Easy Dutch Oven Beef Stew (Tender, Cozy Winter Dinner)
There’s nothing cozier than a pot of beef stew in the oven on a cold day. This Dutch oven beef stew has tender chunks of beef, soft potatoes and sweet carrots in a rich, thick gravy. It’s the kind of meal that warms you all the way through.
The secret is the oven. Once everything is in the pot, the steady heat does the work. The beef turns fork-tender, and the gravy gets deep and savory without you standing at the stove.
Every winter I make this stew in my kitchen more times than I can count. It’s also a relaxed, make-ahead dinner for a busy Christmas Eve.
Why You’ll Love This Dutch Oven Beef Stew
- Fork-tender beef. Low oven heat breaks down the chuck roast perfectly.
- One pot. Brown, simmer and serve from the same Dutch oven.
- Rich gravy. Tomato paste, wine and Worcestershire add deep flavor.
- Mostly hands-off. The oven does most of the work.
- Better the next day. Great for meal prep and holidays.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post.
- Beef chuck roast: The best cut for stew. It has enough fat to turn tender and juicy. Pre-cut “stew meat” works, but cutting your own chuck is more even.
- Flour: Coats the beef so it browns well and thickens the gravy.
- Red wine: Adds depth. Swap with more beef broth plus 1 tbsp balsamic vinegar if you prefer.
- Vegetables: Yukon gold potatoes hold their shape. Carrots, celery and peas add color and sweetness.
- Seasonings: Tomato paste, Worcestershire, thyme and bay leaves.
How to Make Dutch Oven Beef Stew
- Season and brown. Toss the beef with salt, pepper and flour. Brown it in batches in hot oil.
- Build flavor. Cook the onion, garlic and tomato paste. Deglaze with wine.
- Simmer. Add the broth, seasonings and beef. Cover and bake at 325°F (165°C) for 1 1/2 hours.
- Add vegetables. Stir in the potatoes, carrots and celery. Bake 1 to 1 1/4 hours more.
- Finish. Stir in the peas, rest 5 minutes and top with parsley.
My Tips for the Best Dutch Oven Beef Stew
- Pat the beef dry before seasoning. Dry meat browns. Wet meat steams.
- Don’t crowd the pot. Brown the beef in 2 or 3 batches for a deep crust.
- Scrape up every brown bit from the bottom. That’s where the flavor is.
- If the beef isn’t tender yet, give it more time. Tough stew meat just needs to cook longer.
- For thicker gravy, mash a few potato pieces into the stew at the end.
Variations to Try
- Mushroom: Add 8 oz sliced mushrooms with the onions.
- Root vegetables: Swap some potatoes for parsnips or turnips.
- No wine: Use all broth and a splash of balsamic vinegar.
- Herby: Add a sprig of fresh rosemary with the bay leaves.
Make-Ahead, Storage and Reheating
- Make ahead: Make it a day ahead. The flavor gets even better overnight.
- Storage: Refrigerate up to 4 days, or freeze up to 3 months.
- Reheating: Warm on the stove over medium-low heat, adding a splash of broth if it’s thick.
What to Serve With It
Serve beef stew with something to soak up the gravy, like crusty bread or my 3-Ingredient Biscuits. A simple green salad on the side keeps the meal fresh and balanced.
Frequently Asked Questions
What is the best cut of beef for stew? Chuck roast. It has marbling and connective tissue that melt into tender, juicy bites.
Why is my beef stew tough? It needs more time. Keep it covered in the oven and check every 15 minutes until fork-tender.
Can I make this on the stovetop? Yes. Simmer it covered on low for about the same time, stirring now and then.
Can I make it in a slow cooker? Yes. Brown the beef first, then cook everything on LOW for 8 hours. Add the peas at the end.
One Last Thing
I hope this Dutch oven beef stew becomes a cozy favorite in your home. If you make it, please leave a comment and a star rating below. And save it to your winter dinners board on Pinterest!
Dutch Oven Beef Stew
Ingredients
Beef:
- 3 lb boneless beef chuck roast cut into 1 1/2-inch cubes
- 1 1/2 tsp salt divided
- 1 tsp black pepper
- 1/4 cup all-purpose flour
- 3 tbsp vegetable or olive oil divided
Stew:
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup dry red wine or more beef broth
- 4 cups low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 1 1/2 lb Yukon gold potatoes cut into 1 1/2-inch chunks
- 4 medium carrots peeled, cut into 1-inch pieces
- 2 ribs celery sliced
- 1 cup frozen peas
- 2 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 325°F (165°C). Pat the beef dry. Toss with 1 tsp salt, the pepper and the flour.
- Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Brown the beef in 2 or 3 batches, about 4 minutes per batch, adding the last 1 tbsp oil as needed. Move the browned beef to a plate.
- Lower the heat to medium. Add the onion and cook 4 minutes. Add the garlic and tomato paste and cook 1 minute, stirring.
- Pour in the wine and scrape up the brown bits. Simmer 2 minutes. Add the broth, Worcestershire, thyme, bay leaves and the beef with its juices. Bring to a simmer.
- Cover and bake for 1 1/2 hours.
- Stir in the potatoes, carrots, celery and remaining 1/2 tsp salt. Cover and bake 1 to 1 1/4 hours more, until the beef is fork-tender and the vegetables are soft.
- Remove the bay leaves. Stir in the peas and let sit 5 minutes. Taste and adjust the salt. Sprinkle with parsley and serve.
Notes
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months (potatoes may soften a little).
Reheat: Warm on the stove over medium-low heat until hot, adding a splash of broth if thick.
Variations: Add mushrooms with the onions, swap the potatoes for parsnips, or skip the wine and use all broth plus 1 tbsp balsamic vinegar.
