Dutch Oven Beef Stew

This hearty Dutch oven beef stew is rich, flavorful, and perfect for cozy dinners. Tender chunks of beef are simmered with fresh vegetables, herbs, and a touch of red wine, creating the ultimate comfort food.

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Ingredients

• 1 Tbsp vegetable oil
• 1 ½ lb beef chuck, cut into 1 ½-inch pieces
• 1 ½ tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 Tbsp unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 3 large carrots, peeled and cut into ½-inch diagonal slices
• 3 stalks celery, diced
• 3 Tbsp tomato paste
• 1 cup red wine (Cabernet, Pinot Noir, or Merlot)
• 3 cups beef broth (or chicken broth), divided
• ¼ cup all-purpose flour
• 2 Tbsp Worcestershire sauce
• 1 Tbsp fresh thyme
• 1 Tbsp fresh rosemary
• 1 Tbsp fresh parsley
• 2 bay leaves
• 1 Tbsp Dijon mustard
• 1 Tbsp balsamic vinegar
• 1 lb baby gold potatoes, halved
• 1 cup peas (frozen or canned)
• Chives, for garnish

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Instructions

1. Brown the beef
   Heat the vegetable oil in a Dutch oven over medium-high heat until shimmering. Pat the beef dry, season with salt and pepper, and sear for about 3 minutes per side until browned. Work in batches if necessary to avoid overcrowding. Transfer to a plate and set aside.
2. Cook the aromatics
   Add the butter to the pot. Once melted, stir in the onion and garlic. Cook for 3–4 minutes until softened, seasoning lightly with salt.
3. Add vegetables
   Stir in the carrots and celery. Cook for about 5 minutes, stirring occasionally.
4. Incorporate tomato paste & deglaze
   Mix in the tomato paste until combined. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer on low for 6 minutes.
5. Thicken the stew base
   In a measuring cup, whisk the flour with 1 cup of beef broth. Pour the mixture into the pot and stir to combine.
6. Simmer with herbs
   Return the browned beef to the pot. Add the remaining broth, Worcestershire sauce, thyme, rosemary, parsley, and bay leaves. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 1 ½–2 hours, until the beef is tender.
7. Add potatoes
   Remove the lid, add the potatoes, and simmer (covered) for 20–25 minutes, or until fork tender.
8. Finish and serve
   Stir in the peas, Dijon mustard, and balsamic vinegar. Remove bay leaves and adjust seasoning with salt and pepper. Garnish with fresh chives and serve hot.

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Why You’ll Love This Recipe

• Rich, hearty, and deeply flavorful
• Tender beef that melts in your mouth
• A complete one-pot meal with protein, veggies, and potatoes
• Perfect for cold nights, family dinners, or entertaining
• Leftovers taste even better the next day

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Tips

• Patting the beef dry helps it brown better.
• Don’t rush the searing step—it builds the stew’s flavor base.
• Use a good-quality red wine you’d drink, since it adds depth to the sauce.
• For a thicker stew, simmer uncovered for the last 15 minutes.
• Cook low and slow—time is what makes the beef tender.

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Variations and Substitutions

• Wine-free: Replace red wine with extra broth.
• Different herbs: Use dried herbs if fresh aren’t available (reduce by half).
• Potato swap: Try Yukon gold, russet, or even sweet potatoes.
• Extra veggies: Add mushrooms, parsnips, or turnips for variety.
• Protein twist: Substitute lamb or pork for beef for a different flavor.

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FAQs

Can I make this ahead of time?
Yes! This stew tastes even better the next day as the flavors develop.

Can I freeze beef stew?
Absolutely. Store cooled stew in airtight containers for up to 3 months. Thaw overnight and reheat gently.

Do I have to use wine?
No. You can replace it with extra broth and a splash of balsamic vinegar for richness.

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Serving Suggestions

• Serve with warm crusty bread, biscuits, or cornbread to soak up the sauce.
• Pair with a simple green salad or roasted vegetables.
• A glass of red wine or dark ale complements the hearty flavors.
• For a rustic touch, garnish with fresh herbs or extra parsley before serving.