This hearty Dutch Oven Beef Stew is perfect for cozy dinners. It features tender beef, colorful veggies, and a rich broth that warms you up from the inside out!
I love how the meat practically falls apart after simmering all day. Plus, it’s all made in one pot, so less cleanup means more time to relax. Yum! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender with slow cooking. If you need a substitute, you can use brisket or round roast, but avoid lean cuts like sirloin for stew.
Red Wine: I love using red wine for added depth of flavor, but if you prefer not to use alcohol, simply add an extra cup of beef broth or a splash of balsamic vinegar for a touch of acidity.
Vegetables: Classic carrots and potatoes brighten the stew, but feel free to swap in parsnips or turnips if you’re looking for a change. Sweet potatoes work well too!
Thyme: Fresh thyme is my favorite, but dried thyme works just fine! When using dried, remember it’s more concentrated, so reduce to about 1/3 of the amount.
What’s the Best Way to Brown the Beef?
Getting a nice sear on your beef is key for flavor! Here’s how to do it right:
- Make sure your beef is dry; pat it with paper towels to remove excess moisture.
- Use a hot pot. Preheat your Dutch oven over medium-high heat until it’s hot.
- Add oil and let it heat up. Then, carefully add the beef in a single layer without crowding. Cook each piece for 4-5 minutes until browned, flipping only once.
- Don’t rush it! A good brown crust adds depth to your stew.
This will enhance the overall flavor of your stew significantly. Enjoy cooking!
Dutch Oven Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil (or olive oil)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme (or 3-4 sprigs fresh thyme)
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Dutch Oven Beef Stew takes about 15-20 minutes of prep time and around 2.5 to 3 hours for cooking, including simmering time. It’s a little time-consuming, but that’s what makes the beef tender and the flavors deep!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes generously with salt and pepper. This will enhance the flavor of the meat as it cooks.
2. Brown the Beef:
In your large Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once hot, add the beef in batches to avoid overcrowding. Brown each batch for about 4-5 minutes on all sides. Once browned, transfer the beef to a plate and set it aside.
3. Sauté the Vegetables:
Add the remaining tablespoon of oil to the pot, then sauté the chopped onion for about 5 minutes until it becomes soft and translucent. Next, add the minced garlic and cook for 1 more minute until fragrant.
4. Add Flavor:
Stir in the tomato paste, cooking it for another minute to deepen the flavors in the stew.
5. Combine Everything:
Return the browned beef to the Dutch oven. Pour in the beef broth and red wine (if using), making sure to scrape the bottom of the pot to release any flavorful browned bits.
6. Add Herbs and Simmer:
Add the thyme and bay leaves, bringing everything to a simmer. Once simmering, cover the pot with a lid and reduce the heat to low. Let it simmer gently for about 1.5 to 2 hours until the beef is tender.
7. Add Carrots and Potatoes:
Include the chopped carrots and potatoes into the pot. Continue to simmer with the lid on for another 30-40 minutes until the vegetables are soft and cooked through.
8. Thicken the Stew (Optional):
If you like a thicker stew, whisk the flour with a little cold water in a small bowl to form a slurry, then stir this into the stew. Let it simmer for a few more minutes until thickened.
9. Final Touches:
Season with more salt and pepper to taste. Don’t forget to remove the bay leaves and any thyme sprigs before serving!
10. Serve and Enjoy:
Garnish your stew with fresh parsley. Serve it hot, with crusty bread or over creamy mashed potatoes for a cozy meal. Enjoy your delicious, rich beef stew!
Can I Use a Different Cut of Beef?
Absolutely! While beef chuck is ideal for its tenderness, you can also use brisket or round roast. Just avoid lean cuts like sirloin as they may not become as tender during cooking.
What Can I Substitute for Red Wine?
If you’d rather not use red wine, just replace it with an equal amount of beef broth for a similar depth of flavor. You can also use grape juice or cranberry juice with a splash of vinegar for added acidity.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the meat and sautéing the vegetables, transfer everything into a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours until the beef is tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth if needed to loosen the stew. It also freezes well for up to 3 months!
