Dutch Oven Beef Stew
An incredibly delicious traditional beef stew that’s likely even better than you remember your family making growing up! It’s made with tender bite size pieces of beef, creamy potatoes, nutritious carrots, and a rich and savory red wine infused broth. This easy beef stew follows a straightforward prep and finishes with that classic old fashioned flavor. Beef and onions are browned on the stovetop (tip: nicely browned beef is key to the complex depth of flavor here). Then the liquids and herbs are added and the stew and it’s cooked in the oven. Partway through the remaining vegetables are added so they don’t end up mushy, and then it’s baked once more until everything is tender. You’ll appreciate this mostly hands off version that doesn’t need constant tending to on the stovetop, and how the even encircling heat surrounding the pot from the oven ensures a more consistent end result. Truly it’s a recipe to enjoy year round but one that’s especially fitting for cool crisp autumn days and blustery breezy winter days. It’s a homestyle, soul warming dish that is certain to be a highlight of a long day!
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Beef Stew Recipe Ingredients
2 1/4 lbs. chuck roast, trimmed of excess fat, cut into 1 1/4-inch cubes Salt and freshly ground black pepper 3 1/2 Tbsp olive oil, divided 2 cups chopped yellow onion (1 large) 1 1/2 Tbsp minced garlic (about 4 cloves) 1/4 cup all-purpose flour 1.5 Tbsp tomato paste 1 cup dry red wine, such as Pinot Noir or Cotes du Rhone 3 1/2 cups beef stock 2 tsp Worcestershire sauce 1 Tbsp fresh thyme leaves 2 tsp minced fresh rosemary 2 bay leaves 20 oz. red potatoes, scrubbed and rinsed clean 14 oz. large carrots (about 4) 1 Tbsp balsamic vinegar 2 Tbsp minced fresh parsley
How to Make Beef Stew
What’s the Best Beef for Beef Stew?
I recommend using chuck roast (which comes from the shoulder of the cow) for beef stew. It is well marbled with fat and has a nice beefy flavor. Plus it can be less expensive than other options.
How to Thicken Beef Stew
This beef stew is thickened with plenty of flour so there shouldn’t be issues with this recipe thickening. But if you have another type of stew that didn’t turn out quite thick enough once completed you can always mix a tablespoon of cornstarch with equal parts water or beef broth, then stir into the stew and let it simmer for a few minutes until thickened.
Helpful Tips for the Best Beef Stew
Look for a chuck roast with good marbling throughout. But I do recommend cut larger chunks of fat from the roast (even those lined within). The thick portions won’t melt into the soup very well and just end up pretty chewy. Dry beef before beginning (with paper towels), preheat the oil in the pan, then sear the beef without moving on each side until nicely browned. It adds so much flavor to the stew to achieve a nice sear on the beef (including all those tasty browned bits along the pot that come with it). Use a good quality beef broth. Many brands of beef broth can be pretty gross, it makes a difference to use one that tastes good, or just go with chicken broth. Wait to add the vegetables. If you add them in the begging they can end up fall-apart mushy. Go easy on the salt. You shouldn’t need to add a whole lot here unless using an unsalted broth. Cook low and slow. The key to tender inexpensive cuts of beef is to cook at a lower heat and allow time for the fat and connective tissue to soften and become more tender.
Storage and Reheating
Beef stew should be stored in the fridge in an airtight container. It will keep there for up to 3 days. Reheat on the stovetop in a pot (covered) over low heat, stirring occasionally until heated through (thin with a little broth if desired). It can also be frozen for up to 3 months but keep in mind the texture of the potatoes will change and they get a bit mushy.
Possible Variations
Add more vegetables: Great choices are mushrooms, peas, kale, spinach, corn, or parsnips.
Boost flavor: If you are looking for more variation of deep flavor you can also include some minced anchovies, a little soy sauce, or add an extra 1/2 cup red wine in place of 1/2 cup beef broth. Stovetop cooking: If you don’t have an oven the stew can be cooked solely on the stovetop. Just simmer over low heat for 1 1/2 hours, then add the potatoes and carrots and simmer until tender about 30 to 40 minutes longer. Add more broth to thin as needed.
Crockpot Beef Stew
If you are looking for a slow cooker option also try my Slow Cooker Beef Stew.
More Delicious Beef Soups to Try
Beef Barley Soup Chili Goulash Soup Hamburger Soup Vegetable Beef Soup
