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.
- Cook temp
- 325°F
- 163°C · preheat
- Total time
- 135 min
- 15 prep · 120 cook · 10 rest
- Pull at
- 160°F
- USDA safe minimum
- Rest
- 10 min
- Before slicing
How to Make the Best Hearty Beef and Vegetable Stew · America's Test Kitchen
America's Test Kitchen shows how to sear chuck roast cubes in batches to build deep fond before deglazing and braising.
- Target //Cook at 325°F (163°C) Oven Braise for 2 hours.
- Doneness //Pull when internal temperature reaches 160°F (USDA safe minimum). Rest 10 mins before slicing.
- Golden Rule //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.
- Family Tweak //The beef is tender enough to cut with a butter knife. Serve in shallow bowls with warm crusty bread for dipping.
Ingredients
- 2 lbsBeef Chuck Roast, cut into 1.5-inch cubes
- 1 lbBaby Yukon Gold Potatoes, halved
- 4 piecesCarrots, cut into 1.5-inch chunks
- 1 pieceYellow Onion, diced
- 3 piecesGarlic Cloves, minced
- 2 tbspTomato Paste
- 1 cupDry Red Wine, or extra beef broth
- 3 cupsBeef Broth, low-sodium
- 2 tbspWorcestershire Sauce
- 1 setDried Thyme & Bay Leaf
- 1 cupFrozen Sweet Peas
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Get to the point
- 1
Sear 2 lbs 1.5-inch cubed beef chuck in Dutch oven over high heat in batches; remove to plate.
- 2
Sauté 1 diced onion and 2 tbsp tomato paste for 3 mins; deglaze with 1 cup dry red wine.
- 3
Add 3 cups beef broth, carrots, potatoes, garlic, thyme, and seared beef.
- 4
Cover tightly and braise in 325°F oven for 2 hours until beef is spoon-tender.
Step by step
Tap a step to cross it offBatch Chuck Searing & Fond Formation
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.
WhyNever 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.
Aromatic Tomato Paste & Red Wine Deglaze
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.
WhyDeglazing with red wine dissolves the concentrated beef fond, creating the backbone of rich beef stew gravy.
Liquid & Vegetable Assembly
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.
WhyBaby Yukon gold potatoes hold their structural shape in a 2-hour braise without turning to mush.
Oven Braise & Frozen Pea Finish
120 minCover 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.
WhyBraised stews taste even better the next day as the beef gelatin continues to marry with the root vegetables.
- Dad pro tip
- 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.
- Kid & toddler adjustment
- The beef is tender enough to cut with a butter knife. Serve in shallow bowls with warm crusty bread for dipping.
- Serve with
- Crusty sourdough bread or warm dinner rolls · Caesar salad · Steamed corn
- Reheating
- Reheat in a saucepan over medium-low heat for 6 minutes, stirring occasionally.
- Calories
- 490
- Protein
- 40 g
- Carbs
- 30 g
- Fat
- 22 g
Nutrition source: USDA FoodData Central #170208. Cook-time basis: Lodge 6-Qt Dutch Oven 325°F oven braise test; USDA FSIS beef tenderness metric.
Frequently Asked Questions
How do you reheat leftover dutch oven beef stew without ruining the texture?
Reheat in a saucepan over medium-low heat for 6 minutes, stirring occasionally.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 160°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
The beef is tender enough to cut with a butter knife. Serve in shallow bowls with warm crusty bread for dipping.
What are the best side dishes to serve with this?
Recommended sides include Crusty sourdough bread or warm dinner rolls, Caesar salad, Steamed corn.