Dutch Oven Beef Stew with Red Wine

This Dutch Oven Beef Stew is the kind of slow-simmered comfort food that never goes out of style. Made with chunks of beef seared right in the Dutch oven, then slowly braised in the oven with onions, carrots, potatoes, garlic, and fresh herbs, it develops a deep, rich, savory broth and incredibly tender beef. Everything cooks together in one pot, allowing the flavors to build naturally while the meat becomes melt-in-your-mouth soft and the vegetables soak up all that goodness.

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This Stew Is My Winter Comfort Food Go-To

I live in Toronto, Canada, and winters here can get seriously cold. When the temperatures drop, all I want is to cozy up on the sofa with a fluffy blanket, put on a fun show, and sip on a mug of warm homemade apple cider. Add a nourishing, hearty meal like this Dutch oven beef stew with creamy mashed potatoes or garlic butter bread to soak up all that rich, savory sauce and maybe a gluten-free apple crisp for dessert… honestly, it doesn’t get better than that.

I’ve always loved dinners made with beef during the colder months cause they’re comforting, filling, and just feel right when it’s freezing outside.

This hearty Dutch oven beef stew is one of my favorite winter comfort foods. If you enjoy rich, cozy flavors like my Guinness beef stew with potatoes, you’ll absolutely love this one too. I’ve tested beef stew every way possible (slow cooker, stovetop, pressure cooker), but my go-to method is starting it on the stovetop to build flavor, then finishing it in the oven for a slow, even braise.

Cooking everything in one pot lets the beef brown properly, the aromatics develop, and all those flavors deepen as it bakes. After about two hours, the beef is incredibly tender and the stew tastes rich, cozy, and slow-cooked — absolutely worth the wait. 💛

Key Ingredients for Dutch Oven Beef Stew

1. Well-Marbled Beef Chuck: I always choose beef chuck because it has just the right amount of fat and connective tissue and when you cook it low and slow in a Dutch oven, that collagen melts into the broth and makes the meat fall-apart tender and full of real beefy flavor. It’s far better than lean cuts that can end up dry and tough.

2. Red Wine (or Balsamic Vinegar): Adding a bit of dry red wine and balsamic vinegar bring a subtle acidity that balances the richness and layers of flavor. I found that the acidity cuts through the fat and makes the whole stew taste more complex and satisfying.

3. Aromatics + Umami Boosters (Onions, Garlic, Worcestershire Sauce): I’ve tested this stew over and over, and I can confidently say this combo is non-negotiable for flavor. Slowly cooking the onion and garlic builds that deep, savory base right from the start, and the Worcestershire sauce is my little secret weapon. You don’t taste it outright. It just adds this rich, umami depth that makes the stew taste like it’s been simmering all day, even though it hasn’t. It’s one of those small touches that makes a huge difference.

All ingredients and their amounts are listed in the recipe card at the bottom of this post.

Let’s Start by Making the Beef Tender

First things first, pull the beef out of the fridge about 30 minutes before you start. Cold meat won’t sear properly. Pat the beef really well with paper towels, then season generously with salt and pepper on all sides.

Heat your Dutch oven and add the beef in batches (don’t crowd the pot or it’ll steam instead of sear), turning with tongs until each piece gets a deep brown crust. Searing builds rich, deep flavor and helps the meat hold its structure, so when it slowly braises later, the beef turns perfectly tender instead of dry.

Next, Let’s Build the Flavor

Now, without cleaning the pot (please don’t, all that flavor is gold), add a little more olive oil and toss in the mushrooms. Let them hang out until they’re golden, then scoop them out for a minute. Then, go the onions and garlic, plus a splash of balsamic and Worcestershire, and this is where you really want to scrape up all those browned bits from the bottom. That’s pure flavor right there. Stir in the tomato paste and let it cook just long enough to deepen everything, then add the mushrooms and beef back in, juices and all.

Then, Let It Slowly Braise

Pour in the wine, beef broth, water, thyme, and bay leaf, then give everything a good stir, making sure to scrape up any remaining browned bits from the bottom of the pot. Bring it to a gentle boil, cover with a lid, and transfer the Dutch oven to the oven. Let it braise for about 2 hours. This slow, cozy cook is what turns the beef incredibly tender and flavorful.

The Final Touches

Take the pot out of the oven and add the carrots and potatoes, then cover it and pop it back into the oven for about an hour. Adding the veggies later keeps them tender without turning mushy, while the beef finishes cooking until it’s perfectly fork-tender. About 5 minutes before it’s done, mix the arrowroot with a little water and stir it into the stew to thicken the gravy. Finish by removing the bay leaf, tasting and adjusting the seasoning, and sprinkling with fresh parsley if you like.

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Dutch Oven Beef Stew with Red Wine

3.32 from 64 votes

Author: Olivia Ribas

ServingsServings: 6 People

Prep TimePrep Time: 25 minutes minutes

Cook TimeCook Time: 2 hours hours 25 minutes minutes

Total TimeTotal Time: 2 hours hours 50 minutes minutes

This Dutch Oven Beef Stew is the kind of slow-simmered comfort food that never goes out of style. Made with chunks of beef seared right in the Dutch oven, then slowly braised in the oven with onions, carrots, potatoes, garlic, and fresh herbs, it develops a deep, rich, savory broth and incredibly tender beef. Everything cooks together in one pot, allowing the flavors to build naturally while the meat becomes melt-in-your-mouth soft and the vegetables soak up all that goodness. It’s a simple, hearty dinner made with everyday ingredients. Perfect for cozy nights when you want something truly satisfying.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 3 lb boneless beef chuck well-marbled, cut into 1-1/2-inch pieces
• ▢ 2 tsp salt
• ▢ 1 tsp freshly ground black pepper
• ▢ 3 tbsp olive oil*
• ▢ 1 cup mushroom sliced
• ▢ 2 medium yellow onions chopped
• ▢ 7 cloves garlic minced
• ▢ 2 tbsp balsamic vinegar
• ▢ 1 tbsp Worcestershire
• ▢ 1 1/2 tablespoons tomato paste
• ▢ 1 cup dry red wine
• ▢ 2 cups beef broth
• ▢ 2 cups water
• ▢ 2 bay leaves
• ▢ 1/2 teaspoon ground or dried thyme
• ▢ 2 tbsp arrowroot flour
• ▢ 4 large carrots peeled and sliced into diagonal 1-inch pieces.
• ▢ 1 pound small white boiling potatoes baby Yukon, cut in half
• ▢ Fresh chopped parsley for serving (optional)

Instructions 

• Preheat the oven to 350°F and set a rack in the lower middle position. Remove the beef from the fridge about 30 minutes to 1 hour before cooking. Place it on a paper towel-lined cutting board and pat them dry with paper towels.
• Sprinkle coarse salt and black pepper on all sides of the beef cubes. In a large Dutch oven, heat up 1 tablespoon of olive oil at a medium-high heat.
• Sear the meat in up to 3 batches. Use tongs to turn the meat. Cook each batch for about 3 to 5 minutes.
  
• Add one tablespoon of oil for each batch and avoid overcrowding the pan to prevent steaming. Transfer the browned meat to a large plate and set it aside.
• In the same pot, add more olive oil and add mushroom. Saute mushroom for about 3-5 minutes. Set aside.
  
• Add the onions, garlic, balsamic vinegar, and Worcestershire sauce. Cook for about 5 minutes.
  
• Scrape up the browned bits from the bottom of the pan, then add the tomato paste and cook for another minute.
• Bring back mushroom and the beef with its juices back to the pan. Add the wine, beef broth, water, bay leaf and thyme.
• Stir with a wooden spoon to loosen any brown bits from the bottom of the pan. Allow it to reach boiling point. Cover the pot with a lid, move it to the oven that's already heated, and let it braise for a duration of 2 hours.
  
• Remove the pot from the oven and add the carrots and potatoes. Cover the Dutch oven and put it back in the oven. Cook for about an hour. The vegetables should be soft, and the meat should be tender.
  
• 5 minutes before remove the pot from the oven, add 2 tablespoons of arrow flour in a small pot with a little water. Mix all well to combine.
  
• Remove the pot from the oven. And add arrow flour mixture and mix well. Fish out the bay leaf and discard.
• Adjust seasoning if necessary. Garnish with fresh parsley, if desired. Enjoy!

Notes

If your meat has a lot of fat, you probably will need to use only 1 tablespoon of olive oil.

When browning the meat, you may have to do so in batches to avoid overcrowding the pot.

To store: Let cool, then refrigerate the leftovers in an airtight container for up to 4 days.

To freeze: Store in a freezer-safe container for up to 3 months. Leave space at the top to allow for expansion.

To reheat: Thaw overnight in the fridge, then microwave or heat on the stovetop.

Nutrition

Serving: 16, Calories: 474kcal, Carbohydrates: 28g, Protein: 53g, Fat: 15g, Cholesterol: 150mg, Sodium: 1076mg, Potassium: 767mg, Fiber: 5g, Sugar: 7g

Nutrition information is automatically calculated, so should only be used as an approximation.

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