An old-fashioned Dutch oven beef stew that’s full of tender chunks of meat, fresh vegetables, and diced potatoes in a thick, rich gravy.
If you love Dutch oven soup, stew, and chili as much as we do, be sure to try this meatball soup with cheese tortellini, a pot of beef chili, this crock pot beef stew, and this Virginia Brunswick stew, too!
Table of Contents
On a chilly day, nothing beats a cozy pot of Dutch oven beef stew. It’s total comfort food! The aroma that wafts through your home as it cooks all afternoon is like a warm hug from your grandmother.
How to Make Beef Stew | 1-Minute Video
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
A Few Tips Before You Get Started
- Many folks prefer the convenience of a Crock Pot or even an Instant Pot, but I find that a cast iron Dutch oven yields the best beef stew every time. They retain and evenly distribute heat, while the tight-fitting lid traps the moisture inside the pot. You can easily control the cooking time of all of the individual ingredients. Plus, you get all of those flavorful browned bits at the bottom of the pot after browning the meat and bacon.
- If you’re in the market for a new Dutch oven, be sure to check out our recommendations for the best Dutch ovens you can buy.
- I purchase “stew beef” or “beef stew meat” that has already been cut into cubes for a shortcut. This typically includes chuck (which comes from the front shoulder) or round (the rear muscle).
- The key to tender stew beef is to cook it long enough. You can’t rush a pot of beef stew, which does best when given the opportunity to simmer low-and-slow on the stovetop. This breaks down the tough connective tissue and fiber in the meat, yielding a tender pot of stew.
- If you can’t find this prepared stew beef, purchase a whole chuck roast and dice it into 1-2 inch cubes at home.
Directions
The secret to good stew lies in the layering of flavors and high-quality ingredients. Detailed instructions are included in the printable recipe card at the bottom of the post, but here’s the overview:
- Sauté the bacon in butter. This adds rich, smoky flavor for the base of the stew.
- Toss the chunks of beef with seasoned flour. This helps develop a brown crust on the outside of the beef and also thickens the stew.
- Sear the beef in the butter and bacon fat. It’s an extra step, but worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the stew.
- Deglaze the pot with red wine and vinegar. The red wine adds depth of flavor and pairs nicely with the red meat. Acidic vinegar brightens up the dish.
- Add the bacon and beef back to the pot, along with the tomato paste, garlic, seasoning, and beef broth.
- Cover and cook, stirring occasionally, until the beef is tender — about 1 ½ hours. If your meat is still tough after about 90 minutes, simmer the stew a little bit longer before adding the vegetables and potatoes. Keep the Dutch oven covered. You should end up with the perfect ratio of thick, rich gravy by the end.
- Add the onions and carrots; simmer (covered) for 10 minutes.
- Stir in the potatoes and mushrooms, and simmer for about 30 more minutes (until the potatoes are fork-tender). If you find that the stew is too thick, just add an extra splash of broth until it reaches the desired consistency.
- Discard the bay leaf, season with salt and pepper (if necessary), then ladle into bowls, garnish with fresh parsley, and serve!
Serving Suggestions
Serve cozy bowls of beef stew with a mixed greens salad tossed in Dijon vinaigrette, a basket of flaky biscuits, a skillet of Southern cornbread, a loaf of crusty no-knead cranberry walnut bread, or a batch of pumpkin muffins.
Preparation and Storage
- How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. It’s delicious the next day!
- How to Freeze: Allow the stew to cool to room temperature. Pack in freezer-safe containers or large Ziploc freezer bags. Store in the freezer for up to 3 months. It’s important to note, however, that the texture of the potatoes and vegetables will likely be mushier when thawed.
- How to Reheat: When chilled, the fat from the stew will rise to the top and harden. You can use a spoon to scrape off most of the fat, or you can simply leave it in the pot and stir it back into the dish when it heats up. Place the cooked stew in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, just until the stew reaches the desired temperature. If it seems dry, you can add more beef broth to thin, as necessary. You can also reheat individual servings in the microwave for 1-2 minutes.
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
More Stew Recipes to Try
Dutch Oven Pork Stew
2 hours hrs 35 minutes mins
Beef Burgundy Recipe
2 hours hrs 15 minutes mins
Chicken Stew
1 hour hr
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Dutch Oven Beef Stew
Prep: 30 minutes
Cook: 2 hours 10 minutes
0 minutes
Total: 2 hours 40 minutes
This old-fashioned Dutch oven beef stew is full of tender chunks of meat, fresh vegetables, and diced potatoes in a thick, rich gravy.
Equipment
Ingredients
- 1 tablespoon butter
- 4 slices bacon, chopped
- ½ cup all-purpose flour
- 2 lbs. beef stewing meat, cut into cubes
- 1 cup dry red wine (such as pinot noir, or other red wine of choice)
- 1 tablespoon red wine vinegar
- 1 tablespoon tomato paste
- 1 tablespoon minced fresh garlic
- 1 ½ teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- Leaves from 2 sprigs fresh thyme (or a 1 teaspoon dried thyme)
- 1 bay leaf
- ½ teaspoon paprika
- 2 ½ cups beef broth, plus more as needed to thin the stew at the end
- 2 large onions, chopped
- 4 large carrots, peeled and chopped (or about 5-6 medium carrots)
- 3 russet potatoes, peeled and chopped into ¾-inch cubes
- 8 ounces sliced fresh mushrooms
- Optional garnish: chopped fresh parsley or thyme
Instructions
- In a large Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
- Pat beef dry with a paper towel. Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the beef and toss to coat well. Remove coated beef from the bowl and discard any extra flour.
- Sear beef in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.
- Remove the beef from the pot and add the wine and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
- Add bacon and beef back to the pot, along with the tomato paste, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika, and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.
- Cover and cook, stirring occasionally, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary.
- Discard bay leaf; season with salt and pepper, to taste. Ladle into bowls, garnish with chopped fresh herbs (if desired), and serve.
Notes
Stored properly in an airtight container, the leftover stew will keep in the refrigerator for 3-4 days. You can also freeze the stew in airtight containers for up to 3 months; however, it’s important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.
Nutrition
Serving: 1cupCalories: 269kcalCarbohydrates: 17gProtein: 19gFat: 13gSaturated Fat: 5gCholesterol: 60mgSodium: 624mgPotassium: 680mgFiber: 2gSugar: 3gVitamin A: 3497IUVitamin C: 6mgCalcium: 35mgIron: 3mg
Recipe Variations
- The wine gives the dish so much rich flavor; however, if you want to prepare an alcohol-free recipe, simply replace the wine with an extra cup of beef broth.
- Add a splash of Worcestershire sauce for savory, umami flavor that pairs really well with beef.
- Balsamic vinegar is a nice alternative to the red wine vinegar.
- I typically use sweet onion, but yellow onion or white onion will also work here.
- If using Yukon gold potatoes or red potatoes instead of the russets, you do not need to peel them.
- The mushrooms are one of our favorite ingredients in this stew; however, if you don’t care for mushrooms, you can substitute with frozen peas. Celery is also a nice addition to stew. Add it at the same time that you add the carrots and onions.
- In lieu of butter, brown the bacon and beef in olive oil or vegetable oil.
This recipe was originally published in January, 2021. It was updated in August, 2024.
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.
Awesome! Thanks, Michelle! It’s one of the few stew recipes that my “choosy” eaters (including my husband) also enjoy. 🙂 Thanks for the note!
This was fantastic! My husband said it was the best beef stew he’s ever had. And my kids all loved it too! Having never made beef stew before, and with picky kids, I was a little nervous about the outcome. But it was super easy, and the results were excellent! Will definitely be making this again!
That’s so great to hear, Sandi! I’m so proud that even your picky eaters enjoyed it! 🙂
This soup was amazing! I do have a question – what would happen if I added a little bit of worchestershire sauce? Would it work well or would it clash? (newer cooker here lol) Thanks!
Hi, Gabriella! I’m so glad that you liked it! Worcestershire sauce would be a great addition, since it pairs really nicely with beef. It will provide a salty, umami flavor. I would start with 1-2 teaspoons and then add a little bit more to taste, if you like. Just start slowly because a little bit goes a long way. 🙂
Easy to prepare and so tasty!
Will definitely make this again.
Thank you so much, James!
This was the best beef stew out of all the recipes I’ve tried! I followed the recipe exactly and it was SO good. We enjoyed it with rosemary sourdough. Thanks! It’s a keeper.
Thank you, Jeannie! We’re so happy to hear you enjoyed it. Thank you for trying it out and taking the time to leave your feedback.
I left out the 1 can of Stew Tomatoes used in the past. The 3oz. Tomato Paste is better! And used Bouillion Paste for Broth and made over a 1 Cup 1/2 for 1lb of meat, 1/2 C or more of Red Blend Wine, no Peas but fresh farmers market Green Beans, extra sauce is better since I used 1/2 Turnip & 1/2 Parsnip. Few drops of Worchestire Sauce ! This made extra flavor, left out the Garlic, added Bay Leaf & Parsley at the end and into the oven. Early Fall time here in Anchorage and need a picker upper for those rainy days end of August.
Thanks, Olga! Your version sounds great! I can’t imagine cool weather right now (it would feel like such a treat here in VA, where it’s well over 90 degrees!). Glad that you enjoyed the stew, and I appreciate you taking the time to leave a note. 🙂
Making the recipe now…. using a gas stove. Used a GF flour, and had a hard time with having enough grease from the bacon to cook the beef. Added some Vegetable Oil and finished the beef cook to prevent burning. Just started the 90 minute simmer…. everything looks good so far. Maybe it was the wrong kind of flour?
Wes
I don’t know, Wes. Maybe the bacon that you used was really lean? Or maybe it didn’t cook quite long enough for all of the fat to render? I’m glad that you added oil to brown the meat. It sounds like you handled it perfectly, so all should work out fine! Hope you enjoy the stew. 🙂
I’m always searching for new and interesting recipes to try. I stumbled upon this one and loved the addition of mushrooms and wine. I’ve made beef stew for years, and this recipe was my best yet. I didn’t change anything in this recipe because it was perfect just the way it was. My search is over, this is my go to from now on.
Thank you, Joni! I feel the same way about this stew…no other recipe necessary! 🙂 It’s definitely my favorite, and I’m so glad that you agree!
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!
I’m so happy to hear that, Kim. Thanks for taking the time to come back here and let me know! 🙂
We’re having high winds and rain on the Oregon Coast. I plan to make this beef stew today because it’s the perfect day for it. I’ve been making beef stew for years, but after finding this recipe, I’ll never make any other. It’s perfect!
I’m so happy to hear that, Liz. Stay safe and cozy inside. Thanks for your note!
Wonderful flavor, so nice to have on a wet windy day. Used Better than Broth for broth. Added an extra teaspoon of BtB to the mix to give a richer flavor. Really like the firmness of the carrots and potatoes.
Thank you, Clayton!
Could you make this soup using oil to saute instead of bacon for cholesterol reasons?
Absolutely, Jan. It won’t have the same smoky flavor, but it will still work well!
I made the Dutch oven stew .It came out awesome The whole family enjoyed it very much even left overs the next day.
Yay! Thank you, Cynthia!
I am still a novice cook. I followed the recipe with an exception by accident. I put the potatoes, carrots and onions all in at the same with the browned beef cubes. After reading the directions again, I realized my mistake. Too late now to undo the error but It sure smells fantastic while cooking. I will let you know if the way I prepared it works out OK. Next time, I will know better.
I am still a novice cook. I followed the recipe with an exception by accident. I put the potatoes, carrots and onions all in at the same with the browned beef cubes. After reading the directions again, I realized my mistake. Too late now to undo the error but It sure smells fantastic while cooking. I will let you know if the way I prepared it works out OK. Next time, I will know better. Well, it turned out fabulous and the potatoes and carrots were not mushy. 5 Star recipe.
Thank You so much for sharing this wonderful recipe. But I will follow directions better next time.
Wonderful! Thanks for letting me know, William!
I tried a combination of beef stew and your burgundy beef recipe. It looked like the addition of some ingredients that weren’t in both recipes would make an interesting combination and a good-tasting dish. Due to some issues with the cookware, I can’t tell you how it came out.
Definitely too many cooks can spoil the outcome should have better information maybe tomorrow
Please keep us posted!
This is pretty much how my mom taught me how to make our beef stew. This is better than my moms. The addition of a few things like the bacon, wine and tomato paste really adds to the richness of flavor. I have also started adding a little bit of anchovy paste my stews and sauces. I did so here; sorry, it was the only change that I made here. Wonderful beef stew; thank you for sharing Blair.
Thank you for sharing, Phyllis! We’re so glad you enjoyed the recipe.
Delicious… I subbed Sweet Potatoe for the Russet.
Pretty healthy ingredients list as well
Really yummy! I would suggest watching the meat mixture while it cooks that first hour and a half and add more broth as needed so it doesn’t stick. Mine stuck but it still turned out wonderfully.
Thank you for the feedback, Mary! We’re so glad you enjoyed the recipe.
Delicious recipe!❤️
Thank you, Lojuanna!
This looked like the perfect recipe for a hearty/comfort meal (we just can’t escape Winter around here) and it certainly didn’t disappoint! What a delicious beef stew this is. Everyone here is looking forward to the leftovers. Thanks for the great recipe!
Thank you so much, Charlie! We’re happy to hear it was a hit.
Hi. I followed all directions but my vegetables did not get tender. It took much longer for some reason. The stew tasted great, though!
“The best stew I ever tasted!” I heard this comment repeated over and over by all around the table. You will want to give yourself plenty of time for chopping of veggies (I added celery, too) and browning of meat. I one-and-a-halved the recipe stretching the browning of meat to four separate times. I will definitely use this recipe again.
One more thing. I softened the onions, carrots, and celery in a large cast iron skillet prior to adding to the dutch oven.
Thank you, Dan! I’m so happy to hear that you all enjoyed it!