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Two images of a hearty Dutch Oven Beef Stew with chunks of beef, carrots, potatoes, and celery in a thick brown sauce. One close-up shows a spoonful; the other captures the bubbling stew in a pot from above.

Beef Stew in a Dutch Oven Recipe

Dutch Oven Beef Stew is the ultimate comfort food—tender beef, hearty veggies, and rich broth make this cozy meal perfect for cold nights.

Course Dinner
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 8
Author momma lew

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

  1. In a large bowl, toss the beef cubes with flour, salt, pepper, onion powder, and garlic powder until well coated.

  2. Heat 1 tablespoon of butter or olive oil in a large Dutch oven over medium-high heat.

  3. Brown the beef on all sides, about 3 minutes per side, then transfer to a bowl and set aside.

  4. Use a wooden spoon to scrape up the browned bits from the bottom of the pot (they add great flavor!).

  5. 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.

  6. Return the seared beef to the pot along with potatoes, bay leaf, Worcestershire sauce, beef bouillon, and beef broth. Stir everything together to combine.

  7. 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.

Recipe Video