Description

Dutch Oven Beef Stew is the kind of easy dinner that fills your kitchen with rich, cozy flavor and gives you a hearty meal everyone looks forward to. This easy recipe combines tender beef, potatoes, carrots, and a deeply savory broth for one of the best comfort food ideas, perfect for chilly nights, family dinners, meal prep, and satisfying dinner ideas all season long.

Ingredients

2 pounds beef chuck roast, cut into 1 1/2-inch cubes

1 1/2 teaspoons salt

1 teaspoon black pepper

1/3 cup all-purpose flour

2 tablespoons olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

4 cups beef broth

1 tablespoon Worcestershire sauce

4 medium carrots, peeled and cut into chunks

1 1/2 pounds Yukon Gold potatoes, cut into chunks

2 celery stalks, sliced

1 rosemary sprig

4 thyme sprigs

1 bay leaf

1 cup frozen peas

2 tablespoons fresh parsley, chopped

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Instructions

1. Pat the beef dry with paper towels, then season with salt and black pepper. Toss the beef with flour until lightly coated.

2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches on all sides, then transfer to a plate.

3. Reduce the heat to medium. Add the onion and celery to the pot and cook for 4 to 5 minutes until softened. Stir in the garlic and tomato paste, then cook for 1 minute.

4. Pour in a splash of beef broth and scrape up the browned bits from the bottom of the pot. Add the remaining broth, Worcestershire sauce, rosemary, thyme, and bay leaf.

5. Return the beef and any juices to the Dutch oven. Bring to a gentle simmer, cover, and cook on low for 1 hour 30 minutes.

6. Add the carrots and potatoes. Cover again and simmer for 45 to 60 minutes, until the beef is tender and the vegetables are cooked through.

7. Stir in the peas during the last 5 minutes of cooking. Remove the herb stems and bay leaf. Taste and adjust seasoning if needed.

8. Sprinkle with fresh parsley and serve hot.

Notes

For the best flavor, do not skip browning the beef in batches.

Cut the potatoes into large chunks so they hold their shape while simmering.

This stew tastes even better the next day after the flavors have had time to deepen.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Dinner
Method: Dutch Oven
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 465
Sugar: 6g
Sodium: 890mg
Fat: 19g
Saturated Fat: 6g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 42g
Cholesterol: 95mg