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Dutch Oven Beef Stew

Dutch oven beef stew with fork-tender beef, thick glossy sauce, and tender baby potatoes and carrots. Oven-braised in an enameled Dutch oven at 325°F for a deep, savory flavor and stew-like texture.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasonings
  • 3 lb beef chuck, cut into 2-inch cubes
  • 2 tsp salt
  • 1 tsp black pepper
  • 3 tbsp all-purpose flour
  • 3 tbsp olive oil
Aromatics and sauce
  • 1 large onion, diced
  • 4 clove garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 bay leaves
Vegetables
  • 1.5 lb baby potatoes, halved
  • 4 carrots, cut into 1-inch pieces

Equipment

  • 1 Dutch oven

Method
 

Brown and build the stew base
  1. Preheat oven to 325°F. Season the beef cubes with salt and black pepper, toss with all-purpose flour, and brown in batches in the Dutch oven until deeply colored with visible crust.
  2. Cook the diced onion in the Dutch oven for 5 minutes. Add the minced garlic and tomato paste and cook for 1 minute, scraping any browned bits off the bottom so the paste turns fragrant and darkens slightly.
  3. Pour in the dry red wine and scrape the bottom of the Dutch oven. Simmer for 2 minutes until the wine is reduced and the sauce looks glossy.
  4. Add the beef broth, Worcestershire sauce, rosemary sprigs, thyme sprigs, bay leaves, and the browned beef. Cover and bake for 2 hours so the beef becomes fork-tender and the liquid thickens.
Cook vegetables and finish
  1. Stir in the halved baby potatoes and 1-inch carrots. Cover and bake for 1 hour more until the potatoes are tender and the carrots are easy to pierce.
  2. Remove the herb stems and bay leaves before serving. Taste and adjust as needed, then ladle into bowls with visible beef, potatoes, and carrots in a thick, glossy stew.

Notes

For the best texture, keep the beef browning in batches so it gets color instead of steaming. Store leftovers in the fridge up to 4 days in an airtight container; freeze up to 3 months (thawed and reheated gently). For a lighter option, use reduced-sodium beef broth and consider swapping part of the olive oil for a light spray for browning.