This Dutch Oven Beef Stew is a warm hug in a bowl! It’s filled with tender meat, colorful veggies, and rich flavors that come together perfectly after a cozy long cook.
The best part? Your kitchen will smell amazing while it simmers! I love serving this stew with fresh bread—it’s perfect for soaking up every delicious drop. Yum!
Key Ingredients & Substitutions
Beef Chuck: The star of the show! It becomes tender and flavorful when slow-cooked. If you want to swap, use brisket or round steak. Just remember, tougher cuts work best for stews.
Red Wine: Adds depth to the flavor. If you’re avoiding alcohol, use extra beef broth or a splash of balsamic vinegar for that tangy kick!
Vegetables: Onions, carrots, and celery are classic “mirepoix” that build the base flavor. Feel free to mix in turnips or parsnips for variety. Fresh herbs like parsley or thyme can brighten the dish if you like.
Potatoes: Baby potatoes are fun and easy, but you can use diced regular potatoes. Just make sure to cut them into uniform sizes for even cooking!
How Do I Get the Beef Perfectly Tender?
The key to tender beef stew lies in the cooking process. Start by browning the beef well; this step locks in flavor. Then, cook it low and slow!
- After browning, simmer the beef on low heat for at least 1.5 hours. Patience is key here!
- Add your vegetables later in the cooking process so they remain firm and don’t get mushy.
- If you find it tough, let it simmer longer; beef can be forgiving.
Enjoy your stew with a slice of bread or a warm roll to soak up the delicious sauce! It’s the perfect comfort food on a chilly day.
Delicious Dutch Oven Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional – can replace with additional broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme or 4 tsp fresh thyme leaves
- 2 bay leaves
- 1 lb baby potatoes, whole or halved if large
- 4 large carrots, peeled and cut into chunks
- 2 stalks celery, cut into chunks
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or thyme, chopped for garnish
How Much Time Will You Need?
This delicious Dutch Oven Beef Stew takes about 20 minutes to prep and approximately 2.5 to 3 hours of cooking time. So, grab a cozy blanket, let your kitchen fill with the delightful aromas, and get ready to dig into a hearty meal!
Step-by-Step Instructions:
1. Preparing the Beef:
Start by preheating your Dutch oven over medium-high heat. Season the beef chunks all over with salt and pepper. This is where the flavor begins!
2. Browning the Meat:
Once your pot is hot, add the vegetable or olive oil. Working in batches if needed, add the beef chunks. Brown them on all sides until they’re nicely seared. This should take about 4-5 minutes. Remove the beef and set it aside on a plate.
3. Aromatics Time!
In the same pot, throw in the chopped onion and let it cook for 4-5 minutes until it softens. Then, add the minced garlic and cook for another minute until it’s fragrant—yum!
4. Building Flavor:
Stir in the tomato paste and let it cook for 1-2 minutes. This deepens the flavor even more!
5. Deglazing the Pot:
Pour in the red wine (if using) or extra beef broth, and scrape the bottom of the pot to get all those tasty browned bits mixed back in. This is a critical step to get maximum flavor!
6. Bring It All Together:
Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, thyme, and bay leaves. Then, bring it all to a gentle simmer.
7. Slow Cooking:
Cover the Dutch oven and cook on low heat for about 1.5 to 2 hours (or transfer to an oven set to 325°F/160°C). This gives the beef a chance to become tender.
8. Adding the Veggies:
After the beef is nearly tender, add the baby potatoes, carrots, and celery to the stew. Cover again and let it cook for another 45 minutes to 1 hour, until the veggies are tender.
9. Thickening the Stew:
If you like a thicker stew, whisk together the optional flour with about ½ cup of liquid from the pot until smooth, then stir it back into the stew. Let it cook uncovered for about 10 minutes to thicken.
10. Final Touches:
Remove the bay leaves and taste the stew. Adjust the seasoning with more salt and pepper if needed.
11. Serving:
Serve hot, garnished with fresh parsley or thyme. Enjoy your hearty stew with crusty bread or creamy mashed potatoes for a comforting meal!
This stew is not just a meal, it’s a warm and satisfying experience you’ll cherish with every bite! Enjoy!
Can I Use Leaner Cuts of Meat?
While lean cuts like sirloin can be used, they won’t become as tender as chuck when slow-cooked. For the best results, stick with beef chuck, brisket, or round steak, as these cuts develop a richer flavor and optimal tenderness during cooking.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply replace it with an extra cup of beef broth or add a splash of balsamic vinegar for a similar depth of flavor. You can also increase the amount of tomato paste for added richness!
How Do I Store Leftovers?
Store any leftover beef stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of broth if necessary to maintain moisture. It also freezes well for up to 3 months!
Can I Add Other Vegetables?
Absolutely! Feel free to mix in vegetables like mushrooms, parsnips, or bell peppers for added flavor and nutrition. Just be mindful of their cooking times, adding them at the appropriate stage to ensure everything is perfectly tender.
