Dutch Oven Beef Stew
User Reviews
4.9
Dutch Oven Beef Stew
Description
In the Dutch Oven Beef Stew recipe, beef chuck is browned to develop a caramelized crust, enhancing the beefy depth. Aromatic vegetables including diced onion, minced garlic, carrots, and celery are sautéed in butter, adding a flavorful foundation. Tomato paste and red wine deglaze the pot, contributing acidity and richness. Flour whisked with broth creates a thick, velvety sauce that envelops the ingredients during simmering.
The stew cooks slowly, infused with fresh thyme, rosemary, parsley, bay leaves, Worcestershire sauce, Dijon mustard, and balsamic vinegar, which bring herbal and tangy layers. Baby gold potatoes and peas add body and nutritional sweetness. The result is a stew with tender meat and vegetables suspended in a glossy, deeply flavored broth.
Typically served as a main course, this stew pairs well with fresh bread or a simple salad. It suits colder seasons or whenever a filling and warming meal is desired.
According to the notes, leftover stew keeps well up to 4 days refrigerated, or can be frozen for 3 months. Proper thawing in the fridge before reheating maintains texture and flavor.
Ingredients
- 1 Tbsp. vegetable oil
- 1 1/2 lb. beef chuck cut into 1 1/2 inch pieces
- 1 1/2 tsp. kosher salt plus more to taste
- 1/2 tsp. black pepper
- 1 Tbsp. butter unsalted
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 large carrot peeled and cut diagonally into 1/2 inch pieces
- 3 talks celery diced
- 3 Tbsp. tomato paste
- 1 cup red wine Cabernet, Pinot Noir, Merlot, etc
- 3 cups beef broth or chicken broth, divided
- 1/4 cup all-purpose flour
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. thyme fresh
- 1 Tbsp. rosemary fresh
- 1 Tbsp. parsley fresh
- 2 bay leaf
- 1 Tbsp. Dijon mustard
- 1 Tbsp. balsamic vinegar
- 1 lb. baby gold potato cut in half
- 1 cup peas frozen or canned
- chives for garnish
Instructions
- Add the vegetable oil to a Dutch oven (or heavy soup pot) over medium-high heat and heat until it's hot and shimmering. Pat the beef dry and add to the pot. Season with salt and pepper. Brown the stew meat for about 3 minutes on each side. Transfer the meat to a plate and set aside. (If you have a smaller pot, be sure to brown the meat in batches to avoid over crowding the pot and add more oil as necessary between batches).
- Add the butter and melt. Add the onion and garlic and soften aromatics for 3-4 minutes. Season with more kosher salt, to taste, ~½ tsp.
- Then add in the carrots and celery and sauté for 5 minutes, stirring occasionally.
- Add the tomato paste and stir together to combine.
- Deglaze with red wine, scraping up any browned bits at the bottom of the pan, and cook for 6 minutes, simmering on low. Stirring occasionally.
- Whisk the flour with 1 cup of the beef broth in a measuring cup. Pour into the stew and whisk to combine.
- Add the browned beef pieces back in and then add in the remaining broth beef, Worcestershire, and all the fresh herbs. Bring to a boil then turn the heat down to low. Cover with a tight fitted lid and simmer until the beef is very tender, at least 1 ½ hours but I always simmer for 2 hours.
- Then remove the lid, add the potatoes and simmer again, covered, for 20-25 minutes or until the potatoes are fork tender.
- Lastly stir in the peas. Remove the bay leaves and discard. Stir in the Dijon and balsamic vinegar and season to taste with salt and pepper. Serve with chives on top and enjoy this soul-satisfying, classic comfort!
Notes
- Store leftovers in the fridge up to 4 days, or freeze for up to 3 months.
- Defrost frozen stew in the refrigerator for 24 hours before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 296kcal | 15% |
| Carbohydrates | 24g | 8% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 57mg | 19% |
| Sodium | 877mg | 37% |
| Potassium | 916mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 4971IU | 99% |
| Vitamin C | 27mg | 30% |
| Calcium | 79mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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