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Dutch Oven Beef Stew

Total Time

Prep: 20 min. Bake: 2-1/4 hours

Makes

6 servings

"This is a great cold-weather meal," says Bettina Turner from Kernersville, North Carolina. "I love this Dutch oven beef stew because it's a hearty meal in one pot. Add a good loaf of bread and you’re all set."

Ingredients

  • 6 tablespoons all-purpose flour, divided
  • 1/4 teaspoon salt, optional
  • 1/2 teaspoon pepper, divided
  • 1-1/2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 3 cups beef broth
  • 1 can (14-1/2 ounces) stewed tomatoes, cut up
  • 3/4 teaspoon dried thyme
  • 3 large potatoes, peeled and cut into 1-inch cubes
  • 3 medium carrots, cut into 1/4-inch slices
  • 1/2 cup frozen peas, thawed

Directions

  1. In a large bowl, combine 4 tablespoons flour, salt if desired and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and turn to coat.
  2. In a Dutch oven over medium-high heat, brown beef in oil in batches. Remove and set aside. Add onion to the pan and cook until tender. Add garlic; cook 1 minute longer. Stir in remaining flour and pepper until blended. Gradually stir in broth. Add the beef, tomatoes and thyme. Cover and bake at 350° for 1-1/4 hours.
  3. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Beef Stew Tips

How do you make beef stew meat tender?

Braising is the key to making beef stew meat tender. First, the juices are sealed in by searing the meat, and then the fat is tenderized in the oven. Get other tips for making stew.

What are the best types of potatoes to use for Dutch oven beef stew?

Yukon gold are the best type of potato to use for this Dutch oven beef stew because they’ll hold their shape during the long cooking time but come out moist and tender. Learn what types of potatoes are best for other recipes.

How can you make Dutch oven beef stew more flavorful?

You can make Dutch oven beef stew even more flavorful by adding different root vegetables or winter squash. Hearty greens, like kale, can also be tossed in towards the end of cooking. For more dishes like this, check out our collection of Dutch oven recipes. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant

Nutrition Facts

1-1/2 cups: 439 calories, 13g fat (5g saturated fat), 76mg cholesterol, 426mg sodium, 50g carbohydrate (11g sugars, 6g fiber), 30g protein.