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Dutch Oven Beef Stew Recipe

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4.2 from 6 reviews

This classic Dutch Oven Beef Stew is a hearty, comforting dish perfect for chilly days. Tender chunks of beef are seared and slow-cooked with aromatic vegetables, herbs, and a rich beef broth to create a flavorful, thick stew. Carrots and baby yellow potatoes add sweetness and texture, making this stew a satisfying meal for the whole family.

  • Total Time: 3 hours 40 minutes
  • Yield: 8 servings

Ingredients

Meat and Coating

  • 2 pounds stew meat (chuck roast cut into 1-1.5″ cubes)
  • 1/4 cup flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon celery salt
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Cooking Fats and Oils

  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter

Vegetables and Aromatics

  • 1 yellow onion, diced
  • 1 cup sliced celery
  • 6 cloves garlic, minced
  • 2 cups carrots, chopped into 3/4″ pieces
  • 1.5 pounds baby yellow potatoes, cut into 1″ pieces
  • Fresh chopped parsley for garnish

Flavorings and Liquids

  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 4 cups beef stock
  • 2 bay leaves
  • 3 tablespoons cornstarch

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees Fahrenheit to prepare for slow cooking the stew in a Dutch oven.
  2. Heat Oil and Prepare Beef: In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Meanwhile, prepare the beef by combining flour, garlic powder, celery salt, salt, and pepper in a shallow bowl, then dredge the beef cubes in the flour mixture.
  3. Sear Beef: Add half of the floured beef cubes to the hot oil and sear until browned on all sides. Add the remaining tablespoon of olive oil and sear the remaining beef cubes. Transfer all browned beef to a plate for now.
  4. Sauté Vegetables: Without wiping the pot, melt butter over medium heat. Add diced onion and sliced celery along with a couple pinches of salt and pepper. Cook, stirring occasionally, for about 4 minutes until softened.
  5. Add Garlic and Tomato Paste: Stir in minced garlic, tomato paste, and dried thyme. Cook for about 1 minute, stirring frequently, to release their flavors.
  6. Deglaze Pot: Pour in Worcestershire sauce and balsamic vinegar, scraping up all browned bits from the bottom to add deep flavor to the stew base.
  7. Add Beef and Stock: Return the seared beef and any accumulated juices to the pot. Add beef stock, bay leaves, and season with salt and pepper. Stir to combine.
  8. Initial Slow Cook: Bring the stew to a simmer over medium-high heat. Cover with a tight-fitting lid and transfer the pot to the preheated oven. Cook for about 2 hours to tenderize the beef.
  9. Prepare Cornstarch Slurry and Add Vegetables: Mix 3 tablespoons cornstarch with 3 tablespoons cold water to create a slurry. Stir the slurry, along with the chopped carrots and potatoes, into the stew.
  10. Continue Cooking: Place the covered stew back in the oven and cook for another hour or until the vegetables are fork-tender and the beef falls apart easily.
  11. Season and Garnish: Adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley before serving.
  12. Serve and Enjoy: Ladle the hearty stew into bowls and enjoy the comforting flavors. For future reference, don’t forget to leave a 5-star rating if you loved this recipe!

Notes

  • For best results, use a heavy Dutch oven or cast-iron pot for even heat distribution and excellent browning.
  • You can substitute baby yellow potatoes with Yukon Gold or red potatoes if preferred.
  • If you want a thicker stew, you can add a little more cornstarch slurry towards the end of cooking.
  • Feel free to add other root vegetables such as parsnips or turnips for extra flavor and variety.
  • Leftovers store well in the refrigerator for up to 4 days and taste even better the next day as flavors develop.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 20 minutes
  • Category: Stew
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/dutch-oven-beef-stew-recipe/