Classic Dutch Oven Beef Stew Recipe

A bowl of beef stew with a silver spoon laying on the counter next to it.

4.67 from 18 votes

Classic Dutch Oven Beef Stew Recipe

This Dutch oven beef stew recipe offers tender beef simmered in a nutritious broth, packed with hearty veggies and herbs. It’s a comforting and filling family favorite for chilly nights.

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: beef stew, dutch oven beef stew

Servings:

Author: Lisa Bass

Equipment

1 Dutch Oven A large soup pot would also work.

Ingredients

1 lb beef stew meat cut into 1” cubes
2 tablespoons olive oil
1 onion diced
1 tablespoon butter
¼ cup all-purpose flour or einkorn flour
32 ounces beef broth homemade or one carton
3 carrots diced
2 stalks celery diced
2 medium potatoes cut into ½” cubes
1 teaspoon Herbs de Provence or Italian seasoning
2 bay leaves
2 teaspoons salt
½ cup frozen peas

Instructions

Add olive oil to cast-iron dutch oven or soup pot.
Add beef to the hot oil, giving a few minutes on each side to develop flavor.
Remove beef, add diced onion, and toss in oil and beef fat. Cook for about 3 or 4 minutes until the onions start to soften.
Add butter to the onions. Once melted, stir in flour and cook for 2 minutes.
Pour in beef broth and add carrots, celery, potatoes, herbs de provence, bay leaves, and salt.
Add partially cooked beef back to the pot. Reduce heat to low. Cover and simmer for 45 minutes, or until beef and vegetables are tender.
Add frozen peas and cook for an additional few minutes. You want them cooked, but still bright green.
Taste and add additional salt and pepper, if necessary.

Notes

Brown the beef. Even if you want to skip the step, it’s well worth the extra effort in maximum flavor.
When serving hot soups and stews, I like to add some frozen peas to my kids’ bowls to help cool it down without watering it down (like an ice cube would).
This recipe can be made on the stove (the quick way) or in the slow cooker. See directions in the blog post.
If you are making a gluten-free version, mix together equal parts cornstarch and water to create a slurry and add towards the end of the cooking time. Pour a little slurry in, stir, and let it come to a simmer. Continue to add more slurry until desired thickness is achieved. Allow to cook a few minutes before serving.

Nutrition