Dutch Oven Beef Stew

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This Dutch Oven Beef Stew is ultra comforting - perfect for a chilly winter day! Cooked in red wine, beef stock and seasonings in the oven for over 2 hours, the beef comes out perfectly melt-in-your-mouth tender.

This beef stew was one of those rich, comforting meals that just makes you want to curl up in front of a fire and eat bowl after bowl (like this veal stew we love too).

And the potatoes and carrots are just incredible. Mind you, I hate cooked carrots, but the boyfriend assured me they were delicious.

And served with lightly (who are we kidding HEAVILY) buttered sliced baguette pieces, this dutch oven beef stew is rich, hearty and just plain dreamy if I do say so myself. It's a household favorite along with these Braised Beef Short Ribs, Instant Pot Coq Au Vin and this perfect Chicken Cordon Bleu (or chicken cordon bleu pasta).

Or for even more ultra comfort, try it over these Garlic Mashed Potatoes or these Truffle Mashed Potatoes.

Plus, it's so easy. Does it take time? Yes. But the time is mostly hands off. It takes very minimal time to brown the meat and vegetables and get it in the oven. We're talking 20 minutes TOPS.

Then stick it in the oven and let the magic happen.

Jump to:

• Ingredients
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

Ingredients

I prefer to use a good quality chuck roast, and cut it into pieces myself. You can buy stew meat, but I find the quality chuck roast to yield the best results. Buy chuck roast online.

Any kind of red wine will work fine here. I don't drink, so I actually buy the cheapest wine I can find (DO NOT buy cooking wine) and the dish turns out wonderful.

Personally, I love to use my homemade Beef Bone Broth, but you can buy good quality beef stock to use as well.

I call for soy sauce in the recipe. It may sound weird, but it adds a wonderful umami flavor to the dish. You can also substitute Worcestershire sauce.

The full list of ingredients can be found in the recipe card at the bottom of the post. 

Step By Step Instructions

If not done already, cut the chuck roast into 1-2" cubes. Sprinkle with the salt and pepper and coat with flour.

Heat the oil in a dutch oven over medium high heat and add about 1-2 cups of the beef, being careful not to overcrowd the pot. Brown on all sides, about 3-5 minutes. Remove the beef and set aside. **If you overcrowd the pot the beef won't brown properly - cook the beef in batches for the best results.

Continue cooking beef in batches until all of it has been browned. Set the beef aside.

Reduce the heat to medium and add the onions and garlic to the dutch oven. Saute for about 2-3 minutes, until they have softened and are starting to brown.

Add the mushrooms and cook until the liquid has been released and evaporated, about 5-7 minutes.

Add the red wine and cook for about 2 minutes, using a wooden spoon to scrape any stuck bits off the bottom of the pot. **These bits add extra flavor to the stew.

Add the beef, stock, bay leaf, soy sauce, coconut sugar, and tomato paste. Bring to a simmer and stir to ensure all the ingredients are mixed in.

Place in the oven, uncovered, for 1 ½ hours (90 minutes).

Add the potatoes and carrots and cook another 60-90 minutes, until carrots and potatoes are soft and beef is tender.

Add additional salt to taste if needed. ** I use a minimal amount of salt as the saltiness will be different depending on the broth used an your taste preferences.

Garnish with fresh parsley and serve in bowls with crusty French bread or alongside these Crispy Roasted Potatoes or Crispy Smashed Potatoes.

Expert Tips

1. Brown the beef in batches to ensure a nice crust forms on each piece. This adds flavor and keeps it tender.
2. Don't add the carrots and potatoes until the last hour of cooking or they will become mushy.
3. If you prefer not to use wine, you can substitute more beef stock for the wine.
4. Adjust the salt to taste - I use a minimal amount of salt as everyone's tastes are different and the saltiness of the stock will differ depending on the kind used.

Did you make this recipe? Rate it and leave a comment below to let me know how it turned out!

Recipe