Easy Dutch Oven Beef Stew is a comforting and hearty dish that is perfect for any day of the week. This stew warms you up and fills you up, making it a great option for family dinners or gatherings. With its rich flavors and tender beef, it’s a timeless recipe that many love.
Why Make This Recipe
Making this Easy Dutch Oven Beef Stew is a great choice for several reasons. Firstly, it requires simple ingredients that you may already have in your kitchen. Secondly, this stew is easy to prepare and mostly cooks itself in the oven, giving you time to relax or work on other tasks. Lastly, the flavors only get better as it simmers, making it a dish that is sure to impress and satisfy everyone at the table.
How to Make Easy Dutch Oven Beef Stew
Ingredients:
- 3 tablespoons flour
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 pounds stewing beef (cut into 1-inch chunks)
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 5.5 oz. can tomato paste
- 2 bay leaves
- A few sprigs of fresh thyme or ½ teaspoon dried thyme
- 2 medium onions (cut into wedges)
- 3 cloves garlic (minced)
- 1 ½ pounds baby potatoes (halved)
- 6 medium carrots (chopped)
- 2 cups mushrooms (cut into large pieces)
- Fresh parsley for garnish
Directions:
- Sprinkle the flour, salt, and pepper over the stewing beef pieces. Toss to coat.
- Pour the olive oil into a Dutch oven. Heat the oil on the stovetop over medium-high heat.
- Brown the beef chunks in the oil.
- When the beef has been browned on all sides, add in the beef broth and cook, stirring for 2 minutes. Make sure to scrape up any browned bits stuck to the bottom of the pot.
- Stir in the tomato paste, then add the bay leaves, thyme, onions, and garlic.
- Put the lid on the Dutch oven and bake at 350°F for 2 hours.
- Remove the stew from the oven and stir in the potatoes, carrots, and mushrooms.
- Put the lid back on and return the stew to the oven for an additional hour, until the potatoes and carrots are tender.
- Remove the bay leaves and thyme sprigs, and garnish with fresh chopped parsley.
How to Serve Easy Dutch Oven Beef Stew
Serve the Easy Dutch Oven Beef Stew hot in bowls. You can complement it with some crusty bread for dipping or a side salad for a complete meal. A sprinkle of fresh parsley on top adds a lovely touch and freshness.
How to Store Easy Dutch Oven Beef Stew
Store any leftover stew in an airtight container in the refrigerator. It will keep well for 3-4 days. You can also freeze it in portions for up to 3 months. Just remember to thaw it in the refrigerator before reheating.
Tips to Make Easy Dutch Oven Beef Stew
- For better flavor, let the stew cool completely before refrigerating.
- Consider adding some red wine for extra depth of flavor.
- Adjust the veggies to your liking; you can add or replace carrots and potatoes with others like parsnips or sweet potatoes.
Variation
You can make a spicy version of this stew by adding a pinch of red pepper flakes or chopping up a jalapeño. For a lighter version, try using a mix of different meats like chicken or turkey.
FAQs
Q: Can I make this stew in a slow cooker?
A: Yes, you can follow the same steps and cook it on low for 6-8 hours or high for 4-5 hours.
Q: What if I don’t have a Dutch oven?
A: You can use any heavy oven-safe pot with a lid, like a cast-iron pot or a large ceramic pot.
Q: Is there a way to make this stew gluten-free?
A: Yes, you can replace the flour with a gluten-free flour blend or cornstarch to thicken the stew.
Easy Dutch Oven Beef Stew
Ingredients
Stew Base
- 2 pounds stewing beef (cut into 1-inch chunks) Use a good cut for tenderness.
- 3 tablespoons flour Can substitute with gluten-free flour.
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil For browning the beef.
Flavor Components
- 4 cups beef broth
- 1 5.5 oz. can tomato paste
- ½ teaspoon dried thyme Or a few sprigs of fresh thyme.
- 2 medium onions (cut into wedges)
- 3 cloves garlic (minced)
Vegetables
- 1.5 pounds baby potatoes (halved)
- 6 medium carrots (chopped)
- 2 cups mushrooms (cut into large pieces)
Garnish
- as needed Fresh parsley for garnish
Instructions
Preparation
- Sprinkle the flour, salt, and pepper over the stewing beef pieces. Toss to coat.
- Pour the olive oil into a Dutch oven and heat over medium-high heat.
- Brown the beef chunks in the oil until browned on all sides.
- Add the beef broth, stirring for 2 minutes, scraping up any browned bits from the bottom.
- Stir in the tomato paste, bay leaves, thyme, onions, and garlic.
Cooking
- Put the lid on the Dutch oven and bake at 350°F for 2 hours.
- Remove from the oven, stir in the potatoes, carrots, and mushrooms.
- Cover again and return to the oven for another hour until the vegetables are tender.
- Remove bay leaves and thyme sprigs, and garnish with fresh chopped parsley.
