Dutch Oven Beef Stew: Rich, Tender & Flavorful (Print Version)
Classic Dutch oven beef stew with tender beef, root vegetables, and a rich savory broth. 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 Hearty Foundation
01 -
2 1/2 lbs boneless beef chuck, cut into 1 1/2-inch cubes
02 -
1/4 cup all-purpose flour
03 -
2 tbsp olive oil
04 -
Salt and freshly ground black pepper to taste
→ Aromatic Depth & Veggie Bounty
05 -
1 large yellow onion, chopped
06 -
4 cloves garlic, minced
07 -
2 cups carrots, peeled and cut into 1-inch pieces
08 -
1 cup celery, cut into 1-inch pieces
09 -
2 lbs Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
10 -
8 oz cremini mushrooms, quartered
→ Rich Broth & Flavor Enhancers
11 -
4 cups low-sodium beef broth
12 -
1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
13 -
2 tbsp tomato paste
14 -
1 tbsp Worcestershire sauce
15 -
1 tsp dried thyme
16 -
2 bay leaves
17 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Pat dry 2 1/2 lbs boneless beef chuck. Toss with 1/4 cup all-purpose flour, salt, and black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Sear beef in batches until browned on all sides. This is the first crucial step for your Hearty Dutch Oven Beef Stew Recipe.
02 -
Remove seared beef. Add 1 large yellow onion and 1 cup celery to the Dutch oven; cook until softened, about 5-7 minutes. Stir in 4 cloves garlic and cook for 1 minute more until fragrant.
03 -
Pour in 1/2 cup dry red wine, scraping up any browned bits from the bottom of the pot. Stir in 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, and 1 tsp dried thyme. Return the seared beef to the pot.
04 -
Add 4 cups low-sodium beef broth and 2 bay leaves. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 90 minutes. This slow simmer develops the deep flavors of your Hearty Dutch Oven Beef Stew Recipe.
05 -
Stir in 2 cups carrots, 2 lbs Yukon Gold potatoes, and 8 oz cremini mushrooms. Ensure all vegetables are submerged in the liquid. Cover and continue to cook for another 90 minutes, or until the beef and vegetables are fork-tender. This ensures a truly satisfying Hearty Dutch Oven Beef Stew Recipe.
06 -
Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper as needed. Garnish your Hearty Dutch Oven Beef Stew Recipe with 1/4 cup fresh parsley before serving hot.
# Notes:
01 -
For an even richer flavor, sear the beef in batches to avoid overcrowding the pot, allowing for a deep brown crust.
02 -
Leftover stew can be stored in an airtight container in the refrigerator for up to 3-4 days, and it often tastes even better the next day.
03 -
Feel free to substitute other root vegetables like parsnips or sweet potatoes for some of the carrots or Yukon Golds.
04 -
Serve this hearty stew with a side of crusty bread for dipping, or over a bed of egg noodles or mashed potatoes.
# Tools You'll Need:
01 -
Dutch oven
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Wooden spoon/spatula
# Nutrition Facts (Per Serving):
Calories: 585 kcal
Total Fat: 30 g
Total Carbohydrate: 33 g
Protein: 51 g