Dutch Oven Beef Stew

This Dutch oven beef stew recipe is my family's definition of comfort food. It's a low-effort stew loaded with melt-in-your-mouth beef and tender veggies. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings servings

Calories 385kcal

Author Arman Liew

Ingredients

2 pounds Beef chuck cut into bite-sized pieces
2 teaspoons salt
1 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons butter
1 large onion diced
4 cloves garlic crushed
2 tablespoons tomato paste
1 cup red wine
1 tablespoon balsamic vinegar
2 teaspoons Worcestershire sauce
2 cups beef broth
1 cup water
2 bay leaves dried
1 tablespoon paprika
3 large carrots
2 large potatoes cubed

Instructions

Preheat the oven to 160C/325F.
Combine salt, pepper, and flour in a wide bowl. Dredge the meat in the flour mixture and turn on all sides to coat.
Heat butter in the Dutch oven and sear the meat until browned on all sides. Remove the meat and set aside.
Add onion and garlic to the Dutch oven and saute until the onion becomes translucent, adding extra oil if needed.
Add the tomato paste and stir quickly, then add the wine and cook until the alcohol evaporates, around 3 minutes.
Return the meat to the pot and stir everything together. Pour in the balsamic vinegar, Worcestershire sauce, beef broth, and water, and cook until the liquid starts boiling. Season with bay leaf and paprika, cover with the lid, and place in the oven to cook for 90 minutes.
Add carrots and potatoes and cook for 45 minutes, or until the veggies become tender.

Video

Notes

I’ve always tasted the dish when finished, then adjusted the seasonings as needed. Sometimes, I’ll even add extra fresh herbs, like thyme or oregano, depending on the flavor profile I’m aiming for.

Instant pot method: Season and sear the beef in the instant pot, then add the rest of your ingredients. Secure the lid and pressure cook for 70 minutes. Then, allow the lid to naturally release for 15 minutes.

Slow cooker method: Season and sear the beef on the stovetop, then add it, along with the remaining ingredients, to your crock pot. Simmer on low for 6-8 hours or high for 3-4 hours.

TO STORE. Allow the stew to cool completely, then store it in an airtight container in the refrigerator for up to 1 week.

TO FREEZE. Store the cooled leftovers in a freezer-safe container and freeze for 3 months. I like to freeze them in individual servings to make for quicker reheating. Let the leftovers thaw in the fridge before reheating.

TO REHEAT. Reheat leftover stew on the stovetop over medium heat or microwave in 20-second intervals, stirring between each, until warm.

Nutrition