Name: Dutch Oven Beef Stew
Prep time: 45 min
Cook time: 2 h 30 min
Total time: 3 h 15 min
Cuisine: American
Ingredients: 2 to 2½ lb (900–1,100 g) beef chuck, cut into 1–1½ inch cubes (trim excess fat); 2–3 tbsp neutral oil (vegetable or canola) or grapeseed; 1 large onion, diced; 3 cloves garlic, minced; 3 tbsp tomato paste; 3 tbsp all-purpose flour (or 2 tbsp cornstarch for gluten-free); 2 cups dry red wine or additional beef broth (optional; adds depth); 4 cups beef broth (low-sodium preferred); 3 large carrots, cut into 1-inch pieces; 2–3 medium potatoes, peeled and cubed (Yukon gold or russet); 2 stalks celery, sliced; 2 bay leaves; 2 sprigs fresh thyme (or 1 tsp dried thyme); 1 tbsp Worcestershire sauce; Salt and freshly ground black pepper, to taste; Chopped parsley for finishing (optional)

Description

A slow-simmered beef stew with tender chuck and classic root vegetables, perfect for comfort food lovers.

Ingredients

2 to 2½ lb (900–1,100 g) beef chuck, cut into 1–1½ inch cubes (trim excess fat)
2–3 tbsp neutral oil (vegetable or canola) or grapeseed
1 large onion, diced
3 cloves garlic, minced
3 tbsp tomato paste
3 tbsp all-purpose flour (or 2 tbsp cornstarch for gluten-free)
2 cups dry red wine or additional beef broth (optional; adds depth)
4 cups beef broth (low-sodium preferred)
3 large carrots, cut into 1-inch pieces
2–3 medium potatoes, peeled and cubed (Yukon gold or russet)
2 stalks celery, sliced
2 bay leaves
2 sprigs fresh thyme (or 1 tsp dried thyme)
1 tbsp Worcestershire sauce
Salt and freshly ground black pepper, to taste
Chopped parsley for finishing (optional)

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Instructions

Pat the beef cubes dry (this helps browning). Season with salt and pepper.
Heat the Dutch oven over medium-high heat. Add oil and brown the beef in batches so pieces sear rather than steam; transfer browned meat to a plate.
Reduce heat to medium. Add the diced onion and a pinch of salt; sauté until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
Stir in tomato paste and cook 1–2 minutes to caramelize. Sprinkle in flour and cook a minute more to remove raw flour taste.
Pour in wine (if using) and scrape the bottom of the pot to lift the fond. Let it reduce for 2–3 minutes.
Return beef to the pot. Add beef broth, Worcestershire sauce, bay leaves, thyme, carrots, potatoes, and celery. Bring to a simmer on the stovetop.
Cover and transfer to a 325°F (160°C) oven, or reduce heat to low and simmer on the stove. Braise for 2 to 2½ hours, until beef is fork-tender and flavors are concentrated.
Remove bay leaves and thyme stems. If sauce needs thickening, stir in a cornstarch slurry or simmer uncovered for 10–15 minutes.
Adjust seasoning with salt and pepper. Finish with chopped parsley before serving.

Notes

For gluten-free stew, skip the flour and use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) at the end to thicken. Swap mushrooms and a plant-based “beef” stock for a vegetarian version.