Description
A classic Hearty Dutch Oven Beef Stew made with tender beef chuck, aromatic vegetables, and a rich, flavorful broth. Slow-simmered to perfection, this comforting stew is perfect for a satisfying family meal.
Ingredients
Scale
Beef and Seasonings
- 2 tablespoons olive oil
- 2 ½ pounds beef chuck roast, cut into 1½-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
Vegetables and Flavorings
- 1 large yellow onion, diced
- 3 medium carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
Broth and Herbs
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
Starches
- 1 ½ pounds potatoes, peeled and cubed
Instructions
- Season the Beef: Pat the beef dry and season evenly with salt and black pepper to enhance the flavor and prepare it for searing.
- Sear the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides, then remove and set aside. This step locks in flavors and creates a rich base.
- Cook the Vegetables: Reduce heat to medium. Add diced onion, sliced carrots, and chopped celery to the pot. Cook for 5–7 minutes until softened, scraping up the browned bits from the bottom for added depth.
- Add Garlic and Tomato Paste: Stir in minced garlic and cook for 30 seconds to release aroma. Add tomato paste and cook for 1–2 minutes to deepen its flavor and thicken the stew base.
- Thicken the Base: Sprinkle all-purpose flour evenly over the vegetables and stir until coated. This helps thicken the stew during simmering.
- Deglaze and Build the Stew: Slowly pour in beef broth while stirring to blend. Add Worcestershire sauce, bay leaves, thyme, and return the seared beef to the pot for a flavorful mix.
- Add Potatoes and Simmer: Stir in peeled and cubed potatoes. Bring the stew to a gentle simmer, then cover and reduce heat to low to cook slowly.
- Cook Until Tender: Let the stew simmer gently for 2 to 2½ hours, stirring occasionally until the beef is fork-tender and the stew has thickened to a hearty consistency.
- Final Seasoning: Remove bay leaves. Taste the stew and adjust salt and pepper as needed before serving to perfect the balance of flavors.
Notes
- For best results, cut beef into uniform cubes to ensure even cooking.
- Brown the beef in batches to avoid overcrowding the pot and steaming the meat.
- You can substitute fresh thyme for dried, adjusting quantity as noted.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely.
- Add a splash of red wine during deglazing for enhanced depth of flavor (optional).
