Name: Dutch Oven Beef Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 5 Servings
Cuisine: American
Ingredients: 2 pounds Stew beef; 1.5 teaspoons All Purpose Seasoning; 3 tablespoons Flour; 3 tablespoons Vegetable Oil; 1 Onion; 4 Carrots; 4 stalks Celery; 5 cloves Garlic; 3 tablespoons Tomato paste; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 cup Dry red wine; 6 cups Beef broth; 2 teaspoons Worcestershire sauce; 1 lb Yukon gold potatoes; 2 Dried bay leaves; 0.25 tsp Salt; 0.25 tsp Pepper; 2 tablespoons Cornstarch; 2 tablespoons Water; 0.75 cup Frozen peas

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Dutch Oven Beef Stew

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Season beef liberally with All Purpose Seasoning.

Add flour to a zipper bag then add the seasoned beef cubes. Toss to coat.

Remove beef from flour, shaking off excess flour.

Heat oil in a large Dutch oven over medium-high heat.

Add beef to Dutch oven in a single layer and brown on all sides. You may need to do this in batches to avoid over crowding the pot.

Remove from pot and set aside.

Add the onions, carrots and celery to the Dutch oven and cook until softened, about 3 minutes.

Stir in minced garlic, tomato paste, dried rosemary and dried thyme and cook for 30 seconds more.

Add red wine and scrape up any browned bits from the bottom. Simmer for 2 minutes or until wine has reduced slightly.

Add the beef broth, beef and Worcestershire sauce, potatoes and bay leaves.

Reduce heat to a simmer, cover and cook for 1 – 1 ½ hours or until beef is very tender.

Test stew for seasoning. Add additional All Purpose Seasoning as needed.

In a small bowl, combine the cornstarch and water to form a slurry. Stir into the stew. If the stew is too thick, add more broth to reach the desired consistency.

Stir in the peas and simmer for 5 minutes before serving.

Nutrition

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Tips & Tricks (5)

Sear Beef in Batches for Golden Crust 🔥
Don't overcrowd the Dutch oven when searing—work in batches to achieve a deep caramelized crust that builds foundational flavor for the entire stew.
Bloom Tomato Paste for Depth 🍅
Cook tomato paste in the pot for 1-2 minutes after searing the meat to concentrate and develop its umami richness before adding liquids.
Cut Vegetables to Equal Sizes ✂️
Uniformly sized vegetables (about 1-inch pieces) ensure even cooking and prevent some pieces from becoming mushy while others remain firm.
Use Cornstarch Slurry for Perfect Consistency 💧
Mix cornstarch with cold water to create a slurry, then stir it in during the final 10 minutes to thicken the broth without clouding the appearance.
Add Peas at the End ⏱️
Stir in frozen peas only in the last 5 minutes of cooking to preserve their bright color and prevent them from becoming mushy and drab.