Melt-in-the-mouth Dutch Oven Beef Stew with buttery-soft meat and hearty vegetables. This easy recipe is the ultimate comfort food.
Dutch Oven Beef Stew
My family gets so excited when I pop a pot of this beef stew down on the table.
It’s perfectly tender beef that I love.
The long, gentle cooking breaks down tough cuts into melt-in-your-mouth tenderness (like in my Dutch Oven Pot Roast, too). I love to make leftovers into a beef pot pie.
Dutch Oven Beef Stew Ingredients
Here’s everything you need to make one of my favorite traditional beef stews:
- Olive oil: You’ll use this in two stages: first to brown the beef, then to sauté the veggies. Stick to a good quality extra virgin olive oil for the best flavor.
- Beef cubes: I buy stewing beef for any boneless beef recipe that calls for cubed beef, or you can cut beef chuck roast into 1 to 1 ½ inch chunks.
- Onion
- Carrots: Use regular carrots (peeled and chopped) or baby carrots to make it easier.
- Garlic
- Red wine: A dry red like Cabernet, pinot noir or Merlot works well.
- Beef stock or broth: I personally like Better than Bouillon, which tastes better than most boxed broths + lets you make just the quantity you need.
- Potatoes: Waxy potatoes like Yukon Gold potatoes hold their shape well, but Russet potatoes will give the stew a slightly thicker, more rustic texture. Cut them into roughly ½-inch cubes. You can also use halved small red potatoes and leave them unpeeled.
- Herbs: Fresh thyme and parsley.
- Frozen peas: No need to thaw.
- Butter and flour: These create a quick roux that thickens the stew at the end, giving it that luscious, velvety texture.
Dried herbs work, too, just use a smaller amount. Ingredient quantities in the recipe card at the bottom of the article
If you love tender beef as much as I do, don’t miss my viral Crock Pot Beef Tips, too!
Substitutions and Variations
Swap out some of the ingredients in this Dutch Oven Beef Stew recipe if you need to:
- Wine substitute: Replace red wine with extra beef broth or unsweetened grape juice for a non-alcoholic version.
- Vegetables: Swap in parsnips, turnips, celery, or mushrooms for added depth. Sweet potatoes also work in place of regular potatoes.
- Protein: Substitute brisket, or even lamb stew meat. Growing up, we’d often just use leftover roast beef (try my eye of round roast or air fryer roast beef)
- Gluten free: Use a gluten-free flour blend or cornstarch for the roux.
- Fresh herbs: Rosemary or oregano can be used in place of thyme. Add in 1 or 2 bay leaves for extra flavor.
- Peas: Swap frozen peas for green beans or omit entirely if you prefer.
You’ll also love my Instant Pot Steak recipe and Chicken Stew with Biscuit Topping.
Tools to Grab
I used a large Dutch oven with lid, a knife and cutting board, a wooden spoon or spatula and a whisk. A ladle, too!
How to Make Dutch Oven Beef Stew: An Easy Guide
Here are my easy steps to the perfect, hearty beef stew in a Dutch oven:
Brown the Beef
Cook the beef in olive oil until golden—take care not don’t crowd the pot. I browned mine in small batches. Remove the beef from the pot and set it aside.
Saute the Veggies
Into the same pot, add the onion and carrots and saute them for a few minutes until soft. Stir in the garlic.
Deglaze the Pot
Deglaze with red wine, scraping up any browned bits from the bottom of the pan. Add broth and thyme. Simmer the beef for an hour until tender.
Want it faster? Try my Pressure Cooker Beef Stew instead!
Add the Potatoes
Add potatoes and simmer again until fork-tender.
Thicken with a Roux and Serve
Make a roux with butter and flour, then whisk in a scoop of the stew liquid to make a thick, glossy gravy. Combine and finish with peas, parsley, and final seasoning.
5 Common Mistakes When Making Dutch Oven Beef Stew
Here are the common trip-ups to avoid, from me (a food scientist) to you:
1. Not browning the meat properly: This step builds deep, rich flavor.
2. Skipping the deglazing: Those browned bits are gold!
3. Adding all vegetables at once: The potatoes need much less time than beef.
4. Trying to rush: Low and slow wins here. Collagen in stew meat breaks down into gelatin when simmered for hours, giving the stew its rich body.
5. Cheating with the gravy: It might be tempting to stir flour directly into the sauce, but making it separately browns the butter and cooks out the starch, making for a rich, luscious gravy.
Make Ahead and Storage
Make the stew a day ahead—flavors deepen overnight. Cool completely before refrigerating.
Storing
Store in an airtight container in the refrigerator for up to 4 days. Let it cool fully before sealing to prevent condensation.
Freezing
Freeze in portions for up to 3 months. Note: the potatoes may be a little grainy after thawing.
Reheating
Reheat gently on the stovetop over medium-low, adding a splash of broth if too thick. Or microwave in intervals, stirring between each.
How to Serve this Dutch Oven Beef Stew Recipe
Serve your stewapiping hot with:
- Easy Dutch Oven bread or Homemade Garlic Bread
- A dish of mashed potatoes (potatoes on potatoes, I think yes).
- Warm buttermilk drop biscuits
FAQs About Dutch Oven Beef Stew
Just whizzing through this recipe post? Here’s what you might be looking for:
Yes—replace it with more beef broth or unsweetened grape juice.
Beef chuck is ideal—it becomes tender and flavorful with long cooking.
Yes! Brown the beef first, then transfer everything to a slow cooker and cook on low for 6–8 hours. Add the roux at the end.
It creates a smoother, creamier gravy without lumps. Cooking it separately ensures control over the texture.
Absolutely—stews deepen in flavor overnight. It’s even better on day two. It is freezer friendly, but the potatoes may turn a little grainy when thawed.
Other Beef Recipes You’ll Love
- Tender and Juicy Eye of Round Roast
- Old Fashioned Vegetable Beef Soup
- Shredded Beef (Crockpot or Oven!)
- Easy Instant Pot Pot Roast
- Air Fryer Roast Beef (Extra Juicy!)
Dutch Oven Beef Stew (Easy, Melt-in-the-Mouth Recipe!)
Ingredients
- 3 tbsp olive oil divided
- 1 ½ lbs beef stew meat cut into bite-size pieces
- 2 ½ tsp kosher salt divided
- ½ tsp black pepper
- 1 large onion finely chopped
- 1 ½ cups chopped carrots from about 3 carrots or 18 baby carrots
- 2 tsp minced garlic
- 1 cup red wine or use more broth
- 3 cups beef broth plus more as needed
- 2 ½ cups cubed potatoes about 2 medium potatoes
- 1 tbsp minced fresh thyme or 1 tsp dried
- 1 cup frozen peas
- 1 tbsp minced fresh parsley or 1 tsp dried
- 3 tbsp butter
- 3 tbsp all-purpose flour
Instructions
Brown the Beef
- Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season the beef with 1 tsp salt and the pepper. Sear in batches until browned on all sides, adding more oil as needed. Transfer to a bowl and set aside.
Sauté the Vegetables
- Add remaining oil to the pot. Cook onion, carrots, and 1 tsp salt over medium heat until softened, about 7 minutes. Stir in the garlic and cook 1 minute more.
Deglaze and Simmer
- Pour in the red wine and scrape up the browned bits. Return the beef and any juices to the pot. Add the broth and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
Add Potatoes
- Stir in the potatoes. Simmer uncovered for another 30–40 minutes, until the beef and potatoes are very tender.
Make the Gravy Base
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2–3 minutes, until golden and nutty-smelling. Ladle about 2 cups of broth from the stew (avoid scooping solids), and slowly whisk it into the roux. Simmer until smooth and thickened.
Combine and Finish
- Pour the gravy mixture back into the Dutch oven and stir to combine. Add the peas, parsley, and remaining ½ tsp salt. Simmer for 5 more minutes, then taste and adjust seasoning if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Just wanted to say thank you for the delicious recipe. It tasted like my mom’s from when I was a kid. I’m so happy!
I enjoyed this recipe. It was easy and very tasty.