Classic Dutch Oven Beef Stew

This hearty beef stew is the ultimate comfort food for cold weather days. Tender chunks of beef chuck roast are slowly braised with vegetables in a rich wine-infused broth until perfectly tender. The result is a deeply flavorful stew that tastes even better the next day.

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Ingredients

For the Meat:

  • 3 1/2 lbs boneless beef chuck roast, cut into 1-1.5 inch pieces
  • 2 tsp coarse or flaky salt
  • 1 1/2 tsp cracked black pepper
  • 1/4 cup cooking oil (avocado or olive oil)

Vegetables & Aromatics:

  • 1 large onion, chopped
  • 1 celery stick, chopped
  • 5 cloves of garlic, roughly chopped
  • 1 1/2 lbs Russet potatoes, peeled and cut into large chunks
  • 2 large carrots, cut into chunks

Sauce Base:

  • 2 Tbsp tomato paste
  • 6 Tbsp all-purpose flour
  • 4 1/2 cups beef broth
  • 1 1/2 cups dry red wine
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 dried bay leaf
  • Salt and pepper to taste
  • Fresh parsley for garnish

Preparation Time

  • Total Time: 3 hours 45 minutes
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 15 minutes
  • Servings: 6-8

Step 1: Prepare and Brown the Meat

Cut beef chuck roast into 1-1.5 inch pieces and season with salt and pepper

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Heat several tablespoons of oil in Dutch oven

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Brown meat in batches, creating a single layer with space between pieces

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Transfer browned meat to a baking sheet

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Continue browning remaining batches, adding oil as needed

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Step 2: Prepare the Base

Add chopped onion and celery to pot with a pinch of salt

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Sauté until aromatic and translucent

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Add chopped garlic and sauté briefly

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Add tomato paste and cook for 1 minute

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Return meat to pot

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Add 6 tablespoons flour and cook for 1-2 minutes

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Step 3: Build the Stew

Add 1 1/2 cups red wine and deglaze pot

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Add 4 cups beef broth plus 1 cup water

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Add fresh thyme, rosemary, and bay leaf

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Bring to a boil

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Step 4: First Cooking Phase

Cover and transfer to 325°F preheated oven

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Cook for 1 1/2 hours

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Step 5: Add Vegetables

Remove aromatics (stems and bay leaf)

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Taste and adjust seasoning

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Add potatoes and carrots

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Return to oven for additional 1 1/2 hours

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Step 6: Finish and Serve

Check for tenderness after 3 hours total cooking time

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Garnish with fresh chopped parsley

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Serve hot with crusty baguette

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