Description
This hearty Dutch Oven Beef Stew features tender beef chuck, Yukon Gold potatoes, carrots, and a blend of aromatics slowly cooked in a rich tomato and beef broth base. Perfectly browned beef and savory vegetables meld flavors through oven braising, creating a comforting meal ideal for chilly days.
Ingredients
Scale
Beef and Seasoning
- 3 lbs beef chuck, cut into 1½-inch cubes
- 1/3 cup all-purpose flour (for dredging)
- Salt & pepper to taste
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 large onion, chopped
- 3 celery stalks, chopped
- 5 cloves garlic, minced
- 1 1/2 lbs Yukon Gold potatoes, peeled and diced
- 5 carrots, peeled and thickly sliced
- 1 cup frozen peas (optional)
Liquids and Flavorings
- 1 (6 oz) can tomato paste
- 4 cups beef broth
- 1 tbsp Worcestershire sauce
- 1/2 tsp Italian seasoning
- 3 bay leaves
- Optional twist: 1 tsp smoked paprika or 1 tbsp balsamic vinegar for added depth
Instructions
- Prepare the beef: Preheat the Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper, then dredge them lightly in all-purpose flour to help achieve a nice sear and create a thickened stew base.
- Brown the beef: Add olive oil to the preheated Dutch oven. Brown the beef cubes in batches, ensuring they are well-seared on all sides to build rich flavor. Remove browned beef and set aside.
- Sauté aromatics: In the same pot, add the chopped onions, celery, and minced garlic. Cook for 4 to 5 minutes until softened and fragrant. Stir in the tomato paste and cook an additional 2 minutes to deepen its flavor.
- Add liquids and seasonings: Return the browned beef to the pot. Pour in the beef broth and Worcestershire sauce. Add Italian seasoning and bay leaves. Stir to combine and bring the mixture to a gentle simmer.
- Braise the stew: Cover the Dutch oven and place it in an oven preheated to 325°F (165°C). Cook for 1.5 to 2 hours until the beef is tender and flavors meld.
- Add vegetables: Add the diced potatoes and sliced carrots to the pot. Cover again and continue cooking in the oven for another 45 to 60 minutes until the vegetables and beef are tender.
- Finish the stew: Stir in the frozen peas during the last 10 minutes of cooking. Remove and discard the bay leaves. Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
- You can add 1 tsp smoked paprika or 1 tbsp balsamic vinegar for additional depth and complexity.
- Dredging the beef in flour helps thicken the stew as it cooks.
- Be sure to brown the beef well in batches to avoid steaming and to build flavor.
- This stew tastes even better the next day as flavors develop.
- For a gluten-free alternative, substitute all-purpose flour with a gluten-free flour blend for dredging.