Preparation & Cooking Time
– Preparation time: 20 minutes
– Browning time: 10–15 minutes
– Cooking time: 2½–3 hours
– Total time: Approximately 3½ hours
– Servings: 6
– Difficulty: Easy
Ingredients
For the beef stew:
– 2½ pounds (1.1 kg) beef chuck roast, cut into 1½-inch cubes
– 2 tablespoons olive oil
– 2 tablespoons butter
– 1 large onion, diced
– 3 large carrots, cut into thick slices
– 4 cloves garlic, minced
– 4 cups beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 2 tablespoons all-purpose flour
– 2 bay leaves
– 1 teaspoon dried thyme
– ½ teaspoon dried rosemary
– 1 teaspoon salt, or to taste
– ½ teaspoon freshly ground black pepper
Optional ingredients:
– 2 celery stalks, chopped
– 3 medium potatoes, cubed
– ½ cup frozen peas
– 1 teaspoon paprika
– 1 tablespoon fresh parsley
Instructions
Step 1: Prepare the beef
Cut the beef chuck roast into bite-sized cubes, approximately 1½ inches each.
Pat the beef dry using paper towels.
Season with salt and black pepper.
Drying the beef helps it develop a beautiful brown crust during searing.
Step 2: Brown the beef
Heat olive oil in a large Dutch oven over medium-high heat.
Add the beef cubes in batches, making sure not to overcrowd the pot.
Sear each side for approximately 2–3 minutes until deeply browned.
Transfer the browned beef to a plate.
Repeat with the remaining beef.
Step 3: Cook the onions
Reduce the heat to medium.
Add butter and diced onions to the same pot.
Cook for approximately 4–5 minutes until softened and lightly golden.
Add minced garlic and cook for another 30 seconds until fragrant.
Step 4: Add carrots and seasonings
Add the sliced carrots and optional celery.
Stir gently for approximately 2–3 minutes.
Add dried thyme, rosemary, paprika, and tomato paste.
Mix until the vegetables are coated with the seasonings.
Step 5: Add the flour
Sprinkle flour over the vegetables.
Stir continuously for approximately 1 minute.
This helps thicken the stew and gives the gravy a rich consistency.
Step 6: Pour in the beef broth
Slowly pour beef broth into the pot while stirring.
Add Worcestershire sauce.
Scrape the bottom of the pot with a wooden spoon to release all the delicious browned bits.
These browned bits add incredible flavor to the gravy.
Step 7: Return the beef to the pot
Add the browned beef cubes back into the Dutch oven.
Add bay leaves and stir gently.
Make sure most of the beef is covered with the broth.
Step 8: Simmer slowly
Bring the mixture to a gentle boil.
Reduce the heat to low.
Cover the Dutch oven with its lid and simmer for approximately 2–2½ hours.
Stir occasionally to prevent sticking.
The beef should gradually become soft and tender.
Step 9: Add potatoes (optional)
If using potatoes, add the cubed potatoes during the final 40–45 minutes of cooking.
Continue simmering until the potatoes are fork-tender.
Step 10: Add peas
If using frozen peas, stir them into the stew during the final 5 minutes.
They add a lovely color and natural sweetness.
Step 11: Check the gravy
Remove the bay leaves.
Taste the stew and adjust salt and pepper as needed.
If the gravy is too thin, simmer uncovered for another 10–15 minutes.
If it is too thick, add a little extra beef broth.
Step 12: Final touch
Turn off the heat.
Sprinkle fresh chopped parsley over the stew.
Allow it to rest for approximately 5 minutes.
Step 13: Serve and enjoy!
Ladle the hot beef stew into serving bowls.
Serve with crusty bread, dinner rolls, mashed potatoes, or steamed rice.
Enjoy the incredibly tender beef, soft vegetables, and rich homemade gravy!
Nutritional Information
Estimated values per serving, based on 6 servings without optional potatoes or peas.
Nutrient Amount
Calories 425 kcal
Protein 39 g
Carbohydrates 17 g
Fat 22 g
Saturated Fat 8 g
Fiber 3 g
Sugar 5 g
Sodium 720 mg
Potassium 850 mg
Iron 4 mg
Quick Nutrition Info (Q/S)
– Protein: Beef provides high-quality protein for muscle maintenance.
– Iron: Beef contributes iron, which helps support healthy red blood cell production.
– Zinc: Beef provides zinc for immune function.
– Vitamin B12: Beef is a good source of vitamin B12.
– Vitamin A: Carrots provide beta-carotene, which the body converts into vitamin A.
– Potassium: Beef and vegetables contribute potassium.
– Fiber: Carrots and onions provide dietary fiber.
– Energy: Beef and olive oil provide energy and dietary fats.
Helpful Cooking Tips
1. Use beef chuck roast for the most tender and flavorful stew.
2. Always pat the beef dry before browning.
3. Brown the beef in batches to develop a rich crust.
4. Don’t skip the browned bits at the bottom of the pot.
5. Simmer gently rather than boiling rapidly.
6. Cut carrots into thick pieces so they hold their shape.
7. Add potatoes later to prevent them from becoming mushy.
8. Use low-sodium beef broth to control salt.
9. For deeper flavor, prepare the stew a day ahead and refrigerate overnight.
Storage Instructions
– Refrigerator: Store in an airtight container for 3–4 days.
– Freezer: Freeze in individual portions for up to 3 months.
– Reheating: Warm gently on the stovetop over medium-low heat.
– Microwave: Heat individual portions in 1-minute intervals, stirring between intervals.
Add a splash of beef broth when reheating if the gravy becomes too thick.
Allergen Information
– Contains wheat/gluten if using regular all-purpose flour.
– May contain soy depending on Worcestershire sauce and broth brands.
– Check packaged broth and seasonings for additional allergens.
Gluten-free option: Replace all-purpose flour with cornstarch. Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the simmering stew near the end.
Nut Information (Q/S)
Nut type Included?
Peanuts No
Almonds No
Walnuts No
Cashews No
Pistachios No
Pecans No
Hazelnuts No
Other tree nuts No
Nut allergy note: This recipe does not require peanuts or tree nuts. Check packaged beef broth, Worcestershire sauce, tomato paste, and seasonings for possible cross-contamination.
Perfect homemade comfort food
Enjoy your hearty, tender, and flavorful Dutch Oven Beef Stew!