Dutch Oven Beef Stew

When the weather starts to cool (or if my partner had his way in the peak of Summer), this Dutch oven beef stew becomes a weekly ritual in our house. It’s the kind of cozy, one-pot meal that feels like a Sunday dinner but fits perfectly into a weeknight routine. I first started making it after being gifted a Dutch oven one Christmas. I took my usual stovetop beef stew and tweaked it so it could slowly simmer in the oven. 

The beef is seared until caramelized, then slow-cooked with vegetables in a rich, savory sauce that thickens into an almost gravy-like finish. The meat practically melts in your mouth, so I recommend serving it over mashed potatoes, egg noodles, to keep every spoonful tender and warming. You can see why my partner craves it year-round.

Key Ingredients

Here are the main ingredients for my Dutch oven beef stew. The complete list with measurements is in the recipe card.

• Beef chuck. Also known as beef stew meat or boneless chuck roast, it’s my preferred cut for slow cooking. Cut the beef into bite-sized cubes. 
• All-purpose flour. To coat the beef and help it brown better. Tossing the meat in flour also traps in all the juices.
• Butter. I used unsalted butter since we’re already adding salt to this stew, though olive oil could also be used. 
• Tomato paste. Concentrated tomato flavor that’ll add richness to the sauce. 
• Red wine. A secret ingredient to add depth of flavor. Use a dry red wine, such as Cabernet or Pinot Noir. To omit the alcohol, use extra beef broth. 
• Balsamic vinegar. To tenderize the beef and to add acidity. White vinegar or apple cider vinegar will work just as well.
• Worcestershire sauce. I’m pretty sure I’ll add this sauce to any recipe that calls for beef. It’s almost non-negotiable.
• Beef broth. I suggest using low-sodium broth if possible. 
• Spices. I’m keeping it simple with paprika, bay leaves, salt, and pepper.
• Carrots and potatoes. Stewing vegetables to add flavor and make for a more complete meal. 

How to make Dutch oven beef stew

Prep work. In a wide bowl, combine the salt, pepper, and flour. 

Brown the beef. Dredge the meat in the flour mixture. Heat butter in the Dutch oven and sear the beef until browned on all sides. Remove the meat and set it aside. 

Cook aromatics. Add onion and garlic cloves to the Dutch oven and sauté until the onion becomes translucent. Add tomato paste and stir quickly, then add red wine and cook until the alcohol evaporates.

Assemble. Return the meat and its juices to the pot, then stir to combine. Build the broth by adding the balsamic, Worcestershire sauce, beef broth, and water.

Add veggies. Remove the stew from the oven, add carrots and potatoes, then cook for 45 minutes or until the veggies become tender. 

Assemble. Ladle the stew into bowls and serve.