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Hearty beef and vegetable stew in a cast iron Dutch oven with carrots, potatoes, and savory broth.

Dutch Oven Beef Stew

Close-up of a smiling woman with curly dark hair sitting indoors at a cafe or restaurant.Amy Golden
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 549 kcal

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.
    Cubed raw beef with salt, pepper, and spices in a white bowl for cooking or braising.
  • 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.
    Juicy seared steak cooking in a red Le Creuset cast iron skillet on a white background.
  • 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.
    Savory beef stew with potatoes and herbs in a rich broth, close-up.
  • Cook in the oven for about 3 hours, or until the beef is tender and the vegetables are cooked through.
    Beef stew with carrots and potatoes in a red Dutch oven pot.
  • Remove the bay leaf and thyme sprigs before serving.

Nutrition

Calories: 549kcalCarbohydrates: 20gProtein: 48gFat: 31gSaturated Fat: 12gSodium: 1272mgFiber: 3g
Keyword Dutch Oven Beef Stew
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