Dutch Oven Beef Stew is the kind of hearty meal that feels like a warm hug on a chilly day. Tender chunks of beef slowly cooked until they’re melt-in-your-mouth soft, surrounded by rich broth, sweet carrots, tender potatoes, and a blend of herbs that make every bite comforting and full of flavor.
I love making this stew in my Dutch oven because it lets all the flavors meld together beautifully while keeping the meat juicy and the vegetables perfectly cooked. The best part is how the kitchen fills up with that delicious smell as it simmers away—trust me, it makes the wait totally worth it!
This stew is perfect for serving with crusty bread or over mashed potatoes to soak up all the tasty juices. I often make a big batch so there’s plenty to enjoy as leftovers, which somehow taste even better the next day. It’s a classic dish that’s simple but always feels special when shared around the table with family or friends.
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect because it becomes tender and flavorful when slow-cooked. If you prefer leaner meat, try stew meat or brisket, but avoid very lean cuts as they can turn dry.
Potatoes: Baby potatoes are great since they hold their shape well. Yukon gold or red potatoes are also good choices. Russets can break down too much and make the stew mushy.
Carrots & Celery: I love adding celery for extra flavor and texture, but if you don’t have it, feel free to skip or replace with parsnips for a sweeter note.
Red Wine: Adds depth to the stew, but if you prefer not to use alcohol, simply add more beef broth or a bit of balsamic vinegar for tang.
Tomato Paste & Herbs: Tomato paste enhances richness, and dried thyme & rosemary add classic earthiness. Fresh herbs can be used instead; just add them later in the cooking.
How Do You Get Tender, Flavorful Beef in This Stew?
Getting the beef tender and tasty takes a few simple but important steps:
- Pat the beef dry before seasoning—this helps with better browning and flavor.
- Brown the beef well in batches to avoid steaming. This caramelizes the meat and adds rich flavor.
- Use low heat and slow simmering with the lid on—this breaks down the collagen, making the meat fall-apart tender.
- Be patient! It usually takes around 1.5 to 2 hours for the beef to soften nicely.
Following these tips will help you get that classic, melt-in-your-mouth beef stew texture every time.
Equipment You’ll Need
- Dutch oven – perfect for slow cooking and browning meat evenly, plus it holds heat well for simmering.
- Sharp chef’s knife – makes cutting beef and vegetables quick and safe.
- Wooden spoon – great for stirring without scratching your cookware.
- Tongs – helpful for turning and removing browned beef pieces.
- Measuring cups and spoons – for accurate broth, wine, and seasoning measurements.
Flavor Variations & Add-Ins
- Swap beef with lamb for a gamey twist that pairs well with rosemary.
- Add mushrooms for extra earthy flavor and texture, sauté them before adding to stew.
- Stir in a splash of Worcestershire sauce or soy sauce to deepen the stew’s umami.
- Include pearl onions in the last 30 minutes for a sweet, tender pop in every bite.
How to Make Dutch Oven Beef Stew
Ingredients You’ll Need:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, can substitute with extra broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 1/2 lbs baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and cut into 2-inch pieces
- 2 stalks celery, sliced (optional)
- 2 tbsp all-purpose flour (optional, for thickening)
- 2 tbsp chopped fresh parsley, for garnish
How Much Time Will You Need?
This stew takes about 15 minutes to prep and brown the beef and vegetables. Then, it simmers slowly for 2 to 2.5 hours to develop deep flavors and tenderize the meat and veggies. Total time is around 2 hours and 30 minutes.
Step-by-Step Instructions:
1. Brown the Beef:
Preheat your Dutch oven on medium-high heat. Pat the beef dry with paper towels and season with salt and pepper. Add oil to the pot, then brown the beef in batches, about 4 to 5 minutes each batch. Remove browned beef and set aside.
2. Sauté Onions and Garlic:
In the same pot, add chopped onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Add Tomato Paste and Deglaze:
Stir in the tomato paste and cook for 1 minute. Pour in the red wine (or extra broth) to scrape up browned bits from the pot’s bottom. Let it reduce by half, about 3 to 4 minutes.
4. Simmer the Stew:
Return the beef to the pot and add beef broth, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and cover. Let simmer gently for 1.5 to 2 hours until beef is tender.
5. Add Vegetables:
Add potatoes, carrots, and celery (if using). Stir, cover, and simmer for 30 to 40 minutes until vegetables are soft.
6. Thicken the Stew (Optional):
If you want a thicker sauce, mix flour with cold water to make a slurry. Stir it into the stew and cook for another 5 to 10 minutes until the stew thickens.
7. Finish and Serve:
Remove bay leaves, taste and adjust salt and pepper if needed. Ladle the stew into bowls, sprinkle with fresh parsley, and serve hot with crusty bread.
If this Dutch oven classic hits the spot, you’ll also enjoy these hearty bowls: the warmly spiced African Beef Stew, hands-off Slow Cooker Italian Beef Stew, crowd-pleasing Texas Cowboy Stew, and the timeless Beef and Vegetable Stew.
Can I Use Frozen Beef for This Stew?
Yes, but be sure to thaw the beef completely before cooking. Thaw it overnight in the refrigerator or use the cold-water method for faster thawing. Pat the beef dry before browning to get the best caramelization.
Can I Make This Stew in a Slow Cooker Instead?
Absolutely! Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the beef is tender.
How Should I Store Leftover Stew?
Cool the stew to room temperature, then store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally.
Can I Add Other Vegetables to the Stew?
Yes! Feel free to add mushrooms, parsnips, or peas. Add firmer vegetables like parsnips with the potatoes and carrots, and add delicate ones like peas in the last 10 minutes of cooking to avoid overcooking.