Dutch Oven Beef Stew

Dutch oven beef stew is hearty, comforting, and packed with tender chunks of beef and flavorful root vegetables. Simmered slowly in a rich, savory gravy, it’s the ultimate meal for cold days. This classic stovetop recipe takes about three hours from start to finish, rewarding you with deep, comforting flavors.

Love More Beef Stew Recipes? Try My French Beef Stew or this Crock Pot Beef Stew next.

Why You’ll Love This Recipe

Rich and hearty, this beef stew is packed with fork-tender chuck roast, perfectly cooked Yukon potatoes, and a flavorful broth that feels homemade. It’s filling, comforting, and ideal for freezing so you can enjoy it later. Despite the slow cooking time, the recipe is surprisingly easy to prepare and delivers impressive, nourishing results.

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Ingredient List

The Star Players:

• 3 lb boneless beef chuck roast, cut into 1.5-inch cubes
• 1½ tsp kosher salt
• 1 tsp ground black pepper
• Olive oil, for browning
• 1 yellow onion, diced
• 5 garlic cloves, minced
• 3 large carrots, peeled and chopped

The Flavor Builders:

• 1 tsp fresh thyme (or dried)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• ½ cup red wine (or additional beef broth)
• ¼ cup all-purpose flour
• 4 cups beef broth (plus more if needed)

The Comfort Crew:

• 3 medium Yukon gold potatoes, peeled and diced
• 2 dried bay leaves
• Chopped parsley (for garnish)
• Optional: frozen or fresh peas (add near end of cooking)

Got teenage boys who hate wine? Use extra broth. No fresh thyme? Dried works fine – my pantry’s never that organized either.

Why These Ingredients Work Like Magic

Here’s what I learned after ruining three pots of stew before getting it right – chuck roast has these ribbons of fat that break down during the long cooking time, creating the most tender, flavorful beef you’ve ever tasted. I used to buy those expensive “stew meat” packages until my butcher told me I was wasting money. Yukon Gold potatoes became my ride-or-die after I watched Russets turn into potato soup one too many times.

That tiny bit of tomato paste might look insignificant, but it’s doing heavy lifting in the flavor department – adding this deep, concentrated richness you can’t get any other way. Same with the Worcestershire sauce – it’s that mysterious “what IS that?” flavor that makes people beg for your recipe. And scraping up those browned bits with red wine? Pure cooking gold right there.

Essential Tools and Equipment

You really just need a good Dutch oven – mine’s a hand-me-down from my aunt that’s older than I am, and it still works like a dream. A sharp knife makes cubing the beef so much easier (dull knives are dangerous and frustrating). Don’t forget a wooden spoon for stirring and scraping up those precious browned bits.

Real talk: If you don’t own a Dutch oven yet, borrow one from a friend for this recipe. Once you taste what it can do, you’ll be shopping for your own within the week.

How to Make tDutch Oven Beef Stew

Prep & Preheat

Crank your oven to 325°F. Trust me on this temperature – I tried 350°F once thinking I’d speed things up, and the beef turned out like rubber.

Brown the Beef

Salt and pepper those beef chunks like you mean it. Heat oil in your Dutch oven until it shimmers, then brown the beef in batches. Yeah, it’s messy and takes forever, but this step makes or breaks the whole dish. I learned this watching my neighbor’s grandmother – she’d smack your hand if you tried to rush it.

Build Your Flavor Base

Toss out most of the oil but leave those gorgeous brown bits. Throw in your onion, garlic, and carrots – let them get all soft and fragrant for about 5 minutes. Add the thyme, tomato paste, and Worcestershire. Cook it down until it smells incredible.

Deglaze & Thicken

Pour in that wine and scrape like your life depends on it. Those brown bits are flavor gold! Sprinkle in the flour and stir it around – you want everything coated but not clumpy.

Add Liquids & Bring It Together

Slowly pour in the broth while stirring constantly. My first attempt looked like chunky gravy because I dumped it all in at once – learn from my mistakes! Add the beef back in.

Add Vegetables & Let the Oven Work Its Magic

Drop in those potatoes and bay leaves, cover it up, and slide it into the oven. Set a timer for 1 hour 45 minutes and try not to peek – I know it’s tempting, but resist!

The Final Touch

If you’re doing peas, stir them in with 10 minutes left. Fish out those bay leaves (I once bit into one – not pleasant), then stir in fresh parsley. Done!

You Must Know

Never, ever skip browning the beef because you’re in a hurry. I did this once when my in-laws were coming over, and the stew tasted like expensive dog food. We ordered pizza.

Personal Secret: After browning the beef, I always let the pot sit for a minute before adding vegetables. Sounds weird, but it prevents them from getting overcooked and mushy. Learned this from trial and error after ruining way too many batches.

Temperature Tantrums: Stick to 325°F. Higher temps make tough, chewy beef. Lower temps take forever and don’t develop the right flavors. This is the sweet spot I discovered after about ten attempts.

Pro Tips & Cooking Hacks

• Rich Factor: Drop a pat of butter in right before serving. My sister taught me this – it makes everything taste restaurant-fancy
• Thick It Up: Mix cornstarch with cold water if you want it thicker. Flour paste works too but cornstarch is cleaner
• No Wine Drama: Apple juice works great if wine’s not your thing. My mom uses this trick all the time
• Herb Swaps: Rosemary’s amazing instead of thyme, just don’t go crazy with it or it’ll taste like Christmas trees

Flavor Variations

• Greek Vibes: Toss in some olives and sun-dried tomatoes. My cousin does this and it’s ridiculously good
• Smoky Heat: One chipotle pepper in adobo sauce turns this into something special. Start with half if you’re wimpy about heat like my husband
• Mushroom Madness: Sauté a bunch of mushrooms with the veggies. Makes it taste all earthy and fancy
• Root Veggie Mix: Swap potatoes for parsnips or turnips. Sweet potatoes work too but they get a little soft

Make-Ahead Options

Here’s the thing – this stew tastes way better the next day after all the flavors have had time to get acquainted. I make it Sunday afternoon and we eat it Monday through Wednesday (sometimes Thursday if I’m lucky).

Freezer Game Strong: Freezes great for about 3 months, but skip the potatoes if you’re freezing. They get weird and grainy. Just add fresh ones when you reheat. Trust me on this – I learned the hard way.

Recipe Notes & Baker’s Tips

Look, the secret is patience. You can’t rush good stew – it’s like trying to rush a good friendship. Low and slow breaks down all those tough fibers and lets the flavors meld together properly.

If your stew looks thin, don’t panic. It thickens as it cools, plus the flour should have done most of the work. If you really need it thicker right now, mash one potato against the side of the pot – old-school thickening trick from my grandma.

Serving Suggestions

Get yourself some crusty bread for dunking – this is non-negotiable. I buy the fancy stuff from the bakery section because we’re worth it. Buttered egg noodles are amazing underneath if you want to get fancy, or just serve it over mashed potatoes like my mom always did.

A simple salad cuts through all that richness nicely. And yeah, pour yourself a glass of whatever wine you cooked with – you’ve earned it after all that stirring and waiting around.

How to Store Your Dutch Oven Beef Stew

Fridge Life: Keeps for about 4 days if you can make it last that long. Mine usually disappears by day 3 because everyone keeps sneaking bowls. Freezer Storage: Good for 3 months, but again – no potatoes if you’re freezing. They turn mushy and weird. Reheating: Low and slow on the stove, add a splash of broth if it looks thick. Microwave works too but stir it halfway through.

Allergy Information

Contains: Wheat (flour), possible sulfites (wine) Gluten-free option: Substitute flour with cornstarch or arrowroot powder Dairy-free: This recipe is naturally dairy-free as written

Questions I Get Asked A Lot

Can I make this on the stovetop instead of the oven?

Yeah, totally! After step 5, just turn the heat way down, cover it, and let it simmer for about 2 hours. Stir it occasionally so nothing sticks.

My stew turned out watery. What went wrong?

Usually happens when the flour didn’t get mixed in right, or you added too much broth. Next time, cook that flour paste longer and add broth slowly.

Can I use my slow cooker for this?

Sure! Do all the browning and sautéing first, then dump everything in the slow cooker for 6-8 hours on low. Just don’t expect the same depth of flavor.

What if I can’t find chuck roast?

Chuck roast is really the best because of the fat content, but beef stew meat works in a pinch. Just avoid anything labeled “lean” – it’ll be tough.

💬 Made this stew? Drop a comment and tell me how it went! Did you try any crazy variations? I love hearing about everyone’s tweaks and family additions.