This Dutch Oven Beef Stew is warmth in a bowl! It’s packed with tender beef, hearty veggies, and savory flavors that cook together perfectly. Talk about comfort food!
You can’t go wrong with a dish that makes your kitchen smell amazing! I love making it on chilly nights, and it’s so easy. Just toss in the ingredients and let it simmer. Yummy!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender and juicy during cooking. If you can’t find chuck, you could use brisket or round steak, though they may require different cooking times.
Vegetables: The onion and garlic are essential for depth of flavor. Swap out the carrots and potatoes for root vegetables like parsnips or turnips if you want to mix it up!
Red Wine: It enhances the stew’s taste significantly. If you’re avoiding alcohol, just use more beef broth or a splash of vinegar for acidity without the alcohol.
Thyme: This herb adds a lovely aroma; fresh thyme can brighten the dish. If dried thyme isn’t available, oregano can work too, although the flavor will be a bit different.
How Do You Brown the Meat Properly?
Browning the beef is crucial for adding flavor and achieving a rich stew. Here’s how to do it right:
- Start with a dry surface! Pat the beef cubes with paper towels to remove moisture.
- Heat the oil in the Dutch oven until it’s hot. You’ll know it’s ready when you see ripples in the oil.
- Don’t overcrowd the pan! Brown in batches, leaving space between each piece. This helps them brown evenly without steaming.
- Let it cook without moving it for 3-4 minutes before flipping. This way, you’ll achieve a nice crust.
Take your time with this step; the flavor you build will make the whole stew more delicious!
How to Make Dutch Oven Beef Stew
Ingredients You’ll Need:
For the Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and pepper, to taste
- 2 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional; can substitute with more beef broth)
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 2 bay leaves
- 1 lb baby potatoes (or small Yukon gold potatoes), whole or halved if large
- 4 large carrots, peeled and cut into chunks
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This hearty dish will take about 20 minutes for prep and then 2 to 2.5 hours to cook. With just a bit of chopping and some patience while it simmers, you’ll have a comforting meal ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Beef:
Begin by patting the beef cubes dry to help them brown nicely when cooked. Season them generously with salt and pepper to enhance the flavor of the meat.
2. Brown the Beef:
In a large Dutch oven over medium-high heat, add the vegetable oil. When hot, brown the beef cubes in batches, avoiding crowding the pan. Cook each piece for about 3-4 minutes per side, or until they are nicely browned on all sides. Remove them from the pot and set aside.
3. Sauté the Aromatics:
In the same Dutch oven, add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
4. Build Flavor with Tomato Paste:
Stir in the tomato paste, cooking for 1-2 minutes. This helps deepen the flavor of your stew.
5. Deglaze with Wine:
Pour in the red wine (if using), scraping the bottom of the pot to release any tasty browned bits. Allow it to simmer and reduce for about 3 minutes.
6. Combine Ingredients:
Return the browned beef to the pot along with the beef broth, Worcestershire sauce, thyme, and bay leaves. Stir everything together and bring the mixture to a gentle boil.
7. Simmer the Stew:
Cover the Dutch oven with its lid and reduce the heat to low. Let your stew simmer for 1.5 to 2 hours, or until the beef is fork-tender.
8. Add Vegetables:
After the beef has cooked, add the baby potatoes and carrots. Cover and cook for an additional 30-40 minutes, until the vegetables are tender.
9. Final Touches:
Before serving, remember to remove the bay leaves. Taste your stew and adjust the seasoning with additional salt and pepper if desired.
10. Serve and Enjoy:
Garnish your stew with fresh chopped parsley. Serve with creamy mashed potatoes or crusty bread for dipping. Enjoy your warm, delicious meal!
Can I Use Frozen Beef for This Stew?
You can use frozen beef, but be sure to thaw it completely first! Ideally, thaw it in the refrigerator overnight for safe and even cooking. If you’re short on time, you can submerge it in cold water in a sealed plastic bag to thaw it quickly. Just be sure to pat it dry before browning!
How Do I Store Leftover Beef Stew?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. It also freezes well! If freezing, make sure to cool the stew completely before transferring to freezer-safe containers. It can last in the freezer for about 3 months!
Can I Adjust the Vegetables in the Stew?
Absolutely! You can customize the vegetables to your liking. Feel free to substitute carrots with parsnips or use sweet potatoes instead of regular potatoes. Just remember to chop them into similar sizes for even cooking!
What Can I Serve with Beef Stew?
This stew pairs wonderfully with crusty bread, mashed potatoes, or even over a bed of rice or egg noodles. For a lighter option, serve it with a side salad to balance the hearty stew!
