Description
A hearty, comforting Dutch oven beef stew that’s rich, flavorful, and perfect for cozy nights at home. Tender chunks of beef simmer slowly in a savory broth with carrots, potatoes, and onions, creating a dish that’s as nourishing as it is delicious. The Dutch oven helps develop deep flavors and keeps the stew perfectly balanced. This recipe is great for family dinners, meal prep, or when you simply want a bowl of warm, rustic comfort food.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, diced
- 3 potatoes, cubed
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt and pepper, to taste
Instructions
- Brown beef cubes in Dutch oven with olive oil. Remove and set aside.
- Sauté onions, celery, and garlic until softened.
- Stir in tomato paste and flour, cook for 1 minute.
- Deglaze with wine, scraping browned bits.
- Add beef back to pot along with broth, carrots, potatoes, bay leaves, and thyme.
- Cover and bake at 325°F for 2 to 2 ½ hours.
- Adjust seasoning and serve hot.
Notes
- For a thicker stew, simmer uncovered for 15 minutes before serving.
- Add extra vegetables like mushrooms or parsnips for variety.
- If avoiding wine, substitute with broth and Worcestershire sauce.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Braising
- Cuisine: American Comfort Food
Nutrition
- Serving Size: 6
- Calories: 410
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 95mg