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Dutch Oven Beef Stew

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I’m excited to share my grandma’s hearty Dutch Oven Beef Stew recipe. Picture tender chunks of beef simmered to perfection with aromatic vegetables and savory herbs, creating a comforting dish that warms you from the inside out. Whether you’re a seasoned chef or just starting in the kitchen, this recipe is easy to follow and promises a delicious meal that will satisfy the whole family.

Dutch-Oven-Beef-Stew

My Dutch Oven Chili Recipe and Dutch Oven Pot Roast are both popular dishes prepared in my Dutch oven. Dutch ovens offer a variety of choices for making comforting one-pot meals, enabling endless experimentation and pleasure with diverse flavors and ingredients.

What you’ll love about this recipe:

  • Tender Beef: Grandma’s recipe ensures that the beef is cooked to perfection, resulting in succulent, melt-in-your-mouth bites.
  • Hearty Vegetables: The stew is packed with a variety of hearty vegetables like carrots, potatoes, and onions, adding both flavor and nutrition to every spoonful.
  • Rich Flavor: Grandma’s secret blend of herbs and spices creates a rich and aromatic broth that’s full of depth and complexity.
  • Comforting Warmth: There’s something about a bowl of Dutch Oven Beef Stew that instantly warms you from the inside out, making it the ultimate comfort food.

Be sure to check out the full Printable recipe and ingredient list below

Ingredients for Dutch Oven Stew

  • 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

Dutch Oven Stew Recipe

  • Place your cast iron Dutch oven on the stove over medium heat.
  • Add olive oil, onions, and celery to the Dutch oven. Saute until the onions are translucent.
  • Coat each piece of stew meat with flour by placing them in a plastic bag with flour.
  • Add the floured stew meat to the Dutch oven.
  • Browning the Meat: Saute until the meat is browned, You may have to cook the meat in batches for about 3-4 minutes.
  • Stir in the red wine and beef broth. Scraping any browned bits from the bottom of the Dutch oven.
  • Add the potatoes, carrots, basil, and bay leaves.
  • Bring the mixture to a boil.
  • Optionally, stir in Worcestershire sauce and Gravy Master.
  • Reduce the heat to low, cover the Dutch oven, and simmer for 2 hours.
  • The flour from the meat should naturally thicken the stew somewhat, but depending on your preference, you may still need to thicken it a little more. Adjust according to your taste.
beef-stew-in-dutch-oven

Tips & Tricks

  • Choose the Right Cut of Meat: Opt for tougher cuts of beef like chuck or stew meat, as they become tender and flavorful when slow-cooked.
  • Brown the Meat: Before adding the liquid, take the time to brown the meat properly. This step adds depth of flavor to the stew.
  • Use Fresh Ingredients: Fresh vegetables and herbs will impart the best flavor to your stew.
  • Adjust Seasonings: Taste the stew as it cooks and adjust the seasonings accordingly. You may need to add more salt, pepper, or herbs to suit your preference.
  • Add Wine for Depth: Red wine adds richness and depth to the stew’s flavor profile. If you prefer not to use wine, you can substitute with beef broth.
  • Let it Simmer: Allow the stew to simmer slowly over low heat for an extended period. This allows the flavors to meld together and the meat to become tender.
  • Thicken as Desired: If the stew isn’t thick enough for your liking, you can create a slurry by mixing equal parts flour and water, then adding it to the stew and simmering until thickened.
  • Prep Ahead: Dutch Oven Beef Stew often tastes even better the next day after the flavors have had time to meld. Consider making it ahead of time for an easy meal option.
  • Serve with Accompaniments: Whether it’s a slice of crusty bread, a dollop of sour cream, or a sprinkle of fresh herbs, serving your stew with accompaniments can elevate the dining experience.
  • Don’t Forget the Love: Like any good home-cooked meal, the secret ingredient is love. Cooking with care and attention will surely make your Dutch Oven Beef Stew a hit with family and friends.
Bowl-of-Dutch-Oven-Stew

FAQs about Dutch Oven Beef Stew

Yes, you can experiment with different cuts, but tougher cuts like chuck or stew meat are traditionally used for their ability to become tender and flavorful when slow-cooked.

Yes, Dutch Oven Beef Stew often tastes even better when made ahead of time. Simply store it in the refrigerator and reheat it when ready to serve.

Absolutely! This stew freezes well. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months.

yes, if you prefer not to use wine, you can simply omit it or substitute it with additional beef broth.

If the stew isn’t thick enough for your liking, you can create a slurry by mixing equal parts flour Or Cornstarch and water, then adding it to the stew and simmering until thickened.

Yes, you can adapt this recipe for a slow cooker. Simply follow the same steps, but instead of simmering on the stove, transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Crusty bread, Garlic Rosemary Mashed Potatoes, rice, or a Green Goddess Salad are all excellent options to serve alongside this hearty stew.

  1. Red Wine: A dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir, is commonly used in beef stew recipes. These wines add depth and richness to the stew’s flavor profile.
  2. Burgundy: Burgundy wine, also known as Pinot Noir, is a classic choice for beef stew. It offers fruity notes and a smooth finish that pairs well with beef and hearty vegetables.
  3. Syrah/Shiraz: Syrah or Shiraz wines bring bold flavors of dark fruits and spices, which can enhance the overall complexity of the stew.
  4. Zinfandel: Zinfandel offers a jammy fruitiness and peppery notes that can complement the savory flavors of beef stew quite nicely.
  5. Malbec: Malbec wines from Argentina are known for their robust flavors of dark fruit and earthy undertones, making them a great match for beef stew.
Beef-Stew-Dutch-Oven
beef-stew-in-dutch-oven

Dutch Oven Beef Stew

Yield: 1
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

I’m excited to share my grandma’s hearty Dutch Oven Beef Stew recipe. Picture tender chunks of beef simmered to perfection with aromatic vegetables and savory herbs, creating a comforting dish that warms you from the inside out. Whether you’re a seasoned chef or just starting in the kitchen, this recipe is easy to follow and promises a delicious meal that will satisfy the whole family.

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

  1. Place your cast iron Dutch oven on the stove over medium heat.
  2. Add olive oil, onions, and celery to the Dutch oven. Saute until the onions are translucent.
  3. Coat each piece of stew meat with flour by placing them in a plastic bag with flour.
  4. Add the floured stew meat to the Dutch oven.
  5. Browning the Meat: Saute until the meat is browned, You may have to cook the meat in batches for about 3-4 minutes.
  6. Stir in the red wine and beef broth. Scraping any browned bits from the bottom of the Dutch oven.
  7. Add the potatoes, carrots, basil, and bay leaves.
  8. Bring the mixture to a boil.
  9. Optionally, stir in Worcestershire sauce and Gravy Master.
  10. Reduce the heat to low, cover the Dutch oven, and simmer for 2 hours.
  11. The flour from the meat should naturally thicken the stew somewhat, but depending on your preference, you may still need to thicken it a little more. Adjust according to your taste.

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Nutrition Information:
Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 223Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 379mgCarbohydrates: 28gFiber: 3gSugar: 2gProtein: 17g

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© Adventures of a Nurse
Cuisine: American / Category: Cast iron Recipes

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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10 Comments

  3. 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!)

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