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5 from 11 votes

Easy Dutch Oven Beef Stew

This Easy Dutch Oven Beef Stew is the perfect hearty winter dinner. It is slow cooked for hours in the oven so the beef is tender and full of flavor. This one pot meal is best served with warm bread and a glass of red wine.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Main
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 6 people
Calories: 664kcal
Author: Brianna May


  • 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
  • ¼ cup tomato paste
  • 1 Tablespoon brown sugar
  • 1 Tablespoon dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon kosher salt
  • fresh cracked pepper
  • ¼ cup flour
  • 4 cups beef stock or broth
  • 2 ½ cups dry red wine*
  • 2 Tablespoons worcestershire sauce
  • 1 Tablespoon fish sauce
  • 2 bay leaves
  • a few sprigs fresh rosemary
  • 1 ½ pounds yellow baby potatoes 1 inch*
  • 6 medium carrots peeled & sliced diagonally in 1.5 inch pieces
  • cheesy croutons for serving*


  • 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.
  • Remove from the dutch oven and repeat with the remaining beef. Set the plate aside.
  • Turn the heat down to medium heat and add the butter.
  • Sauté the onions for 3-4 minutes, or until they begin to brown.
  • Stir in the garlic, tomato paste, brown sugar, oregano, thyme, salt, and pepper. Cook for 2-3 minutes or until fragrant.
  • Add flour and cook for 1-2 minutes.
  • 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.
  • Stir in the bay leaves and rosemary and cover. Braise in the oven for 1.5 hours. There is no need to stir.
  • Add in the potatoes and carrots. Push them down so they are mostly covered with broth.
  • Cover and cook for an additional 1-1.5 hours or until the vegetables are cooked to your liking.


  • Stew Meat: I buy stew meat (beef chuck roast) already cut and trimmed from the butcher at Whole Foods. You can also break down a whole chuck roast. Remove most of the fat and cut it into 1.5 inch pieces. 
  • Dry Red Wine: I like to use Cabernet Sauvignon, but Syrah, Pinot Noir, or Malbec are all great options as well. 
  • Baby Potatoes: If you can’t find baby yellow potatoes, halve or quarter yukon gold or red potatoes (depending on their size) in about 1-1.5 inch pieces. 
  • 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, ½ teaspoon Italian seasoning, and 4 cloves of garlic. Spread this on the slices of bread. Top each piece with ½ slice of provolone cheese. Bake at 400 degrees for 8-10 minutes. 
  • Sear the beef. All of those caramelized bits in the bottom of the pan will add so much flavor to the stew. Try not to move the beef around a lot. This will prevent it from browning. With that being said, do not wipe out the pan before sautéeing the onions. 
  • Add the potatoes and carrots later. This ensures the veggies do not overcook and fall apart.
  • Beef stew makes for great leftovers. It reheats great in the microwave or on the stove and may even taste better the next day. 


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