Dutch Oven Beef Stew
A comforting and hearty Dutch oven beef stew that combines robust flavors from tender beef, vegetables, and a rich broth for a satisfying meal.
Ingredients
Base Stew
- 2 pounds chuck roast, cut into 1-inch cubes Substitution: beef shoulder, brisket, or for a leaner option, sirloin tip
- 3 tablespoons all-purpose flour Substitution: gluten-free flour blend, cornstarch, or arrowroot powder
- 2 tablespoons olive oil Substitution: avocado oil, ghee, or beef tallow for richer flavor
- 1 large onion, diced Substitution: shallots, leeks, or red onion
- 3 cloves garlic, minced Substitution: 1 teaspoon garlic powder or 1 tablespoon garlic paste
- 2 tablespoons tomato paste Substitution: puréed roasted red peppers or 1 tablespoon Worcestershire sauce
- 1 cup dry red wine Substitution: beef broth with 1 tablespoon balsamic vinegar, or pomegranate juice
- 4 cups beef broth Substitution: vegetable broth with 1 teaspoon soy sauce for depth
- 1 teaspoon dried thyme Substitution: herbes de Provence or Italian seasoning
- 3 carrots sliced into 1-inch pieces Substitution: parsnips or sweet potatoes
- 2 celery stalks chopped Substitution: fennel or extra carrots
- 1 pound baby potatoes, halved Substitution: turnips, rutabaga, or cauliflower for low-carb
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Pat the cubed chuck roast dry with paper towels and toss with flour, salt, and pepper.
- Allow the beef to come to room temperature for about 30 minutes.
Searing the Beef
- Heat Dutch oven over medium-high heat and add olive oil.
- Sear beef cubes in small batches until browned, about 20 minutes total.
Building Flavor
- Add diced onions to the pot and sauté until softened, about 5 minutes.
- Add minced garlic and cook for another 60 seconds.
- Incorporate tomato paste and stir for 2 minutes.
Deglazing
- Pour in red wine and scrape the bottom to loosen browned bits. Let simmer until reduced by half.
Simmering
- Return seared beef, add broth, bay leaves, and thyme, then simmer for 1 hour and 30 minutes.
Add Vegetables
- After simmering, add carrots, celery, and potatoes. Simmer for an additional 45 minutes to 1 hour.
Final Adjustments
- Discard bay leaves, season to taste with salt and pepper, and rest for 15-20 minutes before serving.
Notes
Consider adding fresh herbs or a splash of Worcestershire sauce for extra flavor before serving.