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Dutch Oven Beef Stew

Dutch Oven Beef Stew Recipe

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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 lb beef chuck, cut into 1 1/2-inch pieces
  • 1 1/2 tsp kosher salt, plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 3 tbsp vegetable oil, divided
  • 1 large yellow onion, diced (about 2 cups)
  • 3 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1/4 cup all-purpose flour
  • 1 cup dry red wine
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 1 lb Yukon Gold potatoes, cut into 1 1/2-inch chunks
  • 2 stalks celery, cut into 1-inch pieces
  • Chopped fresh parsley, for serving

Method
 

  1. Heat oven to 300°F. Season beef with salt and pepper. Brown half the beef in 1 tbsp hot oil over medium-high heat, about 4 minutes per side. Transfer to a plate and repeat with another 1 tbsp oil and the remaining beef.
  2. Reduce heat to medium, add remaining 1 tbsp oil and the onion. Cook 5 minutes, scraping up brown bits. Stir in garlic and tomato paste; cook 1 minute.
  3. Add flour and stir 1 minute. Pour in wine, scraping pot, and simmer until reduced by half, about 2 minutes. Add broth, bay leaves, thyme, and browned beef with juices. Bring to a simmer.
  4. Cover and braise in the oven for 1 hour 30 minutes.
  5. Stir in carrots, potatoes, and celery. Cover and braise until vegetables are tender, 45 to 55 minutes.
  6. Discard bay leaves. Taste and adjust salt. Ladle into bowls, garnish with parsley, and serve hot.

Notes

The stew will continue to thicken as it sits, which is why leftovers are even richer the next day. If the gravy feels too thick after reheating, stir in a little warm broth until it loosens. Let the pot cool uncovered for about 20 minutes before refrigerating.