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by lena gladstone |
This Dutch Oven Beef Stew is a comforting and hearty dish perfect for the cold weather season! Beef chuck roast is slow-cooked with red wine and earthy root vegetables until it’s melt-in-your-mouth tender. Serve it with crusty bread to soak up every last drop of the flavor-packed gravy!
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Why you’ll love this recipe
- Versatile cooking options: whether you need a traditional Dutch oven or Instant Pot instructions, I’ve got you covered!
- Perfect for leftovers: The flavors intensify over time, so in the rare case that you have leftovers, they’re even better the next day!
- Well-balanced meal: Packed with protein, fiber, and a medley of veggies, this Dutch oven beef stew is a balanced dish that will keep you full for hours!
Hearty Dutch oven beef stew
This Dutch oven beef stew is exactly what you need for dinner tonight! As the winter season is quickly approaching, all I’ve been craving are hearty soups and stews like my potato leek chowder, creamy lasagna soup, hamburger soup, and this recipe!
It has a deep, richly flavored broth infused with red wine and Worcestershire sauce. Once slow-cooked, the chunks of beef transform into a soft, melt-in-your-mouth texture. And root vegetables like carrots and potatoes add a tender mouthfeel and pop of color.
So, do yourself a favor and treat yourself and your family to this stew. Whether it’s a chilly evening or you just need some comfort food, it delivers big, bold, and warming flavors.
Ingredients & substitutions
- Boneless beef chuck roast: This flavorful cut becomes incredibly tender when slow-cooked. If it’s unavailable, you can use beef brisket or beef round as alternatives.
- Kosher salt: Enhances the natural flavors of the ingredients. Sea salt can be used too.
- All-purpose flour: Helps brown the beef and thicken the stew. You can substitute flour with a 1:1 gluten-free flour blend.
- Olive oil: To sear the beef and sauté the veggies. Canola oil or butter can also be used.
- Onion: Adds a mild sweetness and depth. Shallots or leeks also work for a slightly milder flavor profile.
- Baby bella mushrooms: Bring an earthy taste and meaty texture. White button mushrooms or even shiitake mushrooms will work in a pinch.
- Garlic: Imparts a pungent, aromatic note. Garlic powder will also do the trick.
- Tomato paste & Worcestershire sauce: Both add umami and depth of flavor. You can use soy sauce or tamari as a substitute for Worcestershire.
- Red wine: Adds richness and complexity. I always recommend cooking with wine you’d be happy to sip on! If you prefer to skip the alcohol, increase the beef broth accordingly.
- Beef broth or stock: Forms the base of the stew. Chicken or vegetable broth can be used if you don’t have any beef broth or stock.
- Bay leaves & thyme: Infuse the stew with earthy, aromatic notes. Rosemary or oregano can be used as alternatives, though the flavor profile will vary.
- Celery, carrots, & baby Yukon Gold potatoes: These classic stew veggies add a hearty texture and a pop of color. Parsnips or turnips will work in place of potatoes, and you can always experiment with additional vegetables.
How to make Dutch oven beef stew
- Prep the beef: Cut the beef chuck roast into bite-sized chunks, ensuring they’re uniform. Toss them in salt and flour to coat well. This helps in achieving a beautiful sear and thickening the stew.
- Sear the beef: In your Dutch oven, heat some olive oil. In batches, brown the beef on all sides. This is essential for locking in flavors.
- Sauté the aromatics: After the beef is done, set it aside and sauté onions and mushrooms until they’re soft and fragrant. Add the garlic and let it cook for another minute or so.
- Combine and cook: Stir in the tomato paste and Worcestershire sauce, then return the beef to the pot. Pour in the wine, beef broth, and the herbs. Let it come to a boil, then slow-cook the stew in your oven at 300F.
- Add the other veggies: Remove the pot from the oven and incorporate the carrots and potatoes. Let everything bake for an additional 30 minutes until the veggies soften.
- Finishing touches: If you prefer a thicker stew, you can prepare a cornstarch slurry and mix it in after cooking. This gives the stew a gravy-like consistency perfect for hearty meals.
Serving suggestions
For a complete and well-balanced meal, pair this Dutch oven beef stew with sides like these:
- Crusty bread
- Mashed potatoes
- Fresh green salad
- Dinner rolls
- Steamed rice or quinoa
Frequently Asked Questions
Can I make this stew in a pressure cooker?
If you don’t have a Dutch oven, you can make this Dutch oven beef stew in an Instant Pot. Follow the same steps, but instead of baking, cook the stew on high pressure for 25 minutes. Open it up and add the carrots and potatoes, then finish it off for an additional 10 minutes.
How do I know when the stew is ready?
You’ll know the stew is ready when the meat and veggies are tender and fully cooked.
Storage & Reheating
If you have leftover Dutch oven beef stew, follow these storage and reheating tips:
- Fridge: Once cooled, store leftovers in an airtight container for up to 4 days.
- Freezer: Portion the stew into single-serving containers and freeze for up to 3 months.
- Reheating: Gently reheat the stew on the stovetop or microwave until warmed all the way through.
Variations
- Different meat: Replace beef with chicken thighs or even lamb for a different flavor.
- Vegetarian: Use hearty veggies and beans in place of beef for a vegetarian option.
- Spicy: Add chopped chilis or red pepper flakes for a kick.
- Cheesy: Stir in some grated Parmesan cheese before serving.
Top tips
- Don’t rush the sear: Make sure you give the beef time on each side as it really helps form the flavor base.
- Consistent size: Cut the veggies to a similar size and thickness for even cooking.
- Low and slow: For the Dutch oven, patience is key! Don’t rush the cooking process.
- Avoid over-thickening: Start with a little cornstarch slurry and add more as needed. You don’t want it to be too thick.
Looking for more hearty soups and stews?
If you enjoyed this Dutch oven beef stew recipe, make sure to check out some more of my favorites like these:
- Crab Soup
- White Bean Soup
- Chicken and Dumplings Soup
- Sausage Tortellini Soup with Kale
If you try this Dutch Oven Beef Stew, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Best Ever Dutch Oven Beef Stew
5 from 1 vote
Prep Time: 10 minutes mins
Cook Time: 2 hours hrs 30 minutes mins
Total Time: 2 hours hrs 40 minutes mins
Servings: 8 servings
Author: Lena Gladstone
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This Dutch Oven Beef Stew is a comforting and hearty dish perfect for the cold weather season! Beef chuck roast is slow-cooked with red wine and earthy root vegetables until it’s melt-in-your-mouth tender.
Ingredients
- 2 ½ pounds boneless beef chuck roast, cut into 1 inch chunks, or bite-size pieces
- 3 teaspoons kosher salt, divided
- 3 tablespoons all purpose flour
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 8 ounces baby bella mushrooms, halved
- 6 cloves garlic, minced
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 cups red wine, or more beef broth/stock
- 3 cups beef broth, or beef stock
- 2 bay leaves
- 1 tablespoon thyme, fresh leaves only
- 2 stalks celery, chopped
- 3 large carrots, peeled and chopped
- 1 pound baby Yukon Gold potatoes, halved
Instructions
Preheat the oven to 300 F degrees.
Cut the beef into cubes and pat dry with a paper towel. Add to a bowl and toss with 2 teaspoons of salt and flour until combined.
Heat a Dutch oven to medium high heat, add 1 tablespoon of olive oil. Sear the beef in 2-3 batches for 1-2 minutes per side. Don’t overcrowd the pot. Add an additional 1 tablespoon of olive oil if needed. Use tongs to remove the seared pieces to a bowl as you finish a batch. Once all the meat is cooked remove the last batch to the bowl.
Turn the heat to medium. Add 1 more tablespoon of olive oil along with the onions, mushrooms and 1 teaspoon of salt and cook for 5 minutes, stirring often. Then add the garlic and cook for one additional minute.
Add the tomato paste, Worcestershire sauce and stir until incorporated.
Add the meat back into the pot and stir well.
Then add the wine, beef broth, bay leaves and the thyme, gently mix to combine. Bring to a boil, then cover with a lid and add to the oven, bake for and 1 hour and 45 minutes.
Remove the pot from the oven, uncover the pot carefully and add the carrots and potatoes. Place the lid back on and continue bake for an additional 30 minutes or until veggies are fork tender and the meat is falling apart.
Pull out the bay leaves and discard them.
If you want a thicker consistency to your stew you can make a slurry and add it the pot. Mix 1 tablespoon of cornstarch with one tablespoon of cold water in a bowl, mix well to combine. Bring stew to a boil once done cooking and add slurry slowly to the pot. It's always best to add a little and then add more if needed. Stir for about a minute and see if you want it thicker, add more slurry to your liking. Cook for a few minutes before serving. Enjoy!
Notes
Instant Pot Instructions
- Cut the beef into cubes and pat dry with a paper towel. Add to a bowl and toss with 2 teaspoons of salt and flour until combined.
- Set the Instant Pot to saute function. Once hot, add 1 tablespoon of olive oil. Sear the beef in 2-3 batches for 1-2 minutes per side. Don’t overcrowd. Add an additional 1 tablespoon of olive oil per batch if needed. Use tongs to remove the seared pieces to a bowl as you finish a batch. Once all the meat is cooked remove the last batch to the bowl.
- Add 1 more tablespoon of olive oil along with the onions, mushrooms, and 1 teaspoon of salt and cook for 5 minutes, stirring often. Then add the garlic and cook for one additional minute.
- Add the tomato paste, and Worcestershire sauce and stir until incorporated.
- Add the meat back into the Instant Pot and stir well.
- Then add the wine, beef broth, bay leaves, and thyme, and gently mix to combine. Close the lid and steam valve on the Instant Pot. Cook on high pressure for 25 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
- Open the lid, add the celery, carrots, and potatoes into the Instant Pot, close the lid and steam valve, and cook for an additional 10 minutes, then do a quick release.
- If you want a thicker consistency to your stew you can make a slurry and add it to the pot. Mix 1 tablespoon of cornstarch with one tablespoon of cold water in a bowl, and mix well to combine. Bring stew to a boil by turning on the saute mode and add slurry slowly to the pot. It’s always best to add a little and then add more if needed. Stir for about a minute and see if you want it thicker, add more slurry to your liking. Cook for a few minutes before serving. Enjoy!
Course: Main Course
Cuisine: French
Keyword: beef stew, Dutch oven beef stew, Instant Pot beef stew, slow-cooked stew
Nutrition
Calories: 449kcal | Carbohydrates: 22g | Protein: 31g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 1460mg | Potassium: 1206mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4715IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 5mg
