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Dutch Oven Beef Stew

Dutch Oven Beef Stew

This Dutch Oven Beef Stew is full of tender beef, soft veggies and savory broth. The best part is that the Dutch oven does most of the work, building layers of flavor as everything cooks low and slow. This stew delivers reliable, home‑cooked warmth in every bowl.

Author: It is a Keeper

Meal Type: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 5 Servings

Calories: 752 kcal per serving

Ingredients

  • 2 pounds - Stew beef
  • 1 ½ 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
  • ½ cup - Dry red wine
  • 6 cups - Beef broth
  • 2 teaspoons - Worcestershire sauce
  • 1 lb - Yukon gold potatoes
  • 2 - Dried bay leaves
  • ¼ tsp - Salt
  • ¼ tsp - Pepper
  • 2 tablespoons - Cornstarch
  • 2 tablespoons - Water
  • ¾ cup - Frozen peas

Instructions

  1. Season beef liberally with All Purpose Seasoning.
  2. Add flour to a zipper bag then add the seasoned beef cubes. Toss to coat.
  3. Remove beef from flour, shaking off excess flour.
  4. Heat oil in a large Dutch oven over medium-high heat.
  5. 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.
  6. Remove from pot and set aside.
  7. Add the onions, carrots and celery to the Dutch oven and cook until softened, about 3 minutes.
  8. Stir in minced garlic, tomato paste, dried rosemary and dried thyme and cook for 30 seconds more.
  9. Add red wine and scrape up any browned bits from the bottom. Simmer for 2 minutes or until wine has reduced slightly.
  10. Add the beef broth, beef and Worcestershire sauce, potatoes and bay leaves.
  11. Reduce heat to a simmer, cover and cook for 1 – 1 ½ hours or until beef is very tender.
  12. Test stew for seasoning. Add additional All Purpose Seasoning as needed.
  13. 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.
  14. Stir in the peas and simmer for 5 minutes before serving.

Nutrition

Energy: 752 kcal | Total Fat: 34 g | Saturated: 17 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 191 mg | Total Carbs: 40 g | Fiber: 7 g | Sugars: 8 g | Proteins: 65 g | Sodium: 2,064 mg | Polyunsaturated: 1 g | Monounsaturated: 12 g

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