Dutch Oven Beef Stew
Cozy up with this Dutch oven beef stew recipe! Simple steps, bold flavors, and a melt-in-your-mouth meal your family will crave again and again.
Ingredients
For the Stew:
- 2 lbs 900 g beef chuck or stew meat, cut into 1.5-inch chunks
- 2 tablespoon olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 3 carrots peeled and sliced into thick rounds
- 3 medium potatoes peeled and cut into chunks
- 2 parsnips peeled and sliced (optional)
- 3 cups beef broth
- ½ cup dry red wine optional, but recommended
- 2 tablespoon tomato paste
- 2 tablespoon all-purpose flour or cornstarch for gluten-free
- 2 teaspoon Worcestershire sauce
- 1 bay leaf
- 2 sprigs of fresh thyme or 1 teaspoon dried thyme
- 1 teaspoon smoked paprika optional, for depth of flavor
- Salt and pepper to taste
Optional Additions:
- 1 cup mushrooms sliced
- 1 tablespoon soy sauce or balsamic vinegar for extra umami
- Fresh parsley for garnish
Instructions
Prepare Your Ingredients
- Cut beef into 1.5-inch chunks and pat dry with paper towels. Season generously with salt and pepper.
- Chop vegetables into uniform pieces to ensure even cooking.
Sear the Beef
- Heat 1 tablespoon olive oil in the Dutch oven over medium-high heat.
- In batches, sear the beef until browned on all sides, about 3–4 minutes per batch. Remove and set aside. Avoid overcrowding the pot to ensure proper browning.
Build the Base
- Lower the heat to medium and add the remaining olive oil. Sauté the onion until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
Deglaze the Pot
- Pour in red wine (if using) and scrape the bottom of the pot to release the browned bits. Cook for 2–3 minutes until the liquid reduces slightly.
Add the Ingredients
- Return the beef to the pot along with carrots, potatoes, parsnips, bay leaf, and thyme.
- Sprinkle flour over the ingredients and stir to coat evenly. This helps thicken the stew.
Simmer the Stew
- Pour in the beef broth and Worcestershire sauce. Add smoked paprika, if desired. Bring to a simmer, then lower the heat and cover. Cook on low heat for 2 hours, stirring occasionally.
Check and Adjust
- After 2 hours, check the beef for tenderness. If needed, cook for another 30 minutes. Add salt, pepper, and a splash of soy sauce or balsamic vinegar for brightness.
Serve
- Remove the bay leaf and thyme sprigs. Garnish with fresh parsley. Serve hot with crusty bread, mashed potatoes, or over polenta.