Dutch Oven Beef Stew

Dutch oven beef stew is a hearty and delicious one-pot meal. Not only is it simple to make, but it is also economical, filling, and versatile. This classic stove top stew is the perfect comfort food for a cozy night at home or on vacation in the campground.

Craving a comforting, home-cooked meal? Look no further than this delicious beef stew cooked in a Dutch oven. Using just a few simple ingredients, you’ll have an incredibly flavorful and hearty meal on the table in less than 3 hours.

Whether you’re looking for a weekday dinner or Sunday evening family meal, this easy recipe for classic beef stew will satisfy every time.

Let’s step into the kitchen where I’ll show you how simple it is to make this beef stew recipe in a Dutch oven. In less than 3 hours, you can have this unforgettable pot of tender beef stew made right on your stovetop!

Why This Recipe Works

Dutch oven beef stew is a hearty and filling meal that can be served on its own or with a side of bread or rolls. This timeless recipe for beef stew is loaded with chunks of lean beef, vegetables, herbs, and red wine in a slightly thickened and flavorful sauce. Not only is this stew an effortless one-pot wonder, but it also is:

• Hearty and filling, perfect for a cold or chilly day.
• Made with simple, affordable ingredients that are easy to find.
• Slow-cooked and packed with flavor.
• Great option for meal prep. Just freeze in meal size portions.
• Versatile – Can be customized to your liking.
• Freezer-friendly – can be made ahead and enjoyed later.
• Beef Stew is a delicious and satisfying meal that the whole family will love.

The Ingredients

Here are the ingredients you will need to make this Dutch Oven Beef Stew recipe. For all the details, scroll down to the printable recipe card.

• Boneless Beef Chuck Roast. Cut into 1-inch pieces.
• Vegetable oil. To sear the meat cubes.
• Onion. Chopped.
• Garlic. Fresh cloves, minced or finely chopped.
• Tomato paste.
• Worcestershire sauce.
• Dry red wine. Some good options are Pinot Noir, Cabernet Sauvignon, or Merlot. But if you can’t cook with wine, replace it with extra beef broth.
• Beef broth. Chicken broth will work just as well as beef stock.
• Herbs and seasoning: Rosemary (dried and fresh), thyme (dried and fresh), Bay leaves, salt, and black pepper.
• Tapioca. We use quick-cooking tapioca to thicken the stew, but you can use flour or cornstarch (we have options in the notes of the recipe card).
• Carrots. Peeled, and cut into 1″ pieces.
• Red Potatoes, small. You can also use Yukon Golds or baby potatoes. 
• Crimini Mushrooms. Substitute for button mushrooms (or leave them out if you don’t care for them).

The secret is in the ingredients: mushrooms, carrots, potatoes, and generous cubes of beef, all cooked together in a Dutch oven until succulent and tender with some red wine and fresh herbs.

Recipe Highlights

Here is a brief overview of cooking beef stew in a Dutch oven on the stove, but make sure you scroll down to the printable recipe card for all the details and tips.

1. Place the beef chunks on a plate and sprinkle with salt and pepper.

2. Add some oil to a large Dutch oven over medium-high heat. Add half of the beef chunks and sear, flipping to sear on both sides. Repeat with the second half of beef cubes.
   
   Don’t clean out the browned bits that get stuck in the bottom of the pot. It adds extra flavor to the stew. 

3. Reduce the heat to medium and add the chopped onion and the garlic. Cook and stir for 1 minute until the onion has softened.

4. Add the tomato paste, Worcestershire sauce, wine, beef broth, rosemary, thyme, bay leaves, and tapioca, stirring well to combine.

5. Return the seared beef and the accumulated juices to the pot.

6. Bring the pot to a boil, then reduce the heat to low and cover the pot. Let it simmer until the beef is very tender.

7. Increase the heat to medium-high and stir in the carrots, potatoes, mushrooms, fresh herbs of rosemary, and thyme sprigs. When the liquid begins to bubble, reduce the heat to medium-low, partially cover the pot, and continue to cook until the carrots and potatoes are tender.

8. Serve this Dutch Oven Beef Stew while hot with Dutch oven bread and a spinach side salad.

? Tips for Success

• Before you begin, use a paper towel to pat the beef cubes dry. The beef will sear better when excess moisture is blotted off.
  
• Searing the beef before adding it to the stew will help to lock in the juices and create a richer flavor. Make sure you add the pieces of meat in a single layer so they get nice and brown.
  
• Season the stew well with salt, pepper, and herbs. Seasonings (especially salt) enhance the flavors and make a big difference.
  
• Cook the stew slowly over low heat. This will allow the flavors to develop and the meat to become tender.
  
• Use a wooden spoon to scrape the brown bits that get stuck on the bottom of the pan (they add flavor to the stew). 
  
• For a satisfying full meal deal, serve this hearty beef stew with crusty bread or mashed potatoes.

✅ Substitutions and Variations

Here are some substitutions and variations that you can make to this Dutch oven beef stew recipe:

• The slow Dutch oven cooking method works like an old-fashioned crock pot. Cooking the meat low and slow allows an economical, tough cut of beef get meltingly tender. Some good options for stew meat include round roast, chuck, brisket, short ribs, or eye of round.
• You can use any type of vegetable that you like in this recipe. Some other good options include parsnips, frozen peas, green beans, turnips, or pearl onions.
• Use any type of broth that you like in this recipe. Some other good options include chicken broth, vegetable broth, or tomato broth.
• Herbs and spices can be substituted also. Some other good options include oregano or marjoram.
• You can substitute the red wine for additional broth.

What to Serve with Beef Stew

This stove-top Dutch oven beef stew is a hearty full meal in itself. However, if you want a more substantial dinner, here are some great sides you can offer.

• no-peel mashed potatoes
• Texas toast garlic bread
• buttery cornbread

Storage and Reheating

Refrigerate leftover beef stew in covered storage containers for 3 to 5 days. You can also freeze in freezer safe containers for up to 3 months. Leftover beef stew also freezes well! Simply let the stew cool completely, then transfer it to an airtight container and freeze for up to 3 months.

Reheat by defrosting frozen beef stew in the refrigerator overnight, then add to a saucepan on the stove top on low until hot. You can also reheat in the microwave.

This hearty Dutch oven beef stew is comfort food at its finest. It is an easy, economical meal, and you can adjust the ingredients to whatever you have on hand. Try root vegetables like rutabaga or celeriac for a unique flavor or canned tomatoes for added depth.

Dutch Oven Beef Stew

This Dutch oven beef stew is an easy and delicious comfort food for any night of the week. The rich flavor comes from simmering the stew low and slow to let the flavors develop while the beef gets meltingly tender.

The beauty of this dish is that you can cook it ahead of time and store it in the fridge or freezer. That means you can enjoy a delicious home-cooked meal any night of the week.

5 from 49 votes

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Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 8 to 10 servings

Calories: 441kcal

Author: Pat Nyswonger

Ingredients

• 3 pounds boneless beef chuck roast cut into 1-inch pieces
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 teaspoons vegetable oil
• 1 large onion chopped
• 4 cloves garlic finely chopped
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup dry red wine
• 3 cups beef broth
• 1 teaspoon dried rosemary crushed
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 tablespoons quick-cooking tapioca see notes for alternatives
• 4 medium carrots cut in 1-inch pieces
• 1 pound small yellow or red potatoes
• 10 oz. fresh small crimini mushrooms halved
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme

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Instructions

• Place the beef chunks on a plate and sprinkle with salt and pepper.
• Heat the oil in a large cast-iron Dutch oven over medium-high heat. Add half of the beef chunks and sear, flipping to brown them on both sides.  Remove from the pot and place on a plate. Repeat with the remaining beef (add extra oil if needed).  Reserve the plate of seared beef until needed.
• Reduce the heat to medium and add the chopped onion and the garlic.  Cook and stir for 1 minute until the onion has softened.  
• Add the tomato paste, Worcestershire sauce, wine, beef broth,  rosemary, thyme, bay leaves, and tapioca, stirring well to combine.
• Return the seared beef and the accumulated juices to the pot.
• Bring the pot to a boil, then reduce the heat to low and let it come to a simmer. Cover the pot and simmer for 1-½ hours, stirring occasionally, until the beef is very tender (if you have extra tough meat, you may need to simmer it for 20 to 30 minutes longer).
• Increase the heat to medium-high and stir in the carrots, potatoes, mushrooms, and fresh herbs. When the liquid begins to bubble, reduce the heat to medium-low, cover the pot, and continue to cook until the carrots and potatoes are tender.  
• Serve hot with crusty bread and a side salad.

Notes

• This is a versatile recipe and you can choose additional vegetables according to your taste. Some suggestions are celery, sliced leek, green beans or chopped fennel bulb.
• If you do not want to add the red wine, substitute with additional beef broth.
• To make this recipe with a thicker sauce, make a slurry of 2 tablespoons corn starch and 2 tablespoons of cold water and stir the mixture into the stew just before serving and cook for 1-2 minutes.

Alternatives to Thicken Stew

If you don't have tapioca, you can use one of the following as a thickener.

• Using all-purpose flour: Sprinkle ¼ cup flour over the softened onions in step 3 and cook for 1 minute before adding the wine and beef broth.
• Using cornstarch: When the stew is finished cooking, combine ¼ cup cornstarch with ¼ cup cold water. Stir the cornstarch slurry into the stew and cook over medium heat for 2 minutes until thick.

Nutrition

Serving: 1 | Calories: 441kcal | Carbohydrates: 18g | Protein: 37g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 639mg | Fiber: 2g | Sugar: 4g

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