Recipes / One-Pot & Sheet Pan / Dutch Oven Beef Stew
Dutch Oven Beef Stew
Deeply savory braised beef, carrots, and potatoes simmer low and slow in one pot until the meat is fork-tender and the broth is rich.
Why You'll Love This
- Deeply rich, restaurant-quality braised flavor
- Just one pot for searing, braising, and serving
- Great make-ahead meal that tastes even better the next day
Ingredients
- 2.5 lbbeef chuck roast, cut into 1.5-inch cubes
- 0.33 cupall-purpose flour
- 1.5 tspkosher salt, divided
- 0.5 tspblack pepper
- 3 tbspvegetable oil, divided
- 1yellow onion, diced
- 3 clovesgarlic, minced
- 3 tbsptomato paste
- 4 cupsbeef broth
- 1 cupdry red wine (or extra broth)
- 2bay leaves
- 1 tspdried thyme
- 4carrots, cut into 1-inch chunks
- 1.5 lbYukon gold potatoes, cut into 1.5-inch chunks
- 2 tbspchopped fresh parsley, for serving
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Pat the beef cubes very dry with paper towels, then toss with flour, 1 teaspoon salt, and pepper until lightly coated.
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