Description
This hearty Dutch Oven Beef Stew recipe features tender chunks of beef simmered slowly with carrots, potatoes, onions, and peas in a rich tomato and beef broth base. Perfectly seared beef combined with aromatic herbs results in a comforting, flavorful stew that is ideal for cozy family dinners.
Ingredients
Scale
Beef and Seasoning
- 2 ½ pounds stew beef, cut into 1 ½ inch chunks
- Salt and pepper to season
Vegetables and Aromatics
- 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
Liquids and Sauces
- 3 cups beef broth
- 1 (14.5 ounce) can of diced tomatoes
- 3 tablespoons Worcester sauce
Other
- 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
Instructions
- Prepare the beef: Pat the stew beef dry with paper towels and season generously with salt and pepper to enhance the flavor and aid in browning.
- Brown the beef: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, searing each side for 1-2 minutes to develop a deep crust. Add more oil between batches as needed and avoid overcrowding to prevent steaming. Remove browned beef and set aside.
- Sauté onions and garlic: Reduce heat to medium, add another tablespoon of olive oil, then add the sliced onions. Cook for about 5 minutes until soft and golden. Add minced garlic and cook for 1 minute until fragrant.
- Make the roux base: Add a final tablespoon of olive oil and heat for 30 seconds. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to cook the flour. Then add tomato paste and stir for another minute.
- Add liquids and herbs: Slowly pour in beef broth while stirring to avoid lumps. Add diced tomatoes, Worcestershire sauce, browned beef chunks, dried thyme, oregano, and bay leaves. Bring the mixture to a gentle simmer.
- Oven cook initial stew: Cover the Dutch oven with a lid and transfer it to a preheated 350°F oven. Cook for 1 hour to allow flavors to meld and beef to start tenderizing.
- Add vegetables: Remove Dutch oven from oven, stir in the cubed potatoes and carrot chunks. Cover and return to oven for an additional 1 hour until vegetables and meat are tender.
- Finish with peas: Remove the pot from the oven, take out the bay leaves, and stir in the frozen peas. Cover and let sit for 5-10 minutes until peas are warmed through.
- Final seasoning and serve: Taste and adjust seasoning with salt and pepper as needed. Serve hot and enjoy your rich, comforting beef stew.
Notes
- Make sure to brown the beef in batches to ensure proper searing and flavor development.
- Using a Dutch oven is ideal for even heat distribution and slow cooking in the oven.
- Allowing the peas to sit off heat preserves their vibrant color and texture.
- For thicker stew, you can simmer uncovered for 10-15 minutes before serving to reduce liquid.
- Leftovers taste even better after a day as flavors continue to develop.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
