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Dutch Oven Beef Stew

Tender chunks of beef, potatoes and carrots in a rich, thick gravy, slow-cooked in the oven in one pot. Classic cozy winter comfort food.
Print Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 450 kcal

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

Make ahead: Beef stew tastes even better the next day. Cool, cover and refrigerate, then reheat.
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.
Keyword beef stew, dutch oven beef stew, easy beef stew, winter comfort food