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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.
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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.