This Dutch Oven Beef Stew Recipe is hearty, comforting, and full of deep, savory flavor. It is a classic beef stew made with red wine, tender beef, potatoes, carrots, celery, and onions. Everything simmers slowly on the stovetop in a Dutch oven until the beef becomes soft and pull-apart tender and the broth turns rich and thick.
This is the kind of cozy one-pot dinner that is perfect for cool fall and winter evenings. It brings together meat, potatoes, and vegetables in one pot, making it both filling and simple to serve. The long cooking time is what gives this Dutch oven beef stew its signature depth of flavor, so it is worth letting it simmer low and slow.
If you love comforting one-pot meals, this recipe is a great option for a family dinner, Sunday supper, or make-ahead meal. Serve it with crusty French or Italian bread to soak up the thick, flavorful broth.
Ingredients:
Beef Stew Meat: Pre-cut beef stew meat is usually made from chuck roast, a tougher cut from the shoulder. It needs a long cooking time to become tender, which makes it ideal for this recipe.
Beef Stock: Beef stock is preferred over beef broth because it has a richer flavor. Since it is cooked with bones, it adds more body and depth to the stew.
Red Wine: Cabernet Sauvignon works well in this recipe because it is dry and full-bodied. It helps deglaze the Dutch oven and adds richness to the stew.
Vegetables: Carrots, celery, onion, garlic, and potatoes make this beef stew hearty, balanced, and satisfying.
For the full list of ingredients and exact quantities, see the recipe card below.
Substitutions and Variations:
- If you cannot find pre-cut beef stew meat, use a piece of pot roast and cut it into two-inch cubes.
- Yellow baby potatoes or red baby potatoes both work well in this Dutch oven beef stew recipe.
- Merlot can be used instead of Cabernet Sauvignon if that is what you have available.
- If you prefer a stew with more liquid, add a little extra beef stock during cooking.
How to Make Beef Stew in the Dutch Oven:
Step 1: Place the beef in a large bowl. Add ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ cup all-purpose flour. Toss until every piece of beef is evenly coated.
Step 2: Slice the carrots and celery, dice the onion, and mince the garlic. Having the vegetables prepared before cooking makes the process much easier.
Step 3: Heat a large Dutch oven on the stovetop over medium heat. Add the olive oil. Working in two batches, place the beef in an even layer and sear for 2 minutes. Flip and cook for another 2 minutes, then transfer the beef to a plate. Repeat with the second batch.
Step 4: Once the beef is removed, leave the browned bits in the bottom of the Dutch oven. Reduce the heat to medium-low. Add the salted butter and the remaining ¼ cup flour to create a roux. Stir constantly until the butter melts and the mixture becomes creamy. Do not let it burn.
Note: The roux does not need to become dark. Cook it just until smooth and combined.
Step 5: Add the carrots, celery, onion, garlic, and the remaining ½ teaspoon salt. Stir well, cover, and cook for 3 to 5 minutes to slightly soften the vegetables.
Step 6: Remove the lid and pour in the red wine. Use a wooden spoon to stir and scrape up the browned bits from the bottom of the pot. This step adds a lot of flavor to the stew.
Step 7: Add the beef stock, bay leaves, and remaining black pepper. Return the seared beef to the Dutch oven, then add the potatoes. Stir well and bring the stew to a low boil. Reduce the heat to just above low, cover, and cook for 3 hours. Stir every 30 to 45 minutes, scraping the bottom of the pot each time. If the stew boils too aggressively or begins to stick, lower the heat slightly.
Step 8: Remove the bay leaves, garnish with parsley, and serve hot in bowls with crusty French or Italian bread.
Expert Tips:
- Stir the stew regularly during the 3-hour cooking time. A wooden spoon works well because it can scrape the bottom of the pot without scratching it.
- Keep the stew at a gentle simmer. If it boils too hard, ingredients may stick to the bottom of the Dutch oven.
- Do not shorten the cooking time if you want tender beef. Chuck roast needs slow cooking to become soft and flavorful.
- If the stew becomes thicker than you like, stir in a little more beef stock until it reaches your preferred consistency.
More Cozy Dutch Oven Recipes to Try:
- Lemon Chicken Thighs and Potatoes (One Pot)
- Sausage Kale and White Bean Soup
- Broccoli Cheddar Pasta (One Pot)
- Beef Tenderloin Tips with Mushroom Sauce
If you tried this Beef Stew Dutch Oven Recipe, leave a star rating and share how it turned out in the comments. Your feedback is always appreciated.
Recipe
Dutch Oven Beef Stew
5 from 2 reviews
- Author: Tara Smithson
- Total Time: 3 hours, 30 minutes
- Yield: 8 servings
Description
This Dutch Oven Beef Stew Recipe is a comforting stovetop dinner made with beef stew meat, red wine, beef stock, potatoes, and vegetables. It simmers for hours until the beef is tender and the broth is rich, thick, and deeply flavorful.
Ingredients
- 2.5 pounds beef stew meat or pot roast, cut into two-inch cubes
- 48 ounces beef stock
- 4 carrots, peeled and sliced into roughly half-inch rounds
- 3 celery stalks, sliced into roughly half-inch pieces
- 1 yellow onion, medium diced
- 1 garlic clove, minced
- 1 and ½ pounds petite Yukon gold potatoes or petite baby red potatoes, left whole
- ½ cup Cabernet Sauvignon red wine
- 2 bay leaves
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 3 tablespoons olive oil
- 6 tablespoons salted butter
- ½ cup all-purpose flour
- 2 tablespoons parsley, for garnish
- Optional: loaf of French bread for serving
Instructions
- Add the beef to a large bowl. Toss with ½ teaspoon salt, ¼ teaspoon black pepper, and ¼ cup all-purpose flour until evenly coated.
- Prepare the vegetables by slicing the carrots and celery, dicing the onion, and mincing the garlic.
- Heat a large Dutch oven over medium heat and add the olive oil. Sear the beef in two batches for 2 minutes per side. Transfer the browned beef to a plate.
- Reduce the heat to medium-low. Add the butter and remaining ¼ cup flour to the Dutch oven. Stir constantly until the butter melts and the roux becomes smooth and creamy.
- Add the carrots, celery, onion, garlic, and remaining ½ teaspoon salt. Stir, cover, and cook for 3 to 5 minutes.
- Pour in the red wine and scrape the browned bits from the bottom of the pot with a wooden spoon.
- Add the beef stock, bay leaves, and remaining black pepper. Return the beef to the Dutch oven, then add the potatoes. Stir and bring to a low boil.
- Reduce the heat to just above low. Cover and cook for 3 hours, stirring every 30 to 45 minutes and scraping the bottom of the pot as needed.
- Remove the bay leaves. Garnish with parsley and serve warm with crusty bread, if desired.
Notes
- Stir throughout the cooking time to prevent sticking.
- Keep the heat low enough for a gentle simmer, not a rapid boil.
- Cook the beef for the full time so it becomes tender.
- Add more beef stock if you prefer a thinner stew with extra broth.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Soup
- Method: Stovetop
- Cuisine: French