Description

Dutch Oven Beef Stew is the ultimate comfort food, perfect for chilly evenings. This hearty stew features tender beef chunks slow-cooked with potatoes, carrots, and celery in a rich, savory broth. The combination of red wine and spices creates a depth of flavor that will warm your soul. Whether served on its own or with crusty bread, this dish promises satisfaction in every bite. Ideal for family dinners or meal prep, this classic recipe is sure to become a favorite.

Ingredients

Scale

2 pounds beef chuck (1 1/2-inch cubes)
2 tablespoons olive oil
1 large yellow onion (chopped)
2 cloves garlic (minced)
4 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
1 1/2 pounds yellow potatoes (1 1/2-inch chunks)
3 large carrots (1-inch rounds)
2 stalks celery (1-inch pieces)
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley (for garnish)

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Instructions

Season beef with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear beef until browned. Remove and set aside.
In the same pot, sauté onions until softened, then add garlic and cook until fragrant.
Stir in flour to create a roux, cooking for about 2 minutes.
Gradually whisk in beef broth and red wine until smooth. Add tomato paste, Worcestershire sauce, bay leaf, and thyme.
Return the beef to the pot and bring to a simmer. Cover and cook on low for one hour, stirring occasionally.
Add potatoes, carrots, and celery; stir well and cover again. Simmer for an additional 45-60 minutes until tender.
Remove bay leaf; taste and adjust seasoning as needed before serving garnished with fresh parsley.

Prep Time: 25 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Method: Slow-Cooking
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 395
Sugar: 4g
Sodium: 890mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 25g
Cholesterol: 90mg