This Dutch Oven Beef Stew is a warm and hearty dish that’s perfect for chilly days. It’s made with tender beef, fresh veggies, and yummy herbs, all simmered together for maximum flavor!
Honestly, there’s something magical about cooking it in a Dutch oven. The flavors blend so well, you might just want to cozy up with a big bowl and spoon. Trust me, it’s comfort food at its finest!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for stews because it becomes tender with slow cooking. If you’re looking for a leaner option, sirloin or brisket can work as substitutes, but they might not be as flavorful.
Vegetable Oil: I like using olive oil for added flavor, but any cooking oil will do. If you want to keep it light, you can replace it with avocado oil or even a bit of butter for richness.
Red Wine: While optional, red wine adds depth to the stew. If you prefer to skip it, beef broth can be used exclusively. Also, grape juice mixed with a bit of vinegar can be a non-alcoholic substitute.
Vegetables: Feel free to mix up the veggies! Instead of peas, you could add green beans, or even mushrooms for an earthy flavor. Frozen veggies can be used in a pinch if fresh ones aren’t available.
How Do I Brown the Beef Properly?
Browning the beef is an essential step for developing flavor. Here’s how to do it right:
- Make sure your beef is at room temperature for even cooking.
- Heat the Dutch oven until it’s hot. This creates a sear that locks in juices.
- Add the oil and let it heat up before adding the beef.
- Work in batches to avoid overcrowding. Overcrowded meat steams instead of browning.
- Let the beef cook undisturbed for a few minutes before flipping to achieve a nice crust.
Remember, taking the time to brown the meat properly will enhance the stew’s flavor significantly! Happy cooking!
Dutch Oven Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck roast, cut into 1-inch cubes
- Salt and black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 4 large carrots, peeled and cut into chunks
- 4 medium potatoes, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 cup frozen peas (optional)
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty stew will take about 2.5 to 3 hours to prepare and cook. You’ll spend about 30 minutes getting everything ready, then let it simmer on low heat for about 2 hours. It’s a perfect dish to make on a weekend!
Step-by-Step Instructions:
1. Seasoning the Beef:
Start by generously seasoning the beef cubes with salt and black pepper. This step adds great flavor to the meat.
2. Browning the Beef:
Heat the vegetable oil in your Dutch oven over medium-high heat. Once hot, add the beef cubes in batches. Make sure not to overcrowd the pan, so the beef browns nicely. Once browned, transfer each batch to a plate and set aside.
3. Cooking the Vegetables:
In the same Dutch oven, add your chopped onions and celery. Sauté for about 5 minutes until they become softened. Then, add the minced garlic and cook for another minute until fragrant.
4. Adding Tomato Paste:
Next, stir in the tomato paste and cook for 1 minute. This helps develop a richer flavor!
5. Deglazing the Pot:
If you’re using red wine, pour it in now and scrape the bottom of the pot to loosen any flavorful bits stuck to the bottom. Allow the wine to reduce for about 2-3 minutes.
6. Combining Ingredients:
Return the browned beef to the pot. Then add in the beef broth, dried thyme, rosemary, and bay leaves. Stir everything together well.
7. Simmering the Stew:
Bring the mixture to a boil. Once boiling, reduce the heat to low. Cover and let it simmer for about 1.5 hours, or until the beef is tender.
8. Adding More Veggies:
After 1.5 hours, add the carrots, potatoes, and remaining celery to the stew. Cover and simmer for another 30-40 minutes until the vegetables are tender.
9. Thickening the Stew (Optional):
If you prefer a thicker stew, you can mix 2 tablespoons of flour with a small amount of cold water to create a slurry. Stir this into the stew and let it cook for an additional 5-10 minutes until thickened.
10. Final Touches:
If you’re using frozen peas, stir them in now and let them cook for another 5 minutes. Remember to remove the bay leaves before serving!
11. Serving:
Garnish the stew with freshly chopped parsley for a pop of color and fresh flavor before enjoying it. Serve hot with crusty bread or over mashed potatoes for a complete, hearty meal.
Enjoy your delicious homemade Dutch Oven Beef Stew!
Can I Use Different Cuts of Beef?
Absolutely! While chuck roast is ideal for stews due to its marbling and flavor, you can also use cuts like brisket or round. Just note that cooking times may vary slightly depending on the cut you choose.
Is There a Vegetarian Option for This Stew?
Yes! You can replace the beef with hearty vegetables like mushrooms, eggplant, or jackfruit for texture. Use vegetable broth instead of beef broth, and add extra beans or lentils for protein.
Can I Prepare This Stew in a Slow Cooker?
Of course! After browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or high for about 4 hours until the beef is tender and the veggies are cooked through.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months! Just thaw in the fridge overnight before reheating on the stove or in the microwave.