A hearty and comforting one-pot beef stew, slow-cooked to perfection in a Dutch oven, featuring tender beef, root vegetables, and a rich savory broth. Ideal for cozy family dinners.
Classic Dutch Oven Beef Stew
A hearty and comforting one-pot beef stew, slow-cooked to perfection in a Dutch oven, featuring tender beef, root vegetables, and a rich savory broth. Ideal for cozy family dinners.
Ingredients
- 2 lb beef chuck cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 4 cups beef broth
- 1 cup red wine optional
- 2 large carrots peeled and chopped
- 2 stalks celery chopped
- 1.5 lb potatoes peeled and cubed
- 0.5 cup frozen peas
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- salt to taste
- black pepper to taste
Instructions
- Pat beef dry and season with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, then set aside.
- Add onion to the Dutch oven and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more until fragrant.
- Sprinkle flour over the vegetables and stir for 1-2 minutes until lightly browned. Gradually pour in beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
- Return beef to the Dutch oven. Add carrots, celery, potatoes, dried thyme, and bay leaf. Bring to a simmer.
- Reduce heat to low, cover, and cook for 2 to 2.5 hours, or until beef is fork-tender. Stir occasionally.
- Remove bay leaf. Stir in frozen peas and cook for another 5 minutes, or until heated through. Taste and adjust seasoning as needed. Serve hot.
Notes
For extra richness, add a splash of red wine with the broth. Serve with crusty bread or mashed potatoes. Leftovers taste even better the next day! You can also add mushrooms or pearl onions for variation.
