dutch-ovenSTATE: FRESHVERIFIED DATASHEET

How Long to Cook Classic Beef Stew (Chuck, Yukon Golds, Carrots, Red Wine) in the dutch oven

Specification: 3 lbs beef chuck roast in 1.5-inch pieces, seared, braised with Yukon Gold potato chunks, carrot coins, pearl onions, tomato paste, Worcestershire, and beef broth in Dutch oven

Target Temp

325°F (163°C)

Stovetop / Oven

Total Time

135–165 mins

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

198°F–202°F (92°C–94°C) internal

USDA Safe Pull

COOK MODE

Live timer · flip prompt · target temp · rest stage

Start cook

3-Step Execution Protocol

Preheat & Prep

Preheat dutch oven to 325°F (163°C). Prepare classic beef stew (chuck, yukon golds, carrots, red wine) (3 lbs beef chuck roast in 1.5-inch pieces, seared, braised with Yukon Gold potato chunks, carrot coins, pearl onions, tomato paste, Worcestershire, and beef broth in Dutch oven).

Cook

Cook for 135–165 mins. Do not flip; allow surface to develop undisturbed.

Check & Rest

Beef yields to a spoon edge; potatoes are tender and creamy without falling apart; thick glossy sauce. Confirm internal temperature reaches 198°F–202°F (92°C–94°C) internal. Rest for 10 minutes before serving.

Verification Basis & Testing Rig

Le Creuset Classic Stew Reference; USDA FSIS Beef Cooking Guide.

Pro Tip: Add the potatoes and carrots at the 60-minute mark so they cook through perfectly tender without turning into mush during the long meat braise.

Related dutch oven Cook Times

No-Knead Bread (Lean Dough Boule)

450°F (232°C)30 min lid on + 13–18 min lid off

Beef Chuck (Stew Meat, 1.5-inch Cubes)

325°F (163°C)2–2.5 hours

Beef Chuck Roast (Whole, 3–4 lb)

325°F (163°C)3–3.5 hours (about 55 min/lb)

Beef Short Ribs (Bone-In, English Cut)

325°F (163°C)2.5–3 hours

Whole Chicken (3.5–4 lb)

375°F (191°C)1.25–1.5 hours

Pork Shoulder / Butt (4–5 lb, for Pulling)

325°F (163°C)4–5 hours (about 60 min/lb)