Hearty Dutch Oven Beef Stew Recipe

Few meals feel as warm and comforting as a pot of Dutch oven beef stew slowly cooking on the stove. As it simmers, the rich smell fills the kitchen. The beef turns tender, the broth thickens, and before long, everyone starts asking, “Is dinner ready yet?”

This is the beef stew recipe I make every winter. It uses simple ingredients, cooks low and slow, and delivers deep, classic flavor every time. Whether you are feeding your family, planning meals for the week, or hosting a cozy dinner, this hearty beef stew never disappoints.

Why Make Beef Stew in a Dutch Oven?

A Dutch oven is the best pot for making beef stew. It holds heat well and cooks everything evenly, which is key for tender beef.

Benefits of using a Dutch oven:

• Spreads heat evenly to prevent burning
• Holds heat for a steady simmer
• Locks in moisture for juicy, tender beef
• Works on the stove and in the oven
• One pot means easy cleanup

If your stew has turned out tough or watery before, a Dutch oven can make a big difference.

Ingredients for Dutch Oven Beef Stew

This classic beef stew uses easy, pantry-friendly ingredients that build rich flavor as they cook.

• Beef chuck roast, cut into chunks
• Olive oil
• Yellow onion, diced
• Garlic cloves, minced
• Carrots, sliced
• Celery, chopped
• Yukon gold or russet potatoes, cubed
• Tomato paste
• All-purpose flour
• Beef broth or stock
• Worcestershire sauce
• Bay leaves and fresh thyme
• Salt and black pepper

You can add extras like red wine, mushrooms, or peas if you like, but this Dutch oven beef stew recipe tastes amazing just as it is.

Best Cut of Beef for Beef Stew

The secret to tender stew is the right cut of meat. Beef chuck roast is the best choice for beef stew.

• Has fat for great flavor
• Breaks down during slow cooking
• Turns tender, not dry
• Affordable and easy to find

Avoid lean cuts like sirloin or round steak. They cook too fast and often turn tough.

How to Make Dutch Oven Beef Stew (Step-by-Step)

1. Season and Sear the Beef

Pat the beef dry and season with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Do not rush this step. Remove the beef and set aside.

2. Cook the Aromatics

Lower the heat to medium. Add onion, carrots, and celery. Cook until soft, scraping up the browned bits from the bottom. Add garlic and cook for about 30 seconds.

3. Build the Stew Base

Stir in tomato paste and cook for 1–2 minutes. Sprinkle flour over the vegetables and stir well. This helps thicken the stew.

4. Deglaze and Simmer

Slowly pour in beef broth while stirring. Add Worcestershire sauce, bay leaves, thyme, and the seared beef. Bring to a gentle simmer.

5. Add Potatoes and Cook

Add the potatoes, cover the pot, and lower the heat. Simmer for 2 to 2½ hours, stirring now and then, until the beef is fork-tender and the broth is thick.

How Long to Cook Beef Stew in a Dutch Oven

Beef stew needs time to develop flavor.

• Stovetop: 2 to 2½ hours
• Oven: 325°F for about 2½ hours
• Beef should pull apart easily
• Vegetables should be tender, not mushy

If the stew looks thin, simmer uncovered for 10–15 minutes.

Tips for the Best Beef Stew

• Always sear the beef first
• Season in stages for better flavor
• Use beef stock, not water
• Keep a gentle simmer, never a boil
• Taste and adjust before serving

Slow cooking turns simple ingredients into a rich, savory beef stew in a Dutch oven.

Variations and Add-Ins

Once you know the basics, try these easy changes:

• Add red wine for deeper flavor
• Mix in mushrooms for an earthy taste
• Swap in sweet potatoes
• Add peas at the end for color
• Skip flour and use cornstarch for gluten-free stew

This recipe is flexible and easy to adjust.

What to Serve with Dutch Oven Beef Stew

This stew is filling on its own, but sides make it even better.

• Crusty bread or dinner rolls
• Mashed potatoes
• Buttered egg noodles
• Simple green salad

A bold red wine or dark beer pairs well, too.

Storing, Freezing, and Reheating

This homemade beef stew stores very well.

• Refrigerate up to 4 days
• Freeze up to 3 months
• Thaw overnight in the fridge
• Reheat gently on the stove or microwave

The flavor tastes even better the next day.

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