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Easy Dutch Oven Beef Stew Recipe

Prep Time40 minutes
Cook Time3 hours 30 minutes
Keyword: beef stew recipe, healthy dinner
Servings: 8 servings

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.