Name: Dutch Oven Beef Stew
Prep time: 20 min
Cook time: PT-484349H58M15S
Total time: 18 min
Ingredients: 2.5 lbs beef chuck roast, cut into 1.5-inch cubes; 1/4 cup all-purpose flour; 2 tbsp olive oil; 1 large yellow onion, chopped; 3 cloves garlic, minced; 3 carrots, peeled and sliced; 3 celery stalks, chopped; 1.5 lbs Yukon gold potatoes, chopped into chunks; 2 tbsp tomato paste; 1 cup red wine (optional); 4 cups beef broth (low sodium); 4 sprigs fresh thyme (or 1 tsp dried); 1 bay leaf; Salt and black pepper to taste

When the air turns crisp and the days get shorter, nothing satisfies my craving for comfort food quite like a hearty bowl of Dutch Oven Beef Stew. I love the way this recipe fills my kitchen with rich, savory aromas as it simmers slowly on the stove. There’s just something special about building layers of flavor from simple, humble ingredients—and ending up with something that feels like a warm hug in a bowl.

I’ve made many versions of beef stew over the years, but cooking it in a Dutch oven takes it to another level. The tender chunks of beef, melt-in-your-mouth potatoes, and sweet carrots soaked in a rich, savory broth—every bite feels like home. This is the kind of meal I crave after a long day, and the leftovers (if there are any!) taste even better the next day.

Why You’ll Love This Dutch Oven Beef Stew

This stew is pure cozy comfort in one pot. The Dutch oven helps lock in moisture, ensuring every piece of meat is fall-apart tender. It’s a one-pot wonder, which means less cleanup and more time to enjoy. Whether you’re cooking for your family on a Sunday or need a make-ahead dinner for the week, this recipe fits the bill. Plus, it’s easy to customize and loaded with nourishing, wholesome ingredients that’ll leave everyone feeling full and happy.

What Cut of Beef is Best for Dutch Oven Beef Stew?

For a stew that’s rich, flavorful, and full of tender bites, I always go for chuck roast. It’s affordable, marbled with fat (which means flavor), and holds up beautifully to long, slow cooking. If chuck isn’t available, brisket or even stew meat from your butcher can work. Just make sure the pieces are well-marbled, and don’t rush the browning step—it’s key to building depth of flavor.

Options for Substitutions

One of the things I love about this stew is how forgiving it is. You can tweak it based on what you have on hand without losing its soul.

Meat: No chuck? Try brisket, bottom round, or even short ribs for something richer.
Potatoes: Yukon golds are my favorite for their creamy texture, but red potatoes or even sweet potatoes bring a fun twist.
Veggies: Swap carrots for parsnips or add mushrooms for earthiness. Green beans or peas tossed in during the last 10 minutes add a pop of color.
Wine: Red wine adds depth, but you can skip it and use more broth with a splash of balsamic vinegar or Worcestershire sauce.
Broth: Beef broth is ideal, but chicken broth works in a pinch—just amp up the seasoning a little.

This stew adapts to your kitchen, your mood, and the season.

Ingredients for This Dutch Oven Beef Stew

Beef Chuck Roast
The heart of the stew. This cut becomes incredibly tender after slow braising and brings a rich, beefy flavor to the dish.

Yukon Gold Potatoes
They hold their shape well while turning buttery soft on the inside, soaking up all that delicious broth.

Carrots
They add a touch of sweetness and vibrant color, creating balance against the savory elements.

Celery
Subtle and aromatic, celery builds a savory base that deepens as it simmers.

Yellow Onion
A must for the flavor foundation—once caramelized slightly, it adds a mellow sweetness to the broth.

Garlic
A few cloves go a long way, enhancing the stew’s savory profile with warmth and depth.

Tomato Paste
Just a spoonful boosts the umami and adds richness to the broth.

Beef Broth
It’s the liquid gold that brings everything together. Go for low-sodium if you want more control over seasoning.

Red Wine (Optional)
Adds bold flavor and acidity, giving the broth a luxurious taste. Totally skippable if preferred.

Flour
Used to dredge the beef and thicken the stew. It helps create that hearty, velvety texture.

Olive Oil
For browning the beef and sautéing veggies. It starts the layering of flavors.

Fresh Thyme & Bay Leaf
These herbs simmer along with the stew, infusing it with earthy, aromatic depth.

Salt & Pepper
Simple, but essential for bringing all the ingredients to life.

Step 1: Brown the Beef

Start by cutting your chuck roast into bite-sized cubes and pat them dry with paper towels. Season with salt and pepper, then dredge lightly in flour. Heat olive oil in your Dutch oven over medium-high heat and sear the beef in batches until all sides are browned. Don’t rush this—browning builds flavor. Set the beef aside once it’s done.

Step 2: Sauté the Aromatics

In the same pot, add a bit more oil if needed, then sauté the onions, carrots, and celery until they start to soften—about 5–7 minutes. Stir in the garlic and tomato paste, letting it cook for another 1–2 minutes until fragrant and slightly darkened.

Step 3: Deglaze the Pot

Pour in the red wine (if using) and scrape up all those browned bits stuck to the bottom of the pot—this is where the magic lives. Let the wine simmer for 2–3 minutes to reduce slightly.

Step 4: Build the Stew

Return the browned beef to the pot. Add in the potatoes, beef broth, thyme, and bay leaf. Stir to combine everything well. Bring the stew to a gentle boil.

Step 5: Slow Simmer

Once it’s boiling, reduce the heat to low, cover the Dutch oven with its lid, and let it simmer for about 2 hours. Stir occasionally, making sure nothing is sticking. The beef should become fork-tender and the broth richly flavorful.

Step 6: Final Taste and Adjust

Before serving, taste the stew and adjust salt and pepper as needed. If you like a thicker stew, remove the lid for the last 20 minutes of cooking to let it reduce a bit. Remove the thyme stems and bay leaf before serving.

How Long to Cook the Dutch Oven Beef Stew

This stew thrives on time and patience. After you’ve browned the beef and built your flavor base, the covered simmer in the Dutch oven should last about 2 to 2½ hours over low heat. That’s the sweet spot where the beef becomes fork-tender, and the flavors deepen beautifully. If you want the broth a bit thicker, uncover for the last 20–30 minutes to let it reduce slightly.

Tips for Perfect Dutch Oven Beef Stew

Dry the Beef First: Patting the beef dry before browning helps get that deep golden crust. Moisture is the enemy of searing!
Don’t Crowd the Pot: Brown the beef in batches to avoid steaming it. You want each piece to get that flavorful crust.
Low and Slow is Key: A gentle simmer breaks down the collagen in the beef, making it meltingly tender without turning mushy.
Cut Veggies Evenly: Uniform pieces ensure that everything cooks at the same rate—especially potatoes and carrots.
Deglaze Thoroughly: Scrape up every bit of flavor from the bottom of the pot when you add wine or broth.
Taste Toward the End: Always taste and season in the final stage—you’ll get the most accurate sense of flavor after everything melds together.
Use Fresh Herbs if Possible: Fresh thyme makes a big difference, but dried can work too—just use a bit less.
Let It Rest: Giving the stew 10–15 minutes off the heat before serving allows flavors to settle and deepen even more.

Watch Out for These Mistakes While Cooking

Skipping the Browning Step: It might be tempting to skip, but this step creates the foundation of flavor. No shortcuts here!
Using the Wrong Cut of Beef: Lean cuts dry out quickly. You need a fattier, tougher cut like chuck roast for that tender, pull-apart texture.
Overcrowding the Pot: Searing too much meat at once steams it instead of browning. Always brown in batches.
Boiling Instead of Simmering: High heat will toughen the meat. Keep the heat low for a steady, gentle simmer.
Adding Veggies Too Early: Especially potatoes—add them once the meat is about halfway done to avoid mushy vegetables.
Underseasoning: Remember, potatoes soak up a lot of salt. Taste before serving and adjust seasoning if needed.
Not Deglazing: All those browned bits stuck to the bottom? That’s concentrated flavor. Don’t leave them behind.
Using Too Much Liquid: It’s a stew, not soup. You want the broth to be rich and thick, not watery. Keep it just above the ingredients.

What to Serve With Dutch Oven Beef Stew?

Crusty Bread

A warm, crusty loaf is perfect for soaking up that rich, savory broth.

Buttery Mashed Potatoes

If you want to go all-in on comfort, serve the stew over a fluffy bed of mashed potatoes.

Steamed Green Beans

A simple veggie side balances the hearty stew with some freshness.

Roasted Brussels Sprouts

Their crispy edges and earthy flavor are a great contrast to the stew’s richness.

Simple Side Salad

A crisp salad with vinaigrette cuts through the heaviness and refreshes the palate.

Garlic Bread

Why not? Add a hit of garlic and butter to your bread game for the ultimate pairing.

Creamy Polenta

Smooth and cheesy polenta turns your bowl of stew into something downright luxurious.

Pickled Vegetables

The acidity from pickled veggies gives a bright counterpoint to the deep, savory flavors of the stew.

Storage Instructions

Dutch Oven Beef Stew stores like a dream, and honestly, it tastes even better the next day. Let the stew cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. When reheating, do so gently over medium-low heat on the stovetop or microwave in short bursts, stirring in between.

If you want to freeze it, you’re in luck—this stew freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags (lay them flat for space-saving). It’ll keep in the freezer for up to 3 months. Just thaw overnight in the fridge before reheating. Note: potatoes may change texture slightly, but the flavor stays spot-on.

Estimated Nutrition (Per Serving, about 1½ cups)

Calories: 390
Protein: 28g
Fat: 18g
Saturated Fat: 6g
Carbohydrates: 25g
Fiber: 4g
Sugar: 5g
Sodium: 680mg
Cholesterol: 80mg

Nutrition will vary slightly based on ingredient brands and portion sizes.

Frequently Asked Questions

What if I don’t have a Dutch oven?

No worries! You can use any heavy-bottomed pot with a tight-fitting lid. Alternatively, brown everything in a skillet and transfer to a slow cooker for a low-and-slow finish.

Can I make this beef stew in advance?

Absolutely. In fact, I recommend it. The flavors get even deeper and richer after a night in the fridge. Just reheat gently before serving.

How do I thicken the stew if it’s too runny?

You can simmer it uncovered to let excess liquid evaporate, or mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir it into the stew and cook for a few minutes until it thickens.

Can I use frozen vegetables?

Yes, though fresh is preferred for texture. If using frozen, add them during the last 30 minutes of simmering so they don’t overcook or get too soft.

Is it okay to skip the wine?

Totally fine. Replace it with more broth and add a splash of balsamic vinegar or Worcestershire sauce for that same depth of flavor.

What can I use instead of flour to keep it gluten-free?

You can use cornstarch or arrowroot powder to thicken the stew. Skip dredging the beef and thicken at the end with a slurry instead.

Can I cook this in the oven instead of the stovetop?

Yes! After building the base on the stove, cover and place the Dutch oven in a 325°F (163°C) oven for about 2½ hours.

How do I know when the beef is done?

It should be fork-tender—meaning you can cut it with just a spoon. If it’s still tough, it likely needs more simmering time.

Conclusion

Dutch Oven Beef Stew is more than just a meal—it’s a cozy ritual, a nourishing comfort, and a reminder that some of the best things in life take time. With tender beef, hearty vegetables, and a rich, soul-warming broth, it’s the kind of dish that brings people together and keeps them coming back for seconds. Whether you’re making it for a special Sunday dinner or a quiet evening at home, this stew never disappoints. Let it simmer low and slow, and you’ll be rewarded with something truly memorable.