Ultimate Dutch Oven Beef Stew
This Dutch Oven Beef Stew is a beloved classic, simmered to perfection with hearty vegetables and tender beef for a comforting meal.
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.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stove when ready to enjoy.