Best Dutch Oven Beef Stew Recipe
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Best Dutch Oven Beef Stew Recipe
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Hearty and satisfying, this Dutch oven beef stew is one of our favorite Dutch oven recipes. It’s loaded with tender beef bites and flavorful vegetables.
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Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 minced garlic
- 2 medium onions chopped
- 1 cup red wine
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tbsp balsamic vinegar
- 1 bay leaf
- 1/4 cup all-purpose flour
- 2 teaspoons dried thyme
- salt and pepper to taste
- 3 carrots sliced
- 1 pound baby potatoes
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Instructions
- Preheat oven to 325°F. Pat dry the beef with paper towels, and cut into 2-inch cubes.
- Add 1 tablespoon of oil to your Dutch oven over medium-high heat. Once hot, add a single layer of beef cubes with some space in between. (Cook in batches if necessary.)
- Cook the beef for about 2 minutes when the bottom is nicely browned. Then flip and cook for another 2 minutes. Remove them to a plate, and repeat with the remaining oil and beef.
- Add the onions and garlic to the Dutch oven and sauté for 3 minutes.
- Add the browned beef, red wine, broth, tomato paste, balsamic vinegar, flour, thyme, bay leaf, salt and pepper. Stir to combine.
- Cover and place the Dutch oven in the middle of the preheated oven and braise for 2 hours until the meat is tender and the sauce thickened.
- Remove from the oven and add the potatoes and carrots. Return to the oven for 30 minutes more. Serve and enjoy!
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