Dutch Oven Beef Stew
This hearty Dutch oven beef stew is packed with tender chunks of beef, carrots, potatoes, and onions in a savory broth. A comforting one-pot meal perfect for cold nights.
Equipment
- Dutch Oven
Ingredients
Beef Stew Ingredients
- 2 lbs beef chuck, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 carrots, chopped
- 3 potatoes, diced
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tsp thyme
- 1 tsp rosemary
- 1 tbsp tomato paste
- 2 tbsp flour
- 1 cup red wine (optional)
- to taste salt and pepper
Instructions
- Heat the olive oil in a Dutch oven over medium heat. Brown the beef on all sides, then remove and set aside.
- Add the onions, carrots, and garlic to the pot. Cook for 5 minutes until softened.
- Stir in the flour and tomato paste. Cook for 1 minute, stirring constantly.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot.
- Return the beef to the pot. Add the beef broth, potatoes, thyme, and rosemary. Bring to a simmer.
- Cover and cook on low heat for 2 hours until the beef is tender.
- Season with salt and pepper to taste before serving.
Notes
For a richer flavor, let the stew sit for 10 minutes before serving. Leftovers taste even better the next day!