Nothing beats a warm and comforting bowl of beef stew during cold days. This hearty Dutch oven beef stew is flavor-packed and melt-in-your-mouth tender. The beef gravy is smooth and perfectly thick, and the potatoes and carrots are tender and filling.
Servings: 6 people
5 to 6 quart dutch oven with lid
For the meat:
- 3 pounds whole boneless beef chuck roast, cut into 1.5 inch chunks
- 1 ½ teaspoons Kosher salt
- 1 teaspoon ground black pepper
- Olive oil
- 1 medium yellow onion, diced
- 5 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 1 teaspoon fresh thyme, roughly chopped
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- ½ cup red wine or beef broth
- ¼ cup all-purpose flour, plus more as needed
- 4 cups beef broth, plus more as needed
- 3 medium Yukon gold potatoes, peeled and diced see note below
- 2 dried bay leaves
- Chopped parsley
- Olive oil
- Salt and pepper to taste
- Frozen or fresh green peas optional
Preheat oven to 325 degrees F.
Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to not overcrowd the pan and to prevent steaming. If you notice that it begins to steam up, remove the excess liquid and continue browning.
Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Leave the brown bits, don’t wipe the pot clean.
Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for about 5 minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-3 minutes.
Add red wine, scraping the browned bits, and cook until reduced, about 3 minutes. If you don’t want to use wine, you can use beef broth. Quick tip: use a wooden spoon to avoid scratching the Dutch oven or pot.
Add flour and stir to coat. Add 4 cups of beef broth, and stir until the flour is incorporated and starts to thicken. Add the seared beef, cubed potatoes, and bay leaves. If too thick, add more broth as needed. Bring to a boil and then reduce to a simmer for 5-7 minutes. Adjust seasoning with salt and pepper at this point if needed.
Cover with an oven-safe lid. Finish cooking in the oven at 325 degrees F for about 1 hour and 45 minutes until the meat is tender. If desired, stir in peas 10 minutes before the cooking time is up.
Remove bay leaves before serving. Serve with some chopped parsley. Enjoy!
- Special equipment: A large Dutch oven with a lid. I use a 6 qt Dutch oven.
- Quick tip: Wooden spoons work like a charm for scraping the brown bits from the pot. It will not scratch the Dutch oven’s coating.
- Potatoes: Avoid Russets since these break down easily. Use Yukon gold or red potatoes.
- Storing leftovers: Store in the refrigerator using airtight containers for up to 3 days.
- Freezing leftovers: Freeze in freezer-friendly containers for up to 3 months. To reheat, thaw in the refrigerator overnight. Once thawed, reheat in the microwave or on the stovetop.
Disclaimer: Nutritional values (per serving) are approximates only.
Calories: 651kcal | Carbohydrates: 30g | Protein: 49g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1452mg | Potassium: 1530mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5231IU | Vitamin C: 27mg | Calcium: 90mg | Iron: 7mg