Warm up your kitchen and your soul with this dutch oven beef stew recipe. Perfect for chilly evenings, this dish is a hug in a bowl, combining tender beef, hearty vegetables, and rich flavors that meld together beautifully in your trusty dutch oven.
Why This Recipe Works
- The slow cooking process in a dutch oven ensures the beef becomes fork-tender and the flavors deeply meld.
- Using a mix of root vegetables adds sweetness and texture, making every bite interesting.
- Browning the beef before stewing locks in juices and adds a rich depth of flavor.
- The addition of red wine elevates the stew with a subtle complexity that water or broth alone can’t achieve.
- This recipe is forgiving and adaptable, allowing for various substitutions based on what you have on hand.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 carrots, peeled and cut into chunks
- 3 potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 1 tsp thyme
- Salt and pepper to taste
Equipment Needed
- Dutch oven
- Wooden spoon
- Knife
- Cutting board
- Measuring cups and spoons
Instructions
Step 1: Brown the Beef
Heat the olive oil in your dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then add them to the pot in batches to avoid overcrowding. Brown each piece on all sides, about 3-4 minutes per batch. Remove the beef and set aside. Tip: Don’t rush this step; browning adds incredible flavor.
Step 2: Sauté the Aromatics
In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes. This builds the flavor base of your stew.
Step 3: Deglaze with Red Wine
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for a couple of minutes to reduce slightly. This step adds depth and richness to the stew.
Step 4: Add Remaining Ingredients and Simmer
Return the beef to the pot along with the carrots, potatoes, beef broth, tomato paste, and thyme. Stir to combine. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 hours, or until the beef is tender. Tip: Check occasionally and add more broth if needed.
Step 5: Season and Serve
Once the beef and vegetables are tender, taste the stew and adjust the seasoning with salt and pepper as needed. Serve hot, preferably with a slice of crusty bread to soak up the delicious broth.
Tips and Tricks
For an even richer flavor, consider marinating the beef in the red wine overnight before cooking. If you’re short on time, a pressure cooker can reduce the cooking time significantly, though the flavors may not be as developed. To thicken the stew, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking. For a smokier flavor, add a teaspoon of smoked paprika with the thyme.
Recipe Variations
- Swap the red wine for stout beer for a deeper, maltier flavor profile.
- Add mushrooms along with the vegetables for an earthy twist.
- Use sweet potatoes instead of regular potatoes for a sweeter, more nutrient-rich version.
- For a gluten-free option, ensure all your ingredients, especially the broth and wine, are certified gluten-free.
- Add a parmesan rind to the stew as it simmers for an umami boost.
Frequently Asked Questions
Can I make this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the aromatics, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooker is a great hands-off method, though the flavors might be slightly less concentrated than with the dutch oven method.
What’s the best cut of beef for stew?
Beef chuck is ideal for stewing because it has the right amount of marbling to become tender and flavorful after long cooking. Other good options include brisket or round, but avoid lean cuts as they can become tough.
Can I freeze the leftovers?
Yes, this stew freezes beautifully. Cool it completely before transferring to airtight containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.
Summary
This dutch oven beef stew is the epitome of comfort food, with tender beef, hearty vegetables, and a rich, flavorful broth. It’s a versatile recipe that welcomes variations and is perfect for feeding a crowd or enjoying leftovers throughout the week.