starts to thicken. Add the seared beef, cubed potatoes, and bay leaves. If too thick, add more broth as needed. Bring to a boil and then reduce to a simmer for 5-7 minutes. Adjust seasoning with salt and pepper at this point if needed.
- Cover with an oven-safe lid. Finish cooking in the oven at 325ºF for about 1 hour and 45 minutes (or 2 hours) until the meat is tender. If desired, stir in peas 10 minutes before the cooking time is up.
- Remove bay leaves before serving. Serve with some chopped parsley. Enjoy!
Video
Notes
- Choose the right cut of beef: 3 pounds of beef chuck roast cut into even 1.5-inch pieces. Avoid leaner cuts like sirloin or round, as they become dry and stringy
- Avoid pre-cut stew meat: These are often unevenly sized and may contain tougher pieces of meat.
- Sear in batches: Sear the meat in 2-3 batches over high heat to ensure a deep, golden crust; overcrowding the pot will cause the meat to steam instead of sear.
- Potatoes: Avoid Russets since these break down easily. Use Yukon gold or red potatoes.
- Oven cook time: While 325°F is the standard for a 1 hour 45 minutes to 2-hour cook time, you can also do 300°F and for 2.5 to 3 hours for even more tenderness.
- Make ahead: This stew is an excellent make-ahead meal as the flavors develop and improve the next day. Reheat with an extra splash of broth.
- Freezing leftovers: Freeze in freezer-friendly containers for up to 3 months. To reheat, thaw in the refrigerator overnight. Reheat on the stovetop.
- Wine: If you prefer not to use wine, substitute with an equal amount of beef broth. Adding a splash of balsamic or apple cider vinegar can provide a similar acidity to balance the richness.
- Herbs: If you only have dried herbs on hand, use half the amount called for in the fresh herb measurements.
- Vegetable add-ins: Feel free to customize the hearty base by adding mushrooms, celery, rutabaga, or sweet potatoes.
- Peas: If you aren’t a fan of peas, they can be easily omitted from the final 10 minutes of cooking.
Kaylee says
What is the serving size to go along with the nutrition facts??
Cynthia says
As a long time home cook, I have made my own recipes along with hundreds of recipes from cook books or online. And I very seldom find a recipe that does not need a tweak or two. But this one is one of those. I only had 2 lbs of stew meat, but everything else was exactly as listed. That gravy could be served in a high end restaurant. We cannot stop talking about it! Amazing! Well done!
Alexandra says
So good, seriously I cannot convey how much I love this recipe. I’ve made this several times this year and I’m saving it forever
SandraH says
The meat turns out so tender and the depth of flavor is amazing! I substituted the wine for IPA beer (due to sulfites allergy) and turned out delicious! You can slice the meat or shred it. Easy one pot clean-up a plus! Excellent recipe.
Mariah v. says
Absolutely amazing!!!!!
Sarah says
This is my go to stew recipe. It’s a hit every time with my family and never any leftovers.
Leah says
This recipe is a family favourite!! I add mushrooms and celery and fresh rosemary, so delicious and versatile. When I muster the wks shopping list, this is always at the top of the request list!
Marilyn Berko says
I have just started cooking from scratch again. This stew was easy and delicious and I will definitely make it again. I used dried thyme, because that was all I had on hand, but I bought a plant to replenish my fresh herbs for the next time I make it.
Sarah says
OMG the flavour, the tender beef and veggies. I normally use my slow cooker for meal like this but used my Dutch oven, Wow, I will be making this again and again
Kay says
This was a good beef stew. I didn’t have beef broth so I had to use chicken broth. I also didn’t have thyme. Tasted very good. Different from any other beef stew I’ve made. I think it was the chicken broth.
Claudia says
The best stew recipe we’ve tried thus far. The flavor is fabulous. We followed the recipe almost to the letter except we did not add additional flour in step 6. We added flour to the meat right before browning and that was enough to keep the stew consistency thick enough for our liking. Thank you! This is now our go-to stew recipe.
Lucy says
Has anyone from the United Kingdom made this? We don’t have Yukon potatoes here – what potatoes should I use? I’m definetly going to try this recipe.
Ollie says
Yep, from the UK. You can use pretty much any potato in this recipe. I’ve cooked this recipe dozens of times and it’s the best.
EmmyBelle says
You can use any kind of potatoes honestly. Yukons get softer a little faster and have a slightly richer flavor to them. If you want a little cheat that I use, take russets or really any other potato and parboil in beef broth with a touch of chicken consume) Then add everything (include some potato pot broth) and you have your (Yukon) flavor and thickener. It’s just a thought.
Heather K says
This recipe is excellent. Very flavorful! Everything came together easily and the instructions were well written and easy to follow. I used russet potatoes and would wait and put them in with about 45 minutes left.
Stephanie says
Excellent! The only adjustments I made were adding a splash (maybe two tbsp) of balsamic vinegar and using russet potatoes but putting them in for the last 45 minutes so they didn’t fall apart.
Jenn B says
Have tried to make pot roast in the slow cooker a few times, adjusting each time and the meat was always dry. Decided to my put Le Creuset to work and made it the other night. Not only can you do this in less than 2.5 hours, but it was the most delicious beef stew we have had! My husband raved and ate it for lunch the next day and dinner! This is now my tried and true beef stew recipe!
Amy says
Amazing stew! I used beef bottom blade steak and it was falling apart! Will definitely keep this recipe on hand to use again