Easy Dutch Oven Beef Stew (No Wine Required)
There’s something about a big pot of homemade beef stew cooking away on a chilly day that makes the house feel extra cozy. This is one of those dinners that’s perfect for a Sunday afternoon when you have a little extra time to let everything cook low and slow.
This easy Dutch oven beef stew is loaded with tender chunks of beef, carrots, and buttery Yukon Gold potatoes in a rich, savory gravy. It’s hearty, comforting, and made with simple ingredients you probably already have in your kitchen.
I love making recipes like this in my Le Creuset or Staub Dutch oven. The heavy cast iron holds heat beautifully and is perfect for slow cooking, giving the beef plenty of time to become tender.
And one of my favorite things about this recipe is that you don’t need red wine. The beef broth, tomato paste, Worcestershire sauce, and herbs give it plenty of flavor without it.
Why You’ll Love This Beef Stew
What Kind of Beef Is Best for Stew?
I recommend using beef chuck roast or pre-cut beef stew meat. Chuck roast has beautiful marbling that breaks down during slow cooking, making the beef incredibly tender.
If you’re using a whole roast, cut it into approximately 1½ to 2-inch cubes. Pre-cut stew meat works too and saves a little prep time. If possible, look for packages labeled chuck.
The most important thing is to give the beef enough time to cook. If it’s still chewy, it usually just needs a little longer.
shop the ingredients:
Easy Dutch Oven Beef Stew Recipe
Equipment
Ingredients
- 3 lbs beef chuck roast or pre-cut stew meat
- 3 tablespoons olive oil
- 4 oz bacon chopped (optional)
- 1 large yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 6 cups low-sodium beef broth or stock plus additional as needed
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 dried bay leaves
- 5 large carrots peeled and cut into thick chunks
- 1 1/2 lbs Yukon Gold potatoes peeled and cut into large chunks
- 1 teaspoon balsamic vinegar
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water optional for thickening
- Kosher salt and freshly ground black pepper
- Fresh parsley for garnish optional
Instructions
- Preheat oven to 300°F.
- Pat the beef dry with paper towels and season generously with salt and pepper. If using a whole chuck roast, cut it into approximately 1½ to 2-inch cubes.
- Heat olive oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the beef on all sides, approximately 2–3 minutes per side. Transfer to a plate and set aside.
- Don’t worry about cooking the beef all the way through. You’re just developing that beautiful browned crust that adds so much flavor.
- Reduce heat to medium.
- If using bacon, add it to the pot and cook until lightly browned. Add the diced onion and cook for approximately 5 minutes, until softened.
- Add the garlic and cook for another 30 seconds.
- Stir in the tomato paste and cook for 1–2 minutes.
- Sprinkle in the flour and stir continuously for another minute.
- Slowly pour in 6 cups of beef broth, stirring and scraping up all the browned bits from the bottom of the pot.
- Add Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
- Return the browned beef and any accumulated juices to the Dutch oven.
- Bring everything to a gentle simmer on the stovetop.
- Cover the Dutch oven with its lid and transfer to the oven.
- Cook at 300°F for approximately 2 hours.
- The beef will begin to become tender as it slowly braises in the broth.
- Carefully remove the Dutch oven from the oven.
- Add the carrots and potatoes, stirring gently to distribute them throughout the stew.
- The liquid should surround most of the vegetables. Add additional beef broth if necessary.
- Bring the stew back to a gentle simmer on the stovetop before returning it to the oven.
- Cover and cook for another 60–90 minutes, or until the beef is fork-tender and the potatoes and carrots are cooked through.
- Once the beef and vegetables are tender, remove the Dutch oven from the oven and place it on the stovetop.
- If you have more broth than you’d like, carefully ladle some out and reserve it.
- For a thicker gravy, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth.
- Bring the stew to a gentle simmer and slowly stir in the cornstarch mixture.
- Let simmer for 2–3 minutes until thickened.
- If needed, repeat with an additional tablespoon of cornstarch mixed with a tablespoon of cold water.
- Remove the bay leaves.
- Stir in balsamic vinegar and taste for seasoning, adding additional salt and pepper as needed.
- Garnish with fresh parsley and serve warm with crusty bread.
My Tips for the Best Beef Stew
Brown the beef in batches. Don’t overcrowd the pot. Giving the beef room to brown instead of steam makes a big difference in the finished flavor.
Use a large Dutch oven. Between three pounds of beef, the potatoes, carrots, and broth, this makes a generous amount of stew. I recommend a 7-quart or larger Dutch oven, with enough room to simmer without overflowing.
Keep the vegetables chunky. Cut the potatoes and carrots into larger pieces so they hold their shape during the long cooking time.
Make sure the broth is simmering. Before transferring the Dutch oven to the oven, bring the broth to a gentle simmer on the stovetop. Do the same after adding the vegetables and any additional broth.
Adjust the consistency. If you like a brothier stew, leave it as is. If you prefer a thick gravy, use the cornstarch slurry at the end.
Don’t rush the beef. The beef should be tender enough to pull apart easily with a fork. If it’s still chewy, give it more time.
What to Serve with Beef Stew
This beef stew is practically a complete meal on its own, but I love serving it with warm, crusty sourdough bread to soak up all that delicious gravy.
You could also pair it with homemade dinner rolls or a simple green salad.
How to Store and Reheat Beef Stew
One of the best things about making a big pot of stew is having leftovers!
Store cooled beef stew in airtight containers in the refrigerator for up to 3–4 days. Reheat gently on the stovetop, adding a splash of broth if the gravy has thickened too much.
You can also freeze beef stew for up to 3 months. Just keep in mind that the potatoes may soften a little after freezing and reheating.
The Perfect Cozy Dinner
I love recipes like this for fall and winter. You can get everything started earlier in the afternoon, let the oven do most of the work, and have a delicious homemade dinner waiting for you.
It’s hearty, comforting, and makes plenty for leftovers. Definitely one to save for the next chilly day!
If you make this, let me know! I always love hearing from you.
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