Cook up this easy dutch oven beef stew for a weeknight meal or to entertain guests on chilly fall evenings. This one-pot meal is perfect for everyone – adults and kids alike!
If you’re looking for a family-friendly meal this winter season, look no further than this recipe for a hearty dutch oven beef stew.
Perfect for a weeknight family dinner or entertaining friends on chilly fall evenings, this recipe is perfect for everyone – adults and kids alike. Plus, it’s super easy to make.
The savory flavors of the tender beef vegetables, and herbs will warm you up while the potatoes soak up the goodness of the rich gravy in this dish, it’s total comfort food!
The key technique that makes this dish so good is browning the meat in batches then cooking it covered with liquid at a low simmer until tender.
How to Make this Dutch Oven Beef Stew Recipe
Ingredients
- 2 Tablespoons Butter or Olive Oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, sliced
- 1lb top beef chuck roast, cut into 1 inch cubes
- 1/2 cup all purpose flour
- tsp salt and black pepper, to taste
- 2 teaspoons fresh thyme sprigs
- 1 bay leaf
- 1 Tablespoon tomato sauce
- 1/4 cup Worcestershire sauce
- 1-14oz can crushed tomatoes, optional
- 2 heaping tablespoons Better than Bouillon Beef Base
- 2 cups beef broth
- 5 medium Red Bliss potatoes, diced
- 1 teaspoon each of onion powder, garlic powder
- You can choose to add additional vegetables such as root vegetables, frozen peas or green beans.
To get started, coat the tender chunks of meat with a flour mixture seasoned with seasoning salt, pepper, garlic powder and onion powder in a large bowl.
Give the beef mixture a good sear on all sides in 1 tablespoon butter or olive oil, about 3 minutes per side in a large dutch oven on medium-high heat. Remove to a small bowl and keep warm. Scrape the browned bits on the bottom of the pot with a wooden spoon.
Place the remaining tablespoon of butter in the stockpot. Cook the onions, carrots and celery, until the onions are translucent. Add the garlic and remaining seasonings, cook for 1 minute.
Stir in the tomato paste.
Add the cooked meat back into the pot, add the bay leaves, potatoes, Worcestershire sauce, Better than Bouillon Beef Base, crushed tomatoes and beef stock. Stir together.
Cover your dutch oven and put in a 350 degree preheated oven for a cooking time of 1 hour, until the potatoes are cooked through.
Serve a bowl of the best beef stew recipe with a garnish of fresh parsley.
What to serve with Old Fashioned Beef Stew
Serve this classic beef stew recipe with a loaf of crusty bread such as Buttermilk Biscuits, Cheddar Biscuits, or this One Hour Bread recipe. A fresh garden salad is a nice side, as well as a glass of red wine such as a Pinot Noir.
How to Freeze Beef Stew
To freeze beef stew, ladle it into quart-sized freezer bags, press out the air, and seal. Or store your hearty beef stew in an airtight container. Write the date on the bag and freeze for up to 3 months.
To thaw beef stew, place it in the refrigerator overnight. Reheat beef stew on the stove over medium heat until warmed through. Or, transfer it to a microwavable container and microwave on high for 2-3 minutes.
Yield: 8
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Cook up this easy dutch oven beef stew for a weeknight meal or to entertain guests on chilly fall evenings. This one-pot meal is perfect for everyone - adults and kids alike!
Ingredients
- 2 Tablespoons Butter or Olive Oil
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, sliced
- 1lb top round beef, cut into 1" cubes
- 1/2 cup flour
- seasoning salt and pepper, to taste
- 2 teaspoons thyme
- 2 bay leaves
- 1 Tablespoon tomato sauce
- 1/4 cup Worcestershire sauce
- 1-14oz can crushed tomatoes, optional
- 2 heaping tablespoons Better than Bouillon Beef Base
- 2 cups beef stock
- 5 medium Red Bliss potatoes, diced
- 1 teaspoon each of onion powder, garlic powder
Instructions
- Place 1 Tablespoon of butter or olive oil in a stock pot over medium heat.
- Coat beef with flour and brown on all sides in a dutch oven.
- Season beef with salt and pepper, thyme onion and garlic powder.
- Sear the beef on all sides, about 3 minutes per side. Remove to a small bowl.
- Place the remaining tablespoon of butter in the stockpot.
- Add the onions, carrots and celery to the hot butter and cook until onions are translucent, about 3 minutes.
- Add the garlic and remaining seasonings and cook 1 minute.
- Stir in the tomato paste, bouillon, followed by the beef, bay leaves, Worcestershire sauce, crushed tomatoes and beef stock.
- Mix in the potatoes.
- Stir together, trying to break up any cooked pieces on the bottom of the dutch oven.
- Cover beef stew and put in a 350 degree preheated oven and cook for 1 hour.
Notes
You can choose to add additional vegetables such as root vegetables, frozen peas or green beans.
Serve this classic beef stew recipe with a loaf of crusty bread such as Buttermilk Biscuits, Cheddar Biscuits, or this One Hour Bread recipe. A fresh garden salad is a nice side, as well as a glass of red wine such as a Pinot Noir.
To freeze beef stew, ladle it into quart-sized freezer bags, press out the air, and seal. Or store your hearty beef stew in an airtight container. Write the date on the bag and freeze for up to 3 months.
To thaw beef stew, place it in the refrigerator overnight. Reheat beef stew on the stove over medium heat until warmed through. Or, transfer it to a microwavable container and microwave on high for 2-3 minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
