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4.9 from 108 votes

Dutch Oven Beef Stew

This Dutch Oven Beef Stew features meltingly tender beef simmered in a velvety red wine beef broth with potatoes, celery, carrots and peas. It's a classic, rich, long-simmered stew that screams comfort and you'll want this on repeat all Winter long!

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Servings: 8 servings
Calories: 296 kcal
Course: Soup
Cuisine: French

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 1/2 lb. stew meat (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. unsalted butter
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, 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
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. fresh Rosemary
  • 1 Tbsp. fresh parlsey
  • 2 bay leaves
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 1 lb. Baby gold potatoes, cut in half
  • 1 cup peas (frozen or canned)
  • chives for garnish

Instructions

    Cup of Yum
  1. 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).
  2. 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.
  3. Then add in the carrots and celery and sauté for 5 minutes, stirring occasionally.
  4. Add the tomato paste and stir together to combine.
  5. 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.
  6. Whisk the flour with 1 cup of the beef broth in a measuring cup. Pour into the stew and whisk to combine.
  7. 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.
  8. Then remove the lid, add the potatoes and simmer again, covered, for 20-25 minutes or until the potatoes are fork tender. 
  9. 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

  • Storage: Beef stew will keep well properly stored in the fridge for up to 4 days.
  • Freeze for up to 3 months and defrost in the fridge for 24 hours before heating and enjoying.

Nutrition Information

Serving 1bowl Calories 296kcal (15%) Carbohydrates 24g (8%) Protein 24g (48%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 57mg (19%) Sodium 877mg (37%) Potassium 916mg (26%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 4971IU (99%) Vitamin C 27mg (30%) Calcium 79mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 296

% 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.