Description

This Hearty Dutch Oven Beef Stew is a comforting, slow-simmered dish perfect for chilly days. Tender beef chuck chunks are browned to lock in flavor, then simmered with fresh vegetables, herbs, and a rich broth until melt-in-your-mouth delicious. The stew is thickened naturally with tomato paste and flour, offering a balanced, savory meal that serves six and is ideal for family dinners.

Ingredients

Scale

Beef and Seasoning

2 ½ pounds beef chuck roast, cut into 1½-inch cubes
1 teaspoon salt
½ teaspoon black pepper

Vegetables

1 large yellow onion, diced
3 medium carrots, sliced
2 celery stalks, chopped
4 cloves garlic, minced
1 ½ pounds potatoes, peeled and cubed

Additional Ingredients

2 tablespoons olive oil
2 tablespoons tomato paste
3 tablespoons all-purpose flour
4 cups beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

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Instructions

Season the Beef: Pat the beef dry with paper towels and season evenly with 1 teaspoon salt and ½ teaspoon black pepper to enhance flavor.
Sear the Beef: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef cubes until browned on all sides to develop a deep flavor, then remove and set aside.
Cook the Vegetables: Reduce heat to medium. Add the diced onion, sliced carrots, and chopped celery to the pot. Cook for 5–7 minutes until softened, stirring occasionally and scraping up any browned bits on the bottom for extra flavor.
Add Garlic and Tomato Paste: Stir in minced garlic and cook for 30 seconds until fragrant. Add 2 tablespoons tomato paste and cook for 1–2 minutes to deepen the base flavor of the stew.
Thicken the Base: Sprinkle 3 tablespoons all-purpose flour evenly over the vegetables and stir well to coat everything. This will help thicken the stew later.
Deglaze and Build the Stew: Slowly pour in 4 cups beef broth while stirring continuously to avoid lumps. Add 1 tablespoon Worcestershire sauce, 2 bay leaves, 1 teaspoon fresh thyme (or ½ teaspoon dried thyme), and return the browned beef to the pot.
Add Potatoes and Simmer: Stir in peeled and cubed potatoes. Bring the stew to a gentle simmer, cover with a lid, and reduce heat to low to cook slowly.
Cook Until Tender: Let the stew simmer gently for 2 to 2½ hours, stirring occasionally to prevent sticking, until the beef is tender and the stew has thickened to a hearty consistency.
Final Seasoning: Remove the bay leaves. Taste the stew and adjust salt and pepper as needed before serving to ensure perfect seasoning.

Notes

For extra depth, you can add a splash of red wine when deglazing the pan before adding beef broth.
Use fresh thyme if possible; if using dried, reduce the quantity by half as it’s more concentrated.
If stew thickens too much during cooking, add a bit more beef broth or water to loosen it.
Leftovers taste even better the next day as the flavors meld further.
Serve with crusty bread or over creamy mashed potatoes for a complete meal.