Hearty Dutch Oven Beef Stew: Comforting Classic One-Pot Dinner

I make Dutch Oven Beef Stew whenever I’m craving something deeply comforting and homemade. There’s just something special about letting beef slowly simmer until it’s fork-tender while the vegetables soak up all that rich, savory broth.

It’s one of those recipes that fills your kitchen with the coziest smells and makes everyone wander in asking, “Is dinner ready yet?” I love this dish because it’s simple, forgiving, and always turns out hearty and satisfying.

Whether it’s a chilly evening or a busy weekend, this stew feels like a warm hug in a bowl. Plus, it’s even better the next day, which makes it perfect for leftovers and easy meal planning.

Why You’ll Love This Recipe

Dutch Oven Beef Stew

A classic, hearty Dutch Oven Beef Stew made with tender beef, potatoes, carrots, and a rich savory broth. This cozy one-pot meal is perfect for chilly nights and comforting family dinners.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 2 lbs beef chuck cut into 1½-inch cubes
• 2 tbsp olive oil
• Salt and black pepper to taste
• 1 large onion diced
• 3 cloves garlic minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 carrots sliced
• 3 medium potatoes cubed
• 2 celery stalks sliced
• 2 tbsp flour optional, for thickening
• Fresh parsley for garnish (optional)

Method

 

1. Preheat your Dutch oven over medium-high heat and add olive oil. Season beef with salt and pepper.
2. Brown beef in batches until well seared. Remove and set aside.
3. Add onion to the pot and cook until softened, about 3–4 minutes. Stir in garlic and tomato paste.
4. Deglaze with beef broth, scraping up browned bits from the bottom.
5. Return beef to the pot and add Worcestershire sauce, thyme, and rosemary.
6. Stir in carrots, potatoes, and celery. Sprinkle flour over the mixture if using.
7. Bring to a gentle simmer, cover, and cook on low for 1½ to 2 hours, until beef is tender.
8. Taste and adjust seasoning. Garnish with parsley before serving.

Notes

• Store leftovers in the refrigerator for up to 4 days.
• Freeze cooled stew for up to 3 months.
• Swap potatoes for sweet potatoes or add peas at the end for variation.
• For extra richness, replace ½ cup broth with red wine.

Pro Tips

• Pat the beef dry before browning for better caramelization.
• Don’t overcrowd the pot when searing—work in batches if needed.
• Deglaze the pot with broth or wine to capture all the flavorful bits.
• Cut vegetables into similar sizes so they cook evenly.
• Simmer gently, not rapidly, to keep the beef tender.
• Taste and adjust salt near the end, not at the beginning.
• Add peas or fresh herbs in the last few minutes for brightness.
• Let the stew rest 10 minutes before serving for fuller flavor.

FAQs

What cut of beef works best for stew?
Chuck roast is ideal because it becomes tender after slow cooking.

Can I make this ahead of time?
Yes—this stew tastes even better the next day.

Can I freeze Dutch oven beef stew?
Absolutely. Store in airtight containers for up to 3 months.

How do I thicken the stew?
Simmer uncovered for a few minutes or stir in a cornstarch slurry.

Can I add other vegetables?
Yes—parsnips, green beans, or mushrooms all work well.