Dutch oven beef stew is a classic one-pot meal. It features tender chunks of beef and hearty vegetables simmered in a rich, savory gravy. This recipe is straightforward and deeply satisfying.
While it takes a few hours to cook, most of that time is hands-off while the stew simmers. The long, slow cooking process is key to developing flavor and making the beef very tender. It’s a great project for a chilly weekend afternoon.
Why is Dutch Oven Beef Stew a Must-Try?
Browning the beef first creates a flavorful crust that adds depth to the stew.
Deglazing the pot with wine lifts all the browned bits, which are packed with flavor, into the sauce.
Adding potatoes later in the cooking process ensures they are tender but not mushy.
Dutch Oven Beef Stew Ingredients
• Beef: Chuck roast is ideal for stewing because its fat and connective tissue melt during slow cooking, making the meat tender. Pre-cut stew meat also works well.
• Red Wine: Use a dry red wine you would enjoy drinking, like a Cabernet Sauvignon or Merlot. If you prefer to cook without alcohol, you can substitute it with extra beef broth.
• Potatoes: Yukon Gold or red potatoes are great choices because they hold their shape well during the long simmer time.
• Beef Broth: A low-sodium beef broth allows you to control the saltiness of the final dish.
• Tomato Paste: This adds a foundational layer of savory, umami flavor to the stew’s gravy.
Exact quantities are in the recipe card below.
How to Make Dutch Oven Beef Stew
Step 1: Sear the Beef
First, toss the beef cubes with flour, salt, and pepper. Brown them in batches in a hot Dutch oven. This step is important for building flavor, so don’t crowd the pan and let the meat get a good crust before turning.
Step 2: Build the Flavor Base
Sauté the onions, carrots, and celery in the same pot until they soften. Then, stir in the garlic and tomato paste and cook for another minute until fragrant.
Step 3: Deglaze and Simmer
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Return the beef to the pot, then add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring it to a simmer, then cover and cook for about 90 minutes.
Step 4: Add Potatoes and Finish
After the initial simmer, stir in the potatoes. Continue to cook, covered, for another 45 to 60 minutes, or until both the beef and potatoes are fork-tender. Remove the bay leaf before serving.
Expert Tips for Dutch Oven Beef Stew
For food safety, whole cuts of beef should reach an internal temperature of 145°F (63°C) and be rested for 3 minutes. The slow cooking process of this stew will bring the meat well above this temperature, ensuring it is both safe and tender.
If the stew is thinner than you’d like, make a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water. Stir it into the simmering stew and cook for a few minutes until it thickens.
This stew can also be cooked in a 325°F (160°C) oven instead of on the stovetop. After bringing it to a simmer in step 7, cover it and transfer the Dutch oven to the preheated oven for the same amount of time.
For a deeper flavor, you can use a combination of beef broth and a dark beer like a stout or porter instead of the red wine.
What to Serve with Dutch Oven Beef Stew?
This hearty stew is a complete meal on its own, but it’s also wonderful served with crusty bread for dipping into the gravy.
How to Store and Freeze Dutch Oven Beef Stew
Store leftover stew in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, thaw if frozen, then warm gently on the stovetop or in the microwave until heated through.
Dutch Oven Beef Stew Recipe FAQs
What is the best cut of beef for stew?
Beef chuck is the best choice. It’s a tougher cut with good marbling and connective tissue that breaks down during slow cooking, resulting in tender, flavorful meat.
Can I make this beef stew in a slow cooker?
Yes. Complete the browning and deglazing steps on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the potatoes during the last 1-2 hours of cooking.
Why is my beef stew tough?
If the beef is tough, it usually just needs more time to cook. The connective tissue needs a long, slow simmer to break down and become tender. Let it cook for another 30-60 minutes and check again.
Dutch Oven Beef Stew
Ingredients
- 2 lbs beef chuck cut into 1.5-inch cubes, 900 g
- 1/4 cup all-purpose flour 30 g
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 1 tbsp olive oil 15 ml
- 1 large yellow onion chopped
- 3 large carrots peeled and cut into 1-inch pieces
- 2 celery ribs chopped
- 3 cloves garlic minced
- 2 tbsp tomato paste 30 g
- 1/2 cup dry red wine such as Cabernet Sauvignon or Merlot, 120 ml
- 6 cups low-sodium beef broth 1.4 L
- 2 tbsp Worcestershire sauce 30 ml
- 1 tsp dried thyme
- 1 bay leaf
- 1.5 lbs Yukon Gold potatoes cut into 1.5-inch chunks, 680 g
Instructions
- Pat the beef cubes dry and place them in a large bowl. Add the flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss until the beef is evenly coated.
- Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, add the beef in a single layer and sear until well-browned on all sides, about 5-7 minutes per batch. Transfer the browned beef to a separate plate.
- Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 6-8 minutes.
- Stir in the minced garlic and tomato paste. Cook for 1 minute more, until fragrant.
- Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let it bubble and reduce by about half, which should take 2-3 minutes.
- Return the seared beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, dried thyme, and the bay leaf. Stir to combine.
- Bring the stew to a boil, then reduce the heat to low. Cover the Dutch oven and let it simmer gently for 1.5 hours.
- Stir in the potatoes. Cover and continue to simmer for another 45-60 minutes, or until the beef is very tender and the potatoes are cooked through.
- Remove the bay leaf. Taste the stew and season with additional salt and pepper as needed before serving.
Notes
