Description
This Hearty Dutch Oven Beef Stew is a comforting and flavorful dish perfect for a family meal. Tender beef chuck is seared and slow-simmered with aromatic vegetables, garlic, tomato paste, and fresh herbs in a rich beef broth until fork-tender. Potatoes add heartiness, making this stew a classic winter warmer that is both satisfying and delicious.
Ingredients
Scale
Meat and Seasonings
- 2 tablespoons olive oil
- 2 ½ pounds beef chuck roast, cut into 1½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Aromatics
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 ½ pounds potatoes, peeled and cubed
Flavor Enhancers and Broth
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Instructions
- Season the Beef: Pat the beef cubes dry with paper towels, then evenly season them with salt and black pepper to enhance flavor before cooking.
- Sear the Beef: Heat the olive oil in a large Dutch oven over medium-high heat. In batches, sear the seasoned beef cubes until they develop a rich brown crust on all sides. Transfer the browned beef to a plate and set aside.
- Cook the Vegetables: Reduce heat to medium. Add diced onion, sliced carrots, and chopped celery to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and aromatic. Be sure to scrape up any browned bits from the bottom of the pot to incorporate flavor.
- Add Garlic and Tomato Paste: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the tomato paste and cook for 1 to 2 minutes, stirring frequently, to deepen its flavor and remove any raw taste.
- Thicken the Base: Sprinkle the all-purpose flour evenly over the vegetables and stir well to coat them, creating a roux that will thicken the stew.
- Deglaze and Build the Stew: Slowly pour in the beef broth while stirring to deglaze the pot and prevent lumps. Add Worcestershire sauce, bay leaves, fresh or dried thyme, and return the seared beef cubes back into the Dutch oven.
- Add Potatoes and Simmer: Stir in the peeled and cubed potatoes. Bring the stew to a gentle simmer, then cover with the lid and reduce heat to low to maintain a slow, steady simmer.
- Cook Until Tender: Let the stew simmer for 2 to 2½ hours, stirring occasionally to prevent sticking. The beef should become fork-tender, and the stew will thicken to a rich consistency.
- Final Seasoning: Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed before serving.
Notes
- For best flavor, use fresh thyme but dried thyme can be substituted.
- Searing the beef in batches prevents overcrowding, ensuring a good brown crust.
- Stir occasionally during simmering to prevent the stew from sticking or burning.
- This stew tastes even better the next day after flavors have melded.
- To make this gluten-free, substitute the all-purpose flour with a gluten-free thickener.
