This Dutch Oven Beef Stew is full of tender beef, soft veggies and savory broth. The best part is that the Dutch oven does most of the work, building layers of flavor as everything cooks low and slow. This stew delivers reliable, home‑cooked warmth in every bowl.
If you want more warm and satisfying beef dishes, try my Beef Patsys or my Mongolian Beef Noodles. They are both family favorites.
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Why this Dutch Oven Beef Stew Recipe is a Keeper
I love this dutch oven stew recipe because it’s a quick and easy one pan comfort food that also happens to be super delicious. This recipe is perfect to add to an easy dinner recipe stash.
- The “Fond” Factor: By tossing the beef in flour before searing, you create “fond” (the brown bits on the bottom of the pot). This acts as a natural thickener and flavor base that store-bought stews lack.
- Yukon Gold Advantage: Unlike Russet potatoes, Yukon Golds hold their shape during a long simmer, providing a creamy texture without turning into mush and pair well with the sweet carrots.
- Perfectly Balanced: The combination of tomato paste, red wine, and Worcestershire sauce provides a trifecta of acidity, sweetness, and umami.
Why is my Beef Still Tough?
If the beef stew meat is still tough, it probably needs to cook longer. The tender beef should fall apart in the pot. Small cubes dry out quickly. Larger chunks stay juicy and tender as they braise.
Pro Tip to Make This Recipe
In place of frozen peas try sautéed mushrooms, parsnips, or pearl onions.
Hearty Dutch Oven Beef Stew Ingredient Notes
You only need a few easy-to-find ingredients, many of which you probably have in your pantry already.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Beef: I like to use a cut of beef like stew meat to make the browned beef for the classic Dutch oven beef stew. Cook the beef in batches.
- Beef Broth: Make your own homemade beef stock or pick up some from the store.
- Vegetables: You will need an onion, carrots, celery, garlic, potatoes and peas.
Variations and Substitutions to Make Beef Stew
There are a couple different swaps you can make to make Dutch oven stew beef recipes extra delicious. This beef stew is the ultimate comfort meal.
- The Meat: Try boneless beef chuck roast, venison, lamb, or even thick-cut pork shoulder.
- Liquid: Dry red wine, stout beer (for a Guinness-style stew) or pomegranate juice for tender beef stew.
- Herbs: Use dried rosemary/thyme, sprigs of fresh rosemary/thyme (remove stems before serving).
Special Equipment Needed to Cook Beef Stew
You only need one major piece of kitchen equipment to make the best beef stew in a Dutch oven.
- Heavy Bottomed Dutch Oven Pot: Essential for maintaining a steady, even simmer throughout the cooking time without scorching the bottom.
How to Make Dutch Oven Beef Stew
This meltingly tender beef recipe comes together in 4 easy to follow steps. This ultimate comfort food is so good, I make in the thick of winter.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Dredge Beef: Season beef cubes with All Purpose Seasoning. Add flour and seasoned beef to a Ziplock bag, shake, then remove beef and shake excess flour off.
- Sear the Beef and Veggies: Heat some oil in a Dutch oven over medium-high heat, then add the beef cubes. Brown beef on all sides, then set aside. Add onions, celery and carrots to the pot, and cook for a few minutes.
- Add Liquids: Stir in the minced garlic, tomato paste, dried rosemary and thyme. Then, add the wine to help deglaze, and simmer for 2 minutes to reduce. Add the beef broth, browned beef, Worcestershire, potatoes and bay leaves.
- Thicken & Simmer: Bring to a simmer, cover and cook until pieces of beef are very tender. Make a cornstarch slurry, and stir into the stew. Add the peas and cook for 5 minutes.
Prep Ahead Suggestions for Hearty Beef Stew
Get my easy Dutch oven beef stew on the table even faster with a few make-ahead steps.
- The “Mise en Place”: Chop the carrots and potatoes, celery, and onions the night before and store them in a container.
- Pre-Season: Season the stew with the All-Purpose Seasoning 24 hours in advance. This acts as a “dry brine,” making the meat more tender and flavorful for when you cook the beef.
- The Slurry: You can mix the cornstarch and water ahead of time, just be sure to give it a quick stir before adding it to the pot as it will settle as it thickens the stew.
Alternate Methods – Beef Stew in the Oven or Slow Cooker
Make this recipe another way by using your crock pot or oven.
- Cook in the Oven: Instead of simmering on the stovetop, try oven braising, place the covered Large Dutch oven in a 325°F (160°C) oven for 2 to 2.5 hours. This provides more even, surround-heat.
- Slow Cooker: Follow the recipe through the “deglazing with wine” step. Transfer everything to a crockpot and cook low and slow for 7–8 hours. Add the cornstarch slurry and peas at the very end.
Store, Reheat and Use Leftover Dutch Oven Stew
- Store: This stew actually tastes better the next day. Store in an airtight container for up to 4 days.
- Reheat: Reheat on the stove over low heat. You may need to add a splash of water or broth, as the starch from the potatoes will thicken the gravy significantly while sitting in the fridge.
- Use Leftovers: Make a beef pot pie. Put leftovers in a baking dish, cover with store-bought puff pastry, and bake at 400°F until golden.
- Stew Poutine: Ladle hot stew over French fries and top with cheese curds.
Common Questions About This Beef Recipe
No. I have made this stew with and also without the wine. Wine adds another layer of flavor and helps to lift the brown bits from the bottom. Wine adds complexity you can’t get from broth alone. As it cooks down, it brings subtle acidity, fruitiness, and savory depth.
Yukon golds are best, but you can also make this recipe for classic beef stew with red potatoes.
If you want the most reliable, tender result every time, chuck roast is the gold standard. It has the perfect mix of fat and collagen, which transforms into juicy, tender bites and a naturally rich broth as it cooks.
Expert Tips for Making Easy Dutch Oven Stew
There are a few ways to make this easy to follow recipe even better.
- Don’t Steam the Meat: When browning the beef, leave space between the cubes or do several batches of beef. If the pot is crowded, the meat will release moisture and “steam” (turning grey) instead of “searing” (turning crusty brown). Make sure to season the beef well so your beef is tender and delicious.
- The Slurry Secret: Always mix cornstarch with cold water. If you add cornstarch directly to easy beef stew in the Dutch oven, it will clump into tiny white balls that are impossible to dissolve.
- Peas at the End: Adding the frozen peas in the last 5 minutes preserves their bright green color and “pop” texture.
- Serve With: Serve this classic beef stew recipe with Crock Pot Mashed Potatoes, Rosemary Butter Rolls or Garlic Parmesan Green Beans.
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Dutch Oven Beef Stew
Equipment
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Ingredients
- 2 pounds Stew beef, trimmed and cubed
- 1 ½ teaspoons All Purpose Seasoning
- 3 Tablespoons Flour
- 3 Tablespoons Vegetable oil
- 1 medium Onion, diced
- 4 Carrots, peeled and cut into 1 inch pieces
- 4 stalks Celery, cut into 1 inch pieces
- 5 cloves Garlic, minced
- 3 Tablespoons Tomato paste
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- ½ cup Dry red wine
- 6 cups Beef broth
- 2 teaspoons Worcestershire sauce
- 1 pound Yukon gold potatoes, peeled and diced into 1 inch pieces
- 2 Dried bay leaves
- ¼ teaspoon Salt, to taste
- ¼ teaspoon Pepper, to taste
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
- ¾ cup Frozen peas
Instructions
- Season beef liberally with All Purpose Seasoning.
- Add flour to a zipper bag then add the seasoned beef cubes. Toss to coat.
- Remove beef from flour, shaking off excess flour.
- Heat oil in a large Dutch oven over medium-high heat.
- Add beef to Dutch oven in a single layer and brown on all sides. You may need to do this in batches to avoid over crowding the pot.
- Remove from pot and set aside.
- Add the onions, carrots and celery to the Dutch oven and cook until softened, about 3 minutes.
- Stir in minced garlic, tomato paste, dried rosemary and dried thyme and cook for 30 seconds more.
- Add red wine and scrape up any browned bits from the bottom. Simmer for 2 minutes or until wine has reduced slightly.
- Add the beef broth, beef and Worcestershire sauce, potatoes and bay leaves.
- Reduce heat to a simmer, cover and cook for 1 – 1 ½ hours or until beef is very tender.
- Test stew for seasoning. Add additional All Purpose Seasoning as needed.
- In a small bowl, combine the cornstarch and water to form a slurry. Stir into the stew. If the stew is too thick, add more broth to reach the desired consistency.
- Stir in the peas and simmer for 5 minutes before serving.
Christina’s Notes
- Beef: Pat beef dry before browning for best sear.
- Slow: Don’t rush the process long, gentle cooking is key for tender beef.
- Cut beef into uniform pieces: Cut in 1–2‑inch cubes so everything cooks evenly and stays juicy.
- Finish with acidity: A splash of vinegar, wine, or lemon brightens the stew and balances richness.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.