This Dutch Oven Beef Stew is the ultimate cool-weather comfort meal—rich, hearty, and slow-cooked to tender perfection. If you love old-fashioned, made-from-scratch recipes that fill your home with incredible aromas, this stew will quickly become a favorite. The Dutch oven creates steady, even heat that develops deep flavor and melt-in-your-mouth beef every time. Whether you’re cooking for your family, prepping a cozy weekend meal, or wanting a rustic dinner that feels like it’s been simmering for generations, this stew delivers everything you crave in a classic comfort dish.
Prep & Cook Time
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins
- Total Time: 2 hours 50 mins
- Servings: 6
- Yield: 1 hearty pot of stew
Ingredients
- 2 pounds beef chuck roast, cut into 1½-inch cubes
- 2 tablespoons olive oil or butter
- 3 tablespoons all-purpose flour (for dredging)
- Salt and ground black pepper, to taste
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 pound Yukon Gold potatoes, cut into chunks
- 2 tablespoons tomato paste
- 1 cup red wine (optional but recommended)
- 4 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Optional: 1 cup peas, mushrooms, or fresh parsley for garnish
Directions
Step 1: Prep and Brown the Beef
Preheat your oven to 325°F (163°C). Pat beef dry, then toss in flour seasoned with salt and pepper.
Heat olive oil or butter in your Dutch oven over medium-high heat. Add beef in batches and sear until browned on all sides. Avoid overcrowding—this step builds deep flavor. Transfer beef to a plate.
Step 2: Cook the Aromatics
In the same pot, add onion, carrots, celery, and garlic. Sauté for 5–7 minutes until softened and fragrant. Stir in tomato paste and cook for 1 minute to caramelize it slightly.
Step 3: Deglaze the Pot
Pour in the red wine (or a splash of broth if avoiding wine). Use a wooden spoon to scrape up all the browned bits from the bottom—this creates the stew’s savory base.
Step 4: Build the Stew
Return the browned beef to the pot. Add beef broth, potatoes, bay leaves, thyme, and rosemary. Stir well.
Step 5: Slow-Cook to Tenderness
Cover the Dutch oven and transfer it to the preheated oven. Bake for 2 to 2½ hours, or until beef is fork-tender and vegetables are soft.
Step 6: Finish & Serve
Remove bay leaves. If desired, stir in peas during the last 10 minutes of cooking. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Nutrition Facts (per serving) — Estimated values
- Calories: 420
- Protein: 36g
- Carbohydrates: 28g
- Fat: 18g
- Saturated Fat: 6g
- Fiber: 4g
- Sugar: 5g
- Sodium: 780mg
(Nutrition values will vary based on specific brands and ingredient adjustments.)
Pro-Tip:
A truly unforgettable beef stew starts with the right cookware, and a quality Dutch oven makes all the difference. Its thick walls and even heat distribution help the beef become incredibly tender while allowing flavors to deepen in a way regular pots simply can’t match. If you don’t own a Dutch oven yet—or if you’ve been thinking about upgrading—this recipe is the perfect reason to do it. A good Dutch oven will last for years, elevate countless recipes, and instantly improve your cooking experience. For a handpicked selection of top-rated options, click the button below to browse recommended Dutch Ovens on Amazon.
Conclusion
This Dutch Oven Beef Stew brings together everything people love about classic home-cooked meals—tender beef, hearty vegetables, rich broth, and hours of slow-baked flavor. It's perfect for anyone who enjoys rustic recipes that feel warm, comforting, and timeless. Whether you serve it with crusty bread, over mashed potatoes, or on its own, this stew is guaranteed to become a repeat favorite in your kitchen. Enjoy the cozy satisfaction of a meal that tastes like it simmered all day—with minimal effort and maximum flavor.
