This slow-cooked Dutch Oven Beef Stew won’t last long on your dinner table!
One of my favorite and most-used wedding gifts from years ago is my red Dutch oven. I’ve made countless meals in it—stews like this one, baked pastas, soups, and even bread. But what exactly is a Dutch oven? Simply put, it’s a heavy-bottomed cast-iron pan with two handles and a tight-fitting lid, designed to work on both the stovetop and in the oven.
Why the name “Dutch oven?” In the Netherlands, they’re just called braadpannen (braising pans). The term “Dutch oven” caught on in England in the early 1700s when the English borrowed the Dutch’s superior cookware technology. Over the years, Dutch ovens have evolved, and most modern versions—like my beloved one—are cast-iron coated in enamel.
So why use a Dutch oven for a humble beef stew? Simply put: ease. After a few quick stovetop steps, you can pop the stew in the oven and go about your day. No hovering over the stove required. This beef stew is rich, hearty, and family-friendly, making dinnertime a breeze. Even when my kids were little and had strong opinions about cooked carrots, they still loved the tender meat and potatoes (and the incredible flavor). This stew tastes even better the next day, so leftovers are always a reason for celebration!
Searing Is The Secret
If you’ve ever had stew with tasteless, boring chunks of meat in it, it is likely because the meat wasn’t seared properly. In the third step of this recipe, you sear the cubes of beef chuck. Searing is a quick browning process that improves color and taste while locking in the juices. Since chuck has some marbling of fat in it naturally, you don’t need much oil.
Get your Dutch oven nice and hot and be prepared to work in batches. You don’t want to add all the beef at once because it will just steam, not sear, if the pot is crowded. Giving each piece of beef space around it and a hot surface is key. Let the cubes cook undisturbed for several minutes until there is a browned crust. Flip each piece and remove as soon as all sides are brown. The meat will not be cooked through at this point, and that’s okay! Set your first batch on a dish and finish the rest of the beef in the same manner. Searing ensures that the beef stays tender and tastes amazing.
FAQs & Tips
How To Make Ahead And Store
Once cooled, store the stew in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Thaw in the fridge overnight. When ready to use, simply place the stew in an oven preheated to 350 degrees and warm for 20 minutes, until it’s bubbling again.
Pro Tip: Scrape The Brown Bits
In Step 6, after adding the broth, use a wooden spoon to scrape up any brown bits left in the bottom of the pan. Doing so will boost the flavor of the broth even more!
Why Are The Veggies Mushy?
Be sure to chop the veggies roughly the same size so they cook evenly. Additionally, don’t overcook this stew. Overcooking is the number one reason carrots and potatoes turn to mush in stew. During the final 30 minutes of cooking, check every 10 minutes. If the vegetables and beef are tender, take the stew out of the oven.
Serving Suggestions
On a chilly night, you will love the smell of this stew cooking in your kitchen. Pour yourself a glass of red wine and enjoy! For a complete meal, serve with crusty bread, slathered with homemade Whipped Butter. If you want a side dish, try something fresh, like a Spinach Salad. Alternatively, serve a simple green veggie on the side, like Steamed Asparagus. If you have room, finish off the meal with a seasonal dessert like Apple Pie made with Honeycrisp apples. You will be in heaven!
Dutch Oven Beef Stew
Ingredients
- 3 pounds beef chuck cut into 1.5-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 large carrots peeled and cut into 1-inch pieces
- 1 pound Yukon Gold potatoes peeled and cut into 1-inch cubes
- 4 cups beef broth
- 1 bay leaf
- 2 sprigs fresh thyme
Instructions
- Preheat your oven to 325°F.
- Season the beef chunks with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides, then set aside.
- In the same pot, add the onion and garlic, cooking until softened, about 5 minutes.
- Stir in the tomato paste and Worcestershire sauce, cooking for another 2 minutes.
- Return the beef to the pot. Add carrots, potatoes, beef broth, bay leaf, and thyme.
- Bring to a simmer, then cover and transfer to the oven.
- Cook in the oven for about 3 hours, or until the beef is tender and the vegetables are cooked through.
- Remove the bay leaf and thyme sprigs before serving.
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