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Hearty Dutch Oven Beef Stew

A comforting and flavorful stew featuring tender beef chunks, fresh vegetables, and aromatic herbs, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 475
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds whole boneless beef chuck roast, cut into 1.5-inch chunks Look for well-marbled pieces for the best flavor.
  • 1.5 teaspoons kosher salt Plus more to taste.
  • 1 teaspoon ground black pepper
  • Olive oil as needed for searing
  • 1 medium yellow onion, diced For sweetness.
  • 5 cloves garlic, minced For aromatic depth.
  • 3 large carrots, peeled and chopped For sweetness and color.
  • 1 teaspoon fresh thyme, roughly chopped Adds earthiness.
  • 2 tablespoons tomato paste For richness.
  • 2 teaspoons Worcestershire sauce Savory umami.
  • 0.5 cup red wine Or beef broth; enhances depth of flavor.
  • 0.25 cup all-purpose flour Plus more as needed to thicken.
  • 4 cups beef broth Plus more as needed for the base.
  • 3 medium Yukon gold potatoes, peeled and diced Creamy texture—see note below.
  • 2 dried bay leaves For aromatic flavor.
  • Chopped parsley as needed for garnish
  • Frozen or fresh green peas as needed optional for a pop of color

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. Season your beef chunks with kosher salt and black pepper. Allow them to sit for a few minutes to absorb the seasoning.
  3. Heat olive oil in a large Dutch oven or heavy oven-proof pot over high heat. Sear the beef in batches, about 5-7 minutes, until browned on all sides.
  4. Transfer the browned beef to a plate using a slotted spoon, leaving the juices in the pot.
  5. Lower the heat to medium and add olive oil, onion, garlic, and carrots to the pot. Sauté for about 5 minutes until softened.
  6. Add thyme, tomato paste, and Worcestershire sauce, cooking for another 2-3 minutes until fragrant.
  7. Deglaze the pan with red wine, scraping up browned bits and letting it reduce for 3 minutes.
  8. Sprinkle flour over the veggie mixture and stir well, then pour in beef broth, stirring until thickened. Add more broth if too thick.
  9. Return the beef, add potatoes and bay leaves, bring to a gentle boil, then reduce to simmer for 5-7 minutes.
  10. Cover and transfer to the oven, baking for 1 hour and 45 minutes until beef is fork-tender.
  11. If using, stir in the peas about 10 minutes before cooking time ends.
  12. Remove bay leaves before serving, and garnish with chopped parsley.

Notes

The flavors deepen over time, making this stew even better the next day. Perfect for meal prep and freezes well.