Dutch Oven Beef Stew
Few dishes are as comforting and hearty as a bowl of Meaty Beef Stew. For me, this recipe brings back memories of cold evenings when a simmering pot of stew filled the house with warmth and an irresistible aroma. It’s super easy to make – once the meat is browned, it all goes back into the Dutch oven until it’s tender and delish!
It’s a dish I love because it’s simple to make, uses humble ingredients, and delivers bold, rich flavors with every bite. Whether you’re cooking for the family or looking to meal-prep something nourishing, this classic beef stew will not disappoint.
It’s also an affordable dish and a great way to stretch your dollar. Use an inexpensive cut of beef like any pot roast cut and cut it yourself, or buy stewing beef. Buy it when it’s on sale and freeze it, or stretch the stew more by adding more carrots and potatoes.
This is a simple beef stew where the flavors really shine. If you’re only going to make one beef stew, make it this one!
Ingredients
- All-purpose flour – Divided.
- Salt – Divided.
- Freshly ground pepper
- Beef stewing meat – Trimmed and cut into 1-inch cubes.
- Vegetable oil
- Onion – Diced.
- Celery – Diced.
- Medium carrots – Peeled and cut into 1/4-inch rounds.
- Garlic – Minced.
- Red wine – You only need 1 cup, or use extra beef broth.
- Red wine vinegar
- Beef broth – Homemade or low-sodium canned.
- Bay leaves
- Dried thyme
- Small red potatoes – Cut in halves.
How To Make Meaty Beef Stew
- Mix the flour, pepper, and 1 teaspoon of salt in a large bowl, then toss the beef cubes in the mixture until they are evenly coated.
- Heat 3 teaspoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches to brown it, being careful not to overcrowd the pan. Cook for about 5 minutes per batch, turning the pieces to brown on all sides. Remove the beef and set it aside.
- Add the diced onion, carrot, and celery to the pot and brown it for 3-4 minutes or until the onion just starts to soften, then add the garlic and cook for a minute more.
- Transfer the vegetables to a separate bowl and set aside for now.
- Reduce the heat to medium and pour in the vinegar and red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as they add flavor to the stew.
- Return the browned beef to the pot. Add the beef broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.
- Cover the pot and simmer for about 1 ½ hours, skimming off any foam or fat that rises to the surface.
- When the beef is nearly tender, add the vegetables and potatoes to the Dutch oven and simmer for another 15-20 minutes or until the veggies are tender crisp and the potatoes are just cooked.
- Turn off the heat and mix the remaining 2 tablespoons of flour with 3 tablespoons of water to make a smooth slurry. Mix this into the hot stew while stirring. Bring the stew back to a gentle boil and simmer for 3-4 minutes or until the stew is thickened.
- Adjust the seasoning and serve!
Step-By-Step Process
Chef Jenn’s tips
- Use a heavy-bottomed pot or Dutch oven for even cooking and heat retention.
- Cut the beef into bite-sized (1-inch) pieces if the cubes are large.
- You can use extra beef broth instead of wine if you prefer.
- Adding the veggies near the end of the cooking time ensures they don’t overcook.
Recommended
Make It A Meal
Meaty beef stew pairs wonderfully with rustic sides like crusty sourdough bread or fluffy dinner rolls to soak up the rich broth. For a lighter meal, serve it alongside a crisp green salad with a tangy vinaigrette. If you’re entertaining, finish the meal with a simple dessert like apple pie or chocolate mousse for a comforting, well-rounded dining experience.
Storage
Beef stew is one of those dishes that tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to four days. To freeze, portion the stew into individual servings and freeze for up to three months. When reheating, use a stovetop or microwave, adding a splash of water or broth to adjust the consistency as needed.
Meaty Beef Stew
Ingredients
- ¼ cup all-purpose flour divided
- 2 teaspoons salt divided
- ¼ teaspoon freshly ground pepper
- 1 pound beef stewing meat trimmed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 cup onion diced
- 2 stalks celery diced
- 3 medium carrots peeled and cut into 1/4-inch rounds
- 3 cloves garlic minced
- 1 cup red wine
- 2 tablespoons red wine vinegar
- 3 cups beef broth homemade or low-sodium canned
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 ½ – 2 pounds small red potatoes cut in halves
Instructions
- Mix the flour, pepper, and 1 teaspoon of salt in a large bowl, then toss the beef cubes in the mixture until they are evenly coated.
- Heat 3 teaspoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches to brown it, being careful not to overcrowd the pan. Cook for about 5 minutes per batch, turning the pieces to brown all sides. Remove the beef and set it aside.
- Add the diced onion, carrot, and celery to the pot and brown it for 3-4 minutes or until the onion just starts to soften, then add the garlic and cook for a minute more.
- Transfer the vegetables to a separate bowl and set aside for now.
- Reduce the heat to medium and pour in the red wine vinegar and red wine to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as they add flavor to the stew.
- Return the browned beef to the pot. Add the beef broth, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently.
- Cover the pot and simmer for about 1 ½ hours, skimming off any foam or fat that rises to the surface.
- When the beef is nearly tender, add the vegetables and potatoes to the pot and simmer for another 15-20 minutes or until the veggies are tender crisp and the potatoes are jus cooked.
- Turn off the heat and mix the remaining 2 tablespoons of flour with 3 tablespoons of water to make a smooth slurry. Mix this into the hot stew while stirring. Bring the stew back to a gentle boil and simmer for 3-4 minutes or until the stew is thickened.
- Adjust the seasoning and serve!
Notes
Chef Jenn’s Tips
- Use a heavy-bottomed pot or Dutch oven for even cooking and heat retention.
- Cut the beef into bite-sized (1-inch) pieces if the cubes are large.
- You can use extra beef broth instead of wine if you prefer.
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