Dutch Oven Beef Stew
This Dutch oven beef stew is incredibly flavorful, hearty, and savory! Slow cooked in a Dutch oven, this stew is packed with flavor and tender beef chunks. It is the perfect meal for a cold winter day or family dinner. The beef is melt in your mouth tender and the broth is so creamy!
Why You’ll Love This Recipe
- This Dutch oven beef stew is easy to make and requires minimal prep work.
- The flavor is out of this world!
- The beef is tender and flavorful, while the vegetables are cooked to perfection.
- It is a hearty and satisfying meal that will keep you feeling full for hours.
- This stew is perfect for a crowd. You can easily double or triple the recipe to feed a large group of people.
- In addition, make it for family dinners, holidays, meal prep, and leftovers.
- The leftovers are even more delicious the second day!
- This recipe is Whole30 compliant, Paleo, gluten free, dairy free, nut free, and sugar free.
- Check out this Instant Pot Beef Stew for another delicious recipe!
Ingredients & Substitutes
These are the ingredients and substitutions for Dutch oven beef stew. Scroll down to the recipe card below for the full recipe.
Olive oil browns the chunks of beef. Replace with avocado oil if needed.
Use beef stew meat. I love the grass-fed stew meat from Parker Pastures.
Season all over with sea salt and pepper.
Dice the yellow onion. If desired, use sweet onion.
Garlic cloves add a delicious garlicky flavor.
Balsamic vinegar adds flavor.
Tomato paste helps thicken the broth.
In addition, the gluten free flour thickens the creamy sauce. If you are not gluten free, regular flour works fine.
Use no sugar added beef broth. If needed, use chicken broth.
The bay leaf adds an earthy flavor to this homemade beef stew.
Chopped carrots and potatoes become soft and tender.
Lastly, top with fresh thyme if desired!
Taste & Texture
This Dutch Oven Beef Stew is packed with flavor, thanks to the combination of beef, vegetables, and beef broth.
The beef is tender and melts in your mouth, while the vegetables are soft and flavorful.
How to Make
First, preheat the oven to 325 degrees Fahrenheit. Place the Dutch oven on the stovetop and drizzle olive oil inside. Heat the oil over medium heat until hot.
While the oil is heating, pat the beef stew meat dry with paper towels. Season all over with salt and pepper.
Brown the meat in batches. Brown on all sides. Remove the meat to a plate.
Then, add the chopped onions, garlic, and balsamic vinegar to the Dutch oven. Cook for 3 minutes, stirring to prevent burning.
Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven. Stir and cook for 3 minutes.
Pour in the broth and water. Place the bay leaf inside. Place the cover on top. Bake for 1 hour.
Then, remove from the oven. Add in the chopped carrots and potatoes. Place the lid back on top.
Return to the oven. Bake for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.
Finally, ladle into bowls. Top with fresh thyme if desired.
Expert Tips for Success
Follow these tips to make the best Dutch oven beef stew.
Use high-quality beef stew meat.
Season the beef generously with salt and pepper before searing.
Sear the beef in batches to avoid overcrowding the pan. This will help to ensure that the beef gets a nice sear on all sides.
Use a cast iron Dutch oven. This will help to evenly distribute the heat and prevent the stew from burning.
Cook the stew for at least 3 hours. This will give the beef time to become tender and the flavors to meld.
Flavor Variations & Add-Ins
Consider these flavor variations for your Dutch oven beef stew.
Use a combination of different types of mushrooms, such as cremini, shiitake, and porcini.
Add a handful of chopped fresh herbs, such as thyme, rosemary, or parsley.
Stir in a cup of frozen peas or green beans in the last 10 minutes of cooking.
Serve the stew with a dollop of sour cream or crème fraîche.
How to Serve & Store
You can also serve it over a bed of mashed potatoes or rice.
The stew can be stored in the refrigerator for up to 5 days.
To reheat, simply place the stew in a saucepan over medium heat and simmer until heated through.
Frequently Asked Questions (FAQs)
A 5-quart or 6-quart Dutch oven is the perfect size for this stew.
Yes, you can easily make this stew in a slow cooker. Simply sear the beef and vegetables according to the recipe, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the beef is tender.
This stew is perfect for a hearty meal. Serve it with crusty bread, mashed potatoes, or rice. You can also add a side salad or vegetable.
Yes, you can freeze this stew for up to 3 months. Simply place the stew in an airtight freezer-safe container. Thaw overnight in the refrigerator before reheating.
Dutch ovens are the perfect pot for cooking beef stew. They provide even heat distribution, flavor retention, versatility, durability, and slow cooking capabilities.
Yes, you can make beef stew without wine. Wine is often used in beef stews to add flavor and acidity, but it is not necessary.
The secret to tender beef stew lies in two key factors: using the right cut of meat and slow-cooking it over low heat.
Dutch Oven: This heavy-duty cast iron Dutch oven is great for this recipe.
Check out all of my kitchen favorites!
You May Also Enjoy
- Beef Masala Curry
- Whole30 Chicken Stew
- Orange Chicken
- Whole30 Gravy (Quick & Easy)
- Whole30 Pork Carnitas
If you make this Dutch oven roasted chicken recipe, I would appreciate a review! Find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas and recipes, check out these Dinner Recipes.
Get the Recipe: Dutch Oven Beef Stew
- 2 tbsp olive oil
- 3 pounds beef stew meat
- 1 tsp sea salt
- 1 tsp black pepper
- 1 large yellow onion, diced
- 5 garlic cloves
- 2 tbsp balsamic vinegar
- 4 ounces tomato paste
- 4 tbsp gluten free flour
- 3 cups beef broth
- 1 cup water
- 1 bay leaf
- 2 cups chopped carrots
- 1 pound Yukon gold potatoes, quartered
- fresh thyme, to garnish
- First, preheat your oven to 325 degrees Fahrenheit. Place the Dutch oven on the stovetop. Drizzle the olive oil inside. Heat the oil over medium heat until hot.
- While the oil is heating, pat the beef stew meat dry with paper towels. Season with sea salt and pepper.
- Brown the meat in batches. Brown on every side. Place the meat on a plate.
- Then, add in the chopped onions, garlic, and balsamic vinegar to the Dutch oven. Cook for 3 minutes. Stir to prevent burning.
- Add in the tomato paste, browned beef, and gluten free flour to the Dutch oven. Stir and cook for 3 minutes.
- Pour in the beef broth and water. Place the bay leaf inside. Place the cover on top and roast for 1 hour.
- Then, remove from the oven. Add in the chopped carrots and potatoes. Place the lid back on top.
- Return to the oven. Roast for another 2 hours or until the potatoes and carrots are fork tender and the meat is tender.
- Lastly, ladle into bowls. Top with fresh thyme if desired.
- Use code ORGANICALLYADDISON for 10% off your first order of $150 or more on Parker Pastures!
- Brown the beef in batches if needed.
- Cook until the meat, carrots, and potatoes are tender.
- Store leftovers in the fridge for up to 5 days.
Love this easy Dutch oven beef stew? You can sign up here to receive healthy meal plans, exclusive new recipes, and updates!