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Hearty Dutch Oven Beef Stew Recipe

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4.2 from 6 reviews

This Hearty Dutch Oven Beef Stew is a comforting, savory meal perfect for chilly days. Tender chunks of beef chuck roast are seared to lock in flavor, then slow-cooked with aromatic vegetables, fresh herbs, and rich beef broth in a Dutch oven until melt-in-your-mouth tender. The addition of carrots, Yukon gold potatoes, and optional green peas create a perfect balance of texture and taste. This classic stew is finished with a touch of wine and Worcestershire sauce for depth, making it an ideal dish to enjoy with family or friends.

Ingredients

Beef and Seasoning

  • 3 pounds whole boneless beef chuck roast, cut into 1.5 inch chunks
  • 1 ½ teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • Olive oil (for searing and cooking)

Vegetables and Aromatics

  • 1 medium yellow onion, diced
  • 5 cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 3 medium Yukon gold potatoes, peeled and diced
  • 2 dried bay leaves
  • Chopped parsley (for garnish)

Flavor Enhancers

  • 1 teaspoon fresh thyme, roughly chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • ½ cup red wine (or beef broth as substitute)
  • ¼ cup all-purpose flour, plus more as needed
  • 4 cups beef broth, plus more as needed
  • Frozen or fresh green peas (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 325 degrees F to prepare for slow-cooking the stew.
  2. Season and Sear Beef: Season the beef chunks with 1 ½ teaspoons kosher salt and 1 teaspoon black pepper. Heat olive oil over high heat in a large Dutch oven or heavy oven-proof pot. Sear the beef in batches on all sides until nicely browned, removing excess liquid if the pot starts to steam to ensure proper browning. Set browned beef aside.
  3. Sauté Vegetables: In the same Dutch oven, over medium heat, add olive oil, diced onion, minced garlic, and chopped carrots. Cook for about 5 minutes, stirring occasionally, until vegetables start to soften.
  4. Add Flavorings: Stir in fresh thyme, tomato paste, and Worcestershire sauce. Cook for 2-3 minutes until these ingredients are slightly softened and well combined with the vegetables.
  5. Deglaze and Reduce: Pour in the red wine (or beef broth) and scrape up the browned bits from the bottom of the pot using a wooden spoon. Allow the liquid to reduce for about 3 minutes to concentrate flavors.
  6. Thicken the Stew Base: Sprinkle flour over the mixture and stir to coat all ingredients. Gradually add 4 cups of beef broth while stirring until the flour is fully incorporated and the stew begins to thicken.
  7. Combine and Simmer: Add the seared beef back into the pot along with the cubed potatoes and bay leaves. Bring the stew to a boil, then reduce heat to a simmer and cook for 5-7 minutes. Adjust seasoning with salt and pepper as needed.
  8. Oven Cook: Cover the Dutch oven with an oven-safe lid, place it in the preheated oven, and cook for about 1 hour and 45 minutes until the beef is tender and flavors meld together.
  9. Add Peas: Optional step – stir in frozen or fresh green peas 10 minutes before the stew finishes cooking in the oven for a pop of color and sweetness.
  10. Finish and Serve: Remove the bay leaves and sprinkle chopped parsley on top before serving. Enjoy your hearty Dutch oven beef stew warm with crusty bread or your favorite side!

Notes

  • For best results, cut the beef into uniform 1.5 inch chunks to ensure even cooking and tenderness.
  • Use Yukon gold potatoes for their creamy texture; avoid waxy potatoes as they may fall apart during slow cooking.
  • If you prefer not to use red wine, substitute with an equal amount of beef broth to maintain rich flavor.
  • Feel free to add extra vegetables like celery or mushrooms if desired.
  • Leftover stew keeps well in the refrigerator for up to 3 days and tastes even better the next day as flavors meld.

Find it online: https://bitezly.com/hearty-dutch-oven-beef-stew-recipe/