Dutch Oven Beef Stew

Name: Dutch Oven Beef Stew
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 10 servings
Ingredients: 3 pounds boneless beef chuck roast; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 medium yellow or white onions; 6 cloves garlic; 1/4 cup balsamic vinegar; 1 tablespoon tomato paste; 1/3 cup all-purpose flour; 1/2 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 5 cups reduced-sodium beef broth; 1 cup water; 2 bay leaves; 4 large carrots; 1 pound baby Yukon Gold potatoes; fresh chopped parsley

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
3 hrs 20 mins
Total Time
3 hrs 35 mins
Servings
10 servings
Calories
344 kcal
Course
Main Course
Cuisine
American

Dutch Oven Beef Stew

Zander Mitchell

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Homemade beef stew recipe that's baked in a Dutch oven.

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Ingredients

Servings

3 pounds boneless beef chuck roast cut into 1-inch pieces
2 teaspoons kosher salt divided
1 teaspoon freshly ground black pepper
2 tablespoons olive oil divided
2 medium yellow or white onions cut into 1-inch chunks
6 cloves garlic minced
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/3 cup all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary crushed
5 cups reduced-sodium beef broth
1 cup water
2 bay leaves
4 large carrots peeled and cut into one-inch chunks
1 pound baby Yukon Gold potatoes cut in half
fresh chopped parsley for serving (optional)

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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

Beef: A roast with good marbling is best - like a chuck roast. If you'd like to see an example of good marbling, check out the picture above the step-by-step photos above the recipe.
Salt: If you don't have kosher salt, you can substitute sea salt. If you would like to use table salt, use 1 teaspoon salt.
Herbs: You can use fresh if you prefer. You'll need about 1 tablespoon each.
Dutch oven: If you don't have a Dutch oven, you can use a similar large oven- and stove-safe pot with a tight-fitting lid.
Nutrition values are estimates.

Nutrition Information

Show Details

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 (29%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 4120IU (82%) Vitamin C 9.2mg (10%) Calcium 55mg (6%) Iron 4.8mg (27%)

Nutrition 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%