Dutch Oven Beef Stew is a hearty and comforting dish perfect for family gatherings or cozy evenings at home. This dish combines tender chunks of beef, colorful vegetables, and rich flavors, making it a classic comfort food. It’s easy to prepare and is sure to warm you up from the inside out.
Why Make This Recipe
There are many reasons to choose this Dutch Oven Beef Stew. First, it’s a one-pot meal, which means fewer dishes to wash afterward. It’s also full of nutritious ingredients, like vegetables and lean beef, providing a nutritious meal for your family. Additionally, the flavors only get better as they cook together, making it the perfect dish to enjoy over the colder months. Plus, who doesn’t love a good stew?
How to Make Dutch Oven Beef Stew
Making Dutch Oven Beef Stew is simple. Just follow the steps below, and you’ll have a delicious meal in no time.
Ingredients:
- 2 ½ pounds stew beef, cut into 1 ½ inch chunks
- 3 ½ – 4 tablespoons olive oil
- 2 medium yellow onions, quartered and sliced
- 5 cloves of garlic, minced
- ¼ cup of all-purpose flour
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 (14.5 ounce) can of diced tomatoes
- 3 tablespoons Worcester sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 4 medium carrots, cut into 1-inch chunks
- 1 pound Yukon gold potatoes, cut into 1-inch cubes (3-4 potatoes)
- 1 cup frozen peas
- Salt and pepper to season
Directions:
- Preheat the oven to 350°F.
- Pat the beef dry with a paper towel and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches, searing for about 1-2 minutes per side. Add more oil as needed between batches. Avoid overcrowding the pan, as this can cause the meat to steam instead of sear.
- Once browned, remove the beef from the pot and set it aside.
- Reduce the heat to medium and add another tablespoon of olive oil to the pot.
- Add the sliced onions and sauté for 5 minutes or until soft and slightly golden.
- Add the minced garlic and cook for another minute until fragrant.
- Add an additional tablespoon of olive oil and allow it to heat for 30 seconds.
- Sprinkle the flour over the onions and garlic, cooking for 1 minute while stirring constantly.
- Add the tomato paste and cook for another minute, still stirring.
- Gradually pour in the beef stock, stirring to incorporate the flour and avoid lumps.
- Now, add the tomatoes, Worcester sauce, seared beef, thyme, oregano, and bay leaves. Bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 1 hour.
- After an hour, add the potatoes and carrots to the pot. Stir, then cover and return to the oven for another hour.
- Remove the pot from the oven, take out the bay leaves, add frozen peas, and stir. Cover and let it sit for 5-10 minutes for the peas to heat up.
- Season with salt and pepper if needed.
- Serve and enjoy your delicious Dutch Oven Beef Stew!
How to Serve Dutch Oven Beef Stew
Serve your Dutch Oven Beef Stew hot, ideally with crusty bread or over a bed of rice. You can also garnish with fresh herbs for added flavor. This dish makes for a satisfying meal that your whole family will love.
How to Store Dutch Oven Beef Stew
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze the stew for up to three months. When ready to eat, reheat on the stove or in the microwave until warmed through.
Tips to Make Dutch Oven Beef Stew
- For an extra depth of flavor, consider adding a splash of red wine when cooking the beef broth.
- Always ensure to sear the beef well. This step adds rich flavor to the stew.
- Feel free to add any vegetables you have on hand, like green beans or bell peppers, for additional nutrition.
Variation
If you’d like a lighter version, you can use chicken or turkey instead of beef. You can also add different herbs like rosemary or parsley for a twist on the flavor.
FAQs
1. Can I use a slow cooker instead of a Dutch oven?
Yes, you can transfer the recipe to a slow cooker. Brown the meat first on the stovetop, then add everything to the slow cooker and let it cook on low for 6-8 hours.
2. Is this stew gluten-free?
To make this stew gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
3. What can I serve with Dutch Oven Beef Stew?
This stew pairs nicely with fresh bread, mashed potatoes, or a side salad for a balanced meal.
Enjoy making and savoring your Dutch Oven Beef Stew!
Dutch Oven Beef Stew
Ingredients
For the stew
- 2.5 pounds stew beef, cut into 1 ½ inch chunks
- 3.5-4 tablespoons olive oil
- 2 medium yellow onions, quartered and sliced
- 5 cloves garlic, minced
- 0.25 cup all-purpose flour
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 14.5 ounce can diced tomatoes
- 3 tablespoons Worcester sauce
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 2 leaves bay leaves
- 4 medium carrots, cut into 1-inch chunks
- 1 pound Yukon gold potatoes, cut into 1-inch cubes (3-4 potatoes)
- 1 cup frozen peas
- Salt and pepper to season
Instructions
Preparation
- Preheat the oven to 350°F.
- Pat the beef dry with a paper towel and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches, searing for about 1-2 minutes per side. Add more oil as needed between batches. Avoid overcrowding the pan.
- Once browned, remove the beef from the pot and set it aside.
- Reduce the heat to medium and add another tablespoon of olive oil to the pot.
- Add the sliced onions and sauté for 5 minutes or until soft and slightly golden.
- Add the minced garlic and cook for another minute until fragrant.
Cooking
- Add an additional tablespoon of olive oil and allow it to heat for 30 seconds.
- Sprinkle the flour over the onions and garlic, cooking for 1 minute while stirring constantly.
- Add the tomato paste and cook for another minute, still stirring.
- Gradually pour in the beef stock, stirring to incorporate the flour and avoid lumps.
- Now, add the tomatoes, Worcester sauce, seared beef, thyme, oregano, and bay leaves. Bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 1 hour.
- After an hour, add the potatoes and carrots to the pot. Stir, then cover and return to the oven for another hour.
- Remove the pot from the oven, take out the bay leaves, add frozen peas, and stir. Cover and let it sit for 5-10 minutes for the peas to heat up.
- Season with salt and pepper if needed.
Serving
- Serve your Dutch Oven Beef Stew hot, ideally with crusty bread or over a bed of rice. You can also garnish with fresh herbs for added flavor.
