Print

Hearty Dutch Oven Beef Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 121 reviews

This Hearty Dutch Oven Beef Stew is a comforting and flavorful one-pot meal perfect for chilly days. Tender cubes of beef chuck roast are seared to lock in flavor, then slow-simmered with aromatic vegetables, garlic, and herbs in a rich beef broth until fork-tender. Potatoes add heartiness, making this classic stew both satisfying and delicious.

Ingredients

Beef and Seasonings

  • 2 ½ pounds beef chuck roast, cut into 1½-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 3 medium carrots, sliced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 ½ pounds potatoes, peeled and cubed

Other Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme

Instructions

  1. Season the Beef: Pat the beef cubes dry with paper towels and season them evenly with salt and black pepper to enhance flavor.
  2. Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, avoiding overcrowding, and sear until browned on all sides. Remove seared beef and set aside.
  3. Cook the Vegetables: Reduce heat to medium. In the same pot, add diced onion, sliced carrots, and chopped celery. Cook for 5 to 7 minutes until the vegetables are softened and the browned bits from searing the beef are loosened from the bottom of the pot.
  4. Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the tomato paste and cook for 1 to 2 minutes to deepen the flavor and slightly caramelize the paste.
  5. Thicken the Base: Sprinkle the all-purpose flour over the vegetables and stir well until everything is evenly coated, which will help thicken the stew later.
  6. Deglaze and Build the Stew: Slowly pour in the beef broth while stirring constantly to deglaze the pot. Add Worcestershire sauce, bay leaves, thyme, and return the seared beef back into the Dutch oven.
  7. Add Potatoes and Simmer: Stir in the peeled and cubed potatoes. Bring the stew to a gentle simmer, then cover the pot with a lid and reduce the heat to low.
  8. Cook Until Tender: Let the stew simmer gently for 2 to 2½ hours, stirring occasionally to prevent sticking. Cook until the beef is fork-tender and the stew has thickened to your desired consistency.
  9. Final Seasoning: Remove the bay leaves, taste the stew, and adjust seasoning with additional salt and pepper as needed before serving.

Notes

  • For more intense flavor, marinate the beef cubes in Worcestershire sauce for 30 minutes before cooking.
  • Use fresh thyme for a brighter herb flavor or dried thyme if fresh is unavailable.
  • If the stew is too thick after cooking, add a splash of beef broth or water to reach desired consistency.
  • Leftovers store well in the refrigerator for up to 3 days and freeze beautifully for up to 3 months.
  • Serve with crusty bread or over buttered noodles for a more filling meal.

Find it online: https://oliviabakes.com/hearty-dutch-oven-beef-stew-recipe/