Hearty Dutch Oven Beef Stew (Print Version)
Hearty Dutch Oven Beef Stew simmers to tender perfection. Rich beef, vegetables, and savory broth create a comforting meal for any occasion. Easy one-pot dinner.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 205 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Hearty Foundation
01 -
2 1/2 lbs boneless beef chuck roast, cut into 1 1/2-inch cubes
02 -
1/4 cup all-purpose flour
03 -
2 tbsp olive oil
→ Aromatic Depth & Garden Bounty
04 -
2 large yellow onions, chopped
05 -
4 cloves garlic, minced
06 -
4 medium carrots, peeled and cut into 1-inch pieces
07 -
3 celery stalks, cut into 1-inch pieces
08 -
2 tbsp tomato paste
→ The Rich Braising & Earthy Core
09 -
1 1/2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
10 -
4 cups beef broth
11 -
2 lbs Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
12 -
2 bay leaves
13 -
1 tsp dried thyme
14 -
1 tbsp Worcestershire sauce
→ Seasoning & Garnish
15 -
1 1/2 tsp salt, or to taste
16 -
1/2 tsp black pepper, or to taste
17 -
1/4 cup fresh parsley, chopped, for garnish
# Instructions:
01 -
Pat dry 2 1/2 lbs boneless beef chuck roast. Toss with 1/4 cup all-purpose flour, 1 1/2 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then remove and set aside. This is the hearty foundation for your Hearty Dutch Oven Beef Stew Recipe.
02 -
Add 2 large yellow onions, 4 medium carrots, and 3 celery stalks to the Dutch oven. Cook for 8-10 minutes until softened. Stir in 4 cloves minced garlic and 2 tbsp tomato paste, cooking for another 2 minutes until fragrant.
03 -
Pour in 1 1/2 cups dry red wine, scraping up any browned bits from the bottom. Bring to a simmer, then add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, and 1 tbsp Worcestershire sauce. Return the seared beef to the pot.
04 -
Add 2 lbs Yukon Gold potatoes to the Dutch oven. Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours. This slow braise ensures a tender Hearty Dutch Oven Beef Stew Recipe.
05 -
After 2 hours, stir the stew gently. Continue to cook, covered, for another 1 hour, or until the beef is fork-tender and the potatoes are soft. Adjust seasoning with salt and pepper to taste.
06 -
Remove the Dutch oven from heat and let the Hearty Dutch Oven Beef Stew Recipe rest for 10-15 minutes before serving. Discard bay leaves. Garnish generously with 1/4 cup fresh chopped parsley.
# Notes:
01 -
For extra depth of flavor, you can roast the carrots and celery slightly before adding them to the pot.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This stew also freezes beautifully for up to 3 months.
03 -
Feel free to add other root vegetables like parsnips or turnips. For a thicker stew, make a slurry with 1 tbsp cornstarch and 2 tbsp cold water, then stir it in during the last 30 minutes of cooking.
04 -
This stew is fantastic on its own, but also pairs wonderfully with crusty bread, a side salad, or even over a bed of egg noodles.
# Tools You'll Need:
01 -
6-quart Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 530 kcal
Total Fat: 22 g
Total Carbohydrate: 33 g
Protein: 36 g