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Beef stew recipe in Dutch oven

Beef Stew Recipe

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A rich, hearty beef stew recipe made with tender beef chuck, vegetables, and a deeply flavorful broth. Perfect for cold nights and freezer-friendly.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 30 minutes
Servings: 6 people
Course: main
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 lbs Boneless beef chuck roast Cut into large chunks after searing
  • 2 tbsp Olive oil For searing the beef
  • 1 Large onion Chopped
  • 3 Carrots Sliced
  • 2 Celery stalks Chopped
  • 3 cloves Garlic Minced
  • 2 tbsp Tomato paste Adds depth to the broth
  • 4 cups Low-sodium chicken stock Or homemade for best flavor
  • 1 tbsp Soy sauce Adds umami richness
  • 1 tbsp Worcestershire sauce Boosts beefy flavor
  • 1 Bay leaf Remove before serving
  • 1 lb Yukon Gold potatoes Peeled and chopped
  • Salt and pepper To taste

Equipment

  • 1 Dutch Oven Heavy-bottomed pot recommended
  • 1 Chef’s knife For cutting meat and vegetables
  • 1 Cutting Board Use wood or non-slip
  • 1 Wooden spoon For stirring during cooking
  • 1 Ladle For serving

Method
 

  1. Cut the beef into large chunks if not already done.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.
  3. In the same pot, add chopped onion, carrots, and celery. Cook for 5–7 minutes until softened.
  4. Add minced garlic and tomato paste. Stir for 1 minute.
  5. Deglaze the pot with a splash of chicken stock, scraping up any browned bits.
  6. Return the beef to the pot. Pour in the remaining stock.
  7. Add soy sauce, Worcestershire, and bay leaf. Stir well.
  8. Bring to a gentle simmer, then cover and cook for 2 hours (or place in oven at 300°F).
  9. Add potatoes, cover, and cook 45 minutes longer.
  10. Uncover and simmer an additional 20 minutes if you want a thicker broth.
  11. Remove bay leaf. Season with salt and pepper to taste.
  12. Let stew rest for 10 minutes before serving.

Nutrition

Calories: 420kcal

Notes

Skip the wine: Use balsamic vinegar or more stock instead.
Freeze without potatoes for best texture. Add fresh ones when reheating.
Add mushrooms, peas, or parsnips for variation.
Let it rest before serving for deeper flavor.

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