This Dutch Oven Beef Stew is the ultimate cozy dinner. Made with tender chunks of beef, hearty vegetables, and a rich red wine-infused broth, it’s comfort food at its finest. Slow-braised in the oven for deep flavor and melt-in-your-mouth texture, this stew is the kind of meal that tastes like it’s been simmering all day—but requires very little hands-on time. Don’t forget the cheesy croutons for serving!
This recipe brings back memories of my grandma’s old-fashioned Dutch oven beef stew, making it nostalgic for me. My Southern Pot Roast is a similar recipe and another comfort food favorite!
If you are looking more for chuck roast recipes, try my Instant Pot Shredded Beef, Old Fashioned Beef Stew, or my simple Old Fashioned Pot Roast. Any of these recipes is the perfect hearty meal for a chilly day!
Table of Contents
- Why You’ll Love This Recipe
- Choosing the Best Cut of Beef for Dutch Oven Stew
- Ingredients & Substitutions
- How to Make Dutch Oven Beef Stew with Red Wine
- Quick Tip From Bri
- Quick Tip From Bri
- Recipe Serving Suggestions
- Expert Tips
- Most Common Mistakes
- Additions & Variations
- Recipe FAQs
- More Main Dish Recipes
- Dutch Oven Beef Stew with Red Wine Recipe
Why You’ll Love This Recipe
- Deep & Savory Flavor: A combination of tomato paste, garlic, red wine, and umami-packed ingredients like Worcestershire and fish sauce builds incredible depth.
- One-Pot Meal: Everything cooks in the Dutch oven, making for easy cleanup and an ultra-flavorful result.
- Perfectly Tender Beef: Searing the meat and braising it low and slow ensures it turns out fork-tender every time.
- Make-Ahead Friendly: This stew tastes even better the next day, making it ideal for meal prep or entertaining.
Choosing the Best Cut of Beef for Dutch Oven Stew
Those convenient packages labeled “stew meat” might seem like a time-saver, but they’re usually not the best choice if you’re after tender, flavorful results. They’re often made up of a random mix of beef trimmings—some lean, some tough, and some with too much gristle.
Hands down, the best cut of beef for stew is a well-marbled chuck roast. It comes from the shoulder of the cow, which means it has plenty of connective tissue and fat—exactly what you want for slow cooking. As it braises low and slow in the oven, all that collagen breaks down and transforms into melt-in-your-mouth beef with incredible depth of flavor.
Look for a piece with visible marbling (those little white streaks of fat throughout the meat). You may want to trim any large chunks of fat or gristle, but leave those fine ribbons of fat intact—they’ll keep the meat juicy and rich.
Other Good Options
- Beef Brisket: Slightly fattier than chuck, brisket brings big beefy flavor and a silky texture when cooked low and slow. It’s great for a special occasion version of beef stew.
- Bottom Round Roast: A leaner cut from the rear leg, round roast can work in stew but won’t be as tender or rich as chuck. It’s best if you’re looking for a leaner option and don’t mind a firmer texture.
- Short Ribs: For a more luxurious version, boneless short ribs are deeply marbled and ultra-tender after braising. Just keep in mind they’re more expensive and higher in fat.
Whichever cut you choose, just be sure to cut the meat into uniform 1.5-inch cubes so it cooks evenly, and sear it well to lock in all that flavor before it goes into the oven.
Ingredients & Substitutions
- Olive Oil: Used for searing the beef. Avocado oil or any neutral high-heat oil works in a pinch.
- Beef Stew Meat: Look for well-marbled cuts like chuck roast, cut into 1.5-inch pieces. You can also use pre-cut stew meat from the butcher.
- Unsalted Butter: Adds richness and helps caramelize the onions. If using salted butter, reduce the added salt slightly.
- Yellow Onions: These add sweetness and body to the stew. White onions work too, but yellow onion is preferred for deeper flavor.
- Garlic: Yes, it’s a lot—but don’t skimp! The garlic mellows as it cooks and adds a delicious base flavor. Fresh garlic is always best!
- Tomato Paste: Builds umami and adds a rich, concentrated tomato flavor. No substitute quite matches its depth, but in a pinch, you could use1/2 cup of canned tomato sauce—just simmer a bit longer to thicken.
- Brown Sugar: Helps balance the acidity of the tomato paste and adds a touch of caramel sweetness.
- Dried Oregano & Dried Thyme: These herbs give the stew a classic, earthy flavor. You can substitute 2 tablespoons of Italian seasoning if needed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- All-Purpose Flour: Helps thicken the broth slightly. Cornstarch can be used instead (only need half the amount). It should be whisked into the broth and added with liquids instead of when flour is added.
- Beef Stock or Broth: Bone broth works great too, for added richness.
- Dry Red Wine: A bold wine like Cabernet, Merlot, or Pinot Noir adds incredible depth. You can replace it with additional beef broth if you prefer to cook without alcohol.
- Worcestershire Sauce: Adds a tangy, savory layer of flavor.
- Fish Sauce: The secret ingredient! It won’t make your stew taste fishy—it just adds an amazing umami note. Soy sauce can work (1:1 substitution) as a backup, but it won’t have quite the same complexity.
- Bay Leaves: Infuse the stew with a subtle aromatic flavor. Don’t forget to remove them before serving.
- Fresh Rosemary: Adds a cozy, woodsy flavor that compliments the beef. If you don’t have fresh, use 1 teaspoon dried rosemary.
- Yellow Baby Potatoes: These hold up beautifully in the stew without getting mushy. Cut them into 1-inch pieces if they’re larger.
- Carrots: Peeled and sliced diagonally into 1½-inch chunks for great texture and a pop of color. You can use baby carrots in a pinch, but slicing whole ones looks and tastes better.
- Cheesy Croutons: I love to serve this beef stew with mini cheese toasts. Slice half of a baguette into about 10 pieces. Mix together 4 Tablespoons salted butter, 1/2 teaspoon Italian seasoning, and 4 cloves of garlic. Spread this on the slices of bread. Top each piece with 1/2 slice of provolone cheese. Bake at 400 degrees for 8-10 minutes.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Dutch Oven Beef Stew with Red Wine
Quick Overview
- Sear the stew meat.
- Sauté onions.
- Add spices and flour.
- Deglaze.
- Braise.
- Add veggies.
- Braise some more & serve.
Step by Step Instructions
Quick Tip From Bri
Don’t skip the sear – it’s key to building flavor.
- Brown the Beef: Preheat the oven to 350 degrees. Add the olive oil to a 6 quart dutch oven. Heat over high heat. Add about half of the beef. Sear until the beef is brown on all sides. It will not be cooked through.
- Repeat with Remaining Beef: Remove from the dutch oven and repeat with the remaining beef. Set the plate aside.
- Add Butter: Turn the heat down to medium heat and add the butter.
- Sauté Onions: Sauté the onions for 3-4 minutes, or until they begin to brown.
Quick Tip From Bri
Be sure to scrape up all those browned bits from the bottom of the pan when you add the wine and broth.
- Add in Garlic and Spices: Stir in the garlic, tomato paste, brown sugar, oregano, thyme, salt, and pepper. Cook for 2-3 minutes or until fragrant.
- Add Flour: Add flour and cook for 1-2 minutes.
- Deglaze: Deglaze the pan with the red wine, broth, worcestershire sauce, and fish sauce, scraping brown bits off the bottom. Bring to a boil. Add the beef back in.
- Add Herbs: Stir in the bay leaves and rosemary and cover. Braise in the oven for 1.5 hours. There is no need to stir.
- Add Veggies: Add in the potatoes and carrots. Push them down so they are mostly covered with broth.
- Finish Cooking: Cover and cook for an additional 1-1.5 hours or until the vegetables are cooked to your liking.
Recipe Serving Suggestions
Aside from a generous pour of red wine, there are some of my favorite sides to serve with beef stew:
- Rustic Bread: You only need 4 ingredients to make it and no sourdough starter.
- Old Fashioned Yeast Rolls: These rolls are rich, fluffy, salty, a little sweet, and absolutely delicious.
- Homemade Drop Biscuits: These biscuits without milk are fluffy, buttery, and super soft.
If you need more side dish ideas, check out my 50 Sides for Pot Roast post!
Expert Tips
- Let the Oven Do the Work: Once it’s in the oven, hands off! No need to stir during the braise. The low, slow heat develops deep flavor and ultra-tender meat.
- Cut Veggies into Larger Pieces: Potatoes and carrots should be roughly 1–1.5 inches to hold their shape and avoid getting mushy during the second round of braising.
- Rest Before Serving: Let the stew sit for 10–15 minutes after removing it from the oven. This gives the flavors time to settle and makes it easier to skim any excess fat off the top.
- Better the Next Day: This stew tastes even more delicious after resting overnight. It’s perfect for meal prep or make-ahead entertaining. If you plan on saving leftovers, store them in an airtight container for up to 4 days in the fridge. Want to freeze leftovers? Freeze in portions for up to 3 months. Thaw overnight in the refrigerator.
- Don’t Forget the Croutons: Cheesy croutons are optional, but they add an indulgent crunch that takes this dish from comforting to crave-worthy. You can also serve with crusty bread or even creamy mashed potatoes.
Most Common Mistakes
- Overcrowding the Pan When Searing the Beef: This is one of the biggest mistakes! If the meat is too close together, it will steam instead of brown. Always sear in batches to get that rich, caramelized crust that adds so much flavor to the stew.
- Skipping the Sear Altogether: Don’t be tempted to throw everything in and simmer. Taking the time to properly brown the beef creates a flavorful base that makes a world of difference in the final dish.
- Using the Wrong Cut of Beef: Lean cuts like sirloin or round roast will dry out during the long cook time. Stick with well-marbled cuts like chuck roast that break down and become tender.
- Undercooking or Overcooking the Vegetables: Add the potatoes and carrots after the initial braise so they don’t get mushy. If they cook too long, they’ll fall apart and thicken the stew too much.
- Using Poor Quality Wine or Skipping It Entirely: The wine reduces and intensifies in the oven, so if you use something cheap (or too sweet), it’ll affect the final taste. If you’re not using wine, make sure to balance with extra Worcestershire or a splash of balsamic vinegar for depth.
Additions & Variations
- Spicy Twist: Add a pinch of red pepper flakes or a splash of hot sauce to give the stew a subtle kick.
- Fresh Herbs: Swap the rosemary for fresh thyme or a bundle of fresh herbs tied with kitchen twine (bouquet garni) for a fragrant finish.
- Fresh Parsley or Chives: Stir in chopped herbs right before serving for a pop of color and freshness.
- Grated Parmesan or Pecorino: Sprinkle a bit on top of each bowl for a salty, cheesy boost that pairs perfectly with cheesy croutons.
- Cook in a Slow Cooker or Instant Pot: While this recipe is developed for the Dutch oven, you can adapt it for a slow cooker (low for 8 hours) or Instant Pot (about 35–40 minutes on high pressure) if needed.
The 10 Best Worcestershire Sauce Substitutes
Worcestershire sauce, with its unique blend of flavors, adds depth and richness to many dishes. It enhances everything, from marinades…
Recipe FAQs
Why use a Dutch oven for stew?
A Dutch oven is ideal for beef stew because its thick walls retain heat and ensure even cooking. Plus, its generous size allows for ample liquid capacity.
What is the secret to good beef stew?
The best beef stews are made with the right cuts of meat, such as chuck roast, brisket, or round.
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Dutch Oven Beef Stew with Red Wine
This Dutch Oven Beef Stew is the ultimate cozy dinner. Made with tender chunks of beef, hearty vegetables, and a rich red wine-infused broth, it’s comfort food at its finest. Slow-braised in the oven for deep flavor and melt-in-your-mouth texture, this stew is the kind of meal that tastes like it’s been simmering all day—but requires very little hands-on time. Don’t forget the cheesy croutons for serving!
Ingredients
- 2 Tablespoons olive oil
- 3 pounds beef stew meat, 1.5 inch pieces*
- 2 Tablespoons unsalted butter
- 2 yellows onions, largely diced
- 8-10 cloves garlic, minced
- 1/4 cup tomato paste
- 1 Tablespoon brown sugar
- 1 Tablespoon dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- fresh cracked pepper
- 1/4 cup flour
- 4 cups beef stock or broth
- 2 1/2 cups dry red wine*
- 2 Tablespoons worcestershire sauce
- 1 Tablespoon fish sauce
- 2 bay leaves
- a few sprigs fresh rosemary
- 1 1/2 pounds yellow baby potatoes, 1 inch*
- 6 medium carrots, peeled & sliced diagonally in 1.5 inch pieces
- cheesy croutons, for serving*
Instructions
- Brown the Beef: Preheat the oven to 350 degrees. Add the olive oil to a 6 quart dutch oven. Heat over high heat. Add about half of the beef. Sear until the beef is brown on all sides. It will not be cooked through.2 Tablespoons olive oil, 3 pounds beef stew meat,
- Repeat with Remaining Beef: Remove from the dutch oven and repeat with the remaining beef. Set the plate aside.
- Add Butter: Turn the heat down to medium heat and add the butter.2 Tablespoons unsalted butter
- Sauté Onions: Sauté the onions for 3-4 minutes, or until they begin to brown.2 yellows onions,
- Add in Garlic and Spices: Stir in the garlic, tomato paste, brown sugar, oregano, thyme, salt, and pepper. Cook for 2-3 minutes or until fragrant.8-10 cloves garlic,, 1/4 cup tomato paste, 1 Tablespoon brown sugar, 1 Tablespoon dried oregano, 2 teaspoons dried thyme, 1 teaspoon kosher salt, fresh cracked pepper
- Add Flour: Add flour and cook for 1-2 minutes.1/4 cup flour
- Deglaze: Deglaze the pan with the red wine, broth, worcestershire sauce, and fish sauce, scraping brown bits off the bottom. Bring to a boil. Add the beef back in.4 cups beef stock or broth, 2 1/2 cups dry red wine*, 2 Tablespoons worcestershire sauce, 1 Tablespoon fish sauce
- Add Herbs: Stir in the bay leaves and rosemary and cover. Braise in the oven for 1.5 hours. There is no need to stir.2 bay leaves, a few sprigs fresh rosemary
- Add Veggies: Add in the potatoes and carrots. Push them down so they are mostly covered with broth.1 1/2 pounds yellow baby potatoes, 1 inch*, 6 medium carrots,
- Finish Cooking: Cover and cook for an additional 1-1.5 hours or until the vegetables are cooked to your liking.
Did you make this recipe? Leave a comment below!
Notes
- Beef Stew Meat: Look for well-marbled cuts like chuck roast, cut into 1.5-inch pieces. You can also use pre-cut stew meat from the butcher, but make sure to sear it well for the best flavor and texture.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Dry Red Wine: A bold wine like Cabernet, Merlot, or Pinot Noir adds incredible depth. You can replace it with additional beef broth if you prefer to cook without alcohol.
- Yellow Baby Potatoes: These hold up beautifully in the stew without getting mushy. Cut them into 1-inch pieces if they’re larger.
- Cheesy Croutons: I love to serve this beef stew with mini cheese toasts. Slice half of a baguette into about 10 pieces. Mix together 4 Tablespoons salted butter, 1/2 teaspoon Italian seasoning, and 4 cloves of garlic. Spread this on the slices of bread. Top each piece with 1/2 slice of provolone cheese. Bake at 400 degrees for 8-10 minutes.
- Let the Oven Do the Work: Once it’s in the oven, hands off! No need to stir during the braise. The low, slow heat develops deep flavor and ultra-tender meat.
- Cut Veggies into Larger Pieces: Potatoes and carrots should be roughly 1–1.5 inches to hold their shape and avoid getting mushy during the second round of braising.
- Rest Before Serving: Let the stew sit for 10–15 minutes after removing it from the oven. This gives the flavors time to settle and makes it easier to skim any excess fat off the top.
Nutrition
Calories: 664kcal | Carbohydrates: 43g | Protein: 57g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1945mg | Fiber: 6g | Sugar: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
This is probably the best meal I’ve ever made! Thank you for this amazing recipe. Do yourself a favor and make sure to actually cook it as long as it says though.. I rushed it and cooked for only 1 hr on the stove and pretty sure it got me drunk haha.
Thank you so much!