Hearty Dutch Oven Beef Stew Recipe
Introduction
Dutch Oven Beef Stew is a hearty, comforting meal perfect for chilly days. This classic stew combines tender beef, potatoes, carrots, and onions simmered slowly in rich beef broth. It’s simple to make and deeply satisfying.
Ingredients
- 2 pounds beef stew meat, cut into cubes
- 4 medium potatoes, peeled and chopped
- 3 large carrots, peeled and sliced
- 1 large onion, chopped
- 4 cups beef broth
Instructions
- Step 1: Heat a Dutch oven over medium-high heat and brown the beef stew meat on all sides until well-seared. Remove the beef and set aside.
- Step 2: In the same pot, add the chopped onions and cook until softened. Then add the potatoes and carrots, followed by the beef broth.
- Step 3: Return the browned beef to the Dutch oven. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 1.5 to 2 hours or until the beef and vegetables are tender.
Tips & Variations
- For a thicker stew, mix 2 tablespoons of flour with cold water to create a slurry and stir it into the stew during the last 15 minutes of cooking.
- Add a few sprigs of fresh thyme or rosemary for extra flavor.
- Substitute red potatoes with sweet potatoes for a slightly sweeter taste.
Storage
Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. The stew also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a slow cooker instead of a Dutch oven?
Yes, you can brown the beef first on the stove, then transfer all ingredients to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until everything is tender.
What cut of beef is best for stew?
Chuck roast or other tougher cuts with some marbling are best because they become tender and flavorful after slow cooking.
PrintHearty Dutch Oven Beef Stew Recipe
A hearty and comforting Dutch Oven Beef Stew made with tender beef chunks, potatoes, carrots, onions, and rich beef broth, slow-simmered to perfection for a flavorful and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Beef and Broth
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 cups beef broth
Vegetables
- 4 medium potatoes, peeled and diced
- 3 large carrots, peeled and sliced
- 1 large onion, chopped
Instructions
- Brown the Beef: Heat a Dutch oven over medium-high heat. Add the beef stew meat in batches to avoid overcrowding, browning all sides until a deep golden color forms. This step develops flavor through caramelization.
- Add Vegetables and Broth: After browning the beef, add the chopped onions, diced potatoes, and sliced carrots to the Dutch oven. Pour in the beef broth, ensuring the ingredients are mostly submerged.
- Simmer Until Tender: Bring the mixture to a gentle boil, then reduce heat to low. Cover the Dutch oven and let the stew simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Notes
- For extra flavor, season the beef with salt and pepper before browning.
- You can add herbs like thyme or bay leaves during the simmering stage for enhanced aroma.
- If the stew is too thick, thin it with additional beef broth or water.
- Use a heavy-bottomed Dutch oven to prevent scorching and ensure even cooking.
Keywords: beef stew, dutch oven, comfort food, slow simmer, hearty stew, beef and vegetables
