This Beef Stew In The Dutch Oven is pure comfort food straight from my childhood. It’s actually my grandma’s recipe, and I grew up with the smell of this stew bubbling away in the kitchen on chilly afternoons. Simple ingredients, slow-simmered flavors, and lots of love are what makes this Dutch Oven Beef Stew dish so special. Grandma always said the secret was to let everything cook low and slow so the beef would turn tender and the broth would get rich and hearty. Even now, one bite of Beef Stew In The Dutch Oven takes me right back to those cozy family dinners. I hope this old-fashioned beef stew in the Dutch oven brings just as much warmth and comfort to your table as it always has to mine. Looking for other stew ideas? Try this Lamb Stew in Dutch Oven and Venison Stew in Dutch Oven.
Ingredients for Beef Stew in the Dutch Oven
- Beef stewing meat
- All-purpose flour
- Olive oil
- Yellow onion
- Carrots
- Celery stalks
- Tomato paste
- Dry red wine
- Beef broth
- Potatoes
- Dried basil
- Dried oregano
- Dried thyme
- Dried rosemary
- Canned peas
- Salt and freshly ground black pepper
Instructions for Beef Stew in the Dutch Oven
- In a large bowl, mix the flour, salt, and pepper. Dredge the beef pieces in the seasoned flour, shaking off any excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the dredged beef and chopped onion. Cook for 6–8 minutes, stirring occasionally, until the beef is browned on all sides.
- Pour in the red wine and scrape the browned bits from the bottom of the pot (this is deglazing). Stir in the beef broth to combine.
- Add the carrots, celery, tomato paste, potatoes, basil, oregano, thyme, and rosemary. Stir everything together well.
- Bring the stew to a gentle simmer. Reduce the heat to low, cover with a lid, and let it simmer for about 1 hour, stirring occasionally, until the beef and vegetables are tender.
- Stir in the canned peas and cook uncovered for another 10 minutes, just until the peas are heated through.
- Taste the stew and adjust seasoning with additional salt and pepper if needed. Serve hot.
Tips & Substitutions
- Dredge for thickness:
Coating the beef in seasoned flour before browning helps naturally thicken the broth as it simmers. - No red wine?
If you prefer not to use wine, just add extra beef broth. You’ll still get a delicious, hearty flavor. - Make it ahead:
This stew tastes even better the next day! It’s a great make-ahead meal for busy weeks or easy weekend dinners.
Storage & Reheating
- Storing:
Let the stew cool completely, then transfer it into an airtight container. Store in the refrigerator for up to 4 days. The flavors only get better as it sits! - Freezing:
Beef Stew in the Dutch Oven freezes beautifully. Place the cooled stew into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
Warm the Beef Stew in the Dutch Oven gently over low to medium heat on the stovetop, stirring occasionally. If the broth seems too thick after chilling, add a splash of beef broth or water to loosen it up. For individual servings, microwave it until hot.
Beef Stew in the Dutch Oven
Servings: 6
Ingredients
- 2½ pounds beef stewing meat cut into bite-sized pieces
- ¼ cup all-purpose flour
- Salt and black pepper to taste
- 3 tablespoons olive oil
- 1 medium yellow onion chopped
- 4 carrots peeled and chopped
- 3 celery stalks chopped
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 6 cups beef broth
- 1 pound potatoes peeled and cut into chunks
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 cup canned peas
Instructions
- In a large bowl, mix the flour, salt, and pepper. Dredge the beef pieces in the seasoned flour, shaking off any excess.
- Heat olive oil in a large Dutch oven over medium-high heat. Add the dredged beef and chopped onion. Cook for 6–8 minutes, stirring occasionally, until the beef is browned on all sides.
- Add the red wine and deglaze by scraping the browned bits from the bottom of the pot. Stir in the beef broth to combine.
- Add the carrots, celery, tomato paste, potatoes, basil, oregano, thyme, and rosemary. Stir everything together.
- Bring the stew to a gentle simmer. Reduce the heat to low, cover with a lid, and simmer for about 1 hour, stirring occasionally, until the beef and vegetables are tender.
- Stir in the canned peas and cook uncovered for another 10 minutes, until the peas are heated through.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with a slice of bread.
Notes
- Coating the beef in seasoned flour adds flavor and naturally thickens the stew while it cooks.
- Red wine gives the stew richness, but you can substitute extra broth if you prefer.
