Dutch Oven Beef Stew Recipe

Content… Why Make Beef Stew in a Dutch Oven? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Cozy, Comforting Recipes to Try

Why Make Beef Stew in a Dutch Oven?

This recipe is next-level comfort food! A classic beef stew made in a Dutch oven provides beautifully complex flavors and richness that a slow cooker can’t achieve. Searing the beef in the same pan that cooks the rest of the ingredients is the flavor base here. Those golden brown bits set the tone and make for the most beautiful broth.

Besides the flavor win, there are more practical reasons Dutch ovens (especially cast iron) and stews go together like peanut butter and jelly. They’re large enough to hold generous amounts of liquid and transfer from the stovetop to the oven to the table. If you’ve got the time, this is definitely the best way to cook beef stew, or any stew for that matter. 

Recipe Ingredients

1. Beef – About three pounds of whole, boneless chuck roast is my go-to meat for this dish. You’ll need to cube it, but getting a quality cut is much easier when you avoid the pre-cut meat labeled “stew meat.” (That said, if pre-cubed stew meat is what you have on hand, go for it.)
2. Vegetables – Onion, celery, carrots, potatoes, and frozen peas are my go-to veggies for beef stew. But feel free to customize that list as you see fit.
3. Broth Ingredients – Beef broth, Worcestershire sauce, dry red wine, and tomato paste give this stew the richest, most satisfying broth. A little all-purpose flour thickens it up to that classic stew consistency. 
4. Seasonings – Minced garlic, fresh thyme, bay leaves, and some salt and pepper are all you need to make the other ingredients shine. Fresh chopped parsley adds a nice touch as a garnish, too.

How to Make Hearty Dutch Oven Beef Stew

Prep the Ingredients

• Preheat the oven to 325℉ (160℃). 
• Prep Beef – Pat the beef dry with a paper towel and season generously with salt and pepper. Then heat some olive oil over high heat in a large Dutch oven. Brown the meat batches and sear on all sides until golden brown, 2-3 minutes on each side. (Photo 1)
• Transfer the browned meat to a plate. Set aside. But leave the brown bits, and don’t wipe the pot clean. 
• Saute – Reduce the heat to medium, and add a tablespoon of olive oil to your Dutch oven. Then add onions, celery, garlic, and thyme, and sauté for about 5 minutes, stirring occasionally. (Photo 2) 
• Season – Add tomato paste, Worcestershire sauce, and red wine next. Stir with a wooden spoon, scraping the browned bits until reduced for 2-3 minutes. Then, add all-purpose flour and stir to coat the beef. (Photo 3-4)

Finish the Stew

• Assemble – Pour in 4 cups of beef broth, and stir until the flour is incorporated and the stew starts to thicken. Add the seared beef, cubed potatoes, carrots, and bay leaves. If it’s too thick, add more broth as needed. (Photos 5-7)
• Simmer – Bring everything to a boil, then reduce heat. Simmer for about 5 minutes, and do a taste test. Adjust seasoning to the desired level with salt and pepper.
• Bake – Cover with an oven-safe lid and finish cooking in the oven at 325℉ (160℃) for about 90 minutes or until the meat is tender. If desired, stir in the peas 10 minutes before the cooking time is up. (Photo 8)
• Serve – Remove bay leaves, garnish with chopped parsley, and enjoy!

Recipe Variations

1. Beer beef stew. Replace some of the beef broth, or swap out the wine for a dark beer, such as stout or porter, for a rich and flavorful twist. The beer adds depth to the stew and pairs wonderfully with the beef and vegetables.
2. Make it spicy. Spice up your stew with diced jalapeños, chipotle peppers in adobo sauce, or crushed red pepper flakes. Adjust the spice level to your preference.
3. Amp up the veggies. Load up your stew with more vegetables, such as bell peppers, zucchini, squash, and green beans. This variation adds color, texture, and nutritional value to the dish. For softer vegetables, like zucchini and squash, add them towards the end of the cooking time to prevent them from getting mushy.

Tips and Tricks

1. ​​Sear the beef in batches so as not to overcrowd the pan and to prevent steaming. If you notice things beginning to steam up, remove the excess liquid and continue browning. This is critical to achieving that rich and intense stew flavor we all love. 
2. Do your best to chop the veggies into even-sized chunks so they cook evenly. 
3. Position the vegetables on top of the beef before they go in the oven. That way, the weight of the meat won’t make them mushy.

Make-Ahead Instructions

Dutch oven beef stew is great for making ahead of time. You can make this a day or two ahead, then refrigerate it after cooling in an airtight container until you are ready to indulge. This recipe is also a great freezer meal. Store the beef stew in a freezer-safe container in the freezer for 2-3 months. Thaw in the fridge overnight before reheating.

Serving and Storage Instructions 

Serve Dutch oven beef stew piping hot with a crusty baguette and garnished with freshly chopped parsley.

Let the leftover beef stew cool completely before refrigerating it in an airtight container for 3-4 days. Reheat the stew over medium heat on the stovetop, or pop a bowl in the microwave for a minute or two. 

What Goes With an Easy Dutch Oven Beef Stew Recipe

I love a good bowl of beef stew with homemade bread. Garlic knots, homemade garlic bread, or a fresh French baguette from your corner bakery are amazing. Beef stew also goes beautifully with a hearty helping of garlic mashed potatoes and a fresh tossed salad.

Wine pairing: Cabernet Sauvignon is a classic with beef stew.

More Cozy, Comforting Recipes to Try

1. Chicken Pot Pie
2. Fettuccine Alfredo
3. Shepherd’s Pie
4. Homemade Chili
5. Cream of Chicken Soup