Description
This Dutch Oven Beef Stew recipe is a hearty and satisfying meal made without wine, featuring tender beef chuck roast cooked slowly with carrots, celery, potatoes, and a rich, flavorful broth. Perfect for cozy dinners, it uses simple ingredients and a stovetop method to create a classic comfort food.
Ingredients
Scale
Beef and Seasoning
- 2 tbsp vegetable oil
- 2 lbs beef chuck roast (trimmed of excess fat and cubed into 1 inch pieces)
- 1 tbsp kosher salt
- 2 tsp black pepper
Vegetables and Herbs
- 3 medium carrots (peeled and chopped to bite sized pieces)
- 2 ribs celery (chopped)
- 1 large yellow onion (medium dice)
- 7 medium yellow potatoes (peeled and chopped to medium size)
- 5 cloves garlic (minced or pressed)
- 3 sprigs fresh thyme leaves (or 1 tsp dried thyme)
- 3 sprigs fresh oregano (or 1 tsp dried oregano)
- 2 bay leaves
Other Ingredients
- 2 tbsp tomato paste
- 1/4 cup all purpose flour
- 6 cups beef broth or stock
- 1/2 tbsp Worcestershire sauce
- 1/2 cup frozen peas
- Kosher salt and pepper to taste
Instructions
- Heat the oil and sear beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Season the beef cubes evenly with salt and pepper. In batches, sear the beef until a deep brown crust forms, about 2-3 minutes per batch. Remove each batch and set aside.
- Sauté vegetables: Lower heat to medium and add carrots, celery, and onion to the pot. Cook for 5-7 minutes until onions are translucent and beginning to brown.
- Add tomato paste and herbs: Stir in tomato paste, potatoes, garlic, and herbs, cooking for about a minute. Then sprinkle flour over the vegetables and stir so it coats them evenly. Cook the flour for about one minute.
- Create the broth base: Gradually stir in beef broth in increments—a splash, then a cup, stirring well each time—until the mixture looks like a thick paste. Add the rest of the broth and stir once again.
- Combine beef and simmer: Return the seared beef and juices to the pot. Add Worcestershire sauce and bay leaves. Increase heat to medium-high until the stew begins to gently simmer. Then reduce heat to medium-low, cover with a lid, and let it simmer for 2.5 hours.
- Check for tenderness and thicken stew: After 2.5 hours, check if beef is tender. If ready, remove the lid and simmer uncovered for 15 minutes to thicken. If not tender yet, continue cooking another 30 minutes before uncovering for 15 minutes.
- Add peas and season: Stir in frozen peas and cook another 5-10 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Remove bay leaves and serve the stew hot for a comforting meal.
Notes
- This recipe is a great option for a delicious beef stew without the use of wine, focusing on rich, savory flavors.
- Cooking the beef in batches ensures a good sear and prevents overcrowding, which helps build flavor.
- The flour coating on vegetables helps thicken the stew naturally during simmering.
- Slow simmering in a Dutch oven on the stovetop produces tender beef and melded flavors ideal for this classic dish.
- Adding peas at the end keeps them vibrant and provides a fresh contrast in texture.
- Feel free to substitute fresh herbs with dried if necessary, adjusting quantities accordingly.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 407 kcal
- Sugar: 4 g
- Sodium: 1367 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 29 g
- Cholesterol: 78 mg
