This beef stew is a classic for a reason—it’s rich, flavorful, and incredibly nourishing. The Dutch oven allows the beef to become fork-tender while the vegetables soak up all the savory goodness of the broth. It’s perfect for make-ahead meals, freezer-friendly, and versatile enough for casual dinners or cozy gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stew beef (chuck roast, cut into chunks)
All-purpose flour
Salt
Black pepper
Olive oil or vegetable oil
Yellow onion
Garlic
Carrots
Celery
Potatoes (Yukon gold or russet)
Tomato paste
Worcestershire sauce
Beef broth
Red wine (optional)
Fresh thyme
Bay leaf
Frozen peas (added at the end)
Directions
Preheat your Dutch oven over medium-high heat.
Toss beef in flour, salt, and pepper until well coated.
Heat oil in the pot, then sear the beef in batches until browned on all sides. Remove and set aside.
Add chopped onion, celery, and garlic. Cook until softened.
Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
Deglaze the pot with red wine (if using) or a splash of beef broth, scraping up browned bits.
Return the beef to the pot, then add carrots, potatoes, Worcestershire sauce, beef broth, thyme, and bay leaf.
Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven.
Cook for 2.5 to 3 hours, stirring once or twice, until beef is tender.
Stir in frozen peas and cook on the stovetop for another 5–10 minutes. Adjust seasoning and serve hot.
Servings and timing
This recipe serves 6 to 8 people. Prep time is about 25 minutes, and total cook time is approximately 3 hours. It’s ready in just over 3 hours from start to finish.
Variations
Add mushrooms: Sauté with the onions for extra umami.
Make it gluten-free: Skip the flour or use a gluten-free flour blend.
Low-carb version: Omit potatoes and add more low-carb vegetables like turnips or cauliflower.
Herb swap: Use rosemary or parsley in place of thyme.
No wine: Replace with more broth or a splash of balsamic vinegar for depth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat until hot, adding a splash of broth or water if needed. This stew also freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
What cut of beef is best for stew?
Chuck roast is ideal for its marbling and tenderness after slow cooking.
Can I make this without a Dutch oven?
Yes, use a heavy pot with a tight-fitting lid or a slow cooker (adjust cooking time accordingly).
Do I have to sear the beef first?
Searing adds flavor and color. It’s recommended but can be skipped if you’re short on time.
Can I make this ahead of time?
Absolutely. In fact, the flavor improves after a day in the fridge.
How do I thicken the stew?
The flour on the beef helps, but if you want it thicker, simmer uncovered at the end or add a cornstarch slurry.
Can I add other vegetables?
Yes—parsnips, rutabaga, green beans, or sweet potatoes all work well.
What if I don’t have Worcestershire sauce?
Use soy sauce or a splash of balsamic vinegar for a similar umami boost.
How do I know when the beef is done?
It should be fork-tender and easily pull apart with gentle pressure.
Can I make this stew in a slow cooker?
Yes, after searing the beef and sautéing the aromatics, transfer everything to the slow cooker and cook on low for 8 hours.
Is this stew freezer-friendly?
Yes. Let it cool completely, then freeze in airtight containers. Thaw and reheat gently.
Conclusion
Hearty Dutch Oven Beef Stew is the kind of meal that warms you from the inside out. With its rich broth, tender beef, and perfectly cooked vegetables, it’s a timeless comfort dish you’ll come back to again and again. Whether you’re meal prepping or feeding a crowd, this classic stew is a cozy favorite that never disappoints.
Hearty Dutch Oven Beef Stew is a classic one-pot meal featuring tender beef chunks, hearty vegetables, and a rich, savory broth. Slow-cooked to perfection in a Dutch oven, this comforting stew is full of deep flavor and melt-in-your-mouth texture—perfect for cold-weather meals or cozy gatherings.
Author:Catherine
Prep Time:25 minutes
Cook Time:3 hours
Total Time:3 hours 25 minutes
Yield:6 to 8 servings
Category:Main Dish
Method:Braising
Cuisine:American
Diet:Gluten Free
Ingredients
2.5 lbs stew beef (such as chuck roast), cut into chunks
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil or vegetable oil
1 large yellow onion, chopped
3 cloves garlic, minced
3 carrots, sliced
2 celery stalks, sliced
4 Yukon gold or russet potatoes, peeled and chopped
2 tbsp tomato paste
1 tbsp Worcestershire sauce
4 cups beef broth
1 cup red wine (optional)
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1 bay leaf
1 cup frozen peas
Instructions
Preheat oven to 325°F (160°C).
In a bowl, toss beef with flour, salt, and pepper until well coated.
Heat oil in a Dutch oven over medium-high heat. Sear beef in batches until browned on all sides. Remove and set aside.
Add onion, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
Stir in tomato paste and cook for 1–2 minutes.
Deglaze the pot with red wine (or a splash of broth), scraping up any browned bits.
Return beef to the pot. Add carrots, potatoes, Worcestershire sauce, beef broth, thyme, and bay leaf. Stir to combine.
Bring to a gentle simmer. Cover with lid and transfer to the oven.
Bake for 2.5 to 3 hours, stirring once or twice, until beef is fork-tender.
Remove from oven, stir in frozen peas, and simmer on the stovetop for 5–10 minutes.
Adjust seasoning as needed. Remove bay leaf before serving.
Notes
Add mushrooms with the onions for extra depth of flavor.Skip the flour or use gluten-free flour for a gluten-free version.Replace potatoes with turnips or cauliflower for a low-carb alternative.Substitute red wine with more broth or a splash of balsamic vinegar if desired.For a thicker stew, simmer uncovered at the end or stir in a cornstarch slurry.
