Description
This Hearty Dutch Oven Beef Stew recipe features tender beef chuck simmered with vegetables in a rich, flavorful broth. Perfect for a comforting meal, the stew is slow-cooked to develop deep flavors and a thick, satisfying texture.
Ingredients
Scale
Beef and Seasoning
- 2 tablespoons olive oil
- 2 ½ pounds beef chuck roast, cut into 1½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 ½ pounds potatoes, peeled and cubed
Additional Ingredients
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
Instructions
- Season the Beef: Pat the beef cubes dry with paper towels and season them evenly with salt and black pepper to enhance flavor and improve browning.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Add the beef in batches and sear until browned on all sides for a rich, caramelized crust. Remove the beef and set aside.
- Cook the Vegetables: Lower the heat to medium and add diced onion, sliced carrots, and chopped celery to the pot. Cook for 5 to 7 minutes until softened, scraping any browned bits off the bottom to add flavor.
- Add Garlic and Tomato Paste: Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and cook for 1 to 2 minutes to deepen the flavors.
- Thicken the Base: Sprinkle flour over the vegetables and stir constantly to coat everything evenly, which will help thicken the stew as it cooks.
- Deglaze and Build the Stew: Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, bay leaves, thyme, and return the seared beef to the Dutch oven.
- Add Potatoes and Simmer: Stir in cubed potatoes, bring the stew to a gentle simmer, then cover and reduce the heat to low to allow slow cooking.
- Cook Until Tender: Let the stew simmer gently for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender and the stew has thickened beautifully.
- Final Seasoning: Remove the bay leaves, taste the stew, and adjust salt and pepper as needed before serving.
Notes
- Searing the beef in batches prevents overcrowding, ensuring a good brown crust.
- Use fresh thyme if possible for a brighter herbal flavor; dried thyme works well too.
- Stirring occasionally during simmering prevents sticking and uneven cooking.
- Letting the stew rest for a few minutes after cooking allows flavors to meld further.
- This stew pairs wonderfully with crusty bread or over buttered noodles.
