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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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.

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Tips & Tricks (5)

Sear for Depth 🔥
Pat the beef completely dry before searing in batches—moisture prevents browning and locks in flavor through the Maillard reaction that makes stew truly rich.
Tomato Paste Caramelization 🍅
Cook the tomato paste in oil for 1-2 minutes before adding liquid to deepen its umami and prevent a metallic taste in your finished stew.
Wine Reduction Strategy 🍷
Let the red wine simmer for 3-5 minutes after deglazing to cook off harsh alcohol and leave behind sweet, complex notes that define premium beef stews.
Potato Size Precision 🥔
Cut Yukon gold potatoes into uniform 1.5-inch pieces so they cook at the same rate as the beef and don't break apart into the broth.
Cornstarch Slurry Timing ⏰
Add the cornstarch slurry in the last 10 minutes of cooking and stir constantly to achieve a silky, restaurant-quality consistency without overcooking the vegetables.