Dutch Oven Beef Stew

A cast iron Dutch oven with beef stew in it. The pot is sitting on a tan background with herbs and a napkin placed around it.

This Dutch oven beef stew is the perfect meal for a chilly day! Each spoonful is filled with carrots, potatoes, celery, tender pieces of beef, and a robustly flavored broth. It's one of the heartiest winter comfort foods that warms you from the inside out!

Course Main Course

Cuisine American, French

Keyword beef stew, Dutch oven beef stew

Freezer Friendly Yes

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 353kcal

Author Bethany Kramer

Ingredients

1 Tablespoon olive oil
1 1/2 to 2 lbs chuck beef, trimmed of fat and cut into 1 1/2-inch size pieces
1 Tablespoon flour you can use all-purpose, white whole wheat, whole wheat pastry flour, or gluten-free flour blend
1 large yellow onion, cut into 1-inch chunks
4 carrots, stem removed and cut into 1-inch chunks
4 celery stalks, cut into chunks
6 garlic cloves, minced
1 Tablespoon Worstceshire sauce
1 1/2 teaspoons fresh thyme, finely minced
1 1/2 teaspoons fresh rosemary, finely minced
3 Tablespoons fresh parsley, finely chopped
4 cups beef broth
salt & pepper
3-4 medium-sized red or yellow potatoes, cut into quarters

Instructions

Preheat oven to 375F.
Season the beef, then coat in flour: Season the beef pieces with a healthy pinch of salt. Then, toss them in the tablespoon of flour until each piece is evenly coated.
Brown the beef: Heat a Dutch oven on medium heat with olive oil, and brown the meat on all sides for 2-3 minutes per side. Then transfer the beef onto a plate when finished.
Sauté the vegetables: In the same pot you cooked the beef, add the onions, celery, and carrots. Cook until soft (about 4-5 minutes) with a pinch of salt. Then, add the minced garlic for 1 minute. If the bottom of the pan is dry, add a splash of beef broth to deglaze the bottom using your spoon to scrape up any bits from the bottom.
Add remaining ingredients. In the same pot as the sautéed vegetables, add the browned beef, cubed potatoes, thyme and rosemary, Worcestershire sauce, and beef broth. Season with a generous pinch of salt and black pepper and stir ingredients together.
Cover and roast. Cover the pot with a fitted lid, and roast for 1 and 30 minutes at 375F. Peek at the stew at the 1-hour mark and add any extra broth if needed. When it's finished, add the chopped parsley, taste, and season with additional salt & black pepper until the flavor is just right. Then serve!

Notes

Leftovers should be kept refrigerated for up to 4-5 days. Reheat in a pot on the stovetop until warm/hot.

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