Description
This Dutch Oven Beef Stew is a hearty, comforting dinner packed with tender beef, potatoes, carrots, celery, herbs, and a rich savory broth. It is an easy recipe for cozy family dinners, cold-weather meals, make-ahead food ideas, and satisfying dinner ideas when you want something warm, filling, and homemade.
Ingredients
2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes
1/3 cup all-purpose flour
2 tablespoons olive oil, plus more as needed
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
5 cups beef broth
1 tablespoon Worcestershire sauce
4 medium carrots, cut into chunks
3 celery ribs, sliced
1 1/2 pounds baby potatoes, halved
2 bay leaves
1 sprig fresh rosemary
3 sprigs fresh thyme
1 1/2 teaspoons salt, plus more to taste
1 teaspoon black pepper
1 cup frozen peas
2 tablespoons fresh parsley, chopped
Instructions
1. Pat the beef cubes dry, then season them with salt and black pepper. Toss the beef with flour until lightly coated.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches on several sides, then transfer it to a plate.
3. Lower the heat to medium. Add the onion and celery to the pot and cook for 4 to 5 minutes, scraping the bottom as they soften.
4. Stir in the garlic and tomato paste. Cook for 1 minute until fragrant.
5. Pour in a splash of beef broth and scrape up the browned bits from the bottom of the Dutch oven.
6. Add the remaining beef broth, Worcestershire sauce, browned beef, bay leaves, rosemary, and thyme. Bring to a gentle simmer.
7. Cover and cook on low heat for 1 hour and 15 minutes, stirring occasionally.
8. Add the carrots and potatoes. Cover again and simmer for 45 to 60 minutes, or until the beef and vegetables are tender.
9. Remove the bay leaves, rosemary stem, and thyme stems. Stir in the frozen peas and cook for 5 minutes.
10. Taste and adjust seasoning with more salt and pepper. Garnish with fresh parsley and serve hot.
Notes
Brown the beef in batches so it sears properly instead of steaming. This step gives the stew a deeper flavor.
Keep the stew at a gentle simmer, not a hard boil, so the beef turns tender and the broth stays rich.
Add the peas at the end so they keep their color and do not become mushy.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Dutch Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 115 mg
Keywords: Dutch Oven Beef Stew, beef stew, easy dinner, comfort food, hearty stew, dinner ideas, cold-weather meals