Dutch Oven Beef Stew with Red Wine

5 from 17 votes

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!

Prep Time20

Cook Time2 30

Total Time2 50

Course: Main

Cuisine: American

Diet: Gluten Free, Low Lactose

Servings: people

Author: Brianna May

Equipment

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.

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