Hearty Dutch Oven Beef Stew Recipe
This Dutch oven beef stew is a hearty, classic comfort food made with tender beef, potatoes, and vegetables simmered in a rich, savory broth. Slow-cooked for maximum flavor and warmth, it’s perfect for cozy dinners, meal prep, and cold-weather meals.Simple ingredients, one pot, and timeless results make this a recipe worth keeping on repeat.
Ingredients
- 2 tablespoons olive oil
- 2 ½ pounds beef chuck roast cut into 1½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 large yellow onion diced
- 3 medium carrots sliced
- 2 celery stalks chopped
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme or ½ teaspoon dried
- 1 ½ pounds potatoes peeled and cubed
Instructions
Season the Beef
- Pat the beef dry and season evenly with salt and black pepper.
Sear the Beef
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
Cook the Vegetables
- Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook for 5–7 minutes until softened, scraping up browned bits from the bottom.
Add Garlic and Tomato Paste
- Stir in garlic and cook for 30 seconds. Add tomato paste and cook for 1–2 minutes to deepen flavor.
Thicken the Base
- Sprinkle flour over the vegetables and stir until evenly coated.
Deglaze and Build the Stew
- Slowly pour in beef broth while stirring. Add Worcestershire sauce, bay leaves, thyme, and return the beef to the pot.
Add Potatoes and Simmer
- Stir in potatoes. Bring to a gentle simmer, cover, and reduce heat to low.
Cook Until Tender
- Simmer for 2–2½ hours, stirring occasionally, until beef is fork-tender and stew is thick.
Final Seasoning
- Remove bay leaves. Taste and adjust salt and pepper before serving.