Hearty Dutch Oven Beef Stew

4.96 from 227 votes

Nothing beats a warm and comforting bowl of beef stew during cold days. This hearty Dutch oven beef stew is flavor-packed and melt-in-your-mouth tender. The beef gravy is smooth and perfectly thick, and the potatoes and carrots are tender and filling.

Prep Time30

Cook Time2 15

Total Time2 45

Course: Main Course

Cuisine: American

Servings: people

Calories: 651kcal

Author: Tania

Equipment

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.

Substitutions and variations

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.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition