Dutch Oven Beef Stew

Square overhead image of the best beef stew recipe served with a tray of buttermilk biscuits.

4.93 from 27 votes

This old-fashioned Dutch Oven Beef Stew is full of tender chunks of meat, fresh vegetables, and diced potatoes in a thick, rich gravy!

Course Dinner

Cuisine American

Keyword beef stew, Dutch Oven Beef Stew, Traditional beef stew recipe

Prep Time 30

Cook Time 2 10

Total Time 2 40

Servings cups

Calories 269kcal

Author Blair Lonergan

Equipment

Dutch oven

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 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.

Video

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