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hearty beef stew recipe

Dutch Oven Beef Stew

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours
Course Main
Cuisine American
Servings 6 servings

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

For added depth of flavor, consider marinating the beef overnight in a mixture of red wine, garlic, and herbs before cooking. Additionally, ensuring the beef is well-browned will enhance the richness of the stew.
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