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This is a classic beef stew that’s loaded with fork-tender beef and tasty vegetables in homemade gravy, made in a Dutch oven. A warm hearty meal that will satisfy your hunger for hours, the entire family will love it, and you can eat leftovers the next day for lunch as well. The perfect dinner!
Why I Think You’ll Love This Recipe
- Everything breaks down and becomes incredibly tender when cooked in the dutch oven, making this an amazing tasting stew.
- The addition of peas really makes the stew SO much better. My family refuses to eat it without them now!
Dutch Oven Beef Stew
Dutch ovens were made for the task of cooking stew either on your stovetop or in your oven. The oven bakes a stew faster than a slow cooker does, yet still gets the meal off of the stove and out of your way. It also needs less babysitting than simmering a stew on top of the stove does.
What is a Dutch Oven?
Dutch ovens are heavy, wide, lidded pots and are typically made out of cast iron and covered in enamel. They are designed for searing meats and veggies and then simmering the entire dish on the stove or braising in the oven. Not every pot works for transferring from the stovetop to the oven, and Dutch ovens are meant for that.
A Dutch oven is so heavy-duty it can even stand in for a deep fryer when you need a large amount of oil!
When to Add Dumplings
No stew is complete without a carb (at least in my opinion) whether it’s garlic toast or dumplings. Try my Bisquick Dumplings or my drop dumplings.
Simply add dumplings once the stew is ready, and cook according to the recipe directions.
How to Make Dutch Oven Beef Stew
Making beef stew in a Dutch oven is easy as everything is cooked in one pot. For detailed instructions see the recipe card below.
- Toss the beef cubes in the flour until well coated.
- In a large Dutch oven, turn the beef until it’s browned on all sides.
- Add in the beef broth, scraping any browned bits off of the bottom of the Dutch oven. Stir in the thyme, rosemary, parsley, garlic, Worcestershire, and tomato paste.
- Add the potatoes, carrots, celery, and onion to the pot. Cover and cook for another 1-2 hours in the oven. Add in the peas for the last 5 minutes and heat up.
- Remove from the oven and remove the lid. Let sit for about 5 minutes then serve.
How to Store Beef Stew
This Dutch oven beef stew is good for 4 days in the fridge in an airtight container. You can also freeze small portions for lunches in airtight containers for up to two months.
Happy Cooking
Love,
Karlynn.
More Great Stews!
Dutch Oven Beef Stew
- Prep Time
- 20 minutes
- Cook Time
- 2 hours
- Course
- Main Course
- Cuisine
- American
- Servings
- 8
- Calories
- 398
- Equipment
- Dutch oven
- Author
- Karlynn Johnston
Ingredients
- 2 pounds beef stewing meat cut into one-inch cubes
- 1/2 cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons vegetable oil
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 tablespoon minced garlic
- 1/2 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoon tomato paste
- 3 large large potatoes peeled and cubed
- 4 medium carrots cut into 1-inch pieces
- 4 medium celery stalks cut into 1 inch pieces
- 1 large yellow onion chopped coarsely
- one cup green peas
- one batch dumplings if desired
Optional
- 2 tablespoons beef stew seasoning
Instructions
- Preheat your oven to 350°F.
- Place the flour, salt and pepper into a Ziploc bag. Toss the beef cubes in the flour until well coated.
- In a large Dutch oven, heat the oil over medium heat. Place the floured beef cubes into the oil, in one layer. Cook, turning the beef, until browned on all sides.
- If you want to use the homemade beef stew seasoning, omit the thyme, rosemary, parsley, and garlic in the next step. Add two tablespoons of the seasoning mix, then continue with the Worcestershire, and tomato paste.
- Add in the beef broth, scraping any browned bits off of the bottom of the Dutch oven. Stir in the thyme, rosemary, parsley, garlic, Worcestershire, and tomato paste. Bring to a boil, then reduce heat, cover, and cook for 2 hours in the oven.
- Add the potatoes, carrots, celery, and onion to the pot. Cover and cook for another 1-2 hours in the oven or until the vegetables are tender. Add in the peas for the last 5 minutes and heat up.
- If desired, prepare dumplings and place on top of the stew. Close and cook for 20 minutes. Remove from the oven and remove the lid. Let sit for about 5 minutes then serve.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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cathy johnson says
could you be more specific for me, I’m not sure what you mean by “stewing meat ” ? what cut is that and could you explain why, what the differences are ?
than you very much ! I can’t wait to try your stew !
Mira Giovenazzo says
Sometimes supermarkets sell packs labelled ‘stewing beef’—-it’s off-cuts of and cut of beef. I like to use ’round steak’ for beef stew—it’s lean and flavourful and easy to cut into 1″ chunks. But raise the cooking time to 3 hours and add some red wine (so it is nice and tender)