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5.0 from 18 votes

Dutch Oven Beef Stew

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

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. Preheat the oven to 325F and set a rack in the lower middle position.
  2. Pat the beef dry and season with 1 teaspoon of the salt and pepper. 
  3. In a large Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat.
  4. 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.
  5. Add the remaining tablespoon oil to the now-empty pot. 
  6. Add the onions and garlic, and sauté for 3-4 minutes, stirring regularly. 
  7. Stir in the balsamic vinegar and tomato paste; cook, stirring regularly, for about 1-2 minutes. 
  8. Add the flour, rosemary, and thyme, and cook for 1-2 minutes, stirring regularly.
  9. Return the beef and its juices back to the pot.
  10. Add the beef broth, water, and bay leaves, and stir to combine. 
  11. Bring to a boil.
  12. Cover, and bake in the preheated oven for 2 hours.
  13. Carefully remove the pot from the oven, and add the carrots and potatoes. 
  14. 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. 
  15. 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

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

% 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.