Name: Hearty Dutch Oven Beef Stew Recipe
Prep time: 10 min
Cook time: 2 h 20 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 ½ pounds stew beef, cut into 1 ½ inch chunks; Salt and pepper to season; 2 medium yellow onions, quartered and sliced; 5 cloves of garlic, minced; 4 medium carrots, cut into 1-inch chunks; 1 pound Yukon gold potatoes, cut into 1-inch cubes (3-4 potatoes); 1 cup frozen peas; 3 cups beef broth; 1 (14.5 ounce) can of diced tomatoes; 3 tablespoons Worcester sauce; 3 ½ – 4 tablespoons olive oil; ¼ cup all-purpose flour; 1 tablespoon tomato paste; 1 teaspoon dried thyme; ½ teaspoon dried oregano; 2 bay leaves

If you’re craving that classic comfort food vibe, I have just the thing for you—a Hearty Dutch Oven Beef Stew Recipe that’s rich, flavorful, and the kind of meal that feels like a warm hug on a chilly day. I absolutely love how this stew turns out: tender chunks of beef, perfectly cooked veggies, and a thick, luscious broth that makes everyone at the table ask for seconds. Stick with me here, and I’ll walk you through everything so you get a stew that’s nothing short of spectacular.

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Why You’ll Love This Recipe

Deep, Robust Flavor: Slow cooking in the Dutch oven makes every bite rich and tender.
Simple Ingredients: Uses pantry staples and fresh veggies—easy to shop and prep.
One-Pot Wonder: Minimal cleanup since everything cooks in the same pot.
Family Friendly: Everyone from kids to adults goes crazy for this classic comfort meal.

The image shows a close-up of a white pot filled with a thick stew featuring large chunks of browned meat, orange carrot pieces, yellow potato cubes, and green peas, all coated in a rich brown sauce with sprinkled green herbs on top. A light-colored wooden ladle with a beige head is scooping up a mix of the meat and vegetables, showing the glossy texture of the sauce and the softness of the vegetables. In the background, out of focus, are whole carrots and green celery stalks resting on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Hearty Dutch Oven Beef Stew, Dutch Oven beef stew, hearty beef stew recipe, comfortable beef stew, easy beef stew dinner

Ingredients You’ll Need

These ingredients work together beautifully, balancing the savory beef with aromatic herbs and hearty veggies. When shopping, look for good quality stew beef—if you spot a cut labeled “chuck,” that’s usually perfect for tender results after slow cooking.

Flat lay of fresh raw beef chunks, two medium yellow onions quartered and sliced, five cloves of garlic whole and unpeeled, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of bright red tomato paste, a small white ceramic bowl of clear golden olive oil, a small white ceramic bowl of rich brown Worcestershire sauce, dried bay leaves arranged neatly, small fresh sprigs of dried thyme and oregano, four medium fresh carrots cut into 1-inch chunks, several Yukon gold potatoes cut into cubes, a small white ceramic bowl filled with frozen green peas, a small white ceramic bowl of deep brown beef broth, whole brown and white peppercorns scattered for salt and pepper representation, all ingredients spaced evenly and symmetrically placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Hearty Dutch Oven Beef Stew, Dutch Oven beef stew, hearty beef stew recipe, comfortable beef stew, easy beef stew dinner

Stew Beef: I always pat it dry before browning to get that perfect sear—don’t skip this step.
Olive Oil: Adds a lovely richness while preventing sticking during browning and sautéing.
Yellow Onions: They caramelize nicely and add natural sweetness to the stew.
Garlic: Fresh minced garlic gives that essential aromatic kick.
All-Purpose Flour: Used to thicken the broth and give it that luscious body.
Tomato Paste: Adds depth and a subtle tang that balances the richness of the beef.
Beef Broth: Preferably low-sodium so you can control the seasoning.
Diced Tomatoes: Give the stew a slight brightness and texture contrast.
Worcestershire Sauce: A little umami magic that upgrades the flavor in every spoonful.
Dried Thyme and Oregano: Classic herbs that create a comforting, earthy background.
Bay Leaves: Infuse subtle, woodsy notes without overpowering.
Carrots: Chunky pieces hold up well during slow cooking and add sweetness.
Yukon Gold Potatoes: Creamy texture that doesn’t turn mushy—my favorite for stews.
Frozen Peas: Added at the end for a pop of color and fresh flavor.
Salt and Pepper: Season to taste; essential for bringing everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this hearty Dutch oven beef stew recipe. Tweaking herbs or swapping veggies keeps it fresh and fits whatever mood I’m in. You can easily make it your own—feel free to get creative!

Variation: I once swapped Yukon potatoes for sweet potatoes for a subtle sweetness that my family couldn’t stop praising.
Variation: Using a splash of red wine instead of part of the beef broth adds a lovely richness—the stew tastes like it’s straight out of a cozy bistro.
Variation: For a Paleo twist, try coating the beef with arrowroot powder instead of flour, and omit the peas for a low-carb option.
Variation: Add mushrooms or parsnips to deepen flavors and add more texture variety.

How to Make Hearty Dutch Oven Beef Stew Recipe

Step 1: Prep and Brown the Beef

First things first, pat your stew beef dry with paper towels—that’s key to getting a good sear instead of steaming it. Season generously with salt and pepper. Heat about a tablespoon of olive oil in your Dutch oven over medium-high heat. Brown the beef chunks in batches, around 1-2 minutes per side. Don’t overcrowd the pan, or the meat won’t caramelize properly. This step builds intense flavor, so take your time here. Once browned, remove beef and set aside.

Step 2: Sauté Onions and Garlic

Lower the heat to medium, add another tablespoon of olive oil, and toss in the sliced onions. Cook them for about 5 minutes until they start to soften and turn golden—this brings out their natural sweetness. Stir in the minced garlic and cook for about a minute until fragrant, but be careful not to burn it.

Step 3: Build the Stew Base

Drizzle in another tablespoon of olive oil and warm it up for 30 seconds. Sprinkle the flour over the onion and garlic mixture, stirring constantly for a minute to cook off the raw taste. Then, add the tomato paste and cook for another minute. Slowly pour in the beef broth while stirring to prevent lumps. Once smooth, add the diced tomatoes, Worcestershire sauce, browned beef, thyme, oregano, and bay leaves. Bring to a gentle simmer on the stovetop.

Step 4: Oven Cook for Tenderness

Cover your Dutch oven and pop it into a preheated 350°F oven. Let it cook for 1 hour—this gentle heat makes the beef melt-in-your-mouth tender. After an hour, stir in your potatoes and carrots, cover again, and return to the oven for another hour. This slow cooking lets the flavors marry beautifully and the veggies soften just right without losing their shape.

Step 5: Finish with Peas and Seasoning

Once out of the oven, discard the bay leaves, then stir in the frozen peas. Cover and let the stew rest for 5-10 minutes so the peas warm through but stay vibrant. Taste and adjust seasoning with salt and pepper if needed—this final step makes a big difference!

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Pro Tips for Making Hearty Dutch Oven Beef Stew Recipe

Patting Beef Dry: I learned this the hard way—wet beef steams instead of browns, so always dry it first.
Browning in Batches: Don’t rush it! Overcrowding the pot causes steaming, which weakens flavor.
Using the Oven: Slow and steady wins the race; the oven’s even heat helps develop melt-in-your-mouth texture.
Final Seasoning: Be patient and season at the very end to avoid over-salting, especially since broth and Worcestershire add saltiness.

How to Serve Hearty Dutch Oven Beef Stew Recipe

A white bowl filled with a thick stew showing large chunks of tender brown meat, bright orange carrot pieces, yellow potato cubes, and scattered green peas in a rich brown sauce. The stew is garnished with small bits of green herbs. The bowl sits on a matching white plate, placed on a white marbled surface with some whole fresh carrots and potatoes blurred in the background. Another bowl with the same stew is partially visible behind the main bowl. Photo taken with an iphone --ar 2:3 --v 7 - Hearty Dutch Oven Beef Stew, Dutch Oven beef stew, hearty beef stew recipe, comfortable beef stew, easy beef stew dinner

Garnishes

I usually top the stew with a sprinkle of fresh chopped parsley or thyme sprigs. It brightens the rich stew and adds a touch of color that makes it look as good as it tastes. Sometimes I’ll add a small drizzle of good olive oil for a silky finish.

Side Dishes

This stew pairs wonderfully with crusty artisan bread—perfect for soaking up every last bit of that thick broth. Also, a simple green salad with a light vinaigrette balances the hearty richness, making it a well-rounded meal.

Creative Ways to Present

For special occasions, I love serving this stew in rustic mini Dutch ovens or cast-iron skillets. It looks so inviting and cozy on the table—plus, everyone loves the personal touch of their own little pot. Adding a dollop of sour cream or a sprinkle of shredded cheese can take it next-level.

Make Ahead and Storage

Storing Leftovers

I usually cool the stew completely before transferring it to airtight containers. It keeps really well in the fridge for up to 4 days. In fact, I often find the flavors deepen overnight, making leftovers even more delicious.

Freezing

This stew freezes beautifully! I portion it out into freezer-safe containers, leaving some space for expansion. When I’m ready for a cozy meal, I thaw it overnight in the fridge and reheat gently on the stovetop.

Reheating

Slow and steady is the way to go when reheating. Warm it over medium-low heat, stirring occasionally. Avoid microwaving if you can—it tends to heat unevenly and can dry out the beef. If needed, add a splash of broth or water to loosen it up.

FAQs

Can I use a slow cooker instead of a Dutch oven for this beef stew?

Absolutely! You can brown the beef and sauté the onions and garlic on the stovetop first for best flavor, then transfer everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Just add the potatoes and carrots halfway through to avoid overcooking them.
What cut of beef is best for this hearty Dutch oven beef stew recipe?

Chuck roast is my go-to because it has the right amount of fat and connective tissue that breaks down perfectly during long cooking, resulting in tender, flavorful meat.
Can I make this stew gluten-free?

Yes! Swap the all-purpose flour with a gluten-free alternative like cornstarch or arrowroot powder. Just mix it with a little cold water before adding to the stew to avoid clumps.
How do I thicken the stew if it’s too watery?

Mix a tablespoon of flour or cornstarch with cold water to make a slurry and stir it into the simmering stew on the stovetop. Let it cook a few minutes until thickened. Be sure to cook out the raw starch flavor.

Final Thoughts

This Hearty Dutch Oven Beef Stew Recipe has honestly become my go-to comfort food anytime I want something satisfying and reliable. I remember the first time I nailed it—I invited friends over, and they couldn’t stop raving about how tender and flavorful it was. Now, it’s a dish I’m proud to serve, whether it’s a cozy family dinner or a weekend gathering. I encourage you to try it out and make it your own. Once you get the hang of the steps, it’s a stew that’ll have you reaching for the Dutch oven again and again!