Dutch Oven Beef Stew Recipe
Looking for the ultimate in comfort food? This classic Dutch oven beef stew is loaded with potatoes and carrots in a thick, hearty beef gravy. A family favorite that is sure to please.
Why You’ll Love This Dutch Oven Beef Stew Recipe
A delicious one pot meal. Loaded with tender cubes of beef, potatoes and carrots in a savory thick gravy for a hearty one pot meal. Less pans to wash is always a good thing.
Beef stew is a comfort food. It doesn’t contain any hard to get ingredients. Much of what makes this recipe are pantry staples such potatoes, carrots and onion. This makes it fairly simple to throw together. While it’s cooking in the oven, you can relax or get other things done. No need to stand over a hot stove.
Frequently Asked Questions
Once cooled, transfer the beef stew into an airtight container and refrigerate for up to three days.
Look for already cut up beef cubes labeled as beef stew meat at your grocery store. This type of meat goes on sale frequently. This makes it less expensive per pound than a full chuck roast.
My preference is to use a Dutch oven in an oven. However, you can cook this stew in a slow cooker. After coating the beef cubes in seasoned flour, brown them in a preheated skillet with olive oil over medium heat. Transfer the browned beef and the rest of the ingredients to the slow cooker. Put on the lid and cook on low for 8 hours or on high for 4 hours. Untill the meat is tender and the potatoes are soft.
The Best Dutch Oven to Use for Beef Stew
When it comes to Dutch ovens, there are many to choose from. There are some that are round and wide but have shorter sides. The best kind for soups and stews are the ones that are round with tall sides. My favorite is a 5.5 quart enameled cast iron Dutch oven. This pot doesn’t need to be seasoned. It is easy to clean by hand washing. It heats up quickly and retains heat very well.
Unfortunately, they are expensive. This is an investment piece of cookware but it is well worth it. These frequently go on sale so patience will save you some dollars.
Properly taken care of, these pots will last a lifetime.
Ingredients – What You’ll Need For This Recipe
How To Make Beef Stew In The Oven
This is an easy recipe with some preparation but you’ll have this in the oven with an incredible aroma filling your home in just a few steps.
For the complete instructions, see the recipe card below.
- In a large Dutch oven, heat the olive oil on the stove top over medium heat. Carefully add the flour coated beef cubes. Brown on all sides till golden brown. Remove from the heat.
- Dissolve the beef base in hot water. Add this to the browned beef cubes.
- Deglaze with a wooden spoon by scraping the bottom of the Dutch oven to release all the caramelized bits. Using a wooden spoon will protect the enamel in your Dutch oven.
- Mix in the remaining ingredients. Place the lid on the Dutch oven and put into the oven. Cook at 350℉ for 1½ hours or until the potatoes are soft and the beef is fork tender.
A Tip for Tender and Flavorful Beef Stew
The best tip for tender stew meat is to brown the beef. This step gives the meat a crusted brown appearance and intensifies the flavor. Both of which contribute to a richly flavored beef stew.
Extra Additions
To Thicken Gravy
If you would like a thicker gravy, add a slurry to the stew.
Whisk together one tablespoon cornstarch and two tablespoons cold water in a small bowl. Stir into the beef stew a few minutes before done.
What to Serve with Beef Stew
You definitely want a bread to accompany the beef stew to soak up the delicious gravy. My honey wheat rolls would be a perfect addition to this meal. Slathered with butter, these rolls are irresistible.
You don’t really need anything else but sometimes I like to serve a green salad as well. This lightens up the meal.
More Dinner Ideas
Dutch Oven Beef Stew
Equipment
- 5.5 quart dutch oven
Ingredients
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 pound beef stew meat (1 inch cubes)
- 3 tablespoons olive oil
- 1 medium onion (chopped)
- 3 garlic cloves (minced)
- 3 cups hot water (see notes)
- 3 teaspoons beef base (Better Than Bouillon) (see notes)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme leaves
- 2 tablespoons tomato paste
- 3 medium potatoes (peeled and cubed)
- 2 medium carrots (peeled and sliced)
- 1 tablespoon cornstarch (optional)
- 2 tablespoons cold water (optional)
Instructions
- Preheat the oven to 350℉.
- With a paper towel, pat dry the beef cubes.
- Using a plastic or paper bag, add flour, salt, black pepper and beef cubes. Shake the bag to coat the beef cubes.2 tablespoons all-purpose flour, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1 pound beef stew meat
- On the stove top, heat the olive oil in the Dutch oven over medium heat. Carefully add the floured beef cubes, chopped onions and minced garlic. Cook until beef is browned on all sides being careful not to burn the onions and garlic. Turn off the heat.3 tablespoons olive oil, 1 medium onion, 3 garlic cloves
- In a medium bowl, dissolve the beef base into the hot water. Pour over the browned beef mixture in the Dutch oven. Deglaze with a wooden spoon by scraping the bottom of the Dutch oven to release all the caramelized bits and mixing it in with the beef.3 cups hot water , 3 teaspoons beef base (Better Than Bouillon)
- Stir in the remaining ingredients except for the cornstarch and water.1 tablespoon Worcestershire sauce, ½ teaspoon Italian seasoning, ½ teaspoon dried thyme leaves, 2 tablespoons tomato paste, 3 medium potatoes (peeled and cubed), 2 medium carrots (peeled and sliced)
- Place the lid on the Dutch oven. Put into the 350℉ preheated oven. Cook for 1 ½ hours or until the potatoes have softened and the beef is fork tender.
For A Thicker Gravy (optional)
- Whisk together cornstarch and water in a small bowl. Stir into stew a few minutes before done.1 tablespoon cornstarch, 2 tablespoons cold water
Storing Leftovers
- Once cooled, store any leftovers in an airtight container in the refrigerator for up to three days.