Dutch Oven Beef Stew
Tender, melt-in-your-mouth braised beef chuck simmered in rich red wine and beef broth with Yukon potatoes, carrots, and sweet peas in 2 hours.
dutch-oven Timer
Set for 120 mins @ 325°F (163°C) Oven Braise
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point Execution
Sear 2 lbs 1.5-inch cubed beef chuck in Dutch oven over high heat in batches; remove to plate.
Sauté 1 diced onion and 2 tbsp tomato paste for 3 mins; deglaze with 1 cup dry red wine.
Add 3 cups beef broth, carrots, potatoes, garlic, thyme, and seared beef.
Cover tightly and braise in 325°F oven for 2 hours until beef is spoon-tender.
Step-by-Step Guided Instructions
Preheat oven to 325°F. Cut 2 lbs beef chuck roast into 1.5-inch chunks. Pat dry and season with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp oil in a 6-quart Dutch oven over high heat. Sear beef in 2 separate batches for 3 minutes per side until deeply browned. Transfer beef to a plate.
Never crowd all the meat in at once — overcrowding drops the pot temperature and causes meat to steam grey instead of forming a flavorful brown crust.
Turn heat to medium. Add 1 diced yellow onion and 3 minced garlic cloves; cook 3 minutes. Stir in 2 tbsp tomato paste and cook for 1 minute until brick red. Pour in 1 cup dry red wine (Cabernet or Pinot Noir), scraping up all the caramelized browned bits from the bottom of the pot with a wooden spoon.
Deglazing with red wine dissolves the concentrated beef fond, creating the backbone of rich beef stew gravy.
Add 3 cups low-sodium beef broth, 2 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 bay leaf, 1 lb halved baby Yukon gold potatoes, and 4 carrots cut into 1.5-inch chunks. Return seared beef and all resting juices to the pot. Bring to a gentle boil.
Baby Yukon gold potatoes hold their structural shape in a 2-hour braise without turning to mush.
Cover Dutch oven with its heavy lid and transfer to 325°F oven. Braise for 2 hours until beef yields completely to a spoon. Remove from oven, discard bay leaf, and stir in 1 cup frozen sweet peas. Let rest 10 minutes before ladling into bowls.
Braised stews taste even better the next day as the beef gelatin continues to marry with the root vegetables.
Braise the stew inside the oven at 325°F rather than on the stovetop. Oven heat surrounds the heavy Dutch oven from all 360 degrees, creating a gentle, uniform simmer that tenderizes tough chuck without scorching the bottom of the pot.
The beef is tender enough to cut with a butter knife. Serve in shallow bowls with warm crusty bread for dipping.
- Crusty sourdough bread or warm dinner rolls
- Caesar salad
- Steamed corn
Reheat in a saucepan over medium-low heat for 6 minutes, stirring occasionally.