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
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
- Preheat Oven: Preheat your oven to 300 degrees Fahrenheit ensuring it’s ready for slow baking the stew.
- 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.
- 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.
- 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.
- Add Flavorings: Stir in tomato paste and Worcestershire sauce until fully incorporated with the vegetables, building the stew’s rich base.
- 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.
- 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.
- 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.
- Remove Bay Leaves: Take out and discard the bay leaves for a smooth stew texture and flavor.
- 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.
- 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
