Beef Stew Recipe Dutch Oven

Mak Erot

3 min read

·

Apr 11, 2025

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Beef Stew Recipe: A Dutch Oven Delight

Are you ready to experience the ultimate comfort food? This beef stew recipe, cooked low and slow in a Dutch oven, will become your new go-to for cozy nights and impressive dinner parties. This recipe focuses on simple, high-quality ingredients to deliver a rich, flavorful stew that will leave you wanting more.

Ingredients You'll Need:

This recipe yields about 6 servings of hearty beef stew. Adjust accordingly if you need to feed a crowd or have leftovers for the week!

• 2 lbs beef stew meat, cut into 1-inch cubes (chuck roast or bottom round work best)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
• 4 cups beef broth
• 1 cup water
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 lbs potatoes, peeled and cubed
• 1 cup frozen peas (optional, for added color and nutrition)
• Fresh parsley, chopped (for garnish)

Step-by-Step Instructions:

This recipe is designed for ease of use, even for beginner cooks. Let's dive in!

Step 1: Browning the Beef

1. Season the beef cubes generously with salt and pepper.
2. Heat the olive oil in your Dutch oven over medium-high heat. Important: Make sure the Dutch oven is hot before adding the beef; this helps achieve a nice sear.
3. Working in batches to avoid overcrowding the pot, brown the beef cubes on all sides. This process develops a deep, rich flavor. Remove the browned beef and set aside.

Step 2: Sautéing the Vegetables

1. Add the chopped onion, carrots, and celery to the Dutch oven and sauté until softened, about 5-7 minutes.
2. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.

Step 3: Building the Stew

1. Pour in the red wine, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds incredible flavor!).
2. Return the browned beef to the Dutch oven.
3. Add the beef broth, water, bay leaves, thyme, and rosemary.
4. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the beef is incredibly tender. The longer it simmers, the more tender and flavorful it becomes!

Step 4: Adding Potatoes and Peas

1. After 2 hours, add the cubed potatoes to the stew.
2. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are tender.
3. Stir in the frozen peas (if using) during the last 5 minutes of cooking.

Step 5: Serving and Enjoying

1. Remove the bay leaves before serving.
2. Garnish with fresh parsley.
3. Serve hot with crusty bread for dipping – a perfect pairing!

Tips and Variations:

• For a thicker stew: Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 15 minutes of cooking.
• Add other vegetables: Feel free to add other vegetables such as mushrooms, parsnips, or turnips.
• Use different herbs: Experiment with other herbs like oregano or sage.
• Make it spicy: Add a pinch of red pepper flakes for a kick.

This Dutch oven beef stew is a perfect example of how simple ingredients, cooked with care, can create an unforgettable culinary experience. Enjoy!