Description

When you’re craving the ultimate cozy meal, this Dutch Oven Beef Stew delivers everything you want—tender chunks of beef, buttery potatoes, sweet carrots, and a rich, savory broth that simmers low and slow to perfection. This easy dinner recipe is ideal for chilly nights or relaxed weekend cooking, and it doubles beautifully for meal prep. Whether you’re looking for hearty dinner ideas or a comforting one-pot meal, this classic beef stew has you covered. Each spoonful brings warmth, flavor, and total satisfaction.

Ingredients

Scale

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

Instructions

Pat beef dry, season with salt and pepper, and dredge in flour.
Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches. Set aside.
In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in garlic and tomato paste. Cook for 1–2 minutes until fragrant.
Deglaze with red wine (if using), scraping up browned bits. Simmer for 2–3 minutes.
Return beef to the pot. Add potatoes, beef broth, thyme, and bay leaf. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours.
For a thicker stew, uncover for the last 20–30 minutes.
Discard thyme stems and bay leaf. Taste and adjust seasoning.
Let rest for 10 minutes before serving.

Prep Time: 20 minutes
Cook Time: 2.5 Hours