There’s nothing like a pot of Dutch Oven Beef Stew simmering slowly on a chilly day. Each spoonful is packed with tender beef, soft carrots, and hearty potatoes, all coated in a rich, savory broth. The secret to its deep flavor lies in browning the beef first and letting it slowly braise in the oven until melt-in-your-mouth tender. Once it’s in the oven, the recipe mostly takes care of itself, giving you time to relax while dinner cooks. If you’re craving a cozy, family-style meal that fills the house with an irresistible aroma, this stew is it.
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Why You’ll Love This Dutch Oven Beef Stew
You’ll love this stew because it’s rich, filling, and deeply flavorful. The beef turns incredibly tender thanks to slow oven braising, while the broth thickens naturally from the flour and tomato paste. It’s a one-pot meal, which means less cleanup and more comfort. You can easily customize it with your favorite vegetables, and it reheats beautifully for lunch or meal prep. Each bite is hearty and satisfying, making it a reliable dish for Sunday dinners or cozy weeknights. This timeless recipe truly delivers warmth and comfort in every bowl.
Ingredients for Dutch Oven Beef Stew
The secret to a delicious stew begins with quality ingredients. Use well-marbled stew beef or boneless chuck roast, cut into bite-sized chunks for tenderness. Olive oil helps sear the meat and build the base flavor. Onions and garlic add aromatic depth, while a little flour thickens the stew as it cooks. Tomato paste gives a touch of sweetness and color, and beef broth ties it all together. Worcestershire sauce, thyme, oregano, and bay leaves bring a deep, savory note.
Carrots and Yukon gold potatoes hold their shape perfectly during the long cook time, adding color and texture. A handful of frozen peas stirred in at the end adds freshness and a pop of green. Salt and pepper finish the flavor beautifully. Everything comes together in your Dutch oven for a rich, slow-cooked stew that’s as hearty as it is simple.
How to Make Dutch Oven Beef Stew
This stew takes about 2 hours and 30 minutes from start to finish, with only a few active steps at the beginning. It starts on the stovetop, where you build layers of flavor, then moves to the oven for slow braising.
Preparing and Browning the Beef
First, preheat your oven to 350°F. Pat the beef dry to help it brown better, then season with salt and pepper. Heat olive oil in your Dutch oven over medium-high heat and brown the beef in small batches. Don’t overcrowd the pan; this step builds deep flavor and color. Once each batch is nicely seared, transfer the beef to a plate and set aside.
Building the Stew Base
Lower the heat slightly and add another spoon of olive oil. Sauté the onions until soft and golden, stirring often. Add the minced garlic and cook briefly until fragrant. Then sprinkle in the flour and stir constantly to form a light roux. Mix in tomato paste for color and richness. Slowly pour in the beef broth while stirring to avoid lumps. The mixture should become smooth and slightly thick.
Simmering and Oven Cooking
Next, add the diced tomatoes, Worcestershire sauce, browned beef, herbs, and bay leaves. Stir gently to combine everything, then bring the stew to a soft simmer on the stovetop. Once it’s bubbling gently, cover the pot and transfer it to the oven. Bake for 1 hour to let the flavors meld and the beef begin to tenderize.
Adding Vegetables and Finishing the Stew
After one hour, remove the pot and stir in the carrots and potatoes. Cover again and return it to the oven for another hour, until the vegetables are tender and the beef is fork-soft. Remove the bay leaves, then stir in the peas. Let the stew sit covered for 5–10 minutes to warm the peas and let the flavors settle before serving.
Tips for the Best Beef Stew Every Time
Use boneless chuck roast or a well-marbled cut for tender, flavorful beef. Trim away hard fat but keep some marbling for moisture. Always brown the beef; it makes a huge difference in depth of flavor. Avoid russet potatoes since they can fall apart; Yukon gold or red potatoes hold up best. If you like a thicker stew, simmer uncovered on the stovetop for a few minutes before serving. Taste and adjust salt and pepper at the end, since flavors deepen as the stew cooks.
Storage, Freezing, and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, cool completely and freeze for up to 3 months. Thaw overnight in the fridge before reheating. When reheating, warm gently on the stovetop over medium-low heat, adding a splash of broth or water if needed to loosen the texture. The flavors often taste even better the next day, making this stew great for meal prep or make-ahead dinners.
Frequently Asked Questions About Dutch Oven Beef Stew
How long to cook stewing beef in a Dutch oven?
Usually about 2 hours total, until the beef becomes fork-tender.
What are common mistakes when making beef stew?
Overcrowding the pan when browning, skipping the sear, or using starchy russet potatoes that can fall apart.
How long does beef stew take in the oven?
Typically around 2 hours at 350°F for perfectly tender beef and soft vegetables.
Can you overcook stew in a Dutch oven?
Yes, if left too long, the vegetables may become mushy. Stop cooking once the beef is tender.
Other Recipes You May Enjoy
If you love cozy soups, try my Dutch Oven Beef Barley Soup Recipe, or for something lighter, check out this Asparagus Soup (Creamy, Healthy & Easy). Craving a vegan option? You’ll enjoy the Creamy Chickpea Noodle Soup (Vegan, Cozy).
Final Thoughts
This Dutch Oven Beef Stew is truly comforting, simple, and satisfying. With tender beef, hearty vegetables, and a deep, savory broth, it’s a meal that brings warmth to any table. Whether you make it for Sunday dinner or a weeknight meal, it’s always a crowd favorite. Don’t forget to share your creation or save it on Pinterest for later.
Dutch Oven Beef Stew
Equipment
- Dutch oven For even heat and oven-safe cooking.
- Wooden spoon For stirring without scratching your pot.
- Cutting board To prepare your vegetables and beef.
- Chef’s knife For cutting beef and vegetables evenly.
Ingredients
- 2.5 pounds stew beef, cut into 1 ½-inch chunks
- 3.5 tablespoons olive oil
- 2 medium yellow onions, quartered and sliced
- 5 cloves garlic, minced
- 0.25 cup all-purpose flour
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 3 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 2 leaves bay leaves
- 4 medium carrots, cut into 1-inch chunks
- 1 pound Yukon gold potatoes, cut into 1-inch cubes
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Pat beef dry and season with salt and pepper.
- Warm 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Brown beef in batches, searing each side for 1–2 minutes. Remove and set aside.
- Lower heat and add 1 tablespoon of olive oil. Sauté onions until soft and lightly browned. Add garlic and cook until fragrant.
- Add remaining oil, sprinkle in flour, and stir for about a minute. Stir in tomato paste, then slowly pour in beef broth while stirring to avoid lumps.
- Add diced tomatoes, Worcestershire sauce, browned beef, thyme, oregano, and bay leaves. Bring to a gentle simmer.
- Cover and place in the oven for 1 hour. After an hour, stir in potatoes and carrots. Cover again and cook for another hour until tender.
- Remove bay leaves, stir in peas, and let sit covered for 5–10 minutes before serving.
