Dutch Oven Beef Stew Recipe

This recipe takes some time to come together, but it’s mostly hands-off, so you won’t have to spend all day in the kitchen. Prep time is actually pretty quick. The ingredients here are simple yet flavorful and easy to come by. I’m always amazed by how such “basic” ingredients meld together into a dish that will make your mouth water with just one whiff. These are just a few reasons why this stew recipe makes a regular appearance in my kitchen, especially when the weather cools off. 😋 Besides the flavor win, there are more practical reasons Dutch ovens (especially cast iron) and stews go together like peanut butter and jelly. They’re large enough to hold generous amounts of liquid and transfer from the stovetop to the oven to the table. If you’ve got the time, this is definitely the best way to cook beef stew, or any stew for that matter.

Recipe Ingredients

How to Make Hearty Dutch Oven Beef Stew

Prep the Ingredients

Preheat the oven to 325℉ (160℃). Prep Beef – Pat the beef dry with a paper towel and season generously with salt and pepper. Then heat some olive oil over high heat in a large Dutch oven. Brown the meat batches and sear on all sides until golden brown, 2-3 minutes on each side. (Photo 1) Transfer the browned meat to a plate. Set aside. But leave the brown bits, and don’t wipe the pot clean. Saute – Reduce the heat to medium, and add a tablespoon of olive oil to your Dutch oven. Then add onions, celery, garlic, and thyme, and sauté for about 5 minutes, stirring occasionally. (Photo 2) Season – Add tomato paste, Worcestershire sauce, and red wine next. Stir with a wooden spoon, scraping the browned bits until reduced for 2-3 minutes. Then, add all-purpose flour and stir to coat the beef. (Photo 3-4)

Finish the Stew

Assemble – Pour in 4 cups of beef broth, and stir until the flour is incorporated and the stew starts to thicken. Add the seared beef, cubed potatoes, carrots, and bay leaves. If it’s too thick, add more broth as needed. (Photos 5-7) Simmer – Bring everything to a boil, then reduce heat. Simmer for about 5 minutes, and do a taste test. Adjust seasoning to the desired level with salt and pepper. Bake – Cover with an oven-safe lid and finish cooking in the oven at 325℉ (160℃) for about 90 minutes or until the meat is tender. If desired, stir in the peas 10 minutes before the cooking time is up. (Photo 8) Serve – Remove bay leaves, garnish with chopped parsley, and enjoy!

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Dutch oven beef stew is great for making ahead of time. You can make this a day or two ahead, then refrigerate it after cooling in an airtight container until you are ready to indulge. This recipe is also a great freezer meal. Store the beef stew in a freezer-safe container in the freezer for 2-3 months. Thaw in the fridge overnight before reheating.

Serving and Storage Instructions

Serve Dutch oven beef stew piping hot with a crusty baguette and garnished with freshly chopped parsley. Let the leftover beef stew cool completely before refrigerating it in an airtight container for 3-4 days. Reheat the stew over medium heat on the stovetop, or pop a bowl in the microwave for a minute or two.

What Goes With an Easy Dutch Oven Beef Stew Recipe

I love a good bowl of beef stew with homemade bread. Garlic knots, homemade garlic bread, or a fresh French baguette from your corner bakery are amazing. Beef stew also goes beautifully with a hearty helping of garlic mashed potatoes and a fresh tossed salad. Wine pairing: Cabernet Sauvignon is a classic with beef stew.