Try this from-scratch Dutch oven beef stew recipe… it will make your taste buds dance and your family question if you’ve hired a personal chef… Made with a beautiful gravy, it’s a whole meal in one, served with tender potatoes and carrots that cook at the same time. Let’s make it!
Serve this with homemade fettuccine noodles…
Beginner home cooks – scroll down for a detailed and printable step by step recipe (with video!).
Ingredients
A comfort food classic, this Dutch oven beef stew is full of rich flavor… from the seasonings to the beautiful gravy, potatoes and carrots.. Here is what you need to make it…
Beef stew meat…
- 2 lbs beef chuck roast stew meat, cut to 2” chunks
- 1 tbsp olive oil
- 1 tsp garlic salt
- ½ tsp black pepper, freshly ground
- 2 tbsp butter, unsalted
Beef stew vegetables and broth…
- 1 large yellow onion, diced
- ½ lb carrots, peeled and cut to 1-2” chunks
- 2 tsp garlic, minced
- 1 tsp Italian seasoning, dried (substitute half dried oregano and half basil)
- 1 tsp thyme, fresh
- 2 tbsp tomato paste
- ½ cup red wine, dry
- 3 tbsp all-purpose flour
- 32 oz beef broth
- ½ LB baby potatoes, halved
- 1 bay leaf, dried
For serving…
- 2 cups white rice, cooked
- 1 tsp parsley, fresh chopped
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Detailed recipe
- Set out a large dutch oven and preheat the oven to 325 degrees F.
- Pat beef stew meat dry with a paper towel.
- Season beef all over by rubbing it with olive oil, then garlic salt and black pepper.
- Heat a Dutch oven on a burner set to high. Add butter, and once it melts, add seasoned beef chunks in 2-3 batches. You want to lightly sear the beef all over to quickly brown most of the outside, which will only take 2-3 minutes per batch. If you overcrowd the pan, it will steam instead of sear. Beef does not have to be fully cooked at this point. Rest seared beef stew chunks in a single-layer on a plate.
- Leave the beef juices in the Dutch oven and add the onion, and carrots. Leave on medium-high for about 5 minutes, as you stir regularly. Don’t let the veggies burn.
- Lower the burner heat to medium and stir in the garlic, fresh thyme, Italian seasonings, and tomato paste. Stir for about 2 minutes, without letting the mixture burn.
- Add in the dry red wine and stir regularly on medium heat for 2-3 minutes. While stirring, gently deglaze the pan by breaking up any caramelized bits sticking to the bottom of the Dutch oven.
- Stir in flour until it’s completely integrated and cook on low for 2 minutes.
- Pour in the beef broth, raise the temperature to medium-high, and stir the beef stew broth together for 3-5 minutes to allow it to thicken and come to a boil. Skim any foam off the top and discard.
- Once the mixture is boiling, add in the seared beef, baby potatoes, and bay leaf. Boil for 2 minutes, then reduce the heat to medium or medium-low and simmer broth for about 5 minutes.
- Turn off the burner and add the lid to the Dutch oven.
- Carefully transfer the beef stew in the Dutch oven to the preheated oven and bake for 90 minutes to two hours, or until the beef chunks are tender enough to pull apart with a fork.
- To serve, remove bay leaves. Serve as-is or over cooked rice with fresh chopped herbs like parsley.
More delicious soups from SipBiteGo…
- Loaded baked potato soup
- Broccoli cheddar soup
- Chicken and rice soup
- Minestrone soup
- Chicken lime soup
- Lasagna soup
- Butternut squash soup
- Zucchini soup
- Carrot soup
- Beef stew
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Dutch Oven Beef Stew Recipe
Try this Dutch oven beef stew recipe… it will make your taste buds dance and your family question if you've hired a personal chef… Made with a beautiful gravy, it’s a whole meal in one, served with tender potatoes and carrots that cook at the same time. Let’s make it!
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Servings: 4 people
Calories: 978kcal
Ingredients
Beef stew meat…
- 2 lbs beef chuck roast stew meat cut to 2” chunks
- 1 tbsp olive oil
- 1 tsp garlic salt
- ½ tsp black pepper freshly ground
- 2 tbsp butter unsalted
Beef stew vegetables and broth…
- 1 large yellow onion diced
- ½ lb carrots peeled and cut to 1-2” chunks
- 2 tsp garlic minced
- 1 tsp Italian seasoning dried (substitute half dried oregano and half basil)
- 1 tsp thyme fresh
- 2 tbsp tomato paste
- ½ cup red wine dry
- 3 tbsp all-purpose flour
- 32 oz beef broth
- ½ LB baby potatoes halved
- 1 bay leaf dried
For serving…
- 2 cups white rice cooked
- 1 tsp parsley fresh chopped
Instructions
- Set out a large dutch oven and preheat the oven to 325 degrees F.
- Pat beef stew meat dry with a paper towel.
- Season beef all over by rubbing it with olive oil, then garlic salt and black pepper.
- Heat a Dutch oven on a burner set to high. Add butter, and once it melts, add seasoned beef chunks in 2-3 batches. You want to lightly sear the beef all over to quickly brown most of the outside, which will only take 2-3 minutes per batch. If you overcrowd the pan, it will steam instead of sear. Beef does not have to be fully cooked at this point. Rest seared beef stew chunks in a single-layer on a plate.
- Leave the beef juices in the Dutch oven and add the onion, and carrots. Leave on medium-high for about 5 minutes, as you stir regularly. Don’t let the veggies burn.
- Lower the burner heat to medium and stir in the garlic, fresh thyme, Italian seasonings, and tomato paste. Stir for about 2 minutes, without letting the mixture burn.
- Add in the dry red wine and stir regularly on medium heat for 2-3 minutes. While stirring, gently deglaze the pan by breaking up any caramelized bits sticking to the bottom of the Dutch oven.
- Stir in flour until it’s completely integrated and cook on low for 2 minutes.
- Pour in the beef broth, raise the temperature to medium-high, and stir the beef stew broth together for 3-5 minutes to allow it to thicken and come to a boil. Skim any foam off the top and discard.
- Once the mixture is boiling, add in the seared beef, baby potatoes, and bay leaf. Boil for 2 minutes, then reduce the heat to medium or medium-low and simmer broth for about 5 minutes.
- Turn off the burner and add the lid to the Dutch oven.
- Carefully transfer the beef stew in the Dutch oven to the preheated oven and bake for 90 minutes to two hours, or until the beef chunks are tender enough to pull apart with a fork.
- To serve, remove bay leaves. Serve as-is or over cooked rice with fresh chopped herbs like parsley.
Video
Notes
See the recipe: https://sipbitego.com/dutch-oven-beef-stew
Watch the full-length YouTube recipe video on Sip Bite Go’s YouTube channel.
Nutrition
Calories: 978kcal | Carbohydrates: 100g | Protein: 56g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1767mg | Potassium: 1588mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9838IU | Vitamin C: 20mg | Calcium: 132mg | Iron: 8mg
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Chris says
I often make beef stew in a Dutch oven. Having the wine available is a necessity. Another ingredient I like to use as part of the liquid is Bloody Mary mix, perhaps as one cup of the beef broth.