Dutch Oven Beef Stew Recipe
Dutch Oven Beef Stew is a hearty comfort food made with tender beef, potatoes, carrots, and vegetables slowly simmered in a rich, savory broth. This classic one-pot recipe is perfect for chilly days, family dinners, or make-ahead meals with deep, comforting flavor.
Equipment
- Large Dutch oven with lid
- Cutting board
- Sharp knife
- Measuring Cups and Spoons
- Wooden spoon
- Tongs
- Small bowl
- Ladle
Ingredients
For the Beef Stew
- 2 pounds beef chuck roast cut into 1 1/2-inch pieces
- 1 1/2 teaspoons salt divided
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 4 medium carrots peeled and cut into chunks
- 1 1/2 pounds baby potatoes halved
- 2 celery stalks sliced
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley optional
For Thickening, Optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
Step 1: Season the beef
- Pat the beef dry with paper towels. Season it with 1 teaspoon salt and black pepper. Sprinkle the flour over the beef and toss until lightly coated.
Step 2: Brown the beef
- Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and brown it on all sides. Do not crowd the pot. Transfer browned beef to a plate.
Step 3: Cook the onion
- Reduce the heat to medium. Add the diced onion to the same Dutch oven and cook for 3 to 4 minutes, stirring often, until softened.
Step 4: Add garlic and tomato paste
- Stir in the garlic and tomato paste. Cook for about 1 minute, until the tomato paste darkens slightly and smells rich.
Step 5: Add the broth
- Slowly pour in the beef broth while scraping the bottom of the pot with a wooden spoon. This helps loosen all the browned bits, which add flavor.
Step 6: Simmer the beef
- Add the browned beef back to the Dutch oven. Stir in Worcestershire sauce, thyme, rosemary, bay leaves, and the remaining 1/2 teaspoon salt. Bring to a gentle simmer.
Step 7: Cook low and slow
- Cover the Dutch oven and reduce the heat to low. Simmer for 1 hour and 15 minutes, stirring once or twice.
Step 8: Add the vegetables
- Add the carrots, potatoes, and celery. Cover again and cook for 45 to 55 minutes, or until the beef and vegetables are tender.
Step 9: Add peas and thicken if needed
- Stir in the frozen peas and cook for 5 minutes. If you want a thicker stew, mix cornstarch and cold water in a small bowl, then stir it into the stew. Simmer for 2 to 3 minutes.
Step 10: Finish and serve
- Remove the bay leaves. Taste and adjust salt or pepper if needed. Sprinkle with fresh parsley and serve warm.