25+ Hearty Le Creuset Beef Stew Recipes for Cozy Nights In

When it comes to making the perfect beef stew, few cooking tools can compete with the versatility and performance of a Le Creuset Dutch oven.

Known for its heat retention and even cooking, this iconic kitchen staple elevates the cooking process, ensuring that every stew is rich, flavorful, and perfectly cooked.

Beef stew is the ultimate comfort food—hearty, warming, and packed with delicious flavors.

In this blog post, we’ve rounded up 25+ mouthwatering Le Creuset Dutch oven beef stew recipes that are sure to become your go-to dishes for family meals, cozy evenings, and gatherings.

Whether you’re looking for a traditional, hearty stew or craving something with a twist, these recipes offer something for everyone.

Let’s dive in and discover your next favorite beef stew recipe!

25+ Hearty Le Creuset Beef Stew Recipes for Cozy Nights In

No matter the season, a comforting, flavorful beef stew is always a crowd-pleaser, and with these 25+ Le Creuset Dutch oven beef stew recipes, you’ll never run out of delicious ideas to try.

From classic renditions to exciting variations with unique ingredients, each recipe brings out the best in beef stews.

The Le Creuset Dutch oven is truly a kitchen workhorse, perfect for slow cooking, simmering, and bringing out rich, complex flavors.

These recipes will not only make your meals more enjoyable but also provide the warmth and comfort you need on a cold day.

Classic Beef Stew in a Le Creuset Dutch Oven

This hearty and comforting classic beef stew recipe cooked in a Le Creuset Dutch oven is the perfect meal for chilly evenings. The tender beef chunks are simmered in a rich, flavorful broth along with vegetables and aromatic herbs, resulting in a satisfying dish that warms you from the inside out. Thanks to the even heat distribution of the Le Creuset Dutch oven, the stew develops a deep and balanced flavor profile, ensuring every bite is packed with savory goodness.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and diced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Heat 2 tablespoons of olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, ensuring it develops a nice crust. Remove and set aside.
2. In the same pot, add the remaining tablespoon of oil, then sauté the onions and garlic for about 3-4 minutes, until fragrant.
3. Stir in the tomato paste and cook for another 2 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
5. Add the beef broth, thyme, rosemary, bay leaf, and browned beef to the pot. Bring to a simmer.
6. Cover and reduce the heat to low. Let the stew cook for 1.5 to 2 hours, stirring occasionally.
7. After 1.5 hours, add the carrots and potatoes to the stew, continuing to simmer for another 45 minutes, or until the vegetables are tender.
8. If you prefer a thicker stew, stir in 2 tablespoons of flour mixed with a little water to create a slurry, and simmer for an additional 10 minutes until thickened.
9. Season with salt and pepper to taste before serving.

This classic beef stew is an ideal dish to make in your Le Creuset Dutch oven, providing a rich, tender, and flavorful meal for any occasion. The long simmering process allows the beef to become wonderfully tender, while the vegetables soak up all the savory flavors from the broth. This dish is perfect for feeding a crowd or enjoying over a couple of days as leftovers. Paired with some crusty bread, it makes for a complete, cozy meal.

Beef and Mushroom Stew in Le Creuset

This beef and mushroom stew is a rich and earthy variation of the traditional recipe, featuring tender beef and a medley of mushrooms in a savory broth. The umami from the mushrooms complements the beef beautifully, while the Dutch oven ensures an even, slow-cooked stew with deep flavor. Ideal for mushroom lovers or anyone craving a comforting, hearty stew with a twist.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups mushrooms (button, cremini, or a mix), sliced
• 1 tablespoon flour (for thickening)
• 3 cups beef broth
• 1 cup red wine
• 2 teaspoons thyme
• 1 teaspoon rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. Heat olive oil in your Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, ensuring a nice sear. Remove and set aside.
2. In the same pot, sauté the onions and garlic until softened, about 5 minutes. Add the mushrooms and cook for an additional 5 minutes, until they begin to release their moisture.
3. Sprinkle the flour over the vegetables and stir to coat. Cook for 2-3 minutes to remove the raw flour taste.
4. Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
5. Add the beef broth, thyme, rosemary, bay leaves, Worcestershire sauce, and browned beef. Bring to a simmer.
6. Cover and reduce the heat to low. Let it cook for 2-2.5 hours, stirring occasionally, until the beef is tender.
7. Taste and adjust seasoning with salt and pepper. If desired, remove the bay leaves before serving.

This beef and mushroom stew brings a hearty, earthy richness to your table, with tender beef and a savory blend of mushrooms in a flavorful broth. The Le Creuset Dutch oven ensures even cooking, creating a dish that’s both comforting and robust in flavor. The mushrooms add depth, making this stew a perfect choice for those looking to try something slightly different while still enjoying the comforting qualities of a classic beef stew. Serve it with a side of mashed potatoes or crusty bread for a satisfying meal.

Le Creuset Beef Stew with Root Vegetables

This beef stew with root vegetables is a complete, one-pot meal that’s simple yet satisfying. The combination of hearty beef, carrots, parsnips, and turnips creates a rustic and flavorful dish, perfect for colder months. Using the Le Creuset Dutch oven ensures the beef becomes tender and the vegetables absorb all the delicious flavors. This stew is an excellent way to showcase seasonal root vegetables while still providing a cozy, comforting meal.

Ingredients:

• 2 lbs beef stew meat (chuck or brisket), cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 turnips, peeled and diced
• 1 cup beef broth
• 1 cup white wine
• 2 teaspoons thyme
• 1 teaspoon sage
• 1 tablespoon tomato paste
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, ensuring a good sear on all sides. Remove and set aside.
2. In the same pot, add the onions and garlic, cooking for 4-5 minutes until softened.
3. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
4. Add the white wine and scrape up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
5. Pour in the beef broth, thyme, sage, and browned beef. Stir to combine and bring to a simmer.
6. Cover and reduce the heat to low, allowing the stew to simmer for 1.5 hours.
7. After 1.5 hours, add the carrots, parsnips, and turnips. Cover and cook for an additional 45 minutes to 1 hour, or until the vegetables are tender and the beef is fork-tender.
8. Season with salt and pepper to taste before serving.

This Le Creuset beef stew with root vegetables offers a hearty, wholesome meal that’s perfect for cooler weather. The beef becomes incredibly tender, while the root vegetables add both texture and earthy flavor, making it a complete dish all in one pot. The Dutch oven’s excellent heat retention allows the flavors to meld perfectly, creating a rich and flavorful stew that is sure to be a family favorite. Whether served with rustic bread or over a bed of mashed potatoes, it’s a satisfying dish for any occasion.

Le Creuset Beef Stew with Red Wine and Garlic

This robust beef stew with red wine and garlic is a savory dish that’s sure to impress. The tender beef is slow-cooked in a red wine broth, enhanced with the depth of garlic and aromatic herbs, making it a rich, flavorful meal. The Le Creuset Dutch oven’s ability to maintain even heat ensures that the flavors develop beautifully over time, making each bite rich with the depth of savory, wine-infused goodness.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 onion, chopped
• 6 cloves garlic, minced
• 2 cups red wine (a medium-bodied wine like Cabernet Sauvignon)
• 3 cups beef broth
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, ensuring each piece gets a nice sear. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 4-5 minutes until softened.
3. Stir in the tomato paste and cook for another 2 minutes to enhance its flavor.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5-7 minutes.
5. Add the beef broth, thyme, rosemary, and bay leaves. Return the beef to the pot, stir to combine, and bring to a simmer.
6. Cover and reduce the heat to low. Let the stew cook for 2 to 2.5 hours, stirring occasionally, until the beef is tender.
7. Season with salt and pepper to taste, and serve.

This beef stew with red wine and garlic is the perfect meal to warm you up on a chilly evening. The red wine infuses the beef and vegetables with a rich, deep flavor, while the garlic and herbs add aromatic notes that elevate the dish. The slow cooking process in the Le Creuset Dutch oven ensures tender beef and a flavorful, savory broth that you’ll want to dip your bread in. Serve this with mashed potatoes or over rice for a satisfying, hearty dinner that will surely become a family favorite.

Spicy Beef Stew with Chilies in Le Creuset

This spicy beef stew brings a bold twist to the traditional recipe with the addition of chilies and warming spices. The Le Creuset Dutch oven ensures a perfect simmer, allowing the flavors of the spices and tender beef to meld together into a rich, flavorful stew. Ideal for those who enjoy a bit of heat, this stew is sure to spice up your dinner table with layers of flavor and warmth.

Ingredients:

• 2 lbs beef stew meat (chuck), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium red chilies, chopped (or 1 tablespoon chili flakes)
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 3 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, making sure each piece gets a good sear. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic and sauté for about 4-5 minutes until softened.
3. Add the chopped chilies, cumin, paprika, coriander, and cinnamon. Stir for 2-3 minutes, letting the spices bloom and become fragrant.
4. Stir in the tomato paste and cook for 2 minutes before adding the diced tomatoes, beef broth, and bay leaves.
5. Return the beef to the pot, stir everything together, and bring to a simmer.
6. Cover and reduce the heat to low. Let the stew cook for 2-2.5 hours, stirring occasionally, until the beef is fork-tender.
7. Season with salt and pepper to taste. If you prefer more heat, you can add extra chili flakes or fresh chilies before serving.

This spicy beef stew with chilies packs a flavorful punch, perfect for those who enjoy a little heat in their meals. The combination of warming spices like cumin, cinnamon, and paprika creates a rich, fragrant base for the stew, while the chilies provide just the right amount of heat. The Le Creuset Dutch oven ensures the flavors develop fully and the beef becomes melt-in-your-mouth tender. Pair it with some cooling sour cream or crusty bread to balance the heat for a well-rounded, hearty meal.

Beef Stew with Sweet Potatoes and Kale in Le Creuset

This beef stew with sweet potatoes and kale is a nutritious, comforting twist on the traditional recipe. The sweetness of the potatoes balances the savory beef, while the kale adds a vibrant green and a healthy element to the dish. The Le Creuset Dutch oven helps bring all the flavors together, ensuring a deliciously hearty and wholesome meal that is perfect for both family dinners and meal prep.

Ingredients:

• 2 lbs beef stew meat (chuck or brisket), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped (stems removed)
• 3 cups beef broth
• 1 cup white wine
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, ensuring a good sear on all sides. Remove and set aside.
2. In the same pot, add the chopped onion and garlic, cooking for 4-5 minutes until softened.
3. Stir in the thyme, smoked paprika, and tomato paste, cooking for another 2 minutes.
4. Add the white wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
5. Pour in the beef broth, return the beef to the pot, and add the bay leaves. Bring the mixture to a simmer.
6. Cover and reduce the heat to low. Let the stew cook for 1.5 hours, or until the beef is tender.
7. Add the sweet potatoes and cook for an additional 30 minutes, until they are tender.
8. Stir in the chopped kale, cover, and cook for another 5-10 minutes until wilted.
9. Season with salt and pepper to taste before serving.

This beef stew with sweet potatoes and kale offers a wholesome and hearty twist on a traditional favorite. The sweet potatoes bring a natural sweetness to the dish, while the kale adds a pop of color and nutrients. The Le Creuset Dutch oven provides the perfect vessel for slow-cooking the beef until it’s incredibly tender, and the flavors meld beautifully with each passing hour. This stew is a perfect one-pot meal for those seeking a comforting, nutritious dish that’s full of flavor and texture.

Le Creuset Braised Beef Stew with Root Vegetables

This braised beef stew with root vegetables is a rich and flavorful dish that showcases the versatility of the Le Creuset Dutch oven. The beef is slow-braised in a flavorful broth until it becomes tender and succulent, while root vegetables like carrots, turnips, and parsnips add depth and heartiness to the dish. With a fragrant mixture of herbs and the perfect simmering technique, this stew brings a satisfying comfort to the table, making it perfect for a cozy dinner or a family gathering.

Ingredients:

• 2.5 lbs beef stew meat (chuck or brisket), cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 turnips, peeled and diced
• 3 cups beef broth
• 1 cup dry red wine
• 2 teaspoons thyme
• 2 teaspoons rosemary
• 1 bay leaf
• 1 tablespoon tomato paste
• Salt and pepper to taste

Instructions:

1. Preheat the Le Creuset Dutch oven over medium-high heat. Add the olive oil and brown the beef in batches, ensuring each piece gets a good sear. Remove the beef and set aside.
2. In the same pot, add the onion and garlic and cook for 4-5 minutes until softened.
3. Stir in the tomato paste and cook for another 2 minutes, allowing it to deepen in color.
4. Pour in the red wine and scrape up any brown bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
5. Add the beef broth, thyme, rosemary, bay leaf, and return the browned beef to the pot. Bring to a simmer.
6. Cover the Dutch oven and reduce the heat to low. Let the beef braise for 2 hours, stirring occasionally.
7. After 2 hours, add the carrots, parsnips, and turnips. Continue cooking for another 45 minutes to 1 hour until the vegetables are tender and the beef is fork-tender.
8. Season with salt and pepper to taste before serving.

This braised beef stew with root vegetables is a perfect example of a comforting, hearty meal that will satisfy your hunger and warm you up. The slow-braising method in the Le Creuset Dutch oven helps to tenderize the beef, allowing the flavors to develop and intensify. The root vegetables complement the beef perfectly, absorbing all the rich flavors from the broth. Whether served on its own or with a side of crusty bread, this stew is the epitome of rustic comfort food, making it a great choice for family dinners or entertaining guests.

Le Creuset Guinness Beef Stew

This Guinness beef stew is a hearty, rich dish that’s packed with flavor. The deep, malty taste of Guinness beer gives the stew a unique, savory complexity that pairs perfectly with the tender beef and vegetables. Braised in a Le Creuset Dutch oven, the beef becomes tender while soaking up all the wonderful flavors from the beer and herbs. This stew is perfect for a cozy evening and offers a new twist on the classic beef stew.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups Guinness beer (or any stout beer)
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons thyme
• 2 bay leaves
• 4 medium carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 tablespoons flour (optional, for thickening)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches until each side is seared, then remove the beef and set it aside.
2. In the same pot, sauté the onion and garlic for about 4-5 minutes until softened.
3. Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.
4. Pour in the Guinness beer, scraping the bottom of the pot to lift any browned bits. Let the beer reduce by half, about 5 minutes.
5. Add the beef broth, thyme, bay leaves, and browned beef. Bring to a simmer.
6. Cover and reduce the heat to low. Let the stew braise for 2 hours, stirring occasionally.
7. After 2 hours, add the carrots and parsnips, and continue to cook for another 45 minutes to 1 hour, or until the vegetables are tender.
8. If you prefer a thicker stew, you can mix 2 tablespoons of flour with a little water and stir it into the stew. Let it cook for an additional 10 minutes to thicken.
9. Season with salt and pepper to taste before serving.

This Guinness beef stew is perfect for anyone looking to try a new twist on the classic beef stew. The addition of the stout beer adds a layer of depth and complexity to the flavor, complementing the tender beef and hearty vegetables. The Le Creuset Dutch oven makes sure the stew cooks evenly, helping the flavors meld together beautifully. It’s the ideal dish to serve during colder months or when you’re craving something rich and satisfying. Paired with some mashed potatoes or crusty bread, this stew is a true crowd-pleaser.

Le Creuset Beef Stew with Butternut Squash

This beef stew with butternut squash is a deliciously sweet and savory dish that combines the rich flavors of beef with the natural sweetness of squash. The Le Creuset Dutch oven ensures the beef becomes tender while allowing the squash to soak up all the savory broth. This is a wonderful variation of the traditional beef stew, offering a light, comforting, and nutrient-packed meal.

Ingredients:

• 2 lbs beef stew meat (chuck or brisket), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 cup white wine
• 2 teaspoons thyme
• 1 teaspoon ground cinnamon
• 4 cups butternut squash, peeled and cubed
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, ensuring that each piece gets a good sear. Remove the beef and set it aside.
2. Add the chopped onion and garlic to the pot and sauté for about 5 minutes until softened.
3. Stir in the cinnamon and thyme, cooking for an additional minute to release their aromas.
4. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
5. Add the beef broth, bay leaves, and browned beef back into the pot. Stir to combine and bring to a simmer.
6. Cover the pot and reduce the heat to low. Let the stew simmer for 2 hours, stirring occasionally.
7. After 2 hours, add the cubed butternut squash and cook for another 45 minutes, or until the squash is tender and the beef is fork-tender.
8. Season with salt and pepper to taste before serving.

This Le Creuset beef stew with butternut squash offers a delightful balance of sweet and savory flavors. The rich broth and tender beef provide the perfect base, while the squash adds a touch of sweetness and texture. The Le Creuset Dutch oven ensures the stew cooks evenly and the flavors meld together beautifully. It’s a great option for a lighter, yet satisfying, meal that’s packed with nutrients and comfort. Serve this stew with a side of crusty bread or over rice for a complete, hearty meal.

Le Creuset Beef Stew with Mushrooms and Pearl Onions

This beef stew with mushrooms and pearl onions offers a rich, savory, and earthy flavor profile that elevates the traditional stew. The combination of hearty beef, tender mushrooms, and sweet pearl onions in a flavorful broth makes for a satisfying meal. The Le Creuset Dutch oven ensures even cooking, allowing the flavors to meld beautifully over time. Perfect for special occasions or a comforting weeknight dinner, this dish is sure to become a favorite in your household.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 1 cup pearl onions, peeled
• 3 cups beef broth
• 1 cup dry red wine
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 1 bay leaf
• 2 tablespoons flour (optional, for thickening)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, making sure each piece is seared on all sides. Remove and set aside.
2. In the same pot, sauté the chopped onion and garlic for about 5 minutes, until softened.
3. Add the mushrooms and pearl onions, cooking for another 5 minutes, until the mushrooms release their moisture and begin to brown.
4. Sprinkle the flour over the vegetables and stir to coat. This will help thicken the stew later. Cook for 2 minutes.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
6. Add the beef broth, Worcestershire sauce, thyme, bay leaf, and return the browned beef to the pot. Stir to combine and bring to a simmer.
7. Cover and reduce the heat to low. Let the stew cook for 2 hours, stirring occasionally.
8. After 2 hours, season with salt and pepper to taste. Serve the stew hot.

This beef stew with mushrooms and pearl onions offers a rich, savory taste with earthy mushrooms and sweet onions complementing the tender beef. The Le Creuset Dutch oven allows the flavors to meld together beautifully, creating a stew that’s hearty and satisfying. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this recipe is perfect. Serve it with mashed potatoes, rice, or crusty bread for a complete meal that will warm you from the inside out.

Le Creuset Beef Stew with Tomatoes and Bell Peppers

This vibrant beef stew with tomatoes and bell peppers brings a fresh, colorful twist to a traditional favorite. The sweet bell peppers and tangy tomatoes add brightness to the rich beef and hearty broth, creating a dish that’s both comforting and refreshing. Cooked in the Le Creuset Dutch oven, the stew’s flavors meld perfectly, making it an easy, yet impressive, meal to serve at any gathering or family dinner.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 bell peppers (red and yellow), chopped
• 2 cups diced tomatoes (canned or fresh)
• 3 cups beef broth
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 tablespoon tomato paste
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, making sure each piece is well-seared. Remove the beef and set it aside.
2. Add the chopped onion and garlic to the pot and sauté for about 5 minutes until softened.
3. Stir in the smoked paprika and cumin, allowing the spices to bloom for about 1 minute.
4. Add the bell peppers and cook for 3-4 minutes until they begin to soften.
5. Stir in the tomato paste and diced tomatoes, cooking for 2 minutes to combine the flavors.
6. Pour in the beef broth, add the bay leaves, and return the beef to the pot. Stir to combine.
7. Bring the stew to a simmer, cover, and reduce the heat to low. Let it cook for 2 hours, stirring occasionally.
8. After 2 hours, season with salt and pepper to taste before serving.

This beef stew with tomatoes and bell peppers is a colorful and flavorful variation of the classic dish. The combination of sweet bell peppers and tangy tomatoes adds a delightful freshness to the hearty beef, creating a balance of savory and sweet. The Le Creuset Dutch oven allows the stew to cook evenly, ensuring tender beef and perfectly cooked vegetables. Serve this stew with some rice, couscous, or crusty bread to complete the meal and enjoy a comforting, flavorful dinner.

Le Creuset Classic Beef Stew with Potatoes and Carrots

This classic beef stew with potatoes and carrots is the epitome of comfort food. The tender beef is slow-cooked to perfection, soaking up the rich flavors of the broth, while the potatoes and carrots add texture and sweetness to the dish. Cooked in the Le Creuset Dutch oven, the stew retains heat and flavors, making it an ideal dish for a cozy meal. It’s a hearty, wholesome meal that will satisfy your cravings and leave you feeling warm and content.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 4 carrots, peeled and sliced
• 3 cups beef broth
• 1 cup red wine (optional, can use more broth)
• 2 teaspoons thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, making sure to sear all sides of the meat. Remove and set aside.
2. Add the chopped onion and garlic to the pot and cook for about 5 minutes until softened.
3. Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
4. Add the beef broth, thyme, bay leaves, and return the browned beef to the pot. Stir to combine and bring to a simmer.
5. Cover the Dutch oven, reduce the heat to low, and let the stew cook for 1.5 hours.
6. Add the cubed potatoes and sliced carrots, and continue cooking for another 45 minutes to 1 hour until the potatoes and carrots are tender.
7. Season with salt and pepper to taste before serving.

This classic beef stew with potatoes and carrots is the ultimate comfort food. The Le Creuset Dutch oven ensures the beef becomes melt-in-your-mouth tender while the vegetables absorb the rich, savory flavors of the broth. The hearty potatoes and sweet carrots round out the dish, making it a filling, satisfying meal. Perfect for any season, this stew is ideal for family gatherings or cozy nights in. Serve with fresh bread or over rice for a complete and satisfying dinner.

Le Creuset Spicy Beef Stew with Jalapeños and Chipotle

For those who love a kick of spice, this spicy beef stew with jalapeños and chipotle offers a bold twist on the classic beef stew. The smoky heat from the chipotle peppers and the freshness of the jalapeños give this stew an exciting, fiery flavor profile that complements the rich beef and hearty vegetables. Slow-cooked in a Le Creuset Dutch oven, the beef becomes fall-apart tender while absorbing all the flavorful heat. This stew is perfect for anyone looking for a spicy, hearty meal with deep layers of flavor.

Ingredients:

• 2 lbs beef stew meat (chuck or round), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 fresh jalapeños, sliced (seeds removed for less heat, optional)
• 1 chipotle pepper in adobo sauce, minced
• 3 cups beef broth
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1 bay leaf
• 3 large potatoes, peeled and cubed
• 2 carrots, peeled and sliced
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches until it’s well-seared on all sides. Remove the beef and set aside.
2. In the same pot, sauté the onion and garlic for about 5 minutes until softened.
3. Add the sliced jalapeños and minced chipotle pepper, and cook for another 2-3 minutes to release their flavors.
4. Stir in the cumin, paprika, and coriander, and cook for 1 minute until fragrant.
5. Pour in the beef broth and diced tomatoes, scraping up any browned bits from the bottom of the pot. Stir to combine.
6. Return the beef to the pot, add the bay leaf, and bring the stew to a simmer.
7. Cover the Dutch oven and reduce the heat to low. Let the stew cook for 2 hours.
8. After 2 hours, add the cubed potatoes and sliced carrots, and cook for another 45 minutes, or until the potatoes and carrots are tender.
9. Season with salt and pepper to taste before serving.

This spicy beef stew with jalapeños and chipotle is a flavorful and exciting take on the traditional beef stew. The heat from the jalapeños and smoky chipotle pepper brings a deep, rich spice that enhances the tender beef and vegetables. The Le Creuset Dutch oven ensures the beef is perfectly cooked, while the vegetables absorb all the complex flavors of the broth. Perfect for anyone who enjoys a little heat in their meals, this stew is ideal for a cozy winter dinner or when you’re in the mood for something bold and satisfying.

Le Creuset Beef Stew with Sweet Potatoes and Kale

This hearty beef stew with sweet potatoes and kale is a nutrient-packed, comforting dish that combines tender beef with the earthy flavors of kale and the sweetness of sweet potatoes. The Le Creuset Dutch oven ensures that the flavors meld together perfectly, while the slow cooking method tenderizes the beef and enhances the sweetness of the potatoes. This stew is a great option for a wholesome, filling meal that balances savory and sweet flavors while providing a boost of nutrients.

Ingredients:

• 2 lbs beef stew meat (chuck or brisket), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 3 cups beef broth
• 1 cup dry red wine (optional)
• 1 bunch kale, stems removed and leaves chopped
• 2 teaspoons thyme
• 1 teaspoon ground cinnamon
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, making sure to sear all sides. Remove and set aside.
2. In the same pot, sauté the chopped onion and garlic for about 5 minutes until softened.
3. Add the sweet potatoes and cook for another 4-5 minutes until they start to lightly brown.
4. Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
5. Add the beef broth, thyme, cinnamon, and bay leaf, and return the beef to the pot. Stir to combine and bring to a simmer.
6. Cover and reduce the heat to low. Let the stew cook for 1.5 hours.
7. After 1.5 hours, stir in the chopped kale and cook for an additional 30-40 minutes, until the sweet potatoes are tender and the beef is falling apart.
8. Season with salt and pepper to taste before serving.

This beef stew with sweet potatoes and kale is a delicious and nourishing option for a wholesome meal. The sweetness of the sweet potatoes beautifully contrasts with the savory beef, while the kale adds a fresh, earthy flavor. The Le Creuset Dutch oven ensures even cooking and allows all the ingredients to absorb the rich broth. Packed with nutrients and hearty ingredients, this stew is perfect for a nutritious family dinner or meal prep for the week. Enjoy it with a side of crusty bread to soak up the delicious broth.

Le Creuset Beef Stew with Roasted Garlic and Herb Dumplings

This beef stew with roasted garlic and herb dumplings takes your classic beef stew to the next level. The savory, tender beef is slow-cooked in a rich broth, while the homemade dumplings, loaded with roasted garlic and fresh herbs, are the perfect finishing touch. The Le Creuset Dutch oven allows for even cooking, ensuring that the beef is tender and the dumplings cook to fluffy perfection. This hearty and satisfying dish is perfect for cozy dinners or impressing guests with a comforting meal.

Ingredients:

For the Beef Stew:

• 2 lbs beef stew meat (chuck or brisket), cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 cups beef broth
• 1 cup dry red wine
• 2 teaspoons thyme
• 1 bay leaf
• 2 medium carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• Salt and pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons fresh thyme, chopped
• 4 cloves roasted garlic, mashed
• 1/2 cup milk
• 1/4 cup melted butter

Instructions:

1. Heat olive oil in the Le Creuset Dutch oven over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove the beef and set aside.
2. Add the chopped onion and garlic to the pot and sauté for about 5 minutes until softened.
3. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
4. Add the beef broth, thyme, bay leaf, carrots, and potatoes. Stir to combine and bring to a simmer.
5. Cover the Dutch oven, reduce the heat to low, and cook for 2 hours, stirring occasionally.
6. While the stew is simmering, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, salt, and pepper. Stir in the chopped herbs and roasted garlic.
7. Add the milk and melted butter, and stir until a dough forms.
8. Once the stew has cooked for 2 hours, drop spoonfuls of the dumpling dough on top of the stew. Cover the pot and let the dumplings cook for 15-20 minutes, or until they are fluffy and cooked through.
9. Season the stew with salt and pepper to taste before serving.

this beef stew with roasted garlic and herb dumplings is a comforting and elevated version of the classic beef stew. The addition of homemade dumplings adds a deliciously soft and flavorful element to the dish, while the savory beef and vegetables are tender and flavorful from the long simmer. The Le Creuset Dutch oven ensures even cooking, making this a foolproof dish for any home cook. Perfect for a family meal or a special dinner, this stew will warm you up from the inside out and leave you completely satisfied.

Note: More recipes are coming soon