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Hearty Dutch Oven Beef Stew

By // (Updated Oct 18, 2025) // 4 Comments

Jump to Recipe·5 from 2 reviews
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This classic beef stew recipe has step-by-step photos to teach you how to cook this heartwarming dinner. This hearty dutch oven beef stew starts by searing the beef for extra delicious flavor then the majority of the cooking is done in the oven. Full of tender meat, potatoes, carrots, and the best, flavorful almost gravy-like broth!

beef stew in a bowl with a spoon next to a white stripped linen on a light brown surface

Living in Southern California we are blessed with "great" weather all year long. Super chilly nights are few and far between, but that doesn't stop us from wanting a warm, hearty dinner once in a while. That is exactly what this Dutch-oven beef stew is.

The recipe comes together quite easily, you do a bit of cooking on the stovetop then you transfer it all to the oven to slow-cook this is where the meat will tenderize to melt-in-your-mouth perfection!

Check out my Ribeye Roast Recipe for your next special dinner.

The Building Blocks of This Stew

  • Beef Stew Meat - tougher cuts that break down beautifully over long cooking.
  • Onions & Garlic - base aromatics that build flavor.
  • Tomato Paste & Red Wine - enrich color, depth, and complexity.
  • Flour - helps thicken the stew into a gravy-like consistency.
  • Stock & Water & Bay Leaves - provide liquid and infuse savory background.
  • Potatoes & Carrots - classic stew vegetables that absorb flavor and add substance.
  • Balsamic Vinegar - brightens and ties layers of flavor at the end.

Sometimes I add in frozen peas at the end- when I take the stew out of the oven and let it sit for ten minutes.

I use a Le Creuset Oval Dutch Oven but this Lodge Enameled Cast Iron Oval Dutch Oven is a great deal.

beef stew meat unwrapped from butcher paper
close up of beef stew in a white bowl with a gold spoon on a light brown surface

Featured Review

"My first time making stew and it came out great!!! Thank you so much for this easy to follow recipe. "

Justine
Jump to Recipe·5 from 2 reviews

One Pot, Deep Flavor, Cozy Dinner

This stew starts off by cooking on the stovetop and then finishes cooking in the oven which is what makes using the Dutch oven so perfect! One dish, less mess!!

beef stew meat seared in dutch oven then moved to a bowl to rest
Season the meat and add ⅓ of the meat into the hot pan to sear the beef, let it cook for a couple of minutes then flip, you want a nice dark brown sear on all edges. Transfer cooked meat to plate and repeat with remaining meat until all is browned.

You need to cook the meat in batches because if the pan is too crowded the beef will not brown properly. 

onions and garlic cooked together in a dutch oven sitting on a light brown surface
Remove the last batch of beef and add the onion to the pot to cook. Once the onions have softened add the garlic and cook for a minute, stirring once.
tomato paste added to onion mixture in a dutch oven sitting on a light brown surface
Now add the tomato paste and cook for a minute or two, making sure to mix everything together well.
beef and flour added back to dutch oven
Add the browned beef and its juices back to the pot then sprinkle the flour on top of the beef, mix the beef and flour together with the onion mixture and cook for ao few minutes.
A blue Dutch oven is filled with browned meat and onions as a hand pours red wine from a measuring cup, starting the Dutch Oven Beef Stew on a light countertop.
Now add the wine and again use your spatula to scrape up any dark bits on the bottom of the pan, this is called deglazing the pan.
water and chicken broth added to beef stew in dutch oven
Add in the water and stock.
bay leaves added to beef stew in dutch oven
Finally add the stock, water, and bay leaves. Mix to fully combine then cover and cook in the oven for 2 hours. 
carrots and potatoes added to beef stew in dutch oven
After two hours add the chopped potatoes and carrots and mix to fully immerse them in. Return the Dutch oven to the oven and cook for about another hour, the potatoes should be fork-tender and the meat tender too. 
dutch oven beef stew in pot on a light brown surface
Let the stew cool for at least ten minutes and serve

There you have it easy Dutch oven beef stew.

dutch oven beef stew in a white bowl on a light brown surface

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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beef stew in a bowl with a spoon next to a white stripped linen on a light brown surface

Hearty Dutch Oven Beef Stew

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

This classic beef stew recipe has step-by-step photos to teach you how to cook this heartwarming dinner. This hearty dutch oven beef stew starts by searing the beef for extra delicious flavor then the majority of the cooking is done in the oven. Full of tender meat, potatoes, carrots, and the best, flavorful almost gravy-like broth! 

  • Total Time: 3 hours 40 minutes
  • Yield: 6 Servings 1x

Ingredients

Units Scale
  • 3 Tablespoons Olive Oil
  • 3lbs Beef Stew Meat
  • 1 Teaspoon Each of Salt and Pepper
  • 2 Medium Yellow or Brown Onions
  • 6 Garlic Cloves, finely chopped
  • 3 Tablespoons Tomato Paste
  • 3 Tablespoons All-Purpose Flour
  • 16oz (2 Cups) Dry Red Wine
  • 24oz (3 Cups) Broth, I prefer low-sodium Beef or Chicken
  • 80z (1 Cup) Water
  • 2 Bay Leaves
  • 4 Large Carrots, peeled and chopped into ½" pieces
  • 1 ½ lbs Yellow Potatoes, cut into ½" chunks or baby potatoes, cut in half
  • Additional salt and pepper to taste
  • Balsamic Vinegar to taste

Instructions

  1. Preheat the oven to 300F/148C and place a large Dutch oven on the stovetop over medium-high heat. When warm add one tablespoon of oil. 
  2. Season the stew meat with salt and pepper then add ⅓ of the meat into the hot pan to sear the beef, let it cook for a couple of minutes then flip, you want a nice dark brown sear on all edges. Then transfer the cooked meat to a large bowl. Repeat this step two more times until all of the meat has browned. You need to cook the meat in batches because if the pan is too crowded the beef will not brown properly. 
  3. Once you remove the final beef add the onion to the pot and reduce heat to medium and let the onions cook for 5 minutes or so to soften. I like to use the back of my spatula to scratch the bottom of the pan and help move around some of those dark spots from the beef, these are super flavorful!! Once the onions have softened add the garlic and cook for a minute, stirring once. Now add the tomato paste and cook for a minute or two, making sure to mix everything together well. 
  4. Add the beef and its juices back to the pot then sprinkle the flour on top of the beef, mix the beef and flour together with the onion mixture and let cook for 2-3 minutes, until no flour streaks remain. 
  5.  Now add the wine and again use your spatula to scrape up any dark bits on the bottom of the pan, this is called deglazing the pan. Finally add the stock, water, and bay leaves. Mix to fully combine then place the lid on and bake in the oven for 2 hours. 
  6. After two hours add the chopped potatoes and carrots and mix to fully immerse them in. Return the Dutch oven to the oven and cook for about another hour, the potatoes should be fork-tender and the meat tender too. Season with additional salt and pepper if desired and a few splashes of balsamic vinegar.
  7. Let cool for at least ten minutes and serve or let cool completely and store in the refrigerator for up to 5 days.

Equipment

Notes

  • To Freeze: Let the stew cool for an hour or so then transfer to a freezer safe container, allow an inch or two at the top for expansion. Freeze for up to three months.
  • To thaw the stew place the container in the fridge overnight then transfer to large pot and cook over medium-low heat until warmed through.  You can also take the frozen container and run it under hot water to loosen the stew and transfer to the pot and cook over low-medium heat- this will take a lot longer since the stew is still frozen, ideally let it thaw in the fridge overnight.
  • Author: Elizabeth Waterson
  • Prep Time: 10 Minutes
  • Cook Time: 3 Hours 30 Minutes
  • Category: Dinner
  • Method: Cook
  • Cuisine: American
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    If you love this recipe, please consider leaving a ⭐ star rating ⭐ when you post a comment. Star ratings help people discover my recipes online. I am incredibly grateful for your support! —xx Liz

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  1. Rainy says

    This is such a feel good meal!!! Always hearty and fills my whole family up.

    Reply

    • Elizabeth Waterson says

      Thank you so much for coming back to rate and review the recipe Rainy, I am so grateful!! This is one of our family favorites this time of year, so tasty! XX Liz

      Reply

  2. Justine says

    My first time making stew and it came out great!!! Thank you so much for this easy to follow recipe. Can this be frozen and reheated later?

    Reply

    • Elizabeth Waterson says

      Hi Justine, thank you so much for coming back to review and rate the recipe, so pleased you enjoyed it! The freezing instructions are up in the post but I'll put them here as well: To freeze: Let the stew cool for an hour or so then transfer to a freezer safe container, allow an inch or two at the top for expansion. Freeze for up to three months.

      To thaw the stew place the container in the fridge overnight then transfer to a large pot and cook over medium-low heat until warmed through.

      You can also take the frozen container and run it under hot water to loosen the stew transfer it to the pot and cook over low-medium heat- this will take a lot longer since the stew is still frozen, ideally let it thaw in the fridge overnight.

      Good luck!! XX Liz

      Reply