beef stew dutch oven recipe

Written BySheba G Updated On
beef stew dutch oven recipe
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The Best beef stew dutch oven recipe

I have been making beef stew in my dutch oven for years and it is still my favorite comfort meal. There is something about the way the meat gets so tender and the vegetables soak up all that rich flavor that makes the whole house smell amazing. My kids always come running to the kitchen when they know I am making this for dinner. It is a hearty meal that fills everyone up and the best part is it is packed with protein and veggies so I feel good about serving it to my family. Whether it is a cold winter night or just a busy weeknight this dutch oven beef stew is my go to recipe that never lets me down.

Classic Dutch Oven Beef Stew

Classic Dutch Oven Beef Stew

4.9 from 1827 votes

A rich and hearty beef stew cooked low and slow in a dutch oven. Tender chunks of beef simmer with carrots potatoes and onions in a savory broth.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Stew

2 lbs beef chuck cut into 1 inch cubes
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
1 large onion diced
4 cloves garlic minced
4 cups beef broth
1 cup red wine
2 tbsp tomato paste
2 bay leaves
1 tsp dried thyme
4 large carrots peeled and sliced
3 large potatoes peeled and cubed
2 celery stalks sliced

👨‍🍳Directions

1Season the beef cubes with salt and pepper.
2Heat olive oil in the dutch oven over medium high heat. Brown the beef in batches so you do not crowd the pot. Remove beef and set aside.
3Add diced onion to the pot and cook until soft about 5 minutes. Add garlic and cook for 1 minute more.
4Pour in the red wine and scrape up the brown bits from the bottom of the pot. Let it simmer for 2 minutes.
5Add the beef broth tomato paste bay leaves and thyme. Stir to combine.
6Return the beef to the pot. Bring to a simmer then cover and cook on low heat for 1 hour 30 minutes.
7Add carrots potatoes and celery. Cover and cook for another 45 minutes until vegetables are tender.
8Remove bay leaves. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

🔧Equipment

6 quart dutch oven
Cutting board
Chef knife
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 80mg🧂Sodium: 900mg🌾Total Carbs: 30g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For even more flavor you can brown the beef in batches and deglaze the pot with the wine. You can also add frozen peas in the last 10 minutes of cooking.

Watch Video Of How Classic Dutch Oven Beef Stew Works

This dutch oven beef stew is a meal that always brings my family together around the table. It is simple to make and the results are so rewarding. I hope you give it a try and see how wonderful a homemade stew can be for any occasion.

❓ Frequently Asked Questions About Dutch Oven Beef Stew

1. Can I make this beef stew in a regular pot instead of a dutch oven?

Yes you can use any heavy bottomed pot with a tight fitting lid. A dutch oven works best because it holds heat evenly but a stockpot or a large saucepan will work too. Just keep an eye on the liquid level and adjust cooking time as needed.

2. How do I store leftover beef stew?

Let the stew cool completely then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just thaw it in the fridge overnight before reheating.

3. Can I substitute the red wine with something else?

If you do not want to use wine you can use extra beef broth or a splash of apple cider vinegar mixed with water. The wine adds depth but the stew will still be delicious without it.

4. What cut of beef is best for stew?

Beef chuck is the best choice because it has enough fat and connective tissue that breaks down during cooking making the meat very tender. Avoid lean cuts like sirloin as they can become tough.

5. Can I add other vegetables to this stew?

Absolutely. You can add mushrooms parsnips turnips or even green beans. Just add them at the same time as the carrots and potatoes so they cook evenly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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