Dutch Oven Beef Stew

| |

This post may contain affiliate links. Read full disclosure.

Our Dutch oven beef stew features hearty beef and potatoes, tender veggies, and fresh herbs cooked in a rich red-wine sauce. Warm and flavorful, it’s a comforting one-pot meal for cold winter days! Enjoy this old-fashioned beef stew with rustic bread and a glass of red wine.

📌 Pin Dutch Oven Beef Stew

A bowl of old-fashioned, beef-and-potato, Dutch oven beef stew.

Why This Recipe’s a Keeper

  • Tender Beef. We sear the beef then simmer it until tender to ensure a luxurious, melt-in-your-mouth texture. This creates a succulent base for this satisfying, old-fashioned Dutch oven beef stew.
  • Hearty Potatoes and Veggies. The inclusion of hearty potatoes and a variety of vegetables adds not only satisfying textures but a diverse range of flavors. This contributes to a well-balanced and wholesome dish.
  • Aromatic Herbs & Wine Infusion. Fresh herbs enhance the stew with layers of delicious, fragrant flavor. The addition of wine brings a sophisticated element to this robust stew, contributing a more complex and refined taste. It helps make this recipe a real crowd pleaser!
  • Nostalgic Comfort. The timeless appeal of a well-prepared beef stew in a Dutch oven evokes feelings of warmth and nostalgia. It’s a cherished recipe for the old-fashioned beef stew our grandmothers made.
  • Meal-Prep Friendly. Dutch oven beef stew often tastes even better the next day. This makes it an excellent option for meal prep as the flavors continue to meld and intensify over time.
A bowl of old-fashioned beef and potato stew made in a Dutch oven.

🛒 Ingredients

  • Bacon: Adds a salty, smoking flavor to the stew and enhances the earthy, meaty flavor of the chuck roast.
  • All-Purpose Flour: Coats the beef and helps build a nice crust while browning. It also helps to thicken the stew.
  • Kosher Salt: Enhances the flavor of the other ingredients.
  • Cracked Black Pepper: Adds a rustic peppery taste and aroma.
  • Cayenne Pepper: Adds a hint of heat and depth to the stew, providing a subtle warmth without overpowering the other flavors.
  • Chuck Roast: This cut of meat has great flavor when braised, and becomes tender and juicy. For the best flavor, select a well-marbled roast. (But London broil or bone-in short ribs are also delicious.) While it might be tempting to use a package of “stew meat” from the grocery store, it’s important to know that those pieces are the butcher’s leftover scraps from cutting different types of meat. So these random pieces will not cook up consistently, or even finish cooking at the same time.
  • Butter: Helps brown the beef and provides a bit of extra richness.
  • Tomato Paste: Adds a rich velvety tomato flavor to the stew.
  • Garlic Cloves: Brings an earthy, almost spicy flavor to the stew. It enhances the savory notes, while adding a robust, aromatic flavor.
  • Fresh Thyme: Adds a fresh, herbaceous flavor to the stew, and it pairs perfectly with mushrooms and beef.
  • Fresh Rosemary: Provides aromatic and earthy notes that balance the richness of the meat, and prevents the dish from becoming overly heavy.
  • Dry Red Wine: I recommend Cabernet Sauvignon or Malbec. It helps to remove the delicious flavor bits off the bottom of the Dutch oven while contributing complexity, depth and richness. The alcohol evaporates during cooking, leaving behind its essence.
  • Beef Broth: Serves as the rich and savory liquid base for the stew. The beef is braised in its delicious moisture.
  • Bay Leaves: Infuse the stew with a subtle, aromatic flavor that complements the other herbs and spices.
  • Baby Bella Mushrooms: Add an earthy and meaty quality to the stew, providing additional texture.
  • Russet Potato: Provides a hearty and starchy component to the stew, adding texture and bulk. As it cooks, it helps to thicken the broth.
  • Carrots: Contribute to the stew’s flavor profile while adding sweetness, earthiness, color, nutritional value, and visual appeal.
  • Frozen Pearl Onions: These add great flavor to the stew. I’m using pearl onions for 2 reasons. First, because they’re a great shortcut – they’re already peeled. And second, because of nostalgia. My grandmother used them for her Dutch oven beef stew.
  • Celery: It contains natural salts which enhance the savory flavors of the stew. It’s greenness adds a pop of color to the dish. It also provides a crisp crunchy texture, adding interest to every bite.
  • Fresh Parsley: For garnishing. It adds a pop of color and freshness to the finished dish.

Expert Tip: Frozen peas are another delicious veggie you can add to this Dutch oven beef stew. Add 1 cup frozen peas during the last 10-15 minutes of simmering. Since frozen peas are already partially cooked during the freezing process, they don’t need as much time as the other ingredients to be fully heated through.

Ingredients for making old-fashioned, Dutch oven beef stew.

📖 Recipe Steps

  1. Heat a large Dutch oven over medium heat. Add the chopped bacon and cook it for 5 to 7 minutes, or until crisp and browned. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Leave the bacon grease in the pot.
  2. In a shallow bowl, mix together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Pat the beef cubes dry with a paper towel. Then coat each piece evenly in the flour mixture.
  3. Return the Dutch oven with the bacon grease to medium-high heat. Add the butter and let it melt. Then add the beef. Sear it for 2 to 3 minutes per side, or until nicely browned. Make sure not to overcrowd the pot or the beef won’t brown properly. If needed, brown it in batches. Once the beef has browned, remove it to a plate and set it aside.
  4. Add the tomato paste, garlic, thyme and rosemary to the pot. Cook for 1 minute. Next add the red wine and gently scrap any browned bits from the bottom of the pot with a wooden spatula.
How to make old-fashioned beef stew in a Dutch oven, step by step.
  1. Add the beef broth, bay leaves, browned beef, bacon, and remaining salt, pepper and cayenne to the Dutch oven. Turn the heat to medium low and cover the pot. Allow the beef to simmer for 1 hour, stirring occasionally. After an hour, a fork should easily slide in and out of the beef. If it doesn’t, cook for an additional 30 minutes.
  2. Next, add the vegetables (potatoes, carrots, celery, frozen pearl onions, and mushrooms) to the pot.
  3. Cook the stew for another 30 minutes, or until the veggies are fork tender. Then remove the pot from heat, and remove and discard the bay leaves.
  4. Ladle the stew into bowls. Garnish with fresh parsley.
How to make Dutch oven beef stew.

👩🏻‍🍳 Recipe FAQs

Chuck roast is an excellent choice for beef stew as it has a good balance of meat and fat, resulting in tender and flavorful stew.

Yes, browning the meat enhances the flavor by creating a delicious crust, and it also adds depth to the stew.

Yes, beef stew often tastes even better the next day. Prepare it in advance, let it cool, and refrigerate. Reheat it gently before serving.

Both methods work. The stovetop allows for more control over the temperature, while the oven provides even heat distribution. Choose the method that suits your preference.

Mix equal parts flour and cold water, then stir it into the stew. Simmer for an additional 15-20 minutes to allow the mixture to thicken.

Cut the potatoes into uniform chunks and add them halfway through the cooking process to ensure they remain tender but not overly soft.

Two bowls of Dutch oven beef stew.
Old-fashioned, Dutch oven beef stew.

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

Flavor testers rated this the BEST old-fashioned, Dutch oven beef stew. They loved the fork-tender beef, the combination of veggies and herbs, and the use of red wine. They said the flavor and aroma was amazing. It’s comforting, satisfying and filled with nostalgia.

If you agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero. Share it with friends. 📌 Pin it to Pinterest.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of old-fashioned Dutch oven beef stew.

Dutch Oven Beef Stew


  • Author: Denay DeGuzman
  • Total Time: 2 Hours 10 Minutes
  • Yield: 8 Servings 1x
Save Recipe

Description

Dutch oven beef stew is a hearty, flavorful one-pot meal featuring tender chunks of beef, root vegetables, and aromatic herbs slow-cooked to perfection. The Dutch oven provides even heat distribution which results in a savory, comforting stew with rich broth and tender ingredients.


Ingredients

Units Scale
  • 6 slices bacon, chopped
  • 1/2 cup all-purpose flour
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon cracked black pepper, divided
  • 1/2 teaspoon cayenne pepper, divided
  • 2 pounds boneless beef chuck (a well-marbled chuck roast), cut into 1-inch cubes
  • 2 tablespoons butter
  • 2 tablespoons tomato paste
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme, minced
  • 1 teaspoon fresh rosemary, minced
  • 1 cup dry red wine (like Cabernet Sauvignon or Malbec)
  • 3 cups beef broth
  • 2 bay leaves
  • 1 1/2 cups baby bella mushrooms, sliced
  • 1 cup diced Russet potato
  • 1 cup peeled and sliced carrots
  • 1 cup frozen pearl onions
  • 1/2 cup diced celery
  • Fresh parsley, for garnish

Instructions

  1. Heat a large Dutch oven over medium heat. Add the chopped bacon and cook it for 5 to 7 minutes, or until crisp and browned. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Leave the bacon grease in the pot.
  2. In a shallow bowl, mix together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Pat the beef cubes dry with a paper towel. Then coat each piece evenly in the flour mixture.
  3. Return the Dutch oven with the bacon grease to medium-high heat. Add the butter and let it melt. Then add the cubes of beef. Sear them for 2 to 3 minutes per side, or until nicely browned. Make sure not to overcrowd the pot or the beef won’t brown properly. If needed, brown it in batches. Once the beef has browned, remove it to a plate and set it aside.
  4. Add the tomato paste, garlic, thyme and rosemary to the pot. Cook for 1 minute. Next add the red wine and gently scrap any browned bits from the bottom of the pot with a wooden spatula. Add the beef broth, bay leaves, browned beef, bacon, and remaining salt, pepper and cayenne to the Dutch oven.
  5. Turn the heat to medium low and cover the pot. Allow the beef to simmer for 1 hour, stirring occasionally. After an hour, a fork should easily slide in and out of the beef. If it doesn’t, cook for an additional 30 minutes. 
  6. Next, add the vegetables (potatoes, carrots, celery, frozen pearl onions, and mushrooms) to the pot. Cook the stew for another 30 minutes, or until the veggies are fork tender. Remove the pot from heat, and remove and discard the bay leaves.
  7. Ladle the stew into bowls. Garnish with fresh parsley.

Notes

My favorite cut of beef for stewing: A chuck roast – it has great flavor, and when braised it becomes tender and juicy. (But London broil or bone-in short rib are also delicious.) While it might be tempting to use a package of “stew meat” from the grocery store, it’s important to know that those pieces are the butcher’s leftover scraps from cutting different types of meat. So these random pieces will not cook up consistently, or even finish cooking at the same time.

Craving more veggies in this beef stew? During the last 10-15 minutes of simmering, add 1 cup frozen peas. Since frozen peas are already partially cooked during the freezing process, they don’t need as much time as the other ingredients to be fully heated through.

  • Prep Time: 10 minutes
  • Cook Time: 2 Hours
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: Dutch Oven Beef Stew, Old-Fashioned Beef Stew, Beef Stew, Beef Stew with Potatoes

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Dutch Oven Beef Stew 👉🏻 Join the Convo

Are you excited to make this easy recipe? Does it remind you of the old-fashioned beef stew your grandmother made? Share your thoughts in the comments below. I’d love to hear from you.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.