Dutch Oven Beef Stew Recipe | Primavera Kitchen (2024)

This old-fashioned Dutch Oven Beef Stew is a staple in my kitchen. It is so hearty, comforting, and perfect for when winter rolls around. Filled with tender pieces of beef, potatoes, carrots, and mushrooms, this beef stew is gluten-free and Paleo-friendly.

I love using a Dutch oven to make my beef stew recipe as they are made from cast iron, so they retain and evenly distribute the heat very well. It’s also the ultimate one-pot meal as everything is made in the Dutch oven so cleaning up is easy. I love how hearty, tender, and flavorful this stew is and your family will ask for it every day!

Don’t have any beef in your fridge but still want a hearty stew recipe? Try my Easy Instant Pot Chicken Stew,Cabbage and Sausage Stew,or myBrazilian Fish Stew instead!

Ingredients to Make this Beef Stew Recipe

• Boneless beef chuck — you want to make sure the beef is well-marbled and cut into 1-1/2-inch pieces.
• Salt and black pepper
• Olive oil —or an oil of your choice.
• Mushroom — you can use your mushroom of choice but brown or white button mushrooms are perfect for this.
• Onion — I finely chopped a yellow onion. You can use a different onion if you prefer.
• Garlic — the more garlic, the better!
• Balsamic vinegar — balsamic vinegar in beef stew adds subtle acidity that balances the flavour of the stew out.
• Worcestershire — this adds a ton of flavour so don’t skip out!
• Tomato paste — this adds body and more meaty taste to your beef stew.
• Dry red wine — the red wine brings out the flavour of the meat.
• Beef broth — using beef broth adds more flavour than using just water in the beef stew.
• Dry herbs — you’ll need bay leaves and thyme.
• Arrowroot flour —this is a thickening agent and gluten-free flour. If you do not need this to be gluten-free, you can use another thickener.
• Carrots —cut into bite-sized pieces, be sure to peel them first.
• Baby potatoes —cut in half. You do not have to peel them, just get them a thorough washing beforehand.
• Fresh parsley —chopped, for garnishing.

How To Make Dutch oven Beef Stew

Instructions

• Preheat the oven to 350°F and set a rack in the lower-middle position.

Prepare the Beef

• Remove the beef from the fridge for about 30 minutes to 1 hour before cooking to bring it to room temperature.
• Place the beef on a paper towel-lined cutting board and pat them dry.
• Season all sides of the beef cubes with coarse salt and black pepper.
• Place a large Dutch oven on the stove. Then, add in the pot 1 tablespoon of olive oil over medium-high heat.
• Sear the meat in 3 batches if necessary, turning with tongs, for about 3 to 5 minutes per batch; add one tablespoon oil for each batch. Transfer the meat to a large plate and set it aside.

Sear the Rest of the Ingredients

• In the same pot, add more olive oil and add mushroom.
• Saute mushroom for about 3-5 minutes. Set aside.
• Add the onions, garlic, balsamic vinegar, and Worcestershire; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.
• Add the tomato paste and cook for a minute more.

Add the Liquid and Braise the Stew

• Bring back mushroom and the beef with its juices back to the pan.
• Add the wine, beef broth, water, bay leaf, and thyme.
• Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and then bring the pot to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.

Add the Vegetables

• Remove the pot from the oven and add the carrots and potatoes.
• Cover and place the Dutch oven pot back in the oven for about an hour, or until the vegetables are cooked and the meat is fork-tender. This keeps the vegetables from being overcooked and from falling apart in the stew.

Finish off the Stew

• 5 minutes before removing the pot from the oven, add 2 tablespoons of arrow flour in a small pot with a little water. Mix all well to combine. You will get a nice and rich gravy doing this.
• Remove the pot from the oven and add arrow flour mixture and mix well. This helps thicken the stew. Fish out the bay leaf and discard before garnishing with fresh parsley, if desired.

How To Store Leftover Beef Stew

Dutch oven beef stew tastes even better the next day. This is because all of the ingredients marinate in broth and seasonings overnight and become infused with fantastic flavor!

That being said, make sure to save your leftovers for a quick and easy lunch or dinner the next day. I love taking a to-go container of soup to reheat at work when I’m tired of eating sandwiches.

To Store: Allow leftovers to cool and place them in an airtight food-storage container. Refrigerate for up to four days.

To Freeze: This stew is also freezer friendly. Place cooled leftovers in a freezer-safe food storage container and leave a bit of space at the top (liquid will sometimes expand as it freezes, so we need to allow for this in order to avoid an unnecessary mess)! Store stew frozen for up to 3 months.

To Reheat: Thaw stew in the refrigerator overnight (if reheating from frozen) and then warm thoroughly using the microwave, or in a pot on the stovetop.

Frequently Asked Questions

More beef stew recipes?

• Healthy Slow Cooker Beef Stew: This is a gluten-free Beef Stew that is loaded with potatoes, carrots, and mushrooms alongside tender, melt in your mouth beef.
• Easy Slow Cooker Beef Stew Recipe: It’s awhole30 stew with potatoes, carrots, turnips, parsnips, and herbs.
• Turnip and Carrot Slow Cooker Beef Stew: Great recipe to cook with turnip.
• Instant Pot Beef Stew Recipe: Instant Pot beef stew will provide you with winter comfort food in a fraction of the time.
• Julia Child’s Coq Au Vin: A very simple and delicious French chicken stew that anyone will enjoy!

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