Easy dutch oven beef stew is a classic oven braised dinner with tender beef, baby potatoes, carrots, and mushrooms in a rich, tomato touched broth.
After a quick sear on the stovetop, the pot goes into the oven and does the rest. The slow, even heat turns the beef meltingly tender, and the whole dinner takes about 3 1/2 hours with only a short stretch of active work.
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Why This Easy Dutch Oven Beef Stew Recipe Works
A covered Dutch oven traps steam and heats from all sides, so the beef braises gently and becomes tender without much stirring or attention.
Coating the beef in flour before browning builds a deeper crust and thickens the broth naturally as it cooks, so there is no need for a separate slurry.
Adding the potatoes, carrots, and mushrooms for the last hour keeps them tender but intact, instead of cooked down to mush.
Ingredients for Easy Dutch Oven Beef Stew
- 2 pounds beef stew meat or chuck, cut into 1 inch chunks
- 3 tablespoons all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups low sodium beef broth
- 3 tablespoons tomato paste
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 medium onions, cut into wedges
- 3 cloves garlic, minced
- 1 1/2 pounds baby potatoes, halved
- 6 medium carrots, cut into 1 inch pieces
- 2 cups mushrooms, cut into large pieces
- Fresh parsley, for garnish
Stew beef: Chuck is the ideal choice. Its marbling and connective tissue melt into tender, juicy bites during the long braise.
Tomato paste: Three tablespoons add depth and a hint of sweetness without making the stew taste like tomato sauce.
Bay leaves and thyme: They give the broth a quiet herbal backbone. Remove the bay leaves before serving.
Baby potatoes: Their thin skins and waxy flesh hold their shape, so you can leave the skins on and just halve them.
Low sodium beef broth: It keeps the final salt level under your control as the liquid reduces in the oven.
How to Make Easy Dutch Oven Beef Stew
1. Coat the beef. Toss the beef with the flour, salt, and pepper until every piece is lightly coated.
2. Heat the oven. Place a rack in the lower third and heat the oven to 350 degrees F.
3. Brown the beef. Heat the oil in a large Dutch oven over medium high heat. Brown the beef in two batches, 8 to 10 minutes total, until browned on all sides.
4. Deglaze. Pour in the broth and stir for 2 minutes, scraping up all the browned bits from the bottom of the pot.
5. Add the flavor. Stir in the tomato paste, bay leaves, thyme, onions, and garlic.
6. Braise. Cover the pot and bake for 2 hours until the beef is nearly tender.
7. Add the vegetables. Stir in the potatoes, carrots, and mushrooms, cover again, and return to the oven for 1 more hour until the vegetables are tender.
8. Finish. Remove the bay leaves, let the stew rest for 10 minutes, and garnish with parsley.
How to Serve Easy Dutch Oven Beef Stew
Serve the stew in warm bowls with fluffy dinner rolls or garlic bread slices for soaking up the broth. If you enjoy slow braised beef, try dutch oven pot roast or slow cooker pot roast another night.
How to Store and Reheat Easy Dutch Oven Beef Stew
Cool the stew within 2 hours and refrigerate it in a covered container for 3 to 4 days. Reheat on the stovetop or in the microwave until it reaches 165 degrees F. You can freeze it for up to 3 months, though the potatoes soften after thawing. Thaw it overnight in the refrigerator before reheating.
Tips and Variations for Easy Dutch Oven Beef Stew
Dry the beef. Patting the beef dry before coating helps it brown rather than steam.
Brown in batches. Crowding the pot lowers the temperature and prevents a good crust.
Keep the lid on. Opening the oven too often lets heat and steam escape and lengthens the cooking time.
Use an oven safe pot. A heavy enameled or cast iron Dutch oven with a tight lid works well.
Cut the vegetables large. Big pieces keep their shape for the final hour.
Add peas at the end. Stir in a cup of frozen peas just before serving for color and sweetness.
Thicken more if needed. Mash a few potatoes against the side of the pot, or simmer uncovered for 10 minutes on the stovetop.
Store leftovers promptly. Refrigerate within 2 hours. This Purdue Extension guide to storing leftovers has more tips.
Frequently Asked Questions About Easy Dutch Oven Beef Stew
Can I Make Easy Dutch Oven Beef Stew Ahead of Time?
Yes. It tastes even better the next day. Cool it quickly and refrigerate it for 3 to 4 days.
How Long Does Easy Dutch Oven Beef Stew Take?
It takes about 3 1/2 hours in total, including the browning and 3 hours in the oven.
Can I Make Easy Dutch Oven Beef Stew on the Stovetop?
Yes. Simmer it covered over low heat for the same amount of time, stirring now and then to prevent sticking.
Can I Use a Slow Cooker Instead?
Yes. Brown the beef first, then cook everything on low for 8 hours.
Why Is My Beef Tough?
It probably needs more time. Cover and cook for another 30 minutes, then check again.
Easy Dutch Oven Beef Stew
Equipment
- Large Dutch oven with lid
- Cutting board
- Wooden spoon
Ingredients
Main Ingredients
- 2 lb beef stew meat or chuck cut into 1 inch chunks
- 3 tbsp all purpose flour
- ¾ tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 4 cup low sodium beef broth
- 3 tbsp tomato paste
- 2 bay leaves
- ½ tsp dried thyme
- 2 medium onions cut into wedges
- 3 cloves garlic minced
- 1 ½ lb baby potatoes halved
- 6 medium carrots cut into 1 inch pieces
- 2 cup mushrooms cut into large pieces
- 1 tbsp fresh parsley for garnish
Instructions
Cooking
- Flour the beef. Sprinkle the flour, salt, and pepper over the beef and toss to coat. Preheat. Set the oven to 350 degrees F with a rack in the lower third.
- Sear the meat. Warm the oil in a Dutch oven over medium high heat and brown the beef in two batches until deeply colored. Add the broth. Pour in the broth and scrape the bottom for 2 minutes.
- Season the pot. Add the tomato paste, bay leaves, thyme, onions, and garlic and stir.
- Braise. Cover and bake for 2 hours.
- Add the vegetables. Stir in the potatoes, carrots, and mushrooms, cover, and bake 1 hour more until tender.
- Rest and serve. Discard the bay leaves, rest 10 minutes, and top with parsley.
