On a chilly day, nothing beats a warm bowl of Dutch Oven Beef Stew! This hearty and flavorful dish is packed with tender beef, veggies, and a rich gravy. This stew recipe is mostly hands-off and will make your home smell amazing. The leftovers are even better the next day! This beef stew recipe is great for family dinners, holidays, meal prep, and leftovers!
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Why You’ll Love This Recipe
- This Dutch oven beef stew is made with simple ingredients that you probably already have in your kitchen.
- It is cooked slowly so the beef is always tender and flavorful.
- This beef stew is versatile and customizable. Feel free to add in your favorite veggies and herbs.
- It is perfect for a cozy night in with family and friends.
- The beef stew meat is tender and hearty.
- The veggies are melt-in-your-mouth delicious!
- Both kids and adults love this recipe.
- Check out this Dutch Oven Pulled Pork for another family favorite!
Ingredients & Substitutes
These are the ingredients and substitutes for this Dutch oven beef stew recipe. Scroll down to the recipe card for the entire recipe.
Olive oil helps brown the beef stew meat. Feel free to use avocado oil or butter instead.
Use beef stew meat. It is incredibly tender. We love using Parker Pasture since it is grass-fed!
Sea salt and pepper add flavor to the meat.
Diced onion adds flavor. We recommend using yellow onion.
Cloves of garlic add a delicious garlicky flavor. If needed, replace with garlic powder.
Balsamic vinegar adds a rich depth of flavor.
Tomato paste helps thicken the broth. Choose tomato paste that contains no added sugar.
Use either whole wheat flour or gluten free flour. Both work equally well.
Beef broth adds a hearty and savory taste to this beef stew recipe.
One bay leaf adds an earthy flavor. Discard after cooking the beef stew.
Carrots and potatoes add heartiness and nutrients. We recommend using Yukon gold potatoes.
Lastly, top with fresh herbs such as thyme.
Taste & Texture
This Dutch Oven Beef Stew is a delicious blend of flavors and textures.
The beef is tender and juicy, the veggies are soft and flavorful, and the gravy is rich and savory.
The contrasting textures of the beef, veggies, and gravy make for a truly satisfying dish.
How to Make
First, preheat the oven to 325 degrees Fahrenheit. Place the Dutch oven on the stovetop and drizzle olive oil inside. Heat the oil over medium heat until hot.
While the oil is heating, pat the beef stew meat dry with paper towels. Season all over with salt and pepper.
Brown the meat in batches. Brown on all sides. Remove the meat to a plate.
Then, add the chopped onions, garlic, and balsamic vinegar to the Dutch oven. Cook for 3 minutes, stirring to prevent burning.
Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven. Stir and cook for 3 minutes.
Pour in the broth and water. Place the bay leaf inside. Place the cover on top. Roast for 1 hour.
Then, remove from the oven. Add in the chopped carrots and potatoes. Place the lid back on top.
Return to the oven. Bake for another 2 hours or until the potatoes and carrots are fork-tender and the meat is tender.
Finally, ladle this Dutch oven beef stew into bowls. Top with fresh thyme if desired.
Expert Tips for Success
Follow these tips and tricks for making the best Dutch oven beef stew.
Use a high-quality beef chuck roast for the best flavor and tenderness. We recommend using grass-fed beef stew meat.
Sear the beef in batches to avoid overcrowding the pan and steaming the meat.
Use a heavy-bottomed cast iron Dutch oven to distribute heat evenly.
Don’t rush the cooking process! Slow cooking is key to tender beef and flavorful stew.
Flavor Variations & Add-Ins
Here are a few ideas for flavor variations and add-ins.
Toss in some mushrooms for an earthy umami taste.
Sprinkle in fresh herbs like thyme, rosemary, or parsley.
Add a pinch of red pepper flakes for a touch of spice.
Stir in some frozen peas or green beans for a pop of color and freshness.
How to Serve & Store
Serve your Dutch Oven Beef Stew hot with a side of crusty bread or a dollop of sour cream.
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop or in the microwave.
Frequently Asked Questions (FAQs)
The secret is slow cooking at a low temperature, allowing the connective tissues in the beef to break down, resulting in tender meat.
A Dutch oven evenly distributes heat and retains it well, making it ideal for slow-cooking stews, ensuring tender and flavorful results.
Yes, beef stew can be overcooked in the oven, leading to dry, tough meat and mushy vegetables. It’s important to cook it just until the beef is tender.
For oven stewing, 325°F is ideal. It allows slow, even cooking, tenderizing the meat.
Yes! Brown the beef before making this Dutch oven beef stew. This gives it extra flavor and color.
Dutch Oven: This heavy-duty cast iron Dutch oven is great for this Dutch oven beef stew recipe.
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You May Also Enjoy
- Beef Bourguignon
- Dutch Oven Chili
- Classic Beef Stroganoff
- Dutch Oven Pot Roast
- Crock Pot Whole Chicken
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