Dutch Oven Beef Stew is a hearty dish loaded with chunks of beef, carrots, onions, potatoes, tomatoes and peas.
Dutch Oven Beef Stew is the perfect comfort food for cold weather.
This classic dinner recipe starts of the stove top and finishes in the oven.
This beef stew recipe takes about two hours and twenty minutes from start to finish and serves six.
Ingredients You’ll Need for Dutch Oven Beef Stew
- 2 ½ pounds stew beef, cut into 1 ½ inch chunks
- 3 ½ – 4 tablespoons olive oil
- 2 medium yellow onions, quartered and sliced
- 5 cloves of garlic, minced
- ¼ cup of all-purpose flour
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 (14.5 ounce) can of diced tomatoes
- 3 tablespoons Worcester sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 4 medium carrots, cut into 1-inch chunks
- 1 pound Yukon gold potatoes, cut into 1-inch cubes (3-4 potatoes)
- 1 cup frozen peas
- Salt and pepper to season
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Step by Step Instructions for Making Dutch Oven Beef Stew
STEP 1:
To make this stew, I started by cutting some stewing beef into 1.5 inch chunks and seasoning it with salt and pepper.
I heated some olive oil in a large Dutch oven over medium-high heat.
I browned the beef in batches making sure to sear each side.
Then I set the beef aside.
STEP 2:
I added some sliced onions to the pot and cooked until they were soft and starting to brown.
I added some minced garlic to the pot and cooked it for about a minute.
I added some more olive oil to the pot along with some all purpose flour while stirring continuously.
STEP 3:
I added some tomato paste and stirred well.
The I poured in some beef stock and stirred well.
I also added some diced tomatoes, Worcestershire sauce, the seared beef chunks, thyme, oregano and bay leaves to the pot.
STEP 4:
I stirred well and brought to a simmer.
Then I placed the lid on the pot and placed it in the oven.
I cooked the stew in the oven for an hour.
After an hour I removed the stew from the oven and added some chopped potatoes and carrots to the pot.
STEP 5:
I stirred well, placed the lid back on the pot and returned it to the oven for another hour.
I removed the pot from the oven and removed the bay leaves.
I added some frozen peas to the pot.
STEP 6:
I stirred well and returned the lid to the pot.
I left the stew to sit for about ten minutes to allow the peas to heat through.
Then the Dutch oven stew was ready to serve.
This hearty beef stew is full of flavour.
This beef stew is the perfect Sunday dinner dish.
If you are looking for an easy beef stew recipe, then you need to try this Dutch Oven Beef Stew!
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How should I store Beef Stew?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat thoroughly before serving.
What substitutions could I make?
- Vegetables: Feel free to add or omit vegetables according to your personal preferences.
Dutch Oven Beef Stew
Dutch Oven Beef Stew is a hearty dish loaded with chunks of beef, carrots, onions, potatoes, tomatoes and peas.
Ingredients
- 2 ½ pounds stew beef, cut into 1 ½ inch chunks
- 3 ½ - 4 tablespoons olive oil
- 2 medium yellow onions, quartered and sliced
- 5 cloves of garlic, minced
- ¼ cup of all-purpose flour
- 1 tablespoon tomato paste
- 3 cups beef broth
- 1 (14.5 ounce) can of diced tomatoes
- 3 tablespoons Worcester sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 4 medium carrots, cut into 1-inch chunks
- 1 pound Yukon gold potatoes, cut into 1-inch cubes (3-4 potatoes)
- 1 cup frozen peas
- Salt and pepper to season
Instructions
- Preheat the oven to 350F.
- Pat the beef dry with a paper towel and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat.
- Brown the beef in batches, searing for around 1-2 minutes per side. Add more oil as needed between batches. Do not overcrowd the pan as this will cause the meat to steam, not sear.
- Once the beef is browned on both sides remove it from the pot and set it aside.
- Reduce the heat to medium and add another 1 tablespoon of olive oil to the pan.
- Add the sliced onions to the pot and saute for 5 minutes or until soft and starting to turn golden.
- Add the garlic and cook for another 1 minute or until fragrant.
- Add an additional 1 tablespoon of olive oil and allow to heat for 30 seconds.
- Sprinkle the flour over the cooked onion and garlic and cook for 1 minute, stirring constantly.
- Add the tomato paste and cook for 1 minute stirring constantly.
- While stirring, slowly pour in the beef stock ensuring the flour is incorporated and not lumpy.
- Add the tomatoes, Worcester sauce, seared beef chunks, thyme, oregano, and bay leaves to the pot and bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 1 hour.
- Add the potatoes and carrots to the pot and stir. Cover the pot and return to the oven for an additional 1 hour.
- Remove the pot from the oven and remove the bay leaves.
- Add the frozen peas, stir and cover the pot. Allow to sit for 5-10 minutes to allow the peas to heat through before serving.
- Season with salt and pepper as needed.
- Serve and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- To freeze, allow the stew to cool completely before adding to an airtight container or freezer bag. Freeze for up to three months. Allow the stew to defrost in the refrigerator before reheating.
- The best cut of beef to use for stew is boneless chuck roast. Rump roasts and bottom rounds are also good options. Look for meat that is well-marbled with fat. This will result in tender meat. Ensure any large hard pieces of fat and silver skin are removed before searing.
- Do not skip browning the beef. This step helps to seal moisture in the beef resulting in tender beef. The brown bits on the bottom of the pot also add depth of flavor to the stew.
- You can substitute Yukon gold potatoes for red potatoes. I do not recommend using russet potatoes as they tend to break down and become mushy.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 602Total Fat: 23gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 187mgSodium: 747mgCarbohydrates: 33gFiber: 6gSugar: 6gProtein: 68g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!