Dutch Oven Beef Stew Recipe
Dutch Oven Beef Stew is the ultimate comfort food, and this recipe will show you how to create a rich, hearty meal your family will love.
With tender beef, flavorful vegetables, and a broth that simmers into perfection, you’ll learn exactly how to transform simple ingredients into a stew recipe that warms you from the inside out.
If you’ve been searching for a reliable cold-weather dinner, this classic dish will turn your weeknight cooking into a cozy meal everyone will look forward to.
Can I use a Dutch oven for stew?
Yes! A Dutch oven is one of the best tools for stew because it distributes heat evenly and keeps moisture locked in, creating tender beef and rich flavor.
How to Make Beef Stew in a Dutch Oven
- This recipe starts with tender beef chuck roast coated in seasoned flour and seared until golden.
- Dice potatoes, carrots, and celery into similar-sized pieces so they cook at the same rate.
- After sautéing onions, carrots, celery, and garlic, the beef is combined with potatoes, Worcestershire sauce, beef bouillon, broth, and herbs.
- Everything then simmers together in the oven at 350°F for about an hour.
- Serve hot with fresh parsley and bread for a cozy, comforting meal.
Make it your own: Add root vegetables like parsnips or turnips, or stir in peas and green beans near the end for color and texture.
Beef chuck roast is ideal because it’s well-marbled and becomes tender when cooked low and slow.
Yes! In fact, the flavors often deepen after sitting overnight. Store in an airtight container in the fridge for up to 4 days.
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Both methods work well, but a Dutch oven gives you deeper, richer flavor thanks to browning the beef and vegetables directly in the pot before simmering. The oven’s steady heat also helps the stew cook evenly.
Beef is typically seared first over medium-high heat on the stovetop, then cooked low and slow in the oven at around 325–350°F.
After browning the beef and sautéing the vegetables, the stew bakes for about 1 to 1 ½ hours, until the meat is tender and the potatoes are cooked through.
Le Creuset Enameled Cast Iron Signature Round Dutch Oven, 7.25 qt., CeriseBetter Than Bouillon Premium Roasted Beef Base, Made with Seasoned Roasted Beef, Blendable Base for Added Flavor, 38 Servings Per Jar, 8 OZ Jar (Single)
Orrington Farms Chicken Flavored Broth Base & Seasoning, Ready-To-Use, Chicken Bouillon Powder Concentrate, Versatile Usage, Season-To-Taste, Easy-To-Store, 12 oz Jar (Pack of 1)
OXO Steel Ladle
Looking for more cozy meal inspiration? Be sure to check out these great ideas too!
- Beef Recipes are always a hit when you’re craving hearty, flavorful dinners the whole family will enjoy.
- This Pork & Sweet Potato Stew Recipe is a delicious twist on classic comfort food with a perfect balance of savory and sweet.
- Explore a variety of Main Dish Recipes that make weeknight cooking easier while still delivering big on taste.
Beef Stew in a Dutch Oven Recipe
Ingredients
- 2 Tablespoons Butter or Olive Oil
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 4 cloves garlic sliced
- 1 lb top round beef cut into 1″ cubes
- ½ cup flour
- seasoning salt and pepper to taste
- 2 teaspoons thyme
- 2 bay leaves
- ¼ cup Worcestershire sauce
- 2 heaping tablespoons Better than Bouillon Beef Base
- 2 cups beef stock
- 5 medium Red Bliss potatoes diced
- 1 teaspoon each of onion powder garlic powder
Instructions
- In a large bowl, toss the beef cubes with flour, salt, pepper, onion powder, and garlic powder until well coated.
- Heat 1 tablespoon of butter or olive oil in a large Dutch oven over medium-high heat.
- Brown the beef on all sides, about 3 minutes per side, then transfer to a bowl and set aside.
- Use a wooden spoon to scrape up the browned bits from the bottom of the pot (they add great flavor!).
- Add the remaining tablespoon of butter to the Dutch oven. Stir in the onion, carrots, and celery, and cook until the onions are translucent. Add garlic and thyme, cooking for 1 minute until fragrant.
- Return the seared beef to the pot along with potatoes, bay leaf, Worcestershire sauce, beef bouillon, and beef broth. Stir everything together to combine.
- Cover the Dutch oven with its lid and place in a preheated 350°F oven. Cook for about 1 hour, or until the potatoes are fork-tender and the stew has thickened slightly.
This looks delicious!
YUM. I love homemade beef stew!