On a chilly day, nothing beats an old-fashioned Dutch oven beef stew. Tender chunks of seared beef, hearty vegetables, and potatoes simmer low and slow in a thick, rich gravy that fills your entire house with the most incredible aroma. It’s total comfort food, and the kind of dinner that feels like a warm hug from your grandmother.
If you love this stew, you’ll also enjoy our Crock Pot Beef Stew for a hands-off slow cooker version, or this Beef Burgundy braised in red wine. You’ll find even more favorites in my Dutch Oven Dinners collection.
Photography by BEA MORENO.
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
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
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 the chopped bacon in butter over medium heat until crisp and browned, about 3 to 5 minutes. Remove the bacon with a slotted spoon and set aside.
- Pat the beef dry with a paper towel. Place the flour in a bowl or large Ziploc bag and season with about 1/2 teaspoon of kosher salt and 1/2 teaspoon of pepper. Add the beef and toss to coat well. Shake off any excess flour.
- Sear the beef in the butter and bacon fat over medium-high heat until browned on all sides, about 5 minutes. Work in batches so the pot isn't overcrowded. Remove the beef and set aside.
- Pour the red wine and vinegar into the pot. Cook over medium-high heat, scraping the bottom with a wooden spoon to loosen any browned bits.
- Return the bacon and beef to the pot. Stir in the tomato paste, garlic, remaining 1 teaspoon of kosher salt, remaining 1/2 teaspoon of pepper, thyme, bay leaf, paprika, and beef broth. Stir well to combine. Bring to a boil, then reduce heat to a low simmer.
- Cover and cook, stirring occasionally, until the beef is very tender, about 1 1/2 hours. Stir in the onions and carrots; cover and simmer for 10 minutes. Add the potatoes and mushrooms; cover and simmer for about 30 more minutes, until the potatoes are fork-tender. Add a splash of extra broth at the end to thin the stew if needed.
- Discard the bay leaf. Season with salt and pepper to taste. Ladle into bowls, garnish with chopped fresh herbs if desired, and serve.
Notes
- Best beef: Look for pre-cut “stew beef” or “beef stew meat” (typically chuck or round). You can also dice a whole chuck roast into 1-2 inch cubes.
- Wine substitute: Replace the red wine with an extra cup of beef broth for an alcohol-free version.
- Thickening: If the stew is thinner than you’d like, stir in a slurry of 1 tablespoon flour or cornstarch mixed with 2 tablespoons cold water during the last few minutes of cooking.
- Potato swap: Yukon gold or red potatoes hold their shape well and don’t need peeling.
- Mushroom swap: Substitute with frozen peas (stir in during the last 5 minutes) or add celery with the carrots and onions.
- Dutch oven: A cast iron Dutch oven retains and distributes heat evenly for the best results. Any heavy-bottomed pot with a tight-fitting lid will also work.
- Oven method: Bring the stew to a simmer on the stovetop through Step 5, then transfer the covered Dutch oven to a 325°F oven. Cook for about 2 hours, add the vegetables, and return to the oven for 30-40 more minutes.
- Storage: Leftovers keep in the fridge for 3-4 days. Freeze for up to 3 months (potatoes and vegetables may soften when thawed).
- Make-ahead: This stew tastes even better the next day. Prepare, cool, and refrigerate overnight. Reheat gently on the stovetop before serving.
- Reheating: Warm in a saucepan or Dutch oven over low heat. Add a splash of broth if it’s too thick. Microwave individual portions for 1-2 minutes.
Nutrition
Originally published in January, 2021, this post was updated in March, 2026.
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!