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Hearty Beef Stew in Dutch Oven Recipe

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4.9 from 123 reviews

This Hearty Dutch Oven Beef Stew is a classic comfort food featuring tender beef chuck roast simmered with fresh vegetables, herbs, and potatoes in a rich, flavorful broth. Perfect for cozy dinners, this stew delivers deep, savory flavors from slow cooking in a Dutch oven, making each bite wonderfully satisfying and nourishing.

Ingredients

Beef and Seasonings

  • 2 tablespoons olive oil
  • 2 ½ pounds beef chuck roast, cut into 1½-inch cubes
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Vegetables and Aromatics

  • 1 large yellow onion, diced
  • 3 medium carrots, sliced
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced

Stew Base

  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1 tablespoon Worcestershire sauce

Herbs and Additional Ingredients

  • 2 bay leaves
  • 1 teaspoon fresh thyme or ½ teaspoon dried thyme
  • 1 ½ pounds potatoes, peeled and cubed

Instructions

  1. Season the Beef: Pat the beef dry with paper towels and evenly season all sides with 1 teaspoon salt and ½ teaspoon black pepper to enhance flavor and ensure a tasty crust when seared.
  2. Sear the Beef: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes until they are browned on all sides, developing flavor and color. Remove the browned beef and set aside.
  3. Cook the Vegetables: Reduce the heat to medium and add diced onion, sliced carrots, and chopped celery to the Dutch oven. Cook for 5–7 minutes until the vegetables soften, stirring occasionally and scraping up any browned bits from the bottom for extra flavor.
  4. Add Garlic and Tomato Paste: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add 2 tablespoons tomato paste and cook for 1–2 minutes more, allowing the tomato paste to deepen in flavor and caramelize slightly.
  5. Thicken the Base: Sprinkle 3 tablespoons all-purpose flour evenly over the vegetables and stir well to coat. This will help thicken the stew as it cooks.
  6. Deglaze and Build the Stew: Slowly pour in 4 cups beef broth while stirring constantly to prevent lumps. Add 1 tablespoon Worcestershire sauce, 2 bay leaves, and 1 teaspoon fresh thyme (or ½ teaspoon dried thyme). Return the seared beef cubes to the pot and stir to combine all ingredients.
  7. Add Potatoes and Simmer: Stir in the peeled and cubed potatoes. Bring the stew to a gentle simmer, then cover with a lid and reduce the heat to low to maintain a steady simmer.
  8. Cook Until Tender: Let the stew cook gently for 2 to 2½ hours, stirring occasionally. Cook until the beef is fork-tender and the stew has thickened to a rich consistency.
  9. Final Seasoning: Remove and discard the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot and enjoy the hearty flavors.

Notes

  • For best results, cut the beef into uniform cubes to ensure even cooking.
  • Searing the beef in batches prevents overcrowding, which helps achieve a proper brown crust.
  • If you want a thicker stew, you can let it simmer uncovered for the last 30 minutes to reduce the liquid.
  • Leftovers taste even better the next day as flavors continue to develop.
  • This stew can be made a day ahead and refrigerated before reheating gently on the stovetop.

Find it online: https://forkvista.com/hearty-beef-stew-in-dutch-oven-recipe/