This hearty Dutch oven beef stew is packed with tender chunks of beef, fresh vegetables, and flavorful herbs. It’s like a warm hug in a bowl on a chilly day!
Making this stew is so easy! I love tossing everything in the pot and letting it simmer. The smell alone makes my family come running for dinner. Can’t resist that deliciousness! 🥘
Key Ingredients & Substitutions
Beef Chuck: This cut of beef is perfect for stews as it becomes tender through slow cooking. If you prefer, you can substitute it with brisket or round steak, but ensure they have enough fat for flavor.
Red Wine: While the wine adds depth to the dish, you can skip it entirely or replace it with more beef broth or a splash of vinegar for acidity without the alcohol.
Vegetables: Feel free to mix up the veggies! You can use parsnips instead of carrots or add some celery for extra flavor. Just make sure they can hold up during the cooking time.
Flour: If you’re gluten-free, you can use cornstarch or a gluten-free flour blend to thicken the stew instead of all-purpose flour. Just mix it with cold water to create a slurry before adding it in!
How Do I Brown Beef Properly for Stew?
Getting that perfect brown crust on your beef is key for flavor. Here’s how to do it:
- Make sure your beef is dry by patting it with paper towels. Moisture will steam the meat instead of browning it.
- Don’t overcrowd the pot; cook in batches if necessary. This gives each piece enough space for a good sear.
- Let the beef sit undisturbed for a few minutes to develop that golden crust before flipping it.
By following these tips, you’ll enhance the overall flavor of your stew and make it truly comforting! Happy cooking!
Dutch Oven Beef Stew
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 2 bay leaves
- 2 tsp fresh thyme sprigs or 1 tsp dried thyme
- 4 large carrots, peeled and cut into chunks
- 1.5 lbs baby potatoes, halved or quartered if large
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty stew takes about 15 minutes for prep and approximately 2.5 to 3 hours for cooking. Cooking it low and slow is key for getting that tender beef and flavorful veggies!
Step-by-Step Instructions:
1. Prep the Beef:
First, preheat your Dutch oven over medium-high heat. Pat the beef cubes dry using some paper towels, then season them well with salt and pepper for flavor.
2. Brown the Beef:
Add 2 tablespoons of oil to the Dutch oven. In batches, brown the beef cubes on all sides until they get a nice golden crust, which should take about 5-7 minutes. Once browned, transfer the beef to a plate and set aside.
3. Sauté the Vegetables:
Lower the heat to medium and add the remaining 1 tablespoon of oil if the pot is dry. Toss in the chopped onion and sauté until it’s soft and translucent, about 5 minutes. Then, add the minced garlic and tomato paste, and cook for an additional minute until fragrant.
4. Deglaze the Pot:
Pour in the red wine to deglaze the pot, scraping up any browned bits stuck to the bottom. This enhances the flavor! Let the wine simmer until reduced by half, which takes about 3-4 minutes. If you’re skipping the wine, you can just add a bit of broth and scrape the bottom.
5. Combine Everything:
Return the browned beef to the Dutch oven. Now add the beef broth, bay leaves, and thyme. Bring everything to a boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for about 1.5 to 2 hours until the beef is nice and tender.
6. Add the Veggies:
After the beef has cooked, add the carrots and potatoes to the stew. Cover again and let it simmer for another 30-40 minutes until your vegetables are fully tender.
7. Thicken the Stew (Optional):
If you’d like a thicker stew, mix the flour with 1/4 cup of cold water to form a slurry. Stir this mixture into the pot and let it simmer uncovered for an additional 5-10 minutes until it thickens up nicely.
8. Final Touches:
Remove the bay leaves and thyme sprigs from the pot. Taste the stew and adjust the seasoning with salt and pepper as needed.
9. Serve and Enjoy:
Garnish your delicious beef stew with fresh chopped parsley right before serving. Serve hot, ideally with some crusty bread or over buttered egg noodles for a complete and comforting meal!
This classic Dutch oven beef stew is not only easy to make but also incredibly satisfying. Enjoy every warm bite!
Can I Use a Different Cut of Beef for This Stew?
Absolutely! While beef chuck is ideal for stews due to its tenderness after slow cooking, you can also use brisket or round steak. Just keep in mind that the cooking time may vary slightly based on the cut.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker instead. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the stew in freezer-safe containers for up to 3 months. Just thaw in the fridge overnight before reheating.
What Can I Serve with Dutch Oven Beef Stew?
This stew pairs wonderfully with crusty bread, over egg noodles, or even mashed potatoes. A simple salad on the side can also add a refreshing touch!
