Dutch Oven Beef Stew
A rich, savory beef stew with tender chunks of beef, colorful vegetables, and a flavorful red wine broth. Cooked slowly in a Dutch oven, this hearty meal is perfect for weeknight dinners or meal prep. High in protein, fiber, and good nutrients, it’s both comforting and nutritious.
Equipment
- 1 Dutch oven (6–7 quarts)
- Wooden spoon
- Knife and cutting board
- Measuring Spoons and Cups
Ingredients
- 2 pounds beef chuck cut into 2-inch chunks
- 2 tablespoons olive oil or vegetable oil
- 1½ teaspoons sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 medium onion chopped
- 3 garlic cloves roughly chopped
- 2 cups red wine Pinot Noir recommended
- 1 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 pound baby potatoes halved
- 5 large carrots peeled and cut into large chunks
- 3 celery stalks cut into large pieces, leaves optional
- 1 teaspoon garlic powder
- 1 tablespoon herbes de Provence
- 1 cup frozen peas
- Fresh parsley chopped (optional for garnish)
Instructions
- Prepare the Beef: Begin by patting the beef chunks dry using a paper towel. Removing excess moisture helps the meat brown properly instead of steaming. Once dry, season all sides generously with sea salt and ground black pepper. Sprinkle the flour over the beef, then toss gently until every piece is lightly coated. This will help create a flavorful crust and naturally thicken the stew later.
- Heat the Dutch Oven: Place your Dutch oven on the stove over medium heat. Add the olive oil or vegetable oil, allowing it to warm until shimmering but not smoking. Properly heated oil ensures a nice sear on the meat without sticking.
- Brown the Beef: Working in batches to avoid overcrowding, add a portion of the beef to the hot Dutch oven. Let each chunk sear for 3–4 minutes per side without moving it too much, until a deep golden-brown crust forms. Remove the browned beef with a slotted spoon and place it on a clean plate. Cover lightly to retain warmth. Repeat until all beef is browned.
- Sauté Aromatics: In the same Dutch oven, add the chopped onions and garlic. Stir frequently over medium heat until the onions become soft, translucent, and fragrant, approximately 3–4 minutes. Scrape the bottom of the pot with a wooden spoon to lift any browned bits left by the beef, as these add deep flavor to the stew.
- Deglaze with Wine: Pour in the red wine slowly, stirring as it sizzles. Allow it to simmer for 2–3 minutes to reduce slightly, enhancing its flavor and concentrating the aroma. The wine will help release any remaining fond from the bottom of the Dutch oven, enriching the stew’s overall taste.
- Add Broth and Flavorings: Stir in the beef broth, tomato paste, and Worcestershire sauce, ensuring the tomato paste dissolves completely. Taste and adjust seasoning lightly if needed. These ingredients form a rich, savory base for the stew and balance the sweetness of the wine and vegetables.
- Return Beef to Pot: Gently place the browned beef back into the Dutch oven, nestling it into the liquid. This ensures each piece absorbs the surrounding flavors during the long cooking process, resulting in melt-in-your-mouth tenderness.
- Add Vegetables: Add the halved baby potatoes, carrot chunks, and celery pieces, distributing them evenly around the beef. Sprinkle the garlic powder and herbes de Provence over the top. These aromatic herbs and spices give the stew its comforting, classic flavor profile.
- Cover and Cook Slowly: Place the lid on the Dutch oven. Transfer the pot to a preheated oven at 300°F (150°C). Let it cook undisturbed for 2½ to 3 hours. Check occasionally if necessary, stirring gently once or twice. The slow cooking allows the beef to become tender and the vegetables to absorb the savory broth, creating a rich, hearty stew.
- Add Peas Near End: About 15 minutes before the end of cooking, stir in the frozen peas (or thawed if using). This ensures the peas retain their color, texture, and slight sweetness without becoming mushy, adding a bright pop to the stew.
- Finish and Garnish: Carefully remove the Dutch oven from the oven. Taste and adjust seasoning if necessary. Sprinkle freshly chopped parsley over the top for a fresh, vibrant garnish. Let the stew rest for a few minutes before serving, allowing the flavors to meld even further.
- Serve and Enjoy: Ladle the stew into bowls, making sure each serving includes tender beef, a variety of vegetables, and a generous amount of the rich, wine-infused broth. Serve with crusty bread or a simple side salad for a complete, comforting meal.
Notes
- Pat the beef dry before seasoning to ensure a rich, caramelized crust.
- Brown the meat in batches to avoid overcrowding and steaming.
- Stir onions and garlic frequently while sautéing to prevent burning.
- Deglaze with wine to release flavorful browned bits (fond) from the pot.
- Leave the lid slightly ajar during the final 30 minutes to thicken the broth, if desired.
- Red wine can be substituted with beef broth, cranberry juice, or grape juice for a non-alcoholic option.
- Add peas near the end to keep their color and texture bright.
- The stew can also be simmered on the stovetop over low heat for the same results.
