Dutch Oven Beef Stew: Hearty & Flavorful Recipe (Print Version)
Beef stew slow-cooked in a Dutch oven delivers tender meat and rich flavors. This hearty recipe is perfect for a comforting meal on a chilly evening.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 205 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Robust Foundation
01 -
2 lbs boneless beef chuck roast, cut into 1 1/2-inch cubes
02 -
1/4 cup all-purpose flour
03 -
2 tbsp olive oil
04 -
1 large yellow onion, chopped
05 -
3 cloves garlic, minced
→ Hearty Garden Bounty
06 -
4 medium carrots, peeled and cut into 1-inch pieces
07 -
2 stalks celery, chopped
08 -
1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1 1/2-inch cubes
09 -
1 cup frozen peas
→ Deep Flavor Elixirs & Seasonings
10 -
4 cups beef broth
11 -
1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
12 -
2 tbsp tomato paste
13 -
1 tbsp Worcestershire sauce
14 -
1 tsp dried thyme
15 -
2 bay leaves
16 -
Salt and freshly ground black pepper, to taste
→ Finishing Touch
17 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Pat dry 2 lbs boneless beef chuck roast, then toss with 1/4 cup all-purpose flour, salt, and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until deeply browned on all sides. Remove seared beef and set aside. This is the robust foundation for your Hearty Dutch Oven Beef Stew Recipe.
02 -
Reduce heat to medium. Add 1 large yellow onion to the Dutch oven and cook, stirring occasionally, until softened, about 5-7 minutes. Stir in 3 cloves garlic and cook for another minute until fragrant, being careful not to burn.
03 -
Pour in 1 cup dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in 4 cups beef broth, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 2 bay leaves. Bring the liquid to a gentle simmer.
04 -
Return the seared beef to the Dutch oven, ensuring it's mostly submerged in the liquid. Bring the stew back to a simmer, then cover the Dutch oven and transfer it to a preheated 325°F oven. Cook for 90 minutes.
05 -
Carefully remove the Dutch oven from the oven. Stir in 4 medium carrots, 2 stalks celery, and 1 1/2 lbs Yukon Gold potatoes. Re-cover the Dutch oven and return it to the oven for another 60-90 minutes, or until the beef and vegetables are fork-tender.
06 -
Remove the Hearty Dutch Oven Beef Stew Recipe from the oven. Stir in 1 cup frozen peas and cook for 5 minutes, uncovered, until heated through. Remove and discard the bay leaves. Season with additional salt and freshly ground black pepper to taste. Garnish with 1/4 cup fresh parsley before serving.
# Notes:
01 -
For deeper flavor, ensure you don't overcrowd the Dutch oven when searing the beef; work in batches to achieve a good brown crust.
02 -
Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.
03 -
Feel free to substitute other hearty root vegetables like parsnips or turnips for some of the carrots or potatoes. A dash of balsamic vinegar at the end can also brighten the flavors.
04 -
This hearty stew is fantastic served with crusty bread for dipping, or over a bed of egg noodles or creamy mashed potatoes for an even more substantial meal.
# Tools You'll Need:
01 -
Dutch oven
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Large spoon or ladle
# Nutrition Facts (Per Serving):
Calories: 505 kcal
Total Fat: 24 g
Total Carbohydrate: 29 g
Protein: 36 g