Description
This hearty Dutch Oven Beef Stew is a comforting and flavorful meal made with tender beef chuck, fresh vegetables, and rich beef broth. Perfectly slow-simmered to develop deep savory flavors, this classic stew is ideal for a family dinner or a cozy night in.
Ingredients
Scale
Beef and Seasoning
- 2 tablespoons olive oil
- 2 ½ pounds beef chuck roast, cut into 1½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 ½ pounds potatoes, peeled and cubed
Other Ingredients
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
Instructions
- Season the Beef: Pat the beef cubes dry with paper towels and season evenly with salt and black pepper to enhance flavor.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. In batches, brown the beef on all sides until a deep crust forms. Remove the beef and set it aside to preserve the fond and avoid overcrowding.
- Cook the Vegetables: Reduce the heat to medium. Add diced onion, sliced carrots, and chopped celery to the pot. Cook for 5–7 minutes until the vegetables soften and the bottom releases browned bits, enriching the stew’s flavor.
- Add Garlic and Tomato Paste: Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and cook for 1–2 minutes to deepen its flavor and enhance the stew’s richness.
- Thicken the Base: Sprinkle the flour evenly over the vegetables and mix well to coat, which will help thicken the stew during simmering.
- Deglaze and Build the Stew: Slowly pour in the beef broth while stirring to scrape up any bits stuck to the pot. Add Worcestershire sauce, bay leaves, thyme, and return the seared beef cubes to the Dutch oven.
- Add Potatoes and Simmer: Stir in the peeled and cubed potatoes. Bring the stew to a gentle simmer, then cover the pot and reduce the heat to low to maintain a slow simmer.
- Cook Until Tender: Allow the stew to simmer gently for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender and the stew has thickened to a rich consistency.
- Final Seasoning: Remove the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- For extra flavor, marinate the beef cubes in Worcestershire sauce for 30 minutes before cooking.
- Use fresh thyme if available for a more aromatic stew.
- If the stew becomes too thick during cooking, add a bit more beef broth or water to reach the desired consistency.
- This stew tastes even better the next day as flavors continue to meld.
- Serve with crusty bread or over mashed potatoes for a complete meal.
