Description
This hearty Dutch Oven Beef Stew is a comforting, slow-cooked dish featuring tender beef chuck, fresh vegetables, and rich flavors developed through searing and simmering. Cooked in a Dutch oven, this stew offers a thick, savory broth perfect for a satisfying meal any time of the year.
Ingredients
Scale
Beef and Seasonings
- 2 tablespoons olive oil
- 2 ½ pounds beef chuck roast, cut into 1½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 ½ pounds potatoes, peeled and cubed
Flavor Enhancers and Liquids
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
Instructions
- Season the Beef: Pat the beef cubes dry with paper towels and evenly season them with 1 teaspoon salt and ½ teaspoon black pepper to enhance flavor before cooking.
- Sear the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef cubes until browned on all sides to lock in juices and develop a deep flavor. Remove the browned beef and set it aside.
- Cook the Vegetables: Reduce heat to medium and add the diced onion, sliced carrots, and chopped celery to the Dutch oven. Cook for 5 to 7 minutes until the vegetables soften, stirring occasionally and scraping up browned bits from the bottom of the pot to build flavor.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then add 2 tablespoons of tomato paste and cook for 1 to 2 minutes to deepen the tomato flavor and enrich the base of the stew.
- Thicken the Base: Sprinkle 3 tablespoons of all-purpose flour over the cooked vegetables and stir until they are evenly coated to help thicken the stew as it simmers.
- Deglaze and Build the Stew: Gradually pour in 4 cups of beef broth while stirring to deglaze the pot and mix the flour evenly. Add 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 teaspoon fresh thyme (or ½ teaspoon dried), and return the seared beef cubes to the Dutch oven.
- Add Potatoes and Simmer: Stir in the peeled and cubed potatoes. Bring the stew to a gentle simmer, then cover the Dutch oven and reduce the heat to low to maintain a slow simmer.
- Cook Until Tender: Allow the stew to simmer gently, covered, for 2 to 2½ hours. Occasionally stir to prevent sticking and ensure even cooking. The beef should become fork-tender, and the stew should thicken to a hearty consistency.
- Final Seasoning: Remove and discard the bay leaves. Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve hot for a warming, hearty meal.
Notes
- For best results, use a heavy-bottomed Dutch oven that retains heat well.
- Cut beef into uniform pieces to ensure even cooking.
- If stew is too thick during cooking, add a little extra beef broth or water to reach desired consistency.
- Leftovers taste even better the next day after flavors meld.
- This stew can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
