This Dutch Oven Beef Stew is a warm hug in a bowl! With tender beef, colorful veggies, and rich broth, it’s just super comforting and perfect for chilly days.
Making this stew is a great way to fill the house with delicious smells. I love to pair it with some crusty bread—because let’s be honest, who doesn’t want to soak up that tasty broth?
Key Ingredients & Substitutions
Beef Chuck: A great choice for stews due to its marbling. If you’re looking for a leaner cut, try using sirloin or brisket. Just keep in mind they may cook differently in terms of tenderness.
Red Wine: This adds depth to the stew, but if you prefer not to use it, just increase the beef broth. My tip? A splash of vinegar can also give a similar flavor boost!
Vegetables: Baby potatoes and carrots are classic, but feel free to mix in other veggies like parsnips or turnips. They add unique flavors! For a quicker prep, you can even use frozen mixed vegetables.
Herbs: Dried thyme is convenient, but fresh herbs always pack a punch. If using fresh, double the quantity for an even better taste. You might consider adding a sprig of rosemary for extra flavor!
How Do I Get My Beef to Be Tender and Flavorful?
To ensure your beef is tender and full of flavor, browning it well is key. Here’s how:
- Preheat your Dutch oven properly before adding the oil. This helps create a nice sear.
- Don’t overcrowd the pan! It’s better to brown in batches so the temperature stays high.
- After browning, let the meat sit. This helps retain those juicy flavors and makes a difference in the final dish.
- When you deglaze with wine, make sure to scrape all those flavorful bits off the bottom of the pot. It’s all about building flavor!
Following these steps will ensure your beef continues to be the star of the dish!
Delicious Dutch Oven Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- Salt and 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 beef broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 tsp dried thyme (or 1 tbsp fresh thyme)
- 2 bay leaves
- 1 lb baby potatoes, halved or whole if small
- 4 large carrots, peeled and sliced into chunks
- 2 celery stalks, sliced (optional)
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty beef stew takes about 15-20 minutes for prep and approximately 2 hours to cook. You’ll spend a bit of time browning the beef and simmering the stew to get all the flavors melded together perfectly. It’s well worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your Dutch oven over medium-high heat. While that’s heating up, generously season the beef cubes with salt and black pepper. This helps build flavor from the start!
2. Brown the Beef:
Add the vegetable oil into the hot Dutch oven. Once the oil is hot, carefully add the beef cubes in batches. Avoid overcrowding the pot so each piece can get a nice brown crust. Once browned, remove them from the pot and set the beef aside on a plate.
3. Sauté the Aromatics:
Reduce the heat to medium and toss in the chopped onion. Sauté until it’s soft and translucent, which should take about 4-5 minutes. This releases all those savory flavors!
4. Add the Garlic:
Stir in the minced garlic and cook for another minute to let that fragrant smell fill your kitchen!
5. Mix in the Tomato Paste:
Add the tomato paste and stir it in, cooking for about 2 minutes to deepen the stew’s flavor.
6. Deglaze with Red Wine:
Pours in the red wine to deglaze the pot, scraping up any delicious bits stuck to the bottom. Let it simmer until the wine reduces by half (about 3-4 minutes). If you’re not using wine, proceed to the next step!
7. Combine Everything:
Return the browned beef to the pot and add the beef broth, Worcestershire sauce, thyme, and bay leaves. Stir everything together and bring it to a gentle simmer.
8. Simmer the Stew:
Cover the Dutch oven, lower the heat to low, and let it simmer for about 1 ½ hours or until the beef is nice and tender.
9. Add the Veggies:
Toss in the baby potatoes, carrots, and celery (if using). Continue to simmer, covered, for another 30-40 minutes until all the vegetables are tender.
10. Thicken the Stew (Optional):
If you prefer a thicker stew, mix the flour with a few tablespoons of cold water to create a slurry. Stir this into the stew and let it cook uncovered for an additional 5-10 minutes until thickened.
11. Final Touches:
Remove the bay leaves and taste your stew. Adjust seasoning with more salt and pepper as needed.
12. Garnish and Serve:
To finish, sprinkle fresh chopped parsley over the stew for a pop of color and flavor. Serve hot with crusty bread or over creamy mashed potatoes.
This hearty stew is perfect for chilly nights and is sure to become a family favorite. Enjoy every warm, comforting bite!
Can I Use a Different Cut of Beef?
Yes, you can! While beef chuck is ideal for stews due to its tenderness after slow cooking, you might also try using brisket or sirloin. Just be mindful that different cuts will have different cooking times to achieve tenderness.
What If I Don’t Have Red Wine?
No worries! You can simply substitute the red wine with extra beef broth or even grape juice for a bit of sweetness. Just skip the deglazing step if you don’t use wine.
How Can I Store Leftover Stew?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. This stew actually tastes even better the next day!
Can I Freeze This Stew?
Absolutely! Let the stew cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stove.