Dutch Oven Beef Stew Recipe

Overhead view of Dutch oven containing beef stew

This old-fashioned Dutch Oven Beef Stew is a staple in my kitchen. It is so hearty, comforting, and perfect for when winter rolls around. Filled with tender pieces of beef, potatoes, carrots, and mushrooms.

Course dinner

Cuisine American, England dish, Irish dish

Keyword beef stew, Dutch Oven Stew

Prep Time 15

Total Time 15

Servings People

Calories 474kcal

Author Olivia Ribas

Ingredients

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 cut into 1-inch chunks on a diagonal
1 pound small white boiling potatoes baby Yukon, cut in half
Fresh chopped parsley for serving (optional)

US Customary - Metric

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.
Season all sides of the beef cubes with coarse salt and black pepper. In a large Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat. Sear the meat in 3 batches if necessary, turning with tongs, for about 3 to 5 minutes per batch; add one tablespoon oil for each batch. Please, do not crowd the pan otherwise it will steam. Transfer the meat to a large plate and set 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; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more.
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. Bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place the Dutch oven pot back in oven for about an hour, or until the vegetables are cooked and the meat is 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!

Video

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: Store leftover beef stew in the fridge for up to 4 days in an airtight container.
To reheat: You can reheat the stew in the microwave or on the stovetop.
To freeze: Freeze leftover stew in a freezer-safe container for up to 3 months. Thaw overnight and reheat before enjoying.

Nutrition