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Dutch Oven Beef Stew

Cozy Up with Dutch Oven Beef Stew That Melts in Your Mouth

This Dutch Oven Beef Stew is the epitome of comfort food with tender beef, vibrant carrots, and hearty potatoes in a velvety broth.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Can be substituted with vegetable oil.
  • 1.75 to 2 lbs Chuck Beef Trimmed and cut into 1-inch pieces; brisket or round makes great alternatives.
  • 1 tablespoon Flour Use a gluten-free flour blend if needed.
  • 1 large Yellow Onion Shallots are a lovely substitute.
  • 4 Carrots Try parsnips for a delightful twist.
  • 4 stalks Celery Fennel can offer a unique taste.
  • 6 cloves Garlic Minced; garlic powder works in a pinch.
  • 2 tablespoons Tomato Paste Crushed tomatoes make a nice alternative.
  • 1 tablespoon Worcestershire Sauce Soy sauce is a gluten-free substitute.
  • 4 medium Potatoes Quartered; sweet potatoes can sweeten the dish up.
  • 5 cups Beef Broth Swap with vegetable broth for a lighter touch.
  • 2 teaspoons Fresh Thyme Use dried thyme but reduce the amount.
  • 2 teaspoons Fresh Rosemary Sage can be a nice alternative.
  • 1/4 teaspoon Onion Powder Feel free to adjust for more flavor.
  • 1/4 teaspoon Garlic Powder Feel free to adjust for more flavor.
  • Salt & Pepper Essential for flavor enhancement; season to taste.
  • 2 tablespoons Fresh Parsley Chopped; can be omitted if you’re out.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Pat the cubes of chuck beef dry and season generously with salt and pepper. Sprinkle flour over beef, ensuring even coating.
  3. In a Dutch oven, heat olive oil over medium-high heat. Add beef in batches, browning about 2 minutes per side. Transfer each batch to a plate once browned.
  4. Using the same Dutch oven, add onions, celery, and carrots. Cook for 4-5 minutes until softened. Add minced garlic and cook for 1 minute.
  5. Stir in tomato paste and cook for 2 minutes. Deglaze with a splash of beef broth if needed.
  6. Return the browned beef to the pot, along with the potatoes, thyme, rosemary, Worcestershire sauce, and beef broth. Season with onion powder, garlic powder, salt, and pepper.
  7. Cover the Dutch oven and place it in the oven. Braise for 90 minutes, stirring occasionally.
  8. Taste the stew and adjust seasoning with salt, pepper, and parsley before serving.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

This recipe is perfect for cozy evenings and is versatile for ingredient substitutions.

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