Dutch Oven Beef Stew
Tender beef, hearty root vegetables, and a rich gravy, all slow-simmered together in one pot for a classic comfort meal.
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
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.