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.

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



Heat several tablespoons of oil in Dutch oven

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

Transfer browned meat to a baking sheet


Continue browning remaining batches, adding oil as needed

Step 2: Prepare the Base
Add chopped onion and celery to pot with a pinch of salt

Sauté until aromatic and translucent

Add chopped garlic and sauté briefly

Add tomato paste and cook for 1 minute


Return meat to pot



Add 6 tablespoons flour and cook for 1-2 minutes


Step 3: Build the Stew
Add 1 1/2 cups red wine and deglaze pot


Add 4 cups beef broth plus 1 cup water


Add fresh thyme, rosemary, and bay leaf


Bring to a boil

Step 4: First Cooking Phase
Cover and transfer to 325°F preheated oven

Cook for 1 1/2 hours


Step 5: Add Vegetables
Remove aromatics (stems and bay leaf)


Taste and adjust seasoning

Add potatoes and carrots


Return to oven for additional 1 1/2 hours

Step 6: Finish and Serve
Check for tenderness after 3 hours total cooking time

Garnish with fresh chopped parsley

Serve hot with crusty baguette

