Dutch Oven Beef Stew (2024)

Add the vegetable oil to a Dutch oven (or heavy soup pot) over medium-high heat and heat until it's hot and shimmering. Pat the beef dry and add to the pot. Season with salt and pepper. Brown the stew meat for about 3 minutes on each side. Transfer the meat to a plate and set aside. (If you have a smaller pot, be sure to brown the meat in batches to avoid over crowding the pot and add more oil as necessary between batches).

1 Tbsp. vegetable oil, 1 1/2 lb. stew meat (beef chuck) cut into 1 1/2 inch pieces, 1 1/2 tsp. Kosher salt, plus more to taste, 1/2 tsp. black pepper

Add the butter and melt. Add the onion and garlic and soften aromatics for 3-4 minutes. Season with more kosher salt, to taste, ~½ tsp.

1 Tbsp. unsalted butter, 1 medium yellow onion, diced, 4 cloves garlic, minced

Then add in the carrots and celery and sauté for 5 minutes, stirring occasionally.

3 large carrots, peeled and cut diagonally into 1/2 inch pieces, 3 stalks celery, diced

Add the tomato paste and stir together to combine.

3 Tbsp. tomato paste

Deglaze with red wine, scraping up any browned bits at the bottom of the pan, and cook for 6 minutes, simmering on low. Stirring occasionally.

1 cup red wine (Cabernet, Pinot Noir, Merlot, etc.)

Whisk the flour with 1 cup of the beef broth in a measuring cup. Pour into the stew and whisk to combine.

3 cups beef broth (or chicken broth), divided, 1/4 cup all-purpose flour

Add the browned beef pieces back in and then add in the remaining broth beef, Worcestershire, and all the fresh herbs. Bring to a boil then turn the heat down to low. Cover with a tight fitted lid and simmer until the beef is very tender, at least 1 ½ hours but I always simmer for 2 hours.

2 Tbsp. Worcestershire, 1 Tbsp. fresh thyme, 1 Tbsp. fresh rosemary, 1 Tbsp. fresh parlsey, 2 bay leaves

Then remove the lid, add the potatoes and simmer again, covered, for 20-25 minutes or until the potatoes are fork tender.

1 lb. Baby gold potatoes, cut in half

Lastly stir in the peas. Remove the bay leaves and discard. Stir in the Dijon and balsamic vinegar and season to taste with salt and pepper. Serve with chives on top and enjoy this soul-satisfying, classic comfort!

1 Tbsp. Dijon mustard, 1 Tbsp. balsamic vinegar, 1 cup peas (frozen or canned), chives for garnish