Description

This easy Dutch oven beef stew with root vegetables is a warm, comforting meal that comes together in under 2 hours. With tender beef, hearty root vegetables, and a rich, savory broth, it’s the perfect dish for cozy nights.

Ingredients

Scale

2 pounds beef chuck, cut into 1.5-inch cubes
1 teaspoon kosher salt
1/2 teaspoon black pepper, freshly ground
2 tablespoons olive oil
1 large yellow onion, diced (about 1.5 cups)
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups low-sodium beef broth
1/2 cup dry red wine (such as Cabernet or Merlot)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
3 medium carrots, peeled and cut into 1-inch chunks (about 1.5 cups)
3 medium parsnips, peeled and cut into 1-inch chunks (optional)
1.5 pounds Yukon Gold potatoes, cut into 1.5-inch chunks
2 stalks celery, sliced
2 tablespoons all-purpose flour (optional, for thickening)
2 tablespoons cold water (optional, for thickening)

Instructions

Preheat your oven to 325°F (163°C). Pat the beef cubes dry with paper towels. Season the beef all over with the salt and pepper.
Heat the olive oil in your Dutch oven over medium-high heat. Once the oil is shimmering, add the beef in a single layer (do in two or three batches if needed). Let the beef brown undisturbed for 3-4 minutes per side until a deep, dark crust forms. Use tongs to flip the pieces. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium. Add the diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until softened and starting to turn golden. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste and cook for about a minute, stirring constantly, until it darkens and becomes fragrant.
Pour in the red wine (if using). Use a wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until it reduces slightly. If not using wine, add an extra 1/2 cup of beef broth.
Return the beef to the pot. Add the beef broth, bay leaves, thyme, and rosemary. Stir everything together. The liquid should almost cover the beef; if not, add a little more broth or water.
Bring the stew to a gentle simmer. Cover the pot with the lid and transfer it to the preheated oven. Cook for 1 hour.
After 1 hour, remove the pot from the oven. Carefully remove the lid. Add the carrots, parsnips, potatoes, and celery. Stir everything together, ensuring the vegetables are submerged in the liquid as much as possible. Cover the pot and return it to the oven for another 45 minutes to 1 hour.
Check for doneness: the beef should be fork-tender and the vegetables soft but not mushy. If the beef is still tough, give it another 20-30 minutes in the oven.
Optional: To thicken the stew, mix the flour and cold water together in a small bowl until smooth. Remove the pot from the oven and place it on the stovetop over medium heat. Stir in the slurry and let it simmer for 2-3 minutes until the broth thickens.
Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.

Notes

For best flavor, brown the beef in batches and don’t skip the browning step. The stew tastes even better the next day. To make it gluten-free, use a cornstarch slurry instead of flour. For a dairy-free option, ensure the broth is dairy-free.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1.5
Calories: 450
Sugar: 8
Sodium: 800
Fat: 18
Saturated Fat: 6
Carbohydrates: 35
Fiber: 6
Protein: 35

Keywords: beef stew, Dutch oven, root vegetables, comfort food, easy dinner, winter recipe