Dutch Oven Beef Stew

4.95 from 34 votes

This old-fashioned Dutch oven beef stew is full of tender chunks of seared beef, fresh vegetables, and diced potatoes in a thick, rich gravy. Slow simmered on the stovetop, it's the coziest comfort food dinner for a chilly day.

Course Dinner

Cuisine American

Keyword beef stew, Dutch Oven Beef Stew, dutch oven beef stew recipe, 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 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.

Video

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.

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