Dutch Oven Beef Stew Recipe

Why make beef stew in a Dutch oven?

This recipe is comfort food elevated. Classic beef stew made in a Dutch oven offers a beautiful complex flavor and richness that a slow cooker just can’t match. Searing the beef in the same pan as the other ingredients is the foundation of this dish’s flavor; the golden brown bits define the flavor and make for the most beautiful soup.

Besides the flavor triumph, there’s another practical reason why Dutch ovens (especially cast iron ones) and stews go together like peanut butter and jam: A Dutch oven is large enough to hold a generous amount of liquid, and it can go from stovetop to oven to table. If you have the time, this is hands-down the best way to cook beef stew, or any stew for that matter.

Recipe Ingredients

1. beef – The meat for this dish is about 3 pounds of boneless whole chuck roast. It needs to be cubed, but it’s much easier to get a quality cut if you avoid pre-cut meats that are labeled “stew meat” (although if you have pre-diced stew meat on hand, go for it).
2. vegetables – Onions, celery, carrots, potatoes, and frozen peas are some common veggies I use in beef stew, but feel free to customize the list to suit your needs.
3. Ingredients for soup – Beef bouillon, Worcestershire sauce, dry red wine, and tomato paste make this stew the richest, most satisfying soup. Adding a little all-purpose flour gives it a classic stew thickness.
4. seasoning – Minced garlicfresh thyme, bay leaves, salt and pepper to complement the other ingredients, and fresh chopped parsley as a garnish for a lovely flavor.

How to Make a Hearty Dutch Oven Beef Stew

Prepare the ingredients

• preheat Preheat oven to 325°F (160°C).
• Preparation beef – Pat the beef dry with paper towels and season generously with salt and pepper. Next, heat the olive oil in a large Dutch oven over high heat. Brown the beef and sear it on each side until golden brown, 2 to 3 minutes per side. (Photo 1)
• transfer Remove the browned meat to a plate and set aside, but leave the browned bits intact and do not wipe the pan.
• Sauté – Reduce the heat to medium and add 1 tablespoon of olive oil to the Dutch oven. Next, add the onion, celery, garlic, and thyme and sauté for about 5 minutes, stirring occasionally. (Photo 2)
• season – Next add the tomato paste, Worcestershire sauce and red wine. Cook for 2 to 3 minutes, stirring with a wooden spoon and scraping up any browned bits. Next add the flour and stir until combined with the beef. (Photo 3-4)

Finishing the stew

• assemble – Pour in 4 cups of beef broth and stir until the flour is incorporated and the stew begins to thicken. Add the cooked beef, diced potatoes, carrots, and bay leaves. If it’s too thick, add more broth as needed. (Photos 5 to 7)
• Boil – Bring everything to a boil and then reduce the heat. Simmer for about 5 minutes and taste. Add salt and pepper to taste.
• bake – Cover with oven-safe lid and cook in oven at 325°F (160°C) for approximately 90 minutes or until meat is tender. If desired, stir in peas 10 minutes before the end of cooking time. (Photo 8)
• serve – Remove the bay leaves, garnish with chopped parsley and serve.

Recipe Variations

1. Beer beef stew. For a rich, flavorful stew, try changing up the beef broth or swapping out the wine for a dark beer like a stout or porter. The beer adds depth to the stew and pairs well with the beef and vegetables.
2. Please make it spicy. Spicing up your stew with diced jalapeños, chipotle peppers in adobo sauce, or crushed red pepper flakes. Adjust the spiciness to your taste.
3. Eat more vegetables. Load your stew with vegetables like peppers, zucchini, squash, and green beans. This variation adds color, texture, and nutritional value to the dish. Add softer vegetables like zucchini and squash toward the end of the cooking time to keep them from becoming too soft.

Tips and Tricks

1. Brown the beef in batches to avoid overcrowding the pan and oversteaming it. Once it starts to steam, skim off the excess water and continue browning – this is key to achieving that rich, intense stew flavor we all love.
2. Try to cut the vegetables into equal pieces as much as possible so they cook evenly.
3. Place the vegetables on top of the beef before putting it in the oven so the weight of the meat doesn’t soften the vegetables.

Preliminary steps

Dutch Oven Beef Stew is great to make ahead. You can make it a day or two ahead of time, let it cool in an airtight container, and store it in the fridge until you’re ready to eat. This recipe also works great as a freezer meal. Store the beef stew in a freezer-safe container in the freezer for 2-3 months. Thaw in the fridge overnight before reheating.

How to serve and store

Serve hot Dutch Oven Beef Stew with crusty baguette and garnish with freshly chopped parsley.

Leftover beef stew will cool completely and then store in an airtight container in the refrigerator for 3 to 4 days. Reheat the stew on the stove over medium heat or heat a bowl in the microwave for 1 to 2 minutes.

Easy Dutch oven beef stew recipe

I love a good beef stew served with homemade bread. Garlic knots, Homemade garlic breadOr fresh French bread from the local bakery is the best. Beef stew is also a hearty dish. Garlic Mashed Potatoes And fresh Tossed Salad.

Wine Pairing: Cabernet Sauvignon is a classic with beef stew.

Try more relaxing, comforting recipes

1. Chicken Pot Pie
2. Fettuccine Alfredo
3. Shepherd’s pie
4. Homemade Chili
5. Chicken cream soup