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. It’s a simple, hearty dinner made with everyday ingredients. Perfect for cozy nights when you want something truly satisfying.
Servings: 6 People
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 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!
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: 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