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Dutch Oven Beef Stew

Dutch oven beef stew with fork-tender chuck, tender potatoes, and carrots in a thick glossy, wine-broth gravy. The stew is browned in batches, then baked covered at 325°F for hours for deep flavor and a rich texture.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Soups, Stews & Chili
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef chuck
  • 3 lb beef chuck, cut into 2-inch cubes
salt
  • 2 tsp salt
black pepper
  • 1 tsp black pepper
all-purpose flour
  • 3 tbsp all-purpose flour
olive oil
  • 3 tbsp olive oil
onion
  • 1 large onion, diced
garlic
  • 4 cloves garlic, minced
tomato paste
  • 2 tbsp tomato paste
dry red wine
  • 1 cup dry red wine
beef broth
  • 3 cup beef broth
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
fresh rosemary
  • 2 sprigs fresh rosemary
fresh thyme
  • 3 sprigs fresh thyme
bay leaves
  • 2 bay leaves
baby potatoes
  • 1.5 lb baby potatoes, halved
carrots
  • 4 carrots, cut into 1-inch pieces

Equipment

  • 1 Dutch oven

Method
 

Brown the beef and build the base
  1. Preheat oven to 325°F. Season the beef with salt and black pepper, toss with flour, and brown in batches in the Dutch oven until well-seared on the outside.
  2. Cook the diced onion in the Dutch oven for 5 minutes. Stir in the minced garlic and tomato paste for 1 minute, until fragrant and darkened.
  3. Pour in the red wine and scrape the bottom of the Dutch oven. Simmer for 2 minutes, bubbling until slightly reduced and glossy.
  4. Add the beef broth, Worcestershire sauce, rosemary, thyme, bay leaves, and browned beef to the Dutch oven. Cover, then bake at 325°F for 2 hours so the beef becomes tender.
Cook the vegetables and finish
  1. Stir in the halved baby potatoes and 1-inch carrot pieces. Cover and bake at 325°F for 1 additional hour, until the potatoes break apart easily with a fork and the carrots are tender.
  2. Remove the herb stems and bay leaves from the stew. Serve hot with a thick, glossy sauce clinging to the beef.

Notes

For the best texture, avoid crowding when browning the beef so the flour gets crusty and the sauce thickens as it bakes. Refrigerate leftovers in a sealed container for up to 4 days; the flavors deepen overnight. Freeze up to 3 months, thaw in the fridge, then reheat gently on the stovetop until hot. For a gluten-free option, swap the all-purpose flour for a gluten-free 1:1 blend to thicken the sauce while keeping the same method.