This Dutch Oven Beef Stew is warm, hearty, and full of flavor! It combines tender beef, fresh veggies, and rich broth that simmer together to create a cozy dish perfect for chilly days.
I love how the flavors blend over time. Plus, it’s one-pot cooking, which means less cleaning for me! Just throw it in and let it bubble away while you relax. 🍲
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews due to its marbling. If you can’t find chuck, you can use brisket or round. Just make sure it’s a tougher cut, as they become tender with slow cooking.
Red Wine: I love using red wine for depth of flavor, but if you’re avoiding alcohol, extra beef broth or grape juice mixed with a bit of vinegar makes a good substitute.
Carrots: Feel free to mix in other root veggies like parsnips or turnips if you like! They add different flavors and are equally delicious.
Fresh Herbs: If you can get fresh thyme, go for it! But dried herbs work just fine too. Use about a third of the amount needed for fresh.
Flour for Thickening: Instead of flour, you can use cornstarch. Just mix it with cold water and add towards the end of cooking to thicken your stew.
How Do I Brown the Beef Properly?
Browning the beef creates a rich flavor base for your stew. Here’s how to get it just right:
- Make sure the beef is dry by patting it with paper towels. This helps it sear instead of steam.
- Heat the oil in the Dutch oven until it’s hot. You can test by adding a tiny piece of beef; it should sizzle instantly.
- Don’t overcrowd the pot. Brown in batches to keep the heat high; this ensures the beef gets a nice caramelized crust.
What’s the Best Way to Let the Stew Simmer?
Letting your stew simmer slowly is key for tenderness and flavor. Here are tips for a great result:
- Keep the heat low after reaching a simmer. You want tiny bubbles, not a rolling boil.
- Cover the pot with the lid to trap steam and flavors, but leave a small gap for some steam to escape.
- Stir occasionally, checking for doneness. The beef should be fork-tender and veggies soft by the end of cooking.
Enjoy making this delicious Dutch Oven Beef Stew! It’s a perfect meal that warms both the belly and the heart.
How to Make Delicious Dutch Oven Beef Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 2-3 tbsp vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (preferably low sodium)
- 1 cup red wine (optional, can substitute with more beef broth)
- 3 tbsp tomato paste
- 3-4 medium carrots, peeled and cut into chunks
- 12 small new potatoes or baby potatoes, halved or whole if small
- 2 tsp dried thyme or 4-5 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This mouthwatering Dutch Oven Beef Stew takes about 15 minutes to prepare and approximately 2 to 2.5 hours to cook. You’ll enjoy the rich flavors that develop as it simmers, making it totally worth the wait!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with paper towels. This step helps them get a nice sear. Season the beef generously with salt and pepper to enhance the flavor.
2. Brown the Beef:
In a large Dutch oven, heat 2 tablespoons of vegetable or olive oil over medium-high heat. In batches, add the beef cubes, making sure not to overcrowd the pot. Let them brown on all sides for about 5-7 minutes, until they have a beautiful, crispy crust. Once done, remove the beef from the pot and set it aside.
3. Sauté the Vegetables:
Lower the heat to medium, adding a bit more oil if needed. Add in the diced onions and sauté until they become soft and translucent, about 5 minutes. Then, stir in the minced garlic and cook for an additional 30 seconds until you can smell the fragrant garlic.
4. Build the Flavors:
Mix in the tomato paste and cook for one minute to bring out its flavor. Then, if you’re using red wine, pour it in now. Scrape the bottom of the pot with a wooden spoon to lift up any browned bits—this adds lots of flavor! Allow the wine to reduce by half, which should take about 3-5 minutes.
5. Combine Ingredients:
Return the browned beef back to the Dutch oven along with any juices it released. Pour in the beef broth until the meat is just covered. Next, add the carrots, new potatoes, thyme, and bay leaves. Bring everything to a gentle simmer.
6. Let It Simmer:
Cover the Dutch oven with its lid, reduce the heat to low, and let it simmer for about 2 to 2.5 hours. The goal is for the beef to become tender and the potatoes cooked through—that’s when the flavors meld beautifully!
7. Thicken the Stew (Optional):
If you prefer a thicker stew, mix 2 tablespoons of flour with a little cold water to make a slurry. Stir it into the stew about 10 minutes before it’s finished cooking. Make sure to cook uncovered to help it thicken.
8. Finish Up:
After simmering, remove the bay leaves and thyme sprigs (if you used fresh). Now, it’s time to taste and adjust the seasoning with more salt and pepper if needed.
9. Serve and Enjoy:
Garnish with freshly chopped parsley and serve your hearty Dutch Oven Beef Stew hot. It pairs wonderfully with crusty bread or over creamy mashed potatoes. Enjoy every spoonful!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal due to its tenderness after slow cooking, you can also use brisket or round. Just ensure they have enough marbling for flavor.
Is It Possible to Make This Recipe Ahead of Time?
Yes, you can prepare the stew a day ahead. Just let it cool completely, store it in an airtight container in the fridge, and reheat it gently on the stove. The flavors often deepen and improve overnight!
Can I Freeze Leftover Beef Stew?
Yes, this stew freezes well! Let it cool down, then store it in airtight containers or freezer bags. It will keep for about 2-3 months. To reheat, thaw in the fridge overnight and warm on the stove or microwave.
What Should I Serve with Dutch Oven Beef Stew?
This delicious stew is great on its own or served with crusty bread for dipping. You could also serve it over mashed potatoes or egg noodles for a hearty meal.
