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Dutch Oven beef stew simmering with vegetables and tender meat in a pot.

Dutch Oven Beef Stew

A rich and comforting Dutch Oven Beef Stew filled with tender beef, fresh vegetables, and aromatic herbs, perfect for warming the heart on a cold day.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Beef Chuck, cut into 1-inch pieces Chuck roast is a flavorful and affordable cut. Brisket can be a substitute.
  • 2 tablespoons Olive Oil Can substitute with vegetable oil if necessary.
  • 1 Onion, chopped Yellow onions are recommended, but red onions can be used for a sweeter profile.
  • 3 Carrots, sliced Can add parsnips for variety.
  • 3 Potatoes, diced Yukon Golds cook nicely, russets can also work.
  • 2 cloves Garlic, minced Garlic powder can be a substitute.
  • 4 cups Beef Broth Chicken stock or vegetable broth can be substituted.
  • 1 tablespoon Tomato Paste Can be replaced with crushed tomatoes if desired.
  • 1 teaspoon Dried Thyme Rosemary also works well.
  • 2 Bay Leaves Remove before serving.
  • Salt and Pepper, to taste Kosher salt is recommended.

Method
 

Preparation
  1. In a Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches and set aside.
  2. In the same pot, add onion and garlic; sauté until soft and fragrant.
  3. Stir in carrots, potatoes, and tomato paste until well blended.
  4. Return beef to the pot and pour in the beef broth, thyme, bay leaves, salt, and pepper.
Cooking
  1. Bring to a boil, then reduce heat to low, cover, and let it simmer gently for about 2 hours or until beef is tender.
  2. Before serving, remember to remove bay leaves.

Notes

Let the stew sit for a few hours after cooking; rewarming often results in a more flavorful dish. Garnish with fresh parsley for extra flavor and color.