Picture a chilly evening, the aroma of savory beef stew wafting through your home, wrapping you in warmth and comfort.
This Dutch Oven Beef Stew is simplicity at its finest—easy to prepare yet indulgently satisfying.
As the beef, vegetables, and herbs meld together in the oven, they transform into a rich, hearty dish that feels like a warm hug in a bowl.
Let’s bring this dish to life.
Kitchen Tools Required
- 1 Dutch oven
- 1 cutting board
- 1 knife
- 1 wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 4 carrots, peeled and chopped
- 3 potatoes, peeled and cubed
- 2 stalks celery, sliced
- 1 bay leaf
- 1 cup frozen peas
Cook & Prep Time
To efficiently manage your time when preparing the Dutch Oven Beef Stew, here is a suggested timeline that incorporates prep work, cooking activities, and additional time for reading the instructions:
1. Reading Instructions: Allocate 5 minutes to thoroughly read through the recipe and verify you understand each step.
2. Preparation (20 minutes):
- 0-5 minutes: Gather all ingredients and equipment.
- 5-10 minutes: Cut the beef chuck roast into 1-inch cubes and season with salt and pepper. Set aside.
- 10-15 minutes: Chop the onion, mince the garlic, peel and chop the carrots, peel and cube the potatoes, and slice the celery.
- 15-20 minutes: Measure out the beef broth, red wine, and tomato paste. Set aside the bay leaf and frozen peas.
3. Cooking (2 hours 30 minutes):
- 20-30 minutes: Preheat the oven to 325°F (165°C). Heat olive oil in the Dutch oven over medium-high heat. Brown the beef cubes in batches, then set aside.
- 30-35 minutes: Sauté the chopped onions and minced garlic in the same Dutch oven until soft.
- 35-37 minutes: Stir in the flour and cook for 1-2 minutes.
- 37-40 minutes: Gradually add the beef broth and red wine, stirring constantly. Add the tomato paste and thyme, mixing well.
- 40-45 minutes: Return the browned beef to the Dutch oven, along with carrots, potatoes, celery, and the bay leaf. Bring to a simmer, cover the pot, and transfer it to the preheated oven.
- 45-2 hours 45 minutes: Cook in the oven for 2 hours, or until the beef is tender.
4. Final Steps (10 minutes):
- 2 hours 45 minutes: Remove the Dutch oven from the oven. Stir in the frozen peas.
- 2 hours 45-2 hours 55 minutes: Let the stew rest for 10 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 325°F (165°C).
Heat olive oil in the Dutch oven over medium-high heat.
Season beef cubes with salt and pepper.
Brown the beef in batches in the Dutch oven, then set aside.
In the same pot, add onion and garlic, sautéing until soft.
Stir in flour and cook for 1-2 minutes.
Gradually add beef broth and red wine, stirring constantly.
Add tomato paste and thyme, mixing well.
Return beef to the pot and add carrots, potatoes, celery, and bay leaf.
Bring to a simmer, cover, and transfer to the oven.
Cook for 2 hours or until beef is tender.
Remove from oven and stir in frozen peas.
Let the stew rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a warm, crusty baguette to soak up the rich stew sauce.
- Mashed Potatoes: Pair the stew with creamy mashed potatoes for an extra comforting meal.
- Green Salad: A crisp green salad with a tangy vinaigrette provides a revitalizing contrast.
- Roasted Vegetables: Complement the stew with roasted seasonal vegetables for added texture.
- Steamed Rice: Serve over steamed rice to absorb the savory flavors and make it more filling.
Storage
To store Dutch Oven Beef Stew, transfer cooled stew to an airtight container.
Refrigerate for up to 3 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze Dutch Oven Beef Stew, cool it completely.
Then transfer to airtight containers.
Label with date and contents.
Store in the freezer for up to 3 months for best flavor.
Reheating
To reheat Dutch Oven Beef Stew, gently warm it on the stovetop over low heat.
Stir occasionally to guarantee even heating.
Alternatively, microwave individual portions, covered, until thoroughly heated.
Final Thoughts
Dutch oven beef stew is a hearty and satisfying dish that brings comfort to any meal.
The slow-cooked beef becomes incredibly tender, while the vegetables and rich broth create a flavorful experience.
By following the recipe, you can create a delicious meal that’s certain to impress.
Consider marinating the beef overnight for added depth of flavor, or make sure the beef is well-browned for a richer taste.
With these tips, your Dutch oven beef stew will be a hit with family and friends.
Enjoy the warmth and aroma of this classic dish, perfect for any occasion.
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Beef Chuck Roast?
Absolutely, you can substitute beef chuck roast with brisket or short ribs. Make certain you sear the meat thoroughly to develop a flavorful Maillard reaction. Adjust cooking time accordingly, as different cuts vary in tenderness and fat content.
What Can I Substitute for Red Wine in the Recipe?
You can substitute red wine with beef broth or unsweetened grape juice for a similar depth. Enhance complexity by adding a splash of balsamic vinegar. Adjust seasoning to maintain balance, ensuring the stew’s flavor profile remains robust.
How Can I Make the Stew Gluten-Free?
To make the stew gluten-free, replace all-purpose flour with a gluten-free flour blend for thickening. Verify all ingredients, including beef broth, are gluten-free labeled. This substitution maintains texture and flavor without compromising dietary needs.
What Side Dishes Pair Well With Beef Stew?
You’ll want to serve crusty bread for texture contrast, garlic mashed potatoes for creamy richness, or a crisp green salad to balance flavors. These sides complement the stew’s hearty nature and enhance the overall dining experience.
Can I Cook the Stew on the Stovetop Instead of the Oven?
You can cook the stew on the stovetop. Maintain a low simmer, using a heavy-bottomed pot to evenly distribute heat. Stir occasionally, ensuring ingredients don’t stick. Adjust liquid levels to prevent scorching, achieving tender beef and melded flavors.
Dutch Oven Beef Stew
Equipment
- 1 Dutch oven
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 measuring cup
- 1 measuring spoon set
Ingredients
- 2 pounds beef chuck roast cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion chopped
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 4 carrots peeled and chopped
- 3 potatoes peeled and cubed
- 2 stalks celery sliced
- 1 bay leaf
- 1 cup frozen peas
Instructions
- Preheat the oven to 325°F (165°C).
- Heat olive oil in the Dutch oven over medium-high heat.
- Season beef cubes with salt and pepper.
- Brown the beef in batches in the Dutch oven, then set aside.
- In the same pot, add onion and garlic, sautéing until soft.
- Stir in flour and cook for 1-2 minutes.
- Gradually add beef broth and red wine, stirring constantly.
- Add tomato paste and thyme, mixing well.
- Return beef to the pot and add carrots, potatoes, celery, and bay leaf.
- Bring to a simmer, cover, and transfer to the oven.
- Cook for 2 hours or until beef is tender.
- Remove from oven and stir in frozen peas.
- Let the stew rest for 10 minutes before serving.
Notes
