Dutch Oven Beef Stew

Two white bowls with beef stew and vegetables in it. The bowls are arranged on a wooden cutting board with slices of bread, herbs, and a dark gray napkin placed around the bowls.

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 30

Cook Time 1 45

Total Time 2

Servings

Calories 353kcal

Author Bethany Kramer

Ingredients

2-3 Tablespoon cooking olive oil
1 3/4 to 2 pounds lbs chuck beef, trimmed of fat and cut into 1-inch 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
2 Tablespoons tomato paste
1 Tablespoon Worcestershire sauce
4 medium-sized red or yellow potatoes, cut into quarters
5 cups beef broth
2 teaspoons fresh thyme, finely minced
2 teaspoons fresh rosemary, finely minced
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
salt & pepper
2 Tablespoons fresh parsley, finely chopped

Instructions

Preheat oven to 375°F.
Season the beef and coat with flour. Dry the beef cubes with a paper towel, season generously with salt and pepper on both sides. Toss together. Then toss the beef in 2 Tablespoons of flour until the beef pieces are evenly coated.
Brown the beef cubes in batches. Heat a Dutch Oven pot on medium heat for several minutes, add olive oil, and brown a batch of the beef pieces for about 2 minutes on each side. Then transfer the beef onto a plate when finished. Do the rest of the beef in batches until finished, add more oil to the pan as needed in between browning.
Note: be careful not to overcrowd the beef while it's browning in the pan or it will steam.
Sauté the vegetables, then the tomato paste. In the same pot you cooked the beef, add the onions, celery, and carrots. Cook until soft (about 4-5 minutes) with a healthy pinch of salt. Then add the minced garlic for 1 minute. If the bottom of the pan is really dry, add a splash of beef broth to deglaze the bottom using your spoon to scrape up any bits. Add the tomato paste and cook for 2 minutes with the vegetables.
Add remaining ingredients. Then add the browned beef and all the juices, cubed potatoes, thyme and rosemary, Worcestershire sauce, and beef broth. Season with 1/4 teaspoon each of onion and garlic powder, a generous pinch of salt and a pinch of black pepper. Stir everything together.
Cover and braise. Cover the pot with a fitted lid, bring it to a gentle simmer, then place the pot in the oven to braise for 90 minutes at 375°F. When it's finished, add the chopped parsley, taste, and season with additional salt & black pepper if needed. Then serve!

Video

Notes

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

Nutrition