Description

This Hearty Dutch Oven Beef Stew is a comforting and flavorful classic meal perfect for chilly days. Tender chunks of beef chuck roast are seared to perfection and slow-simmered with carrots, celery, onions, garlic, and potatoes in a rich, savory broth thickened with tomato paste and flour. The stew develops deep, robust flavors with the added complexity of Worcestershire sauce and fresh herbs, making it an ideal wholesome dinner that serves six.

Ingredients

Scale

Beef and Seasoning

2 ½ pounds beef chuck roast, cut into 1½-inch cubes
1 teaspoon salt
½ teaspoon black pepper

Vegetables and Aromatics

1 large yellow onion, diced
3 medium carrots, sliced
2 celery stalks, chopped
4 cloves garlic, minced
1 ½ pounds potatoes, peeled and cubed

Other Ingredients

4 tablespoons olive oil, divided
2 tablespoons tomato paste
3 tablespoons all-purpose flour
4 cups beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

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Instructions

Season the Beef: Pat the beef cubes dry using paper towels, then season evenly with salt and black pepper to enhance the meat’s natural flavor.
Sear the Beef: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. In batches, sear the beef cubes until browned on all sides, which locks in juices and adds rich flavor. Remove the browned beef and set aside.
Cook the Vegetables: Lower the heat to medium. Add the diced onion, sliced carrots, and chopped celery to the pot. Cook for 5 to 7 minutes until the vegetables soften, stirring occasionally and scraping up any browned bits from the bottom to incorporate flavor.
Add Garlic and Tomato Paste: Stir in the minced garlic and cook for 30 seconds until fragrant. Then add the tomato paste, cooking for 1 to 2 minutes to deepen its flavor and develop a robust base.
Thicken the Base: Sprinkle the all-purpose flour evenly over the vegetables and stir well until everything is coated, which will help thicken the stew as it simmers.
Deglaze and Build the Stew: Gradually pour in the beef broth while continuously stirring to prevent lumps. Add Worcestershire sauce, bay leaves, thyme, and return the seared beef cubes to the pot, combining everything thoroughly.
Add Potatoes and Simmer: Stir in the peeled and cubed potatoes. Bring the mixture to a gentle simmer, then cover with a lid and reduce the heat to low to maintain a steady simmer.
Cook Until Tender: Let the stew simmer gently for 2 to 2½ hours, stirring occasionally to prevent sticking. The beef should become tender enough to easily shred with a fork, and the stew should thicken into a hearty consistency.
Final Seasoning: Remove the bay leaves and taste the stew. Adjust the seasoning by adding more salt or pepper if necessary. Serve hot for a satisfying meal.

Notes

Be sure to sear the beef in batches to avoid overcrowding, which can cause steaming instead of browning.
Use fresh thyme if possible for a brighter herbal flavor, but dried thyme works well in a pinch.
If the stew is too thick after simmering, add a little more beef broth or water to adjust consistency.
This stew tastes even better the next day after the flavors have melded.
For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.