Dutch Oven Beef Stew

Before You Get Started

A few tips will help you get the best results with this beef stew. Keep these in mind before you start cooking:

• Don’t skip searing the beef. Browning builds rich flavor on the meat and creates those golden, caramelized bits at the bottom of the pot (called fond) that season the entire stew. It’s an extra step, but it makes a real difference.
• Give it time. You can’t rush a pot of beef stew. The low-and-slow simmer (about 1 1/2 hours for the meat alone) is what breaks down tough connective tissue and makes the beef fall-apart tender. If your meat is still firm after 90 minutes, keep simmering.
• Add vegetables in stages. The onions and carrots go in first, then the potatoes and mushrooms join later. This way everything finishes at the right time, and nothing turns to mush.

⇢ Using a Dutch Oven is best. Cast iron retains and distributes heat evenly, and the tight-fitting lid traps moisture inside the pot. If you’re in the market for one, check out our guide to the best Dutch ovens you can buy.

How to Make Dutch Oven Beef Stew

The secret to a great stew lies in layering flavors, step by step. Here’s how to build this one from the bottom up:

Step 1: Cook the Bacon

Sauté the chopped bacon in butter in a large Dutch oven over medium heat until it’s crisp and golden brown, about 3 to 5 minutes. Remove the bacon with a slotted spoon and set it aside. 

Leave the butter and rendered bacon fat in the pot. This is the flavorful base you’ll use to brown the beef.

Step 2: Dredge and Sear the Beef

Pat the beef dry with a paper towel. Toss the chunks in seasoned flour (salt, pepper, and all-purpose flour) until they’re well coated. The flour helps develop a golden crust on the outside of each piece and also thickens the stew as it simmers.

Sear the beef in the hot butter and bacon fat until it’s browned on all sides, about 5 minutes total. Work in batches so the pieces aren’t crowded in the pot. Crowding creates steam instead of a sear, and you’ll miss out on that caramelized flavor.

⇢ Pat the beef completely dry first. Moisture on the surface prevents browning. A quick pat with a paper towel makes all the difference.

Step 3: Deglaze with Wine

Remove the beef and pour in the red wine and vinegar. Cook over medium-high heat, using a wooden spoon to scrape up all of those flavorful browned bits from the bottom of the pot. 

The wine adds depth and richness that pairs beautifully with the beef, while the splash of vinegar brightens the whole dish.

⇢ Prefer not to use wine? Substitute with an extra cup of beef broth. You’ll lose a little complexity, but the stew will still be delicious.

Step 4: Build the Stew Base

Return the bacon and seared beef to the pot. Stir in the tomato paste, minced garlic, salt, pepper, thyme, bay leaf, paprika, and beef broth. Give everything a really good stir to combine, then bring the liquid to a boil. Reduce the heat to a low simmer.

The tomato paste adds a layer of savory richness without making the stew taste like tomatoes. It’s a small ingredient that does a lot of heavy lifting.

Step 5: Simmer Until the Beef Is Tender

Cover the Dutch oven and let the stew cook at a gentle simmer, stirring occasionally, for about 1 1/2 hours. 

The beef is done when it’s very tender and falls apart easily when you press it with a fork. If it still feels firm or chewy after 90 minutes, just cover the pot and keep simmering.

⇢ Keep the lid on. The covered pot traps moisture and keeps the stew from reducing too much. You should end up with the perfect ratio of thick, rich gravy by the end.

Step 6: Add the Vegetables

Once the beef is tender, stir in the chopped onions and carrots. Cover and simmer for 10 minutes.

Then add the diced potatoes and sliced mushrooms. Cover again and continue simmering for about 30 more minutes, until the potatoes are fork-tender and the carrots are soft.

⇢ If the stew is too thick at the end, add an extra splash of beef broth and stir until it reaches the consistency you like. If it’s thinner than you’d prefer, remove the lid during the last 10 minutes to let some liquid cook off. You can also stir in a slurry of 1 tablespoon flour or cornstarch mixed with 2 tablespoons of cold water to thicken it up.

Step 7: Season and Serve

Discard the bay leaf. Taste the stew and season with additional salt and pepper if needed. Ladle into bowls, garnish with chopped fresh parsley, and serve while it’s hot.

⇢ This stew can also finish in the oven. If you prefer a more hands-off approach, bring the stew to a simmer on the stovetop through Step 4, then transfer the covered Dutch oven to a 325°F oven. Cook for about 2 hours, then add the vegetables and return to the oven for an additional 30 to 40 minutes.

I made this earlier in the week for dinner and it was amazing! The beef was so tender and the flavor was fantastic. It was a hit with my picky husband and my less picky kids. I ate the leftovers for lunch and it tasted even better.

– Michelle

What to Serve with Beef Stew

Since this stew is packed with beef, vegetables, and potatoes, you really just need something on the side to soak up the gravy.

Breads/Biscuits/Rolls:

• Cheddar Chive Bacon Biscuits (or my Flaky Biscuits)
• Easy Dinner Rolls
• Garlic Bread
• Cast Iron Cornbread
• Boston Brown Bread
• No-Knead Dutch Oven Bread

Complete the meal with:

• Sour Cream Mashed Potatoes 
• Rice Pilaf
• Roasted Root Vegetables
• Garlic Roasted Broccoli (or Roasted Asparagus)

For something lighter, a simple mixed greens salad with Dijon vinaigrette adds a nice contrast.

Storage, Reheating, and Make-Ahead

How to Store: Leftover stew will keep in an airtight container in the fridge for 3 to 4 days. It’s honestly even better the next day once the flavors have had more time to meld.

How to Freeze: Let the stew cool to room temperature, then pack it into freezer-safe containers or large Ziploc freezer bags. It will keep in the freezer for up to 3 months. Keep in mind that the potatoes and vegetables may be softer when thawed.

How to Reheat: Place the stew in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, stirring occasionally, until it reaches the desired temperature. If it seems thick, add a splash of beef broth to loosen it up. You can also reheat individual portions in the microwave for 1 to 2 minutes.

Make-Ahead Tip: This stew is a great candidate for cooking a day in advance. Prepare the full recipe, let it cool, and refrigerate overnight. When chilled, the fat from the stew will rise to the top and solidify. You can skim it off with a spoon or simply stir it back in when you reheat. Either way, reheat gently on the stovetop just before serving.

Made this last night for dinner and it was by far the best stew we have ever had. Looking forward to making more of your recipes!

– Kim

Recipe Variations

• Add a splash of Worcestershire sauce along with the broth for savory, umami depth that pairs really well with the beef.
• Swap the vinegar. Balsamic vinegar is a nice alternative to the red wine vinegar and adds a slightly sweeter finish.
• Try different potatoes. Yukon gold or red potatoes hold their shape a bit better than russets and don’t need to be peeled.
• Switch out the mushrooms. Not a fan? Substitute with frozen peas (stir them in during the last 5 minutes) or add celery with the carrots and onions for a more classic approach. Parsnips are another great addition if you enjoy root vegetables.
• Use oil instead of butter. Olive oil or vegetable oil work well for browning the bacon and searing the beef.
• Try a different onion. Sweet onion is our go-to, but yellow or white onion will work just fine.

Frequently Asked Questions

What cut of beef is best for Dutch oven beef stew?

Look for packages labeled “stew beef” or “beef stew meat” at the store, which is typically chuck (from the front shoulder) or round (from the rear). Both are tough, affordable cuts that become incredibly tender after a long simmer. 

If you can’t find pre-cut stew meat, purchase a whole chuck roast and dice it into 1 to 2 inch cubes at home.

How long does the stew need to cook for the beef to be tender?

Plan on about 1 1/2 hours of simmering time for the beef before you add any vegetables. The meat is ready when it falls apart easily when pressed with a fork. 

If it’s still firm or chewy, cover the pot and continue simmering in 15-minute increments. Every batch is slightly different, so trust the texture more than the clock.

Can I make beef stew without red wine?

Yes. Replace the wine with an extra cup of beef broth. You’ll lose some of the depth and complexity that the wine adds, but the stew will still have great flavor from the bacon, seared beef, and aromatics.

Can I make this in a regular pot instead of a Dutch oven?

You can use any heavy-bottomed pot with a tight-fitting lid. The key is even heat distribution and a good seal to keep moisture trapped inside. A stainless steel stockpot or an enamel-coated pot will both work. Just keep the heat low to avoid hot spots on the bottom.

Can I make Dutch oven beef stew ahead of time?

Absolutely, and it’s actually even better the next day. Prepare the stew, let it cool, and refrigerate it overnight. The flavors deepen and meld as it sits. Reheat gently on the stovetop the next day, adding a splash of broth if needed.

More Cozy Stew Recipes

• Hungarian Goulash
• Crock Pot Beef Stew
• Beef Burgundy
• Dutch Oven Pork Stew
• Chicken Stew
• Dutch Oven Pot Roast