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Dutch Oven Beef Stew

Dutch oven beef stew is slowly baked until the beef is fork-tender and the carrots and Yukon Gold potatoes are tender. Browning the beef and building the sauce in one pot gives this hearty stew a rich, savory base.
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Prep Time 20 minutes
Cook Time 2 hours 50 minutes
Resting time 10 minutes
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 0.25 cup all-purpose flour
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 4 carrots medium, cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the beef dry and season it with the kosher salt and black pepper.
  3. Heat the olive oil in a 6-quart Dutch oven over medium-high heat until shimmering.
  4. Brown the beef in batches for 2 to 3 minutes per side, then transfer it to a plate.
  5. Add the onion to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Sprinkle the flour over the onion mixture and stir for 1 to 2 minutes, until no dry flour remains.
  8. Pour in the wine and scrape up the browned bits.
  9. Simmer for 2 to 3 minutes.
  10. Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves.
  11. Return the beef and any accumulated juices to the pot.
  12. Bring the mixture to a simmer.
  13. Cover the pot and bake for 1 1/2 hours.
  14. Stir in the carrots and potatoes.
  15. Cover the pot and bake for 45 to 60 minutes, until the beef is fork-tender and the vegetables are tender.
  16. Remove the bay leaves.
  17. Let the stew rest for 10 minutes before serving.

Notes

For the best flavor, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free flour blend in place of the all-purpose flour.