There’s nothing quite like a steaming bowl of beef stew when the weather turns chilly. It’s pure comfort food, and my absolute favorite version is this classic Dutch Oven Beef Stew. There’s just something magical about the way all those simple ingredients meld together in the oven, creating a flavor that’s so deep and satisfying. I remember one particularly blustery fall afternoon, I threw this together without much fuss, and the aroma that filled my kitchen was just incredible. My family practically ran to the table! It’s so easy to make, and the result is a rich, hearty meal that feels like a warm hug.

Why This Dutch Oven Beef Stew Recipe Is a Must-Try

This isn’t just any beef stew; it’s the one you’ll come back to again and again. Here’s why it’s a keeper:

Super Easy to Make: Seriously, the Dutch oven does most of the work! Just a little chopping and searing, then into the oven it goes.
Incredible Depth of Flavor: Browning the beef and veggies first, then slow-cooking them in broth and wine, creates a flavor explosion.
Ultimate Comfort Food: It’s hearty, warming, and just feels like home, perfect for chilly evenings or a cozy Sunday dinner.
Family-Friendly: Picky eaters usually gobble this up, and it makes enough for everyone to have seconds!
Great for Meal Prep: It tastes even better the next day, so make a big batch!

Gather Your Ingredients for Dutch Oven Beef Stew

Okay, let’s get our kitchen ready! You’ll want to have these on hand to make this amazing Dutch oven beef stew. Trust me, gathering good ingredients makes all the difference.

2 pounds beef chuck, cut into nice 1-inch cubes
2 tablespoons good olive oil
1 big ol’ yellow onion, chopped up
3 carrots, peeled and chopped into easy-to-eat pieces
3 celery stalks, also chopped
4 cloves garlic, minced nice and fine
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt (or to taste!)
1/4 teaspoon black pepper
4 cups beef broth – use a good quality one if you can!
1 cup dry red wine (like a Cabernet or Merlot) – this is important for flavor!
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
1 pound potatoes, peeled and cut into cubes (Yukon Golds or Russets work great!)
2 tablespoons cornstarch (if you like your stew nice and thick, totally optional!)
2 tablespoons cold water (only if using the cornstarch!)

Step-by-Step Guide to Making Your Dutch Oven Beef Stew

Alright, let’s get to the good part – making this incredible Dutch oven beef stew! It’s really not complicated, I promise. The low and slow cooking does all the heavy lifting. Just follow these steps and you’ll have a pot of pure comfort food. You can check out other ways to make stew here, or maybe try an Instant Pot version if you’re short on time, but honestly, this Dutch oven method is classic for a reason. And if you love slow cooker meals, you might like this slow cooker beef stew too!

Preheating and Browning the Beef

First things first, get that oven happy! Preheat it to 325°F (160°C). Now, grab your beef chuck cubes. Pat them *really* dry with paper towels – trust me, this is a game-changer for getting a nice brown crust. Season them generously with salt and pepper. Heat your olive oil in your Dutch oven over medium-high heat. Once it’s shimmering, brown the beef in batches. Don’t crowd the pot, or the beef will just steam instead of searing. Pop that beautiful brown beef aside on a plate.

Building the Flavor Base

In that same Dutch oven, toss in your chopped onion, carrots, and celery. Let them cook down for about 5-7 minutes, stirring occasionally, until they start to get nice and soft. Now, add your minced garlic, dried thyme, and dried rosemary. Cook for just another minute until you can really smell those wonderful herbs and garlic – it’s such a lovely aroma!

Simmering and Slow Cooking

Now, put that browned beef back into the pot with all those lovely veggies. Pour in the beef broth, red wine (don’t skip this if you can help it – it adds amazing depth!), tomato paste, Worcestershire sauce, and the bay leaf. Give it all a good stir to combine. Bring this mixture to a gentle simmer right there on the stovetop. Once it’s simmering, carefully put the lid on and transfer the whole pot into your preheated oven. Let it do its thing for about 2 to 2.5 hours. You want that beef to get super tender, falling apart easily. For more slow-cooked goodness, check out pot roast!

Adding Potatoes and Finishing the Cook

After the beef has had a good long soak in that flavorful broth, carefully take the Dutch oven out of the oven. Add your cubed potatoes to the pot. Give everything a stir to make sure the potatoes are submerged in the liquid. Pop the lid back on and return it to the oven. Bake for another 30-45 minutes, or until those potatoes are fork-tender. You’re so close!

Thickening the Dutch Oven Beef Stew (Optional)

If you like your stew on the thicker side, here’s a little trick! In a small bowl, whisk together the cornstarch and cold water until it’s smooth. Gently stir this mixture into the simmering stew in your Dutch oven. Let it bubble away on the stovetop over medium heat for a few minutes, stirring, until it thickens up just the way you like it.

Tips for the Best Dutch Oven Beef Stew

You know, making a truly fantastic Dutch oven beef stew is all about a few little secrets that make a big difference. I’ve learned a thing or two over the years, and these tips will help you get that restaurant-quality flavor right in your own kitchen. If you love this kind of rich flavor, you *have* to try a classic beef bourguignon sometime – it’s in the same flavor family!

Don’t Skimp on the Sear: Seriously, patting that beef dry and getting a good, deep brown sear on all sides is crucial. It builds so much flavor at the bottom of the pot that you’ll scrape up later.
Quality Broth Matters: Using a flavorful beef broth really elevates the stew. If you have time, homemade is amazing, but a good store-bought one is totally fine too!
The Wine is Key: Red wine might seem fancy, but it adds a complexity and richness that’s hard to replicate. If you really can’t use it, just sub with more broth, but I highly recommend it!
Taste and Adjust: Always, always taste your stew before serving! Does it need a little more salt? A pinch more pepper? Maybe a dash more Worcestershire? Your taste buds are the ultimate guide.

Ingredient Notes and Substitutions

Let’s talk ingredients for our Dutch oven beef stew, because a few things are super important, and some are wonderfully flexible! My absolute favorite thing about this recipe is how forgiving it is, but there are a couple of stars you don’t want to mess with too much. If you love diner food, you might find other comforting classics here that hit the spot too!

The red wine, oh the red wine! It really brings a depth and a subtle complexity to the stew that you just can’t get from broth alone. It simmers down and mellows beautifully. But I get it, not everyone wants to cook with wine or keep a bottle on hand. If that’s you, just swap it out for another cup of good beef broth! It will still be delicious, just a little different. The beef chuck is also key; it’s got enough fat and connective tissue to break down into tender, yummy goodness after all that slow cooking. You can’t really substitute that if you want the best texture!

Serving Suggestions for Your Hearty Stew

This Dutch Oven Beef Stew is already a meal on its own, but it loves a good friend! My go-to is always a chunk of crusty bread to sop up every last drop of that rich gravy. A simple Caesar salad adds a nice fresh contrast, or you can never go wrong with a side of creamy mashed potatoes if you want to go all out. Enjoy!

Storing and Reheating Leftover Beef Stew

Got leftovers? Lucky you! This Dutch oven beef stew is honestly even better the next day. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, just pop it back into your Dutch oven or a saucepan over medium-low heat, stirring occasionally, until it’s nice and hot all the way through. You can also reheat individual portions in the microwave. It freezes really well too, just let it cool completely before wrapping it up tight!

Frequently Asked Questions about Dutch Oven Beef Stew

Got stew questions? I’ve got answers! Making a fantastic Dutch Oven Beef Stew is pretty straightforward, but a little extra tips can make it even better. Here are some things people often ask:

Can I make this Dutch Oven Beef Stew ahead of time?

Oh, absolutely! This stew actually tastes even better the next day after all those flavors have had a chance to really get to know each other. Just cool it completely, store it in the fridge, and reheat gently on the stove.

What is the best cut of beef for Dutch Oven Beef Stew?

For the most tender and flavorful stew, you really want a cut with some fat and connective tissue that breaks down during that long, slow cook. Chuck roast is my absolute favorite – it gets so melt-in-your-mouth tender. You can find some great ideas for beef here too, but for stew, chuck is king!

How can I make my beef stew thicker?

If your stew isn’t as thick as you’d like after cooking, the easiest trick is the cornstarch slurry! Just whisk together a couple of tablespoons of cornstarch with an equal amount of cold water until it’s smooth, then stir it into the simmering stew and let it cook for a few minutes until it thickens up nicely. You could also just simmer it uncovered for a bit longer to reduce the liquid.

Estimated Nutritional Information

Just a heads-up, guys! The numbers below are just estimates for one serving (about a 1.5 cup portion) of this delicious Dutch Oven Beef Stew. Things like the exact brand of broth or the fattiness of your beef can change it a bit. But generally, you’re looking at around 550 calories, 25g of fat, 35g of protein, and about 45g of carbs, with 6g of fiber. It’s a hearty meal, that’s for sure!

Dutch Oven Beef Stew

Author: habibarecipes
Total Time: 3 hours 25 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A hearty and comforting beef stew cooked in a Dutch oven.

Ingredients

Scale

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
1 pound potatoes, peeled and cubed
2 tablespoons cornstarch (optional, for thickening)
2 tablespoons cold water (optional, for thickening)

Instructions

Preheat your oven to 325°F (160°C).
Pat the beef dry with paper towels and season with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, then remove and set aside.
Add the onion, carrots, and celery to the Dutch oven and cook until softened, about 5-7 minutes.
Stir in the garlic, thyme, and rosemary and cook for 1 minute more until fragrant.
Return the beef to the Dutch oven. Stir in the beef broth, red wine, tomato paste, Worcestershire sauce, and bay leaf. Bring to a simmer.
Cover the Dutch oven and transfer it to the preheated oven. Bake for 2 to 2.5 hours, or until the beef is tender.
Add the cubed potatoes to the Dutch oven, stir, and continue baking for another 30-45 minutes, or until the potatoes are tender.
If you prefer a thicker stew, whisk together the cornstarch and cold water in a small bowl. Stir this mixture into the stew and cook on the stovetop over medium heat for a few minutes until thickened.
Remove the bay leaf before serving.

Notes

For a richer flavor, you can sear the beef in batches to ensure a good crust.
If you don’t have red wine, you can substitute with more beef broth.
Adjust seasoning to your taste before serving.

Prep Time: 25 min
Cook Time: 3 hours
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 550
Sugar: 12g
Sodium: 800mg
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 35g
Cholesterol: 120mg

Keywords: Dutch oven, beef stew, comfort food, slow cooked, hearty meal, winter recipe

Amazing 1-Hour Dutch Oven Beef Stew