Dutch Oven Beef Stew

5 from 7 votes

When it comes to comfort food, few dishes can compete with Classic Dutch Oven Beef Stew. Chunks of meltingly tender beef, hearty vegetables, and a medley of herbs and spices are cooked low and slow in the oven to perfection.

Prep Time15

Cook Time3

Total Time3 15

Course: Entree, Main Course

Cuisine: American

Servings:

Calories: 403kcal

Author: Dr. Sonali Ruder

Equipment

Dutch oven

Ingredients

2.25 pounds boneless beef chuck, trimmed of fat and cut into 1-½ inch pieces
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 large yellow onion chopped
4 cloves garlic chopped
2 tablespoons tomato paste
2 tablespoons flour
½ cup dry red wine
3 cups reduced sodium beef stock
3 sprigs thyme
1 bay leaf
4 carrots peeled and cut into 2-inch chunks on a diagonal
1 pound baby potatoes scrubbed clean
1-2 teaspoons balsamic or red wine vinegar
Fresh parsley for garnish (optional)

Instructions

Preheat oven to 325°F and set a rack in the lower middle part of the oven.
Pat the beef dry and season it on all sides with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or large pot over medium-high heat. Add half of the beef to the hot oil in a single layer and cook, turning occasionally, until browned on all sides, 5-6 minutes. Transfer the meat to a plate. Repeat with the remaining oil and beef. Remove beef and set aside on a plate.
Reduce heat to medium. Add the onion and garlic to the pot and cook a few minutes until softened. Stir in the tomato paste and cook another minute until the paste starts to darken.
Add the beef and its juices back to the pot and sprinkle the flour on top. Stir until flour is dissolved, 1-2 minutes. Add the wine, beef stock, thyme, and bay leaf. Stir with a wooden spoon, scraping up any brown bits from the bottom of the pot.
Bring the mixture to a simmer and cover the pot. Transfer the pot to the oven and braise for 1 ½ hours.
Remove the pot from the oven and stir in the carrots and potatoes. Cover and return the pot to the oven for 1 hour, until the vegetables are cooked through and beef is tender.
Remove beef stew from the oven and stir in the vinegar. Adjust seasoning with salt and pepper to taste. Remove bay leaf and thyme stems. Garnish beef stew with parsley before serving.

Notes

Take the time to sear the beef on all sides in the Dutch oven. Getting a nice brown crust develops flavor. Don't overcrowd the pan- instead, sear the beef in batches.

Use a good red wine that you'd like to drink because its flavor will concentrate in the stew as it cooks. Pour yourself a glass to enjoy with the stew!

Add the potatoes and carrots after the beef has been in the oven for an hour and a half. They cook faster than the beef and you don't want them to get mushy.

I don't season the stew with salt until the very end because as it cooks, the sauce will reduce and the flavors will concentrate.

I like to stir in a little vinegar at the end of cooking. The acidity adds a pop of brightness to the stew that balances out the richness.

Nutrition