Nothing spells comfort quite like a bowl of beef stew simmering away in a Dutch oven. This classic dish brings warmth to the table with its tender meat, hearty vegetables, and robust flavors that meld together beautifully. Perfect for a family dinner or an easy meal prep for weekday lunches, our Dutch oven beef stew recipe is as comforting as it is flavorful. Read on to discover how you can win over a crowd with ease.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 large carrots, sliced
- 4 Yukon gold potatoes, diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thicker stew)
- 1 cup peas (add at the end of cooking)
Equipments
- Dutch oven
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons
How to Make Ultimate Dutch Oven Beef Stew – Step By Step
Step 1: Prepare the Meat
Start by patting the beef cubes dry with a paper towel. Season generously with salt and pepper. This crucial step ensures the beef browns nicely, adding depth to the stew’s flavor. Toss the beef cubes with flour if you prefer a thicker stew.
Step 2: Sear the Beef
Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Once hot, add the beef cubes in batches to avoid overcrowding. Brown the beef on all sides, which should take about 5 minutes per batch. Remove the beef from the pot and set aside.
Step 3: Sauté the Vegetables
Reduce the heat to medium and add the remaining tablespoon of olive oil. Toss in the onions and garlic, sautéing for about 3 minutes until they become translucent and fragrant. Then add the carrots and potatoes, cooking for another 5 minutes. Stir occasionally to prevent sticking.
Step 4: Combine All Components
Add the browned beef back into the Dutch oven with the vegetables. Pour in the beef broth and add the tomato paste, bay leaf, and thyme. Stir well to combine all ingredients. Bring the mixture to a simmer, and then reduce the heat to low.
Step 5: Simmer the Stew
Cover the Dutch oven with its lid and let it cook slowly. Keep the stew simmering gently for about 1.5 to 2 hours, stirring occasionally. This slow cooking will ensure tender meat and flavors that meld beautifully. Add the peas in the last 15 minutes of cooking to preserve their vibrant color and texture.
Step 6: Final Touches
Before serving, remove the bay leaf and season the stew with additional salt and pepper to taste. Serve hot with crusty bread or over a bed of rice for a comforting meal.
How to Serve Ultimate Dutch Oven Beef Stew
This beef stew shines best when served piping hot. Consider pairing it with rustic bread to mop up the rich sauce. Alternatively, serve over mashed potatoes or alongside a fresh green salad for a well-rounded meal.
Recipe Success Tips & Suggestions
For an extra depth of flavor, consider adding a splash of red wine during the simmering phase. If you prefer a thicker consistency, dissolve some flour or cornstarch in cold water and stir it into the stew. Short on time? Use pre-cut vegetables to cut down prep time!
Pumped-Up Protein: The Mighty Dutch Oven Stew
This recipe isn’t just cozy; it’s also a protein powerhouse. Opt for leaner cuts of beef if you desire a healthier take without sacrificing flavor. Feel free to throw in a handful of lentils for an additional protein and fiber boost.
Go Low on Carbs, Not on Flavor!
Transform this classic into a low-carb delight by substituting potatoes with cauliflower florets or rutabaga. This swap keeps it keto-friendly while maintaining its beloved hearty texture. Still rich, still satisfying, but lighter on the carbs!
Storage Instructions
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. This stew also freezes beautifully for up to 3 months. To reheat, thaw in your refrigerator overnight and warm gently on the stove.
FAQs
- Can I make this stew in advance? Absolutely! This stew tastes even better the next day as the flavors deepen and meld together.
- How do I thicken my beef stew? You can mix in a slurry made of flour or cornstarch and water to thicken the broth to your desired consistency.
- What can I use instead of beef chuck? Short ribs, brisket, and stew beef also work well, offering deliciously different textures.
- Can I use a slow cooker for this recipe? Yes, simply sear the meat and vegetables first, then combine all ingredients in the slow cooker for 7-8 hours on low.
- How do I lighten up the recipe? Opt for half beef broth, half vegetable stock, and load up on more veggies for a lighter version.
A Recipe to Share and Savor
This Dutch oven beef stew stands as a testament to simple, hearty cooking that brings people together. Whether you’re serving a family dinner or hosting friends, this recipe is sure to be a crowd-pleaser. Try it out and let us know your thoughts in the comments below. Don’t forget to share the warmth with your loved ones! 🍲
Ultimate Dutch Oven Beef Stew
Ingredients
Main Ingredients
- beef chuck
- olive oil
- large carrots
- Yukon gold potatoes
- large onion
- garlic
- beef broth
- tomato paste
- thyme
- bay
- salt and pepper
- all-purpose flour
- peas
Instructions
Steps
- Pat the beef cubes dry with paper towels and season with salt and pepper. Toss with flour for thicker stew.
- Heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides; set aside.
- Reduce heat to medium. Add onions and garlic to the pot; cook until translucent. Add carrots and potatoes, cooking for 5 mins.
- Return beef to the pot. Add beef broth, tomato paste, thyme, and bay leaf. Stir and bring to a simmer.
- Cover the pot, reduce the heat to low, and simmer for 1.5–2 hours, stirring occasionally. Add peas in the last 15 minutes.
- Remove the bay leaf, season with salt and pepper to taste, and serve hot.