Slow-Cooked Dutch Oven Beef Stew

Slow-Cooked Dutch Oven Beef Stew

Prep Time: 30 mins
Cook Time: 2.5–3 hours
Servings: 6

Meta Description:
Warm up with this slow-cooked Dutch oven beef stew. Tender beef, hearty vegetables, and rich, savory broth make it a perfect comfort meal for any occasion.

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What Makes Dutch Oven Beef Stew Special?

A Dutch oven is ideal for slow-cooked dishes because it distributes heat evenly and locks in moisture, making beef tender and flavorful. This classic stew combines rich beef, root vegetables, and herbs for a hearty, comforting dish that’s perfect for family dinners or meal prep.

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Ingredients

• 2 lbs (900 g) beef chuck, cut into 1.5-inch cubes

• Salt and pepper to taste

• 1/4 cup all-purpose flour

• 3 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 4 carrots, sliced

• 3 celery stalks, sliced

• 3 medium potatoes, peeled and cubed

• 2 cups beef broth

• 1 cup red wine (optional, can replace with extra broth)

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 2 bay leaves

• 1 teaspoon smoked paprika (optional)

• 1 cup frozen peas (added at the end)

• Fresh parsley, chopped for garnish

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Instructions

Step 1: Prepare the Beef

1. Season beef cubes with salt and pepper.

2. Dredge lightly in flour, shaking off excess.

Step 2: Brown the Meat

1. Heat olive oil in a Dutch oven over medium-high heat.

2. Brown beef in batches, ensuring not to overcrowd the pan.

3. Remove browned beef and set aside.

Step 3: Sauté Aromatics

1. Add onion, garlic, carrots, and celery to the Dutch oven.

2. Cook until onions are translucent and vegetables slightly softened (5–7 minutes).

Step 4: Build the Stew

1. Stir in tomato paste, cooking for 1–2 minutes to remove raw taste.

2. Deglaze with red wine or a bit of beef broth, scraping up browned bits from the bottom.

3. Return beef to the pot, add remaining broth, thyme, bay leaves, and paprika.

4. Bring to a gentle simmer.

Step 5: Slow Cook

1. Cover the Dutch oven and cook on low heat for 2–2.5 hours, or until beef is fork-tender.

2. Add potatoes halfway through cooking.

Step 6: Finish the Stew

1. Stir in frozen peas and cook for another 5–10 minutes.

2. Adjust seasoning with salt and pepper.

3. Garnish with fresh parsley before serving.

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Tips for Perfect Dutch Oven Beef Stew

• Brown the beef well: This creates a rich, deep flavor in the stew.

• Don’t rush the cooking: Low and slow ensures the meat becomes tender and the flavors meld.

• Vegetable timing: Add softer vegetables later to prevent overcooking.

• Thicken if needed: Mix 1 tablespoon flour or cornstarch with cold water and stir in at the end for a thicker stew.

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Serving Suggestions:

• Serve with crusty bread or over creamy mashed potatoes.

• Pair with a robust red wine for a cozy, restaurant-quality meal at home.

OTHER RECIPES

INGREDIENTS

BOUQUET GARNI

• 2 large green leek leaves, (about 6 inches long)
• 1 bay leaf
• 1 stalk celery
• 2 sprigs fresh parsley, with stems
• 3 sprigs fresh thyme
• 1 2-inch-long strip tangerine or orange peel

STEW

• 3 tablespoons extra-virgin olive oil, divided
• 2 ounces pancetta, or bacon, cut into 1/2-inch pieces
• 3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 2 medium yellow or red onions, chopped
• 3 cloves garlic, chopped
• 1 1/2 pounds carrots, sliced into 1-inch rounds
• 2 tablespoons tomato paste
• 1 pound button mushrooms, halved if small, quartered if large
• 1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
• 1/2 cup chopped fresh parsley
• Freshly grated zest of 1 tangerine, or orange

PREPARATION
Preheat oven to 250°F.
To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.
To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.

Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. 

Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. 

Transfer the mixture to the bowl with the beef.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. 

Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. 

Transfer to a small bowl; set aside.
Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.

Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. 

Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss.

 During the last 15 minutes of cooking, stir in the reserved mushrooms.
Remove and discard the bouquet garni. 

Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving. Enjoy it !

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