My low-effort and flavor-packed Dutch oven beef stew is a family favorite dinner. The tender beef and vegetables almost melt in your mouth!
Love one-pot Dutch oven recipes? Try my Dutch oven pot roast, beef shanks, and boneless beef short ribs next.
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Come the cooler months, my family loves nothing more than a cozy, meaty, all-in-one meal. Enter my Dutch oven beef stew.
I turn to this hassle-free meal almost on a weekly basis. I know I can count on it when I need a simple yet sophisticated dinner that everyone in my family will love. The meat is seared until it’s brown and caramelized. Then, a savory sauce is built for the meat and veggies to cook low and slow until every bite is succulent and fork-tender. The sauce thickens until it’s almost gravy, making it even more decadent.
Why I love this recipe
- A one-pot meal. Aside from one bowl to dredge the beef chunks, everything you’ll need to make this stew comes together in your handy Dutch oven.
- So comforting. Like my Mississippi pot roast, this stew has quickly slid into being a winter staple, perfect for those chilly nights!
- Multiple cooking methods. I love using my Dutch oven, but I’ve also tested this recipe using both an instant pot and a slow cooker.
- Inexpensive. The preferred cut for stew is beef chuck, which is generally quite cheap since it requires longer cooking times to become juicy and tender.
Ingredients needed
- Beef chuck. Also known as beef stew meat or boneless chuck roast, it’s my preferred cut for slow cooking. Cut the beef into bite-sized cubes.
- Salt and pepper. To taste.
- All-purpose flour. To coat the beef and help it brown better. Use blanched almond flour or coconut flour to keep this recipe gluten-free.
- Butter. I used unsalted butter since we’re already adding salt to this stew, though olive oil could also be used.
- Onion and garlic. Essential aromatics.
- Tomato paste. Concentrated tomato flavor that’ll add richness to the sauce.
- Red wine. A secret ingredient to add depth of flavor. Use a dry red wine like Cabernet or Pinot Noir. To omit the alcohol, use extra beef broth.
- Balsamic vinegar. To tenderize the beef and to add acidity. White vinegar or apple cider vinegar will also work fine.
- Worcestershire sauce. I’m pretty sure I add this sauce to any recipe that calls for beef. It’s almost non-negotiable.
- Beef broth. I suggest using low-sodium broth if possible.
- Water. To thin out the sauce.
- Bay leaves. For extra flavor and aroma.
- Paprika. For a subtle sweet and peppery flavor.
- Carrots and potatoes. Stewing vegetables to add flavor and make for a more complete meal.
- Parsley. For garnish.
How to make Dutch oven beef stew
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Prep work. In a wide bowl, combine the salt, pepper, and flour.
Brown the beef. Dredge the meat in the flour mixture. Heat butter in the Dutch oven and sear the meat until browned on all sides. Remove the meat and set aside.
Cook aromatics. Add onion and garlic cloves to the Dutch oven and sauté until the onion becomes translucent. Add tomato paste and stir quickly, then add red wine and cook until the alcohol evaporates.
Assemble. Return the meat with its juices to the pot and stir to combine. Build the broth by adding the balsamic, Worcestershire sauce, beef broth, and water.
Add veggies. Remove the stew from the oven, add carrots and potatoes, then cook for 45 minutes or until the veggies become tender.
Assemble. Ladle the stew into bowls and serve.
Arman’s recipe tips
- Don’t skip the sear! Trust me, this extra step adds SO much more flavor to the beef and makes for a richer stew.
- Preheat the pot before searing. Before browning the meat, make sure the oil is hot and covers the entire surface of the pot.
- Pat dry the meat. This will help the flour adhere to the meat and get even browner.
- Thicken the broth. When I tested this recipe, sometimes the broth was too thin. When this happens, make a cornstarch slurry using 3 tablespoons of cold water or broth and 2 tablespoons of cornstarch. Mix until thickened, then whisk it into the broth.
- Cut the vegetables the same size. So they cook more evenly.
Frequently asked questions
Using a Dutch oven is the easiest way to guarantee low and slow cooking, which is key for tenderizing stewing meat and veggies.
Use an oven-safe deep skillet or cast iron instead.
More mouthwatering beef dinners
Preheat the oven to 160C/325F.
Combine salt, pepper, and flour in a wide bowl. Dredge the meat in the flour mixture and turn on all sides to coat.
Heat butter in the Dutch oven and sear the meat until browned on all sides. Remove the meat and set aside.
Add onion and garlic to the Dutch oven and saute until the onion becomes translucent, adding extra oil if needed.
Add the tomato paste and stir quickly, then add the wine and cook until the alcohol evaporates, around 3 minutes.
Return the meat to the pot and stir everything together. Pour in the balsamic vinegar, Worcestershire sauce, beef broth, and water, and cook until the liquid starts boiling. Season with bay leaf and paprika, cover with the lid, and place in the oven to cook for 90 minutes.
Add carrots and potatoes and cook for 45 minutes, or until the veggies become tender.
Serving: 1servingCalories: 385kcalCarbohydrates: 26gProtein: 26gFat: 18gSodium: 1010mgPotassium: 1023mgFiber: 4gSugar: 4gVitamin A: 4782IUVitamin C: 25mgCalcium: 60mgIron: 4mgNET CARBS: 22g
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