Best Ever Dutch Oven Beef Stew Recipe

Introduction

This Best Ever Dutch Oven Beef Stew is a hearty and comforting dish perfect for chilly days. Tender beef chunks simmered with fresh vegetables in a rich, flavorful broth make it a satisfying meal that feels like a warm hug.

Ingredients

• 2 ½ pounds boneless beef chuck roast (cut into 1 inch chunks, or bite-size pieces)
• 3 teaspoons kosher salt (divided)
• 3 tablespoons all purpose flour
• 3 tablespoons olive oil (divided)
• 1 medium onion (chopped)
• 8 ounces baby bella mushrooms (halved)
• 6 cloves garlic (minced)
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 cups red wine (or more beef broth/stock)
• 3 cups beef broth (or beef stock)
• 2 bay leaves
• 1 tablespoon thyme (fresh leaves only)
• 2 stalks celery (chopped)
• 3 large carrots (peeled and chopped)
• 1 pound baby Yukon Gold potatoes (halved)

Instructions

1. Step 1: Preheat the oven to 300°F (150°C).
2. Step 2: Cut the beef into cubes and pat dry with a paper towel. Toss the beef with 2 teaspoons of kosher salt and the flour until evenly coated.
3. Step 3: Heat a Dutch oven over medium-high heat and add 1 tablespoon of olive oil. Sear the beef in 2-3 batches, cooking each piece for 1-2 minutes per side without overcrowding. Add more olive oil if needed. Remove the seared beef to a bowl and repeat until all beef is browned.
4. Step 4: Reduce the heat to medium. Add the remaining tablespoon of olive oil, then add onions, mushrooms, and 1 teaspoon of salt. Cook for 5 minutes, stirring often, until softened. Add garlic and cook for another minute.
5. Step 5: Stir in the tomato paste and Worcestershire sauce until well combined.
6. Step 6: Return the beef to the pot and stir to mix everything evenly.
7. Step 7: Pour in the red wine, beef broth, then add bay leaves and fresh thyme. Stir gently to combine. Bring the mixture to a boil, cover with a lid, and transfer to the preheated oven. Bake for 1 hour and 45 minutes.
8. Step 8: Remove the pot from the oven and carefully uncover. Add celery, carrots, and potatoes. Replace the lid and bake for an additional 30 minutes, or until the vegetables are fork-tender and the beef is falling apart.
9. Step 9: Remove the bay leaves and discard them.
10. Step 10: For a thicker stew, mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Bring the stew to a boil, then slowly stir in the slurry a little at a time until desired thickness is reached. Cook for another few minutes before serving.

Tips & Variations

• Use red wine for richer flavor, but you can substitute extra beef broth if preferred.
• Fresh thyme works best, but dried thyme can be used—use 1 teaspoon if substituting.
• Searing the beef in batches ensures proper browning and deeper flavor.
• Add pearl onions or parsnips for extra vegetable variety.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a slow cooker instead of the oven?

Yes, after searing the beef and sautéing the vegetables on the stove, transfer all ingredients to a slow cooker. Cook on low for 7-8 hours or high for 3-4 hours until the beef is tender.

What cut of beef is best for stew?

Boneless beef chuck roast is ideal because it becomes tender and flavorful when slow-cooked. It has enough marbling to keep the meat juicy.

Best Ever Dutch Oven Beef Stew Recipe

---

★★★★★

4.8 from 86 reviews

• Author: Ben
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x

Pin Recipe

Print Recipe

Description

This Best Ever Dutch Oven Beef Stew recipe delivers tender, flavorful beef chunks simmered with fresh vegetables and rich seasonings in a savory broth. Seared beef and slow-baked vegetables create a comforting, hearty stew perfect for cozy meals.

---

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2 ½ pounds boneless beef chuck roast, cut into 1-inch chunks or bite-size pieces
• 3 teaspoons kosher salt, divided
• 3 tablespoons all-purpose flour
• 3 tablespoons olive oil, divided

Vegetables and Aromatics

• 1 medium onion, chopped
• 8 ounces baby bella mushrooms, halved
• 6 cloves garlic, minced
• 2 stalks celery, chopped
• 3 large carrots, peeled and chopped
• 1 pound baby Yukon Gold potatoes, halved

Liquids and Flavorings

• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 cups red wine (or more beef broth/stock as substitute)
• 3 cups beef broth (or beef stock)
• 2 bay leaves
• 1 tablespoon fresh thyme leaves

---

Instructions

1. Preheat Oven: Preheat your oven to 300 degrees Fahrenheit ensuring it’s ready for slow baking the stew.
2. Prepare Beef: Cut the chuck roast into 1-inch cubes and pat dry with paper towels. Toss the beef chunks in a bowl with 2 teaspoons kosher salt and the all-purpose flour until evenly coated to help with browning and thickening the stew.
3. Sear Beef: Heat a Dutch oven over medium-high heat and add 1 tablespoon olive oil. Sear the beef in 2-3 batches, cooking each piece for 1-2 minutes per side until browned, adding more olive oil if needed. Avoid overcrowding for proper searing. Transfer seared beef to a bowl and set aside.
4. Sauté Vegetables: Reduce heat to medium, add remaining tablespoon of olive oil to the Dutch oven. Cook chopped onions, halved mushrooms, and 1 teaspoon kosher salt for 5 minutes, stirring often until softened. Add minced garlic and cook for an additional minute to release its fragrance.
5. Add Flavorings: Stir in tomato paste and Worcestershire sauce until fully incorporated with the vegetables, building the stew’s rich base.
6. Combine Meat and Liquids: Return the browned beef to the pot and stir to mix. Pour in red wine and beef broth, then add bay leaves and fresh thyme. Gently mix all ingredients.
7. Bake Stew: Bring the mixture to a boil on the stovetop, cover with the lid, and place the Dutch oven in the preheated oven. Bake for 1 hour and 45 minutes to tenderize the beef and meld flavors.
8. Add Vegetables: Carefully remove the pot from the oven, uncover, then add chopped celery, carrots, and halved potatoes. Cover again and continue baking for 30 more minutes or until vegetables are fork-tender and the meat is falling apart.
9. Remove Bay Leaves: Take out and discard the bay leaves for a smooth stew texture and flavor.
10. Optional Thickening: For a thicker stew, mix 1 tablespoon cornstarch with 1 tablespoon cold water to create a slurry. Bring the stew to a boil on the stovetop again, then slowly stir in the slurry, adding more if desired to reach your preferred thickness. Cook for a few more minutes before serving.
11. Serve and Enjoy: Ladle the rich, hearty beef stew into bowls and serve warm for a satisfying meal.

Notes

• For a non-alcoholic version, substitute red wine with additional beef broth or stock.
• Searing the beef in batches prevents overcrowding and ensures proper browning and flavor development.
• Use fresh thyme leaves rather than dried for more vibrant flavor.
• Adding cornstarch slurry is optional and recommended only if you prefer a thicker consistency.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: beef stew, Dutch oven stew, hearty stew, comfort food, slow-cooked beef, oven-baked stew