Dutch Oven Beef Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 15 mins
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Total Time
3 hrs 35 mins
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Servings
10 servings
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Calories
344 kcal
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Course
Main Course
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Cuisine
American
Dutch Oven Beef Stew
Description
Dutch Oven Beef Stew combines well-marbled beef chuck with a blend of vegetables and aromatic herbs to create a robust stew. The beef is first browned in olive oil to develop a rich crust, then the pot is deglazed with balsamic vinegar and enriched with tomato paste and flour to form a thickened base. The stew is baked covered at a moderate oven temperature, allowing the beef to become tender and the flavors to meld over time. The addition of bay leaves, thyme, and rosemary infuses herbal notes throughout the dish.
Carrots and halved Yukon Gold potatoes are added midway through the cooking process to soften perfectly without disintegrating. The gentle oven heat encourages even cooking and deep flavor integration. The resulting stew is hearty, with chunks of tender beef and vegetables in a savory, slightly tangy broth balanced by earthy herbs and a subtle sweetness from balsamic vinegar.
This stew works well served simply with fresh parsley sprinkled on top and makes a filling lunch or dinner. It pairs with crusty bread for soaking up the flavorful sauce. The Dutch oven method ensures consistent heat and moisture retention, supporting a thorough and even cook.
If fresh herbs are unavailable, dried rosemary and thyme suffice. Using a roast with good marbling improves tenderness and flavor. The stew can be reheated gently and often tastes better the next day once flavors have further developed.
Ingredients
- 3 pounds beef chuck roast cut into 1-inch pieces, boneless
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper freshly ground
- 2 tablespoons olive oil divided
- 2 yellow onion cut into 1-inch chunks, medium, or white onion
- 6 cloves garlic minced
- 1/4 cup balsamic vinegar
- 1 tablespoon tomato paste
- 1/3 cup all-purpose flour
- 1/2 teaspoon thyme dried
- 1/2 teaspoon rosemary crushed, dried
- 5 cups beef broth reduced-sodium
- 1 cup water
- 2 bay leaf
- 4 carrot peeled and cut into one-inch chunks, large
- 1 pound Yukon Gold potatoes cut in half, baby
- parsley for serving (optional, fresh chopped
Instructions
- Preheat the oven to 325F and set a rack in the lower middle position.
- Pat the beef dry and season with 1 teaspoon of the salt and pepper.
- In a large Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat.
- Brown the meat in batches and then remove to a plate. You won't want to crowd the pot. If the meat doesn't have enough room, it will steam and won't want to brown.
- Add the remaining tablespoon oil to the now-empty pot.
- Add the onions and garlic, and sauté for 3-4 minutes, stirring regularly.
- Stir in the balsamic vinegar and tomato paste; cook, stirring regularly, for about 1-2 minutes.
- Add the flour, rosemary, and thyme, and cook for 1-2 minutes, stirring regularly.
- Return the beef and its juices back to the pot.
- Add the beef broth, water, and bay leaves, and stir to combine.
- Bring to a boil.
- Cover, and bake in the preheated oven for 2 hours.
- Carefully remove the pot from the oven, and add the carrots and potatoes.
- Cover, and return to the oven for 1 hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
- Sprinkle with parsley, if desired, before serving.
Notes
- Use a beef roast with good marbling, like chuck roast, for tender meat and rich flavor.
- If kosher salt is unavailable, sea salt works; reduce quantity if using table salt.
- Fresh herbs can substitute dried, using about one tablespoon each.
- A Dutch oven or similar large oven- and stove-safe pot with a tight lid is necessary for even cooking.
- Estimate nutrition values as appropriate for your ingredient choices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 344kcal | 17% |
| Carbohydrates | 14g | 5% |
| Protein | 30g | 60% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 93mg | 31% |
| Sodium | 833mg | 35% |
| Potassium | 1019mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4120IU | 82% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 55mg | 6% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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