Description
This Hearty Dutch Oven Beef Stew is a comforting and flavorful one-pot meal featuring tender beef chuck roast simmered with fresh vegetables, aromatic herbs, and a rich, thickened broth. Perfect for a cozy dinner, this stew combines seared beef, carrots, celery, potatoes, and a savory blend of seasonings that meld beautifully during slow simmering in a Dutch oven.
Ingredients
Scale
Meat 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
Other Ingredients
- 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 and season evenly with salt and black pepper to enhance flavor and ensure proper browning.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef cubes until browned on all sides for a nice crust. Remove the beef and set aside.
- Cook the Vegetables: Reduce heat to medium and add diced onion, sliced carrots, and chopped celery to the Dutch oven. Cook for 5 to 7 minutes until vegetables soften, stirring occasionally and scraping up browned bits for extra flavor.
- Add Garlic and Tomato Paste: Stir in minced garlic and cook for about 30 seconds until fragrant. Then add the tomato paste and cook for 1 to 2 minutes to deepen its flavor.
- Thicken the Base: Sprinkle the all-purpose flour over the vegetables and stir well to coat everything evenly. This will help thicken the stew during cooking.
- Deglaze and Build the Stew: Slowly pour in the beef broth while stirring continuously to avoid lumps. Add Worcestershire sauce, bay leaves, thyme, and return the seared beef to the pot.
- 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.
- Cook Until Tender: Let the stew simmer gently for 2 to 2 ½ hours, stirring occasionally. Cook until the beef is fork-tender and the stew has thickened to desired consistency.
- Final Seasoning: Remove the bay leaves from the stew. Taste and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- For best flavor, use fresh thyme but dried thyme works well if fresh is unavailable.
- Searing the beef in batches avoids overcrowding and ensures proper browning.
- Be patient with the long simmer time; this is key to tender beef and rich stew flavor.
- This stew can be made a day ahead — flavors improve after resting in the fridge overnight.
- Serve with crusty bread or over mashed potatoes for a hearty meal.
