30+ Hearty Dutch Oven Beef Stew Recipes to Savor All Year Long

When the weather turns chilly and you’re craving a hearty meal that’s both comforting and satisfying, there’s nothing quite like a rich, flavorful Dutch oven beef stew.

Slow-cooked to perfection, this classic dish brings together tender beef, savory vegetables, and a flavorful broth, making it a one-pot wonder that’s ideal for any season.

Whether you’re in the mood for a traditional version or something with a unique twist, our collection of 30+ Dutch oven beef stew recipes has something for everyone.

From spicy variations to veggie-packed options, these recipes will have you reaching for your Dutch oven again and again.

So grab your pot, gather your ingredients, and get ready to indulge in some of the most delicious beef stews you can make at home!

30+ Hearty Dutch Oven Beef Stew Recipes to Savor All Year Long

There’s no denying the appeal of a well-made Dutch oven beef stew.

Whether you prefer it packed with root vegetables, loaded with spices, or even enhanced with a special twist like mushrooms or sweet potatoes, the Dutch oven is the perfect vessel for creating a stew that’s rich, tender, and flavorful.

The beauty of these recipes lies in their versatility – you can customize them to fit your tastes, making them as simple or as intricate as you like.

With over 30 unique beef stew recipes to choose from, you’ll never run out of delicious ideas for dinner.

So why not put your Dutch oven to work and enjoy the comfort of a homemade stew that will warm you up from the inside out?

Hearty Dutch Oven Beef Stew with Root Vegetables

This hearty Dutch oven beef stew is the perfect comfort food for chilly days. Packed with tender chunks of beef, carrots, potatoes, and parsnips, this dish is simmered slowly in a flavorful broth to create a rich, savory meal. The root vegetables add a natural sweetness that balances the deep, savory flavors of the beef, making it a satisfying, one-pot wonder.

Ingredients:

• 2 lbs beef chuck, cut into 1 1/2-inch cubes
• 4 cups beef broth
• 2 cups red wine
• 4 large carrots, peeled and sliced
• 4 medium potatoes, peeled and diced
• 2 parsnips, peeled and sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your Dutch oven over medium-high heat and add olive oil.
2. Season the beef cubes with salt and pepper, then brown the meat in batches, ensuring all sides are seared. Remove the beef and set it aside.
3. In the same Dutch oven, sauté the onion and garlic until softened, about 5 minutes.
4. Add tomato paste and cook for another minute, stirring to combine.
5. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
6. Return the beef to the pot and add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a simmer.
7. Cover the Dutch oven, reduce the heat to low, and simmer for 1 hour, stirring occasionally.
8. Add the carrots, potatoes, and parsnips to the stew, stir, and continue to simmer for another 45 minutes or until the vegetables are tender.
9. Taste and adjust seasoning with salt and pepper.
10. Garnish with fresh parsley and serve hot.

This beef stew is the ultimate comfort food, perfect for colder months when you crave something hearty and nourishing. The slow-simmering process in the Dutch oven ensures that the beef becomes incredibly tender, while the root vegetables soak up all the delicious flavors of the broth. Whether served with crusty bread or over a bed of rice, this stew is sure to warm both your body and soul, making it a go-to recipe for cozy family dinners.

Classic Dutch Oven Beef Stew with Mushrooms and Pearl Onions

This classic Dutch oven beef stew is a rich, flavorful dish that features tender beef chunks, earthy mushrooms, and sweet pearl onions. The combination of ingredients creates a deeply savory stew, with the mushrooms adding an extra layer of umami, and the pearl onions offering a subtle sweetness. It’s the perfect dish for a Sunday dinner or special occasion.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cubed
• 3 cups beef broth
• 1 cup dry red wine
• 2 tbsp tomato paste
• 1 lb mushrooms, sliced
• 1 cup pearl onions, peeled
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 2 bay leaves
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, seasoning with salt and pepper, until all sides are seared. Set beef aside.
2. In the same pot, sauté garlic, carrots, and celery until softened, about 5 minutes.
3. Add mushrooms and pearl onions, cooking until the mushrooms release their moisture and begin to brown, about 8 minutes.
4. Stir in tomato paste, cooking for 1 minute until fragrant.
5. Pour in red wine to deglaze the pot, scraping up any browned bits. Allow wine to reduce for about 5 minutes.
6. Return the beef to the pot, followed by the beef broth, rosemary, thyme, and bay leaves. Bring to a boil.
7. Reduce heat to low, cover the Dutch oven, and let the stew simmer for 2 hours, stirring occasionally.
8. After 2 hours, check the beef for tenderness. If it’s not tender enough, continue to simmer for another 30 minutes.
9. To thicken the stew, mix flour with a little cold water to form a slurry, then stir it into the stew. Let it cook for an additional 10-15 minutes.
10. Adjust seasoning with salt and pepper to taste.
11. Garnish with chopped parsley before serving.

This classic beef stew is the epitome of cozy and comforting meals. The mushrooms and pearl onions elevate the dish with their rich, savory flavors, while the slow-cooked beef becomes melt-in-your-mouth tender. Perfect for a weekend meal or any special occasion, this Dutch oven stew will have everyone asking for seconds. Serve it with a side of mashed potatoes or warm crusty bread to soak up all the delicious broth.

Spicy Dutch Oven Beef Stew with Chipotle and Sweet Potatoes

For those who enjoy a little heat with their comfort food, this spicy Dutch oven beef stew brings a bold kick with chipotle peppers and smoky spices. The addition of sweet potatoes balances the heat with natural sweetness, making this dish a flavor-packed, warming meal. It’s perfect for those who love to spice up their usual stew with a bit of a twist.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 2 medium sweet potatoes, peeled and cubed
• 2 large carrots, peeled and chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp ground coriander
• 2 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Set beef aside.
2. Add the onion and garlic to the pot, cooking until softened, about 5 minutes.
3. Stir in the cumin, smoked paprika, chili powder, and coriander, cooking for 1 minute until fragrant.
4. Add the chopped chipotle peppers, diced tomatoes, and beef broth. Bring to a simmer.
5. Return the browned beef to the pot and add the sweet potatoes and carrots. Stir to combine.
6. Cover the Dutch oven and reduce the heat to low. Simmer for 1 1/2 hours, or until the beef is tender and the sweet potatoes are cooked through.
7. Stir in the lime juice, and adjust seasoning with salt and pepper to taste.
8. Garnish with chopped cilantro before serving.

This spicy Dutch oven beef stew is a bold and exciting twist on the classic comfort food. The chipotle peppers add a smoky heat that is perfectly balanced by the sweetness of the potatoes. Each bite is packed with flavor, offering a unique combination of spice, sweetness, and savory beef. This stew is perfect for those looking to add some zing to their regular stew routine, and it pairs wonderfully with a dollop of sour cream or a side of cornbread to temper the heat. Enjoy this flavorful, hearty dish with your loved ones for a satisfying meal.

Rustic Dutch Oven Beef Stew with Red Potatoes and Kale

This rustic Dutch oven beef stew is the perfect hearty meal, combining tender beef chunks, hearty red potatoes, and nutritious kale. The vegetables, along with a rich beef broth and a few simple seasonings, create a comforting, flavorful stew that’s perfect for a cozy dinner. The kale adds a fresh, earthy note that complements the savory beef and tender potatoes.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 4 cups beef broth
• 1 cup dry red wine
• 6 red potatoes, scrubbed and cut into 1-inch cubes
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Remove beef and set aside.
2. In the same pot, add onions and garlic, sautéing until softened, about 5 minutes.
3. Stir in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce for about 5 minutes.
4. Return the beef to the pot, then add the beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low.
5. Cover the Dutch oven and simmer for 1 1/2 hours, or until the beef is tender.
6. Add the potatoes to the stew and cook for an additional 30 minutes, or until they are soft.
7. Stir in the chopped kale and cook for an additional 10 minutes until wilted.
8. Adjust seasoning with salt and pepper as needed.
9. Garnish with fresh parsley and serve hot.

This rustic Dutch oven beef stew is a filling and healthy dish that’s perfect for any occasion. The tender beef, red potatoes, and kale are a delightful combination, with the kale adding a nutritious green element to the stew. The hearty flavors meld together beautifully as the stew simmers, making it a comforting meal. Whether you’re enjoying it on a chilly evening or serving it for a family gathering, this stew is sure to satisfy and warm you up from the inside out.

Mediterranean-Inspired Dutch Oven Beef Stew

This Mediterranean-inspired Dutch oven beef stew brings together bold flavors like olives, tomatoes, garlic, and herbs. The tender beef is complemented by a tangy, savory broth, while the Kalamata olives add a salty brine that lifts the flavors of the stew. This recipe is a unique twist on traditional beef stew and is perfect for anyone looking to add Mediterranean flair to their meals.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 cups beef broth
• 1 cup dry white wine
• 1 can (14 oz) diced tomatoes
• 1/2 cup Kalamata olives, pitted and halved
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp paprika
• 2 bay leaves
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh basil or parsley for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Set beef aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Stir in the oregano, cumin, and paprika, cooking for 1 minute to bloom the spices.
4. Add the white wine to deglaze the pot, scraping up any browned bits. Let it reduce by half, about 5 minutes.
5. Return the beef to the pot, then add the diced tomatoes, beef broth, Kalamata olives, and bay leaves. Bring to a simmer.
6. Cover the Dutch oven, reduce the heat to low, and cook for 1 1/2 to 2 hours, or until the beef is tender.
7. Remove the bay leaves, then stir in the lemon juice. Taste and adjust seasoning with salt and pepper.
8. Garnish with fresh basil or parsley before serving.

This Mediterranean-inspired beef stew is a delightful departure from the traditional recipes. The combination of savory olives, tangy tomatoes, and aromatic herbs gives this stew an exciting depth of flavor. The beef becomes incredibly tender as it simmers in the flavorful broth, and the addition of lemon juice brightens up the dish just before serving. Perfect for a weeknight dinner or a special occasion, this stew will bring a taste of the Mediterranean to your table.

Dutch Oven Beef Stew with Beer and Caramelized Onions

This Dutch oven beef stew is rich and hearty, made even more flavorful with the addition of beer and caramelized onions. The beer adds depth and a slight bitterness that contrasts beautifully with the sweetness of the caramelized onions. This stew is a fantastic choice for a savory, robust meal that will keep you satisfied for hours.

Ingredients:

• 2 lbs beef stew meat, cubed
• 4 cups beef broth
• 2 cups dark beer (such as stout or porter)
• 3 large onions, sliced
• 3 carrots, peeled and chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 2 tsp dried thyme
• 1 tbsp tomato paste
• 2 bay leaves
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)
• Fresh thyme sprigs, for garnish

Instructions:

1. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Remove beef and set aside.
2. Add the sliced onions to the pot, along with the brown sugar. Cook over medium heat, stirring occasionally, for 15-20 minutes until the onions are deeply caramelized and softened.
3. Add the minced garlic and tomato paste to the onions and cook for another minute.
4. Pour in the beer, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
5. Return the beef to the pot, then add the beef broth, thyme, and bay leaves. Bring to a boil.
6. Reduce heat to low, cover the Dutch oven, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
7. If you’d like a thicker stew, mix flour with a little water to create a slurry, then stir it into the stew and cook for an additional 10 minutes.
8. Taste and adjust seasoning with salt and pepper.
9. Garnish with fresh thyme before serving.

This Dutch oven beef stew with beer and caramelized onions is the definition of hearty, comforting food. The richness of the beer enhances the stew’s deep flavors, while the caramelized onions add a sweet and savory depth that will make each bite irresistible. Whether you’re enjoying it on a cold evening or preparing a meal to impress guests, this stew is sure to be a hit. Pair it with crusty bread or mashed potatoes to soak up all the flavorful broth.

Hearty Dutch Oven Beef Stew with Sweet Potatoes and Mushrooms

This hearty Dutch oven beef stew combines tender beef chunks with earthy mushrooms and the natural sweetness of sweet potatoes. The result is a savory, comforting dish perfect for cool weather. The combination of beef broth, garlic, and herbs creates a rich and satisfying flavor profile, while the sweet potatoes add a hint of sweetness to balance the savory elements. This stew is a complete meal on its own and is sure to warm you up from the inside out.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 3 medium sweet potatoes, peeled and cubed
• 2 cups mushrooms, sliced
• 4 cups beef broth
• 1 cup red wine (optional)
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Remove beef and set aside.
2. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the mushrooms and cook for an additional 5 minutes until they release their moisture and begin to soften.
4. Pour in the red wine (if using) and let it reduce for 5 minutes. Scrape up any browned bits from the bottom of the pot.
5. Return the beef to the pot, then add the beef broth, sweet potatoes, rosemary, thyme, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1 1/2 hours, or until the beef is tender and the sweet potatoes are cooked through.
7. If you prefer a thicker stew, mix flour with a little water to create a slurry, then stir it into the stew and cook for an additional 10 minutes.
8. Remove the bay leaf and taste, adjusting seasoning with salt and pepper.
9. Garnish with fresh parsley before serving.

This hearty Dutch oven beef stew with sweet potatoes and mushrooms is the perfect balance of flavors and textures. The sweetness of the potatoes complements the savory beef, while the mushrooms provide a deep, earthy flavor. The richness of the broth, combined with aromatic rosemary and thyme, elevates the stew to a comforting level. This dish is perfect for a family dinner or when you’re craving something filling and satisfying on a chilly day. Pair it with a slice of crusty bread to soak up every bit of the flavorful broth.

Spicy Dutch Oven Beef Stew with Chipotle and Corn

Add a little heat to your traditional beef stew with this spicy version featuring chipotle peppers and sweet corn. The smokiness of the chipotle peppers gives the stew a deep, robust flavor, while the corn adds a touch of sweetness and texture. This hearty and spicy stew is perfect for those who enjoy a little kick in their meals and are looking for a comforting yet bold dish.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 1 can (15 oz) whole kernel corn, drained
• 2 chipotle peppers in adobo sauce, chopped
• 4 cups beef broth
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp dried oregano
• 1 can (14 oz) diced tomatoes
• 1 cup carrots, chopped
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Remove beef and set aside.
2. Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add garlic and cook for another minute.
3. Stir in the cumin, smoked paprika, and oregano, cooking for 1 minute to bloom the spices.
4. Pour in the diced tomatoes, chipotle peppers, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
5. Add the beef back to the pot along with the carrots, corn, and bay leaf. Bring to a simmer.
6. Cover the Dutch oven and reduce the heat to low. Simmer for 1 1/2 to 2 hours, or until the beef is tender.
7. Taste the stew and adjust seasoning with salt and pepper as needed.
8. Garnish with fresh cilantro and serve hot.

This spicy Dutch oven beef stew with chipotle and corn adds a flavorful kick to your typical stew recipe. The smoky chipotle peppers infuse the broth with heat and depth, while the corn provides a subtle sweetness that balances the spice. The tender beef and savory vegetables complete this dish, making it an excellent choice for those who crave bold flavors. Serve this stew with a side of warm tortillas or crusty bread to fully enjoy the vibrant flavors in every bite.

Dutch Oven Beef Stew with Balsamic Vinegar and Pearl Onions

This elegant Dutch oven beef stew features the rich, deep flavors of balsamic vinegar and pearl onions, creating a stew that’s both sophisticated and comforting. The balsamic vinegar adds a tangy, slightly sweet note that complements the richness of the beef, while the pearl onions bring a delicate sweetness to the dish. This recipe is perfect for special occasions or a family dinner when you want something a little different from the usual stew.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 2 cups pearl onions, peeled
• 4 cups beef broth
• 1/2 cup balsamic vinegar
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 1 bay leaf
• 2 tbsp fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Remove beef and set aside.
2. Add the chopped onion and pearl onions to the pot, sautéing until softened, about 5 minutes. Add garlic and cook for an additional minute.
3. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
4. Pour in the balsamic vinegar, scraping up any browned bits from the bottom of the pot. Let the vinegar reduce by half, about 5 minutes.
5. Return the beef to the pot and add the beef broth, thyme, and bay leaf. Bring to a simmer.
6. Cover the Dutch oven, reduce heat to low, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
7. Taste the stew and adjust seasoning with salt and pepper.
8. Garnish with fresh parsley and serve hot.

This Dutch oven beef stew with balsamic vinegar and pearl onions is a refined and comforting dish that takes classic beef stew to the next level. The balsamic vinegar’s tangy-sweet flavor complements the richness of the beef, while the pearl onions add a subtle sweetness and texture. The stew is perfect for a special dinner or any night you want to impress your guests with something a little more unique. Serve this stew with a side of mashed potatoes or crusty bread for a complete meal that’s sure to delight your taste buds.

Dutch Oven Beef Stew with Root Vegetables and Red Wine

This Dutch oven beef stew is an absolute classic, featuring tender beef stew meat, hearty root vegetables like carrots, parsnips, and potatoes, and a rich red wine broth that adds depth and complexity. The slow-cooked vegetables and beef absorb all the flavors from the broth, creating a savory and satisfying stew perfect for a cozy family dinner or special gathering. The addition of red wine infuses the stew with a rich, slightly tangy flavor that balances the sweetness of the vegetables and the richness of the beef.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 4 medium carrots, peeled and sliced
• 2 medium parsnips, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups red wine (choose a dry variety like Cabernet Sauvignon)
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, seasoning each batch with salt and pepper. Remove beef and set aside.
2. In the same pot, add chopped onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in tomato paste and cook for 1-2 minutes, allowing it to darken slightly.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce for about 5 minutes.
5. Return the beef to the pot, then add the beef broth, carrots, parsnips, potatoes, thyme, and bay leaves. Stir to combine.
6. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
7. Remove the bay leaves and adjust the seasoning with salt and pepper to taste.
8. Serve hot, garnished with fresh parsley or additional thyme, if desired.

This Dutch oven beef stew with root vegetables and red wine is the perfect winter dish. The richness of the beef pairs wonderfully with the earthy root vegetables, and the red wine adds a level of sophistication and depth that will leave your guests asking for seconds. Slow-cooked to perfection, this stew will fill your home with mouthwatering aromas, making it the ultimate comfort food for chilly nights. Serve it with warm crusty bread or over creamy mashed potatoes for a hearty and satisfying meal.

Garlic and Herb Dutch Oven Beef Stew

For lovers of garlic and aromatic herbs, this Dutch oven beef stew is an explosion of flavor. Packed with garlic, rosemary, thyme, and bay leaves, the stew is simple yet flavorful. The beef becomes melt-in-your-mouth tender, and the vegetables absorb the savory, herby broth, creating a dish that’s comforting, aromatic, and absolutely delicious. This stew is a great choice for those who appreciate the classic flavors of garlic and fresh herbs in a hearty, one-pot meal.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups beef broth
• 2 tbsp olive oil
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Once browned, remove the beef and set aside.
2. Add the chopped onion and garlic to the Dutch oven, cooking for 4-5 minutes until softened and fragrant.
3. Add the carrots and celery to the pot, cooking for an additional 5 minutes.
4. Return the beef to the pot, then pour in the beef broth. Stir in rosemary, thyme, and bay leaves. Bring the mixture to a boil.
5. Reduce the heat to low, cover the pot, and let the stew simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Taste the stew and adjust the seasoning with salt and pepper as needed.
7. Remove the bay leaves and serve hot, garnished with fresh thyme or parsley.

This garlic and herb Dutch oven beef stew is a must-try for those who love simple, classic flavors. The tender beef and vegetables simmered in a fragrant broth infused with garlic, rosemary, and thyme create a dish that is both comforting and aromatic. The depth of flavor in this stew makes it a great choice for cozy family meals, and it pairs beautifully with a slice of buttered bread or a dollop of mashed potatoes. Whether you’re making it for a weeknight dinner or a special gathering, this stew will not disappoint.

Dutch Oven Beef Stew with Beer and Caramelized Onions

This Dutch oven beef stew features the bold flavor of beer, which adds a rich depth to the stew while pairing perfectly with the sweetness of caramelized onions. The combination of tender beef, hearty vegetables, and a flavorful beer-based broth makes this stew a standout. The caramelized onions bring a subtle sweetness to balance the savory elements, creating a stew that’s hearty and flavorful. This recipe is perfect for beer lovers or anyone looking to try something a little different.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 2 large onions, thinly sliced
• 4 cups beef broth
• 2 cups dark beer (such as stout or porter)
• 4 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 2 cups carrots, chopped
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove beef and set aside.
2. In the same pot, add the sliced onions and cook, stirring occasionally, until they are deeply caramelized, about 10-12 minutes.
3. Add garlic and tomato paste to the onions, stirring for another minute until fragrant.
4. Pour in the beer, scraping up any browned bits from the bottom of the pot. Let the beer reduce for about 5 minutes.
5. Return the beef to the pot and add the beef broth, potatoes, carrots, thyme, and bay leaves. Bring to a boil.
6. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
7. Taste the stew and adjust the seasoning with salt and pepper.
8. Remove the bay leaves and serve hot.

This Dutch oven beef stew with beer and caramelized onions is a hearty and flavorful dish that’s perfect for any occasion. The beer adds a richness and complexity to the broth, while the caramelized onions provide a sweet contrast to the savory beef and vegetables. The slow-cooked ingredients meld together perfectly, creating a rich and satisfying stew. This dish is ideal for a cozy evening at home or for serving to guests who will appreciate the unique flavor combination. Serve it with a side of garlic bread or crusty rolls to soak up the delicious broth.

Spicy Chipotle Dutch Oven Beef Stew

This Spicy Chipotle Dutch Oven Beef Stew brings a flavorful twist to the traditional beef stew by incorporating smoky, spicy chipotle peppers. The heat from the chipotle peppers perfectly complements the tender beef, vegetables, and a rich broth made from tomatoes, beef stock, and spices. The result is a hearty and bold stew with a delightful kick. Ideal for those who enjoy a bit of spice in their dishes, this stew is perfect for warming up on a chilly evening or impressing your guests with something a little different.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped (seeds removed for less heat)
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 large carrots, chopped
• 2 medium potatoes, peeled and cubed
• 1 bell pepper, chopped
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, seasoning with salt and pepper. Once browned, remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Stir in the chipotle peppers, cumin, chili powder, and smoked paprika, cooking for 1-2 minutes until fragrant.
4. Add the diced tomatoes, beef broth, carrots, potatoes, and bell pepper to the pot. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
6. Taste the stew and adjust seasoning with salt and pepper if needed.
7. Serve hot, garnished with fresh cilantro or a dollop of sour cream to balance the heat.

This Spicy Chipotle Dutch Oven Beef Stew offers a perfect blend of bold flavors and heat. The smokiness from the chipotle peppers and paprika infuses the stew with depth, while the tender beef and vegetables absorb all the spices for a satisfying meal. It’s a perfect choice for those who crave a bit of heat in their meals without overwhelming the taste buds. Serve with crusty bread or cornbread to cool down the spice, making it a hearty, flavorful, and memorable dish.

Dutch Oven Beef Stew with Mushrooms and Pearl Onions

This Dutch oven beef stew with mushrooms and pearl onions brings earthy flavors and rich textures to your table. The mushrooms add a deep, umami flavor that perfectly complements the tender beef, while the pearl onions offer sweetness and a delicate bite. Combined with a savory broth, this stew is both comforting and sophisticated, making it an excellent choice for family dinners or dinner parties. The mushrooms and pearl onions are the stars of this dish, transforming the classic beef stew into something extraordinary.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 2 cups fresh mushrooms, sliced (cremini or button mushrooms work well)
• 1 cup pearl onions, peeled
• 4 cups beef broth
• 1 cup red wine (optional)
• 4 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 1 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove beef and set aside.
2. In the same pot, add the sliced mushrooms and pearl onions, cooking for 5-7 minutes until they soften and release their moisture.
3. Add the minced garlic and cook for another 1 minute until fragrant.
4. Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly.
5. Pour in the red wine (if using) and beef broth, scraping up any browned bits from the bottom of the pot. Add the carrots, potatoes, thyme, and bay leaves. Bring the stew to a boil.
6. Reduce the heat to low, cover, and let the stew simmer for 1 1/2 to 2 hours, or until the beef is tender and the vegetables are cooked through.
7. Taste and adjust seasoning with salt and pepper.
8. Remove the bay leaves and serve hot, garnished with fresh parsley.

The Dutch oven beef stew with mushrooms and pearl onions offers a refined take on the classic stew, with the mushrooms providing earthy depth and the pearl onions adding a subtle sweetness that balances the savory beef. This hearty dish is perfect for those looking to elevate their traditional stew with a touch of sophistication. Whether served on a cozy winter evening or as part of a special meal, it will undoubtedly impress everyone at the table. Pair with crusty bread or a side of rice for a complete and satisfying meal.

Dutch Oven Beef Stew with Sweet Potatoes and Kale

This Dutch oven beef stew with sweet potatoes and kale offers a nourishing, healthy twist on the classic stew. Sweet potatoes bring a touch of natural sweetness and heartiness, while kale adds a vibrant green color and an earthy flavor that balances the rich beef. This stew is packed with nutrients, making it a wholesome and comforting meal that’s perfect for chilly days. It’s a great way to enjoy a hearty, flavorful stew while incorporating healthy ingredients that boost both the flavor and nutritional value of the dish.

Ingredients:

• 2 lbs beef stew meat, cut into 1 1/2-inch cubes
• 2 large sweet potatoes, peeled and cubed
• 4 cups beef broth
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 1 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef stew meat in batches, seasoning with salt and pepper. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Stir in the cumin, coriander, and smoked paprika, cooking for 1-2 minutes to enhance the flavors.
4. Add the beef broth, sweet potatoes, carrots, and beef back into the pot. Bring to a boil.
5. Reduce the heat to low, cover, and let the stew simmer for 1 1/2 hours, or until the beef is tender and the sweet potatoes are cooked through.
6. Stir in the chopped kale and cook for an additional 10 minutes, until the kale is wilted and tender.
7. Taste and adjust the seasoning with salt and pepper.
8. Serve hot, garnished with fresh parsley if desired.

This Dutch oven beef stew with sweet potatoes and kale is a perfect combination of comfort and nutrition. The sweetness of the sweet potatoes complements the savory beef, while the kale adds an extra layer of freshness and color. This stew is a wonderful choice for anyone looking to make a wholesome meal without compromising on flavor. It’s ideal for cozy dinners, and the healthy ingredients make it a dish you can feel good about serving. Whether enjoyed on a chilly night or as part of a family gathering, this stew will warm both your body and soul.

Note: More recipes are coming soon!