Description
Make the ultimate Dutch oven beef stew with tender chuck roast, vegetables, and rich broth. This comforting one-pot meal feeds 6 and tastes even better the next day!
Ingredients
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)
Instructions
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.
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.
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.
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.
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.
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!
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!
Notes
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
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American