Dutch Oven Beef Stew
This delicious dutch oven beef stew is easy to make and comes out delicious every time. This is an easy old fashioned beef stew recipe made in a dutch oven with red wine, potatoes, and carrots. I think it is best to use chuck roast in beef stew, but any meat labeled stew meat can be used. Make this on a cold winter day, serve it with some mashed potatoes, and get cozy.
Dutch Oven Beef Stew
Is there anything more comforting than the smell of a slowly cooked pot of food? I grew up with this smell every weekend. My mom was always making something delicious. And for some reason I associate this smell specifically with Sundays because football was always on in the background. I hope this beef stew recipe reminds you of lazy sundays and big family get togethers.
This traditional beef stew recipe is easy to make and has chunks of tender beef, creamy potatoes, and carrots in a rich seasoned red wine sauce. Don’t worry, all of the alcohol cooks out, so this is safe for everyone. The red wine gives the sauce so much depth, in fact, there is no way I will ever make a beef stew without wine at this point in my life because of how much flavor it adds.
What is the secret to good Beef Stew?
The secret to making a delicious beef stew is to cook it low and slow. Beef stew is normally made with tougher cuts of meat that benefit from a long and slow cook method. Beef stew is supposed to be soft and tender once it is done. If your heat is too high or if you do not cook for a long enough time, you may end up with tougher beef stew.
A dutch oven is a great tool to create a great beef stew because it retains heat really well and seals in moisture. A dutch oven literally becomes a small tiny oven for your beef stew and using one will up your beef stew game. This recipe puts the dutch oven in your oven, but if you would prefer to cook this on the stove top, you can find my stove top beef stew recipe here.
How do you make Beef Stew in a Dutch Oven?
Ingredients
Beef Stew Spices
- 1.5 tsp sea salt
- 1 tsp dried rosemary crushed
- 1 tsp dried thyme
- 1 tsp adobo seasoning or Lawrys Seasoning Salt
- 1/2 tsp ground pepper
Beef Stew
- 2 tbsp olive oil
- 2 lbs Chuck Roast cut into 1″ cubes
- 8 green onions white and light green parts, diced
- 2 stalks Celery diced
- 3 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1 tbsp Soy Sauce
- 3/4 cup Red Wine
- 2.5 cups Beef Broth
- 2 Bay Leaves
- 1 lb Baby Potatoes halved
- 3 Carrots peeled and sliced
- 1 cup Frozen Peas
- 1/4 cup Water
- 3 tbsp all purpose flour
Instructions
- Make sure all of your beef is cut into 1-2″ pieces. Then, heat your olive oil in your dutch oven on medium high heat.
- Add half of your beef to your hot pan and sprinkle with half of the spices. You only want to add half of the beef to the pan at a time so that each piece has space to brown on both sides. You want to sear each piece of beef and then remove it from the heat and add to a large plate or bowl. Repeat with the rest of the beef and the rest of the spices.
- Remove the meat and add it to a plate. Once the meat is removed, add the onion, celery, and garlic. Cook, stirring occasionally, until everything is soft.
- Then, add the tomato paste and stir until mixed.
- Add the red wine and bring the mixture to a boil. This part ensures that the alcohol cooks out of the wine. Let it boil for 3 minutes, and then add the beef broth, soy sauce, and the bay leaves and continue to boil for another minute.
- Add the beef and all the juices back to pot. Cover your dutch oven and then put it in the oven for an hour and a half (90 minutes)
- Remove the dutch oven from the oven and add in the potatoes and carrots. Place the cover back on the pot and put it back in the oven for another 30 minutes. After 25 minutes, check to see if your potatoes and carrots are super tender. You do not want them falling apart, but you want them to be tender. Once your potatoes and carrots are done, remove from the oven and add your frozen peas.
- Combine the 1/4 cup of water and flour in a measuring cup or small bowl and then stir it into your beef stew. Put the heat on low, uncovered, until you see the sauce getting thick. Once your stew is ready, search for the bay leaves and remove them before serving.
Dutch Oven Beef Stew
Ingredients
Beef Stew Spices
- 1.5 tsp sea salt
- 1 tsp dried rosemary crushed
- 1 tsp dried thyme
- 1 tsp adobo seasoning or Lawrys Seasoning Salt
- 1/2 tsp ground pepper
Beef Stew
- 2 tbsp olive oil
- 2 lbs Chuck Roast cut into 1" cubes
- 8 green onions white and light green parts, diced
- 2 stalks Celery diced
- 3 cloves Garlic minced
- 2 tbsp Tomato Paste
- 1 tbsp Soy Sauce
- 3/4 cup Red Wine
- 2.5 cups Beef Broth
- 2 Bay Leaves
- 1 lb Baby Potatoes halved
- 3 Carrots peeled and sliced
- 1 cup Frozen Peas
- 1/4 cup Water
- 3 tbsp all purpose flour
Instructions
- Make sure all of your beef is cut into 1-2″ pieces. Then, heat your olive oil in your dutch oven on medium high heat.
- Add half of your beef to your hot pan and sprinkle with half of the spices. You only want to add half of the beef to the pan at a time so that each piece has space to brown on both sides. You want to sear each piece of beef and then remove it from the heat and add to a large plate or bowl. Repeat with the rest of the beef and the rest of the spices.
- Remove the meat and add it to a plate. Once the meat is removed, add the onion, celery, and garlic. Cook, stirring occasionally, until everything is soft.
- Then, add the tomato paste and stir until mixed.
- Add the red wine and bring the mixture to a boil. This part ensures that the alcohol cooks out of the wine. Let it boil for 3 minutes, and then add the beef broth, soy sauce, and the bay leaves and continue to boil for another minute.
- Add the beef and all the juices back to pot. Cover your dutch oven and then put it in the oven for an hour and a half (90 minutes)
- Remove the dutch oven from the oven and add in the potatoes and carrots. Place the cover back on the pot and put it back in the oven for another 30 minutes. After 25 minutes, check to see if your potatoes and carrots are super tender. You do not want them falling apart, but you want them to be tender. Once your potatoes and carrots are done, remove from the oven and add your frozen peas.
- Combine the 1/4 cup of water and flour in a measuring cup or small bowl and then stir it into your beef stew. Put the heat on low, uncovered, until you see the sauce getting thick. Once your stew is ready, search for the bay leaves and remove them before serving.
