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Hearty Dutch Oven Beef Stew

A comforting and flavorful stew featuring tender beef, fresh vegetables, and a robust broth, perfect for chilly evenings.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat
  • 3 pounds whole boneless beef chuck roast, cut into 1.5-inch chunks Always choose high-quality beef chuck roast for the best texture and flavor.
Vegetables
  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 3 medium Yukon gold potatoes, peeled and diced
  • optional frozen or fresh green peas Add during the last 10 minutes of cooking.
Herbs & Spices
  • 1.5 teaspoons Kosher salt Adjust seasoning to taste.
  • 1 teaspoon ground black pepper
  • 1 teaspoon fresh thyme, roughly chopped Opt for fresh herbs if possible.
  • 2 dried bay leaves
Liquids & Others
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 0.5 cup red wine or beef broth Recommend using a Cabernet Sauvignon.
  • 0.25 cup all-purpose flour Plus more as needed for thickening.
  • 4 cups beef broth Plus more as needed.
  • olive oil for searing
  • Chopped parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a large Dutch oven, heat a splash of olive oil over medium-high heat.
  3. Season the beef chunks with salt and pepper and sear in the pot for 4-5 minutes until browned on all sides. Transfer to a plate.
Cooking
  1. Add diced onion, minced garlic, and chopped carrots to the pot. Sauté for about 5 minutes.
  2. Add fresh thyme, tomato paste, and Worcestershire sauce. Cook for another 2-3 minutes.
  3. Pour in red wine and scrape up any brown bits from the pot. Simmer for 3 minutes.
  4. Stir in flour, then gradually add beef broth and bring to a gentle boil.
  5. Add the seared beef back to the pot along with diced potatoes and bay leaves. Simmer for 5-7 minutes.
  6. Cover and place in the oven. Cook for 1 hour and 45 minutes until beef is tender.
  7. Add peas about 10 minutes before the stew is done.
  8. Garnish with chopped parsley before serving.

Notes

Store leftovers in an airtight container. They last in the fridge for up to 3 days or in the freezer for up to 3 months. This stew can be made a day in advance for flavor enhancement.