Dutch Oven Beef Stew – The Seasoned Mom

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An old-fashioned Dutch oven beef stew that’s full of tender chunks of meat, fresh vegetables, and diced potatoes in a thick, rich gravy.

If you love Dutch oven soup, stew, and chili as much as we do, be sure to try this meatball soup with cheese tortellini, a pot of beef chili, and this Virginia Brunswick stew, too!

On a chilly day, nothing beats a cozy pot of Dutch oven beef stew. It’s total comfort food! The aroma that wafts through your home as it cooks all afternoon is like a warm hug from your grandmother.

How to Make Beef Stew | 1-Minute Video

I made this earlier in the week for dinner and it was amazing! The beef was so tender and the flavor was fantastic. It was a hit with my picky husband and my less picky kids. I ate the leftovers for lunch and it tasted even better.

– Michelle

A Few Tips Before You Get Started

Many folks prefer the convenience of a Crock Pot or even an Instant Pot, but I find that a cast iron Dutch oven yields the best beef stew every time. They retain and evenly distribute heat, while the tight-fitting lid traps the moisture inside the pot. You can easily control the cooking time of all of the individual ingredients. Plus, you get all of those flavorful browned bits at the bottom of the pot after browning the meat and bacon.
If you’re in the market for a new Dutch oven, be sure to check out our recommendations for the best Dutch ovens you can buy.
I purchase “stew beef” or “beef stew meat” that has already been cut into cubes for a shortcut. This typically includes chuck (which comes from the front shoulder) or round (the rear muscle).
The key to tender stew beef is to cook it long enough. You can’t rush a pot of beef stew, which does best when given the opportunity to simmer low-and-slow on the stovetop. This breaks down the tough connective tissue and fiber in the meat, yielding a tender pot of stew.
If you can’t find this prepared stew beef, purchase a whole chuck roast and dice it into 1-2 inch cubes at home.

Horizontal collage of process shots showing how to make dutch oven beef stew.

Directions

The secret to good stew lies in the layering of flavors and high-quality ingredients. Detailed instructions are included in the printable recipe card at the bottom of the post, but here’s the overview:

Sauté the bacon in butter. This adds rich, smoky flavor for the base of the stew.
Toss the chunks of beef with seasoned flour. This helps develop a brown crust on the outside of the beef and also thickens the stew.
Sear the beef in the butter and bacon fat. It’s an extra step, but worth the effort. The caramelized surface gives the beef extra flavor, while the browned bits and drippings in the pot add even more flavor to the stew.
Deglaze the pot with red wine and vinegar. The red wine adds depth of flavor and pairs nicely with the red meat. Acidic vinegar brightens up the dish.
Add the bacon and beef back to the pot, along with the tomato paste, garlic, seasoning, and beef broth.
Cover and cook, stirring occasionally, until the beef is tender — about 1 ½ hours. If your meat is still tough after about 90 minutes, simmer the stew a little bit longer before adding the vegetables and potatoes. Keep the Dutch oven covered. You should end up with the perfect ratio of thick, rich gravy by the end.
Add the onions and carrots; simmer (covered) for 10 minutes.
Stir in the potatoes and mushrooms, and simmer for about 30 more minutes (until the potatoes are fork-tender). If you find that the stew is too thick, just add an extra splash of broth until it reaches the desired consistency.
Discard the bay leaf, season with salt and pepper (if necessary), then ladle into bowls, garnish with fresh parsley, and serve!

Square side shot of a bowl of dutch oven beef stew.

Serving Suggestions

Serve cozy bowls of beef stew with a mixed greens salad tossed in Dijon vinaigrette, a basket of flaky biscuits, a skillet of Southern cornbread, a loaf of crusty no-knead cranberry walnut bread, or a batch of pumpkin muffins.

Horizontal overhead shot of hands holding a bowl of dutch oven beef stew.

Preparation and Storage

How to Store: Leftovers will keep in an airtight container in the fridge for 3-4 days. It’s delicious the next day!
How to Freeze: Allow the stew to cool to room temperature. Pack in freezer-safe containers or large Ziploc freezer bags. Store in the freezer for up to 3 months. It’s important to note, however, that the texture of the potatoes and vegetables will likely be mushier when thawed.
How to Reheat: When chilled, the fat from the stew will rise to the top and harden. You can use a spoon to scrape off most of the fat, or you can simply leave it in the pot and stir it back into the dish when it heats up. Place the cooked stew in a saucepan or Dutch oven on the stovetop. Cover and warm over low heat, just until the stew reaches the desired temperature. If it seems dry, you can add more beef broth to thin, as necessary. You can also reheat individual servings in the microwave for 1-2 minutes.

Close overhead image of a bowl of dutch oven beef stew on a table with a side of biscuits.

Made this last night for dinner and it was by far the best stew we have ever had. Looking forward to making more of your recipes!

– Kim

In a large Dutch oven, sauté bacon in butter over medium heat until crisp and browned (about 3-5 minutes). Remove bacon with a slotted spoon and set aside.
Pat beef dry with a paper towel. Place the flour in a bowl or large Ziploc bag and season with about ½ teaspoon of kosher salt and ½ teaspoon of pepper. Add the beef and toss to coat well. Remove coated beef from the bowl and discard any extra flour.
Sear beef in the butter/bacon fat until browned on all sides (about 5 minutes). Depending on the size of your pot, you may need to work in batches so that the beef can brown without overcrowding.
Remove the beef from the pot and add the wine and vinegar. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
Add bacon and beef back to the pot, along with the tomato paste, garlic, remaining 1 teaspoon of kosher salt, remaining ½ teaspoon of pepper, thyme, bay leaf, paprika, and broth. Stir really well to completely combine. Bring to a boil; then reduce to a low simmer.
Cover and cook, stirring occasionally, until the beef is tender, about 1 ½ hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and mushrooms and simmer until vegetables are tender, about 30 minutes more. Add more broth at the end to thin the stew, if necessary.
Discard bay leaf; season with salt and pepper, to taste. Ladle into bowls, garnish with chopped fresh herbs (if desired), and serve.

Stored properly in an airtight container, the leftover stew will keep in the refrigerator for 3-4 days. You can also freeze the stew in airtight containers for up to 3 months; however, it’s important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.

Serving: 1cupCalories: 269kcalCarbohydrates: 17gProtein: 19gFat: 13gSaturated Fat: 5gCholesterol: 60mgSodium: 624mgPotassium: 680mgFiber: 2gSugar: 3gVitamin A: 3497IUVitamin C: 6mgCalcium: 35mgIron: 3mg

Recipe Variations

The wine gives the dish so much rich flavor; however, if you want to prepare an alcohol-free recipe, simply replace the wine with an extra cup of beef broth.
Add a splash of Worcestershire sauce for savory, umami flavor that pairs really well with beef.
Balsamic vinegar is a nice alternative to the red wine vinegar.
I typically use sweet onion, but yellow onion or white onion will also work here.
If using Yukon gold potatoes or red potatoes instead of the russets, you do not need to peel them.
The mushrooms are one of our favorite ingredients in this stew; however, if you don’t care for mushrooms, you can substitute with frozen peas. Celery is also a nice addition to stew. Add it at the same time that you add the carrots and onions.
In lieu of butter, brown the bacon and beef in olive oil or vegetable oil.