Dutch Oven Beef Stew is a hearty, old-fashioned recipe made with tender beef, potatoes, carrots, and a rich, savory broth. Everything simmers slowly on the stovetop in one pot until the beef is tender and the vegetables are perfectly cooked.
This is my grandma’s beef stew recipe, and it’s one of those comforting meals that never gets old. I love making it on chilly days when I want something homemade, filling, and full of flavor.
Why I Love Dutch Oven Beef Stew
About the Ingredients ⭐
- Olive Oil: Used to sauté the onion, celery, and beef.
- Onion and Celery: Add flavor to the stew.
- Stew Meat: Becomes tender as it slowly simmers.
- Carrots and Potatoes: Make this stew hearty and filling.
- Red Wine: Adds richness to the broth.
- Worcestershire Sauce: Gives the stew a savory flavor.
- Beef Broth: Creates the flavorful base of the stew.
- Bay Leaves and Basil: Add seasoning as the stew cooks.
- Gravy Master: Adds color and rich flavor to the gravy.
- All-Purpose Flour: Helps thicken the stew.
Be sure to check out the full recipe and ingredient list below
How to Make Dutch Oven Beef Stew
Sauté the Vegetables: Heat olive oil in a cast iron Dutch oven over medium heat. Add the onion and celery, cooking until the onion is translucent.
Coat the Beef: Place the stew meat and flour in a large resealable bag. Shake until the beef is evenly coated.
Brown the Beef: Add the floured beef to the Dutch oven and brown on all sides, about 3–4 minutes per batch. Work in batches if needed.
Deglaze the Pot: Pour in the red wine and beef broth, scraping the bottom of the Dutch oven to release the browned bits.
Add the Vegetables: Stir in the potatoes, carrots, dried basil, and bay leaves.
Season the Stew: Add the Worcestershire sauce and Gravy Master. Bring the mixture to a boil.
Simmer: Reduce the heat to low, cover, and simmer for 2 hours, or until the beef is tender and the vegetables are cooked through.
Adjust the Thickness: The flour coating should help thicken the broth as it cooks. If you prefer a thicker stew, adjust the consistency before serving. Remove the bay leaves.
Tips I Found Helpful 🩵
- Brown the beef in batches to give it a rich, savory flavor.
- Scrape the bottom of the Dutch oven after adding the wine and broth to release the browned bits.
- Keep the stew at a gentle simmer so the beef becomes tender.
- Cut the potatoes and carrots into similar-sized pieces so they cook evenly.
Questions Readers Ask Most
More Dutch Oven Recipes
Dutch Oven Beef Stew
Dutch Oven Beef Stew is an old-fashioned, hearty dinner with tender beef, potatoes, carrots, and a rich, savory broth.
Ingredients
- 1 tablespoon of olive oil
- 1 diced onion
- 2 stalks of celery, chopped
- 1 pound of stew meat
- 3 large carrots, chopped
- 4 large russet potatoes, quartered
- 1/2 cup of red wine
- 2 tablespoons of Worcestershire sauce
- 4 cups of beef broth (I used Better than Bouillon)
- 2 bay leaves
- 1/2 teaspoon of dried basil
- 1 teaspoon of Gravy Master
- 1/2 cup of all-purpose flour
Instructions
- Heat the olive oil in a cast iron Dutch oven over medium heat. Add the onion and celery and sauté until the onion is translucent.
- Place the stew meat and flour in a large resealable bag. Shake until the beef is evenly coated.
- Add the floured beef to the Dutch oven and brown on all sides, about 3–4 minutes per batch. Work in batches if needed.
- Pour in the red wine and beef broth, scraping the bottom of the pot to loosen any browned bits.
- Add the potatoes, carrots, dried basil, and bay leaves.
- Stir in the Worcestershire sauce and Gravy Master. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer gently for 2 hours, or until the beef is tender and the vegetables are cooked through.
- Remove the bay leaves before serving. If needed, adjust the thickness of the broth to your preference.
Notes
For a thicker stew, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir into the simmering stew and cook until thickened. You can replace the red wine with an equal amount of beef broth.
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Nutrition Information:
Yield:
10Serving Size:
1 cupAmount Per Serving: Calories: 242Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 3gCholesterol: 45mgSodium: 458mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 19g
Is this beef stew in the oven at 350? I didn’t see a temperature on the recipe.
it stayed on the stove top on a very low flame for 2 hours 🙂
I was curious on what size cast iron Dutch oven would be appropriate?
Thank you!
@Janet, the link to the Lodge Dutch oven she posted looks like a 6 qt
You do not use the oven. It cooks entirely on the stovetop in a Dutch (usually cast iron) oven (big pot with lid)
Could I freeze this before cooking? If so will I add the potatoes when I’m going to cook
Hi! I must tell you, this is the best beef stew recipe. So simple and yet so tasty! I have this recipe memorized as we have this nearly once a week since last fall. There were times I had to make it twice a week! I do follow everything except for the gravy master, for me, I don’t need it. I do highly recommend adding baby portabella mushrooms but, I know not everyone likes mushrooms. I do cook them separately and then add to my individual bowl. It’s a lovely comfort in a bowl especially with all that is going on with the world today….it’s simmering away on the stove at the moment. Bon Appetit! (Stay safe, too!)