• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Tabetha's Table
  • Recipes
  • Tips & Tricks
  • Secret Ingredients
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips & Tricks
  • Secret Ingredients
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Tips & Tricks
    • Secret Ingredients
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes

    Beef Stew in a Dutch Oven

    Published: Mar 15, 2022 · Modified: Mar 21, 2023 by Tabetha · This post may contain affiliate links ·

    Jump to Recipe Jump to Video Print Recipe

    Most beef stew recipes are similar. There are only so many "secret" ingredients you can add or different cooking methods (dutch oven vs InstaPot) you can use to something that is a classic like this.

    Beef Stew Plated
    Beef Stew Plated

    The trick here isn't adding something so drastically new that all of a sudden you have something better than anyone else. It's all about how to develop these flavors and deepen them with the same ingredients as everyone else. 

    Keeping it really simple is key. That all comes down to technique. I can help you there. Follow along and I'll show you how. 

    Good to Know

    Ingredients matter. Good beef, stock, and good red wine MATTER. Now, does that mean you need to buy a $30 bottle of wine for this to turn out okay? Absolutely NOT. Just don't expect to buy the $4 bottle of wine from Trader Joe's and expect high quality out of it. I live in North Carolina, and recently found a local wine Biltmore they have a Red Blend I really enjoy and used for this recipe. 

    Beef Stew Ingredients

    The beef that you use in the beef stew is usually a chuck. You can get this pre-cut at most grocery stores. Chuck is generally not considered the best cut of meat, and the only reason that isn't a make-it-or-break-it here is that you are basically braising it in red wine and beef stock until it's tender. All this to say, you don't have to buy $20+ in beef for this recipe, so don't go buying tenderloin for this.

    Note: I was also making a potato pie the day I made this and the cheese & bacon made their way into this picture. Disregard. Or don't because it was actually super delicious cheese... just saying.

    Using a Dutch Oven

    If you know you know. Dutch ovens are excellent, and I now have two I love them so much. It has a more non-stick surface than stainless steel while still giving you a beautiful sear. I make all my soups and stews in them. For example, in this recipe, we brown out beef and then use red wine to deglaze the pan (when you add a liquid to a pan that has brown bits on the bottom) and capture an absolutely fantastic amount of flavor. 

    While you can do this in stainless steel pans, dutch ovens are also made out of iron and offer wonderfully even cooking. It's just a 10/10 for me. You also don't need to spend $400 on them. Amazon and Home Goods have them for around $50 and they still work just fine! 

    Substitutions

    For the carrots, you could absolutely use the baby carrots or the one's pictures below. I actually found that the big ones are cheaper, but if I would have had baby carrots in the house, I would have used those vs buying new ones. Just use what ya have! The same goes for potatoes. Baby potatoes, red potatoes, or russets. All would do well in this recipe if you are looking to use what you have around.

    Don't Forget

    The wine you used in the recipe should pair beautifully with your meal. You'll have undertones of it soaked all through your dish. If you are the type to panic about what wine to accompany your dinner, this one will be an easy target.  

    I would also suggest a yummy crusty bread like a baguette or French loaf for dragging through the bottom of your bowl (or the pan) to soak up all the little bits left. 

    Leftovers?

    This will taste just as good the next day for certain. Simply reheat on the stove or microwave and you're done.

    Want to level up? By the next day, this natural coagulates and thicken up. If you have any pie crust in the fridge/freezer this would be an excellent filling for a beef pie. I'll work on a recipe for that for ya. 

    📖 Recipe

    Beef Stew Plated

    Beef Stew

    Most beef stew recipes are the same. There are only so many “secret” ingredients you can add to something that is a classic like this. The trick here isn’t adding something so drastically new that all of a sudden you have something better than anyone else. It’s all about how to develop these flavors and deepen them with the same ingredients as everyone else. 
    3 ratings (Click stars to rate)
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 3 hrs 20 mins
    Total Time 3 hrs 30 mins
    Course Main Course
    Cuisine English
    Servings 6
    Calories 432 kcal

    Equipment

    • Dutch Oven
    • Cutting Board
    • Knife
    • Tongs
    • Spatula
    • Laddle or large serving spoon

    Ingredients
      

    • 2 lbs Stew Beef - chuck or shoulder
    • 2 tablespoon Olive Oil - for meat browning
    • 2 tablespoon Butter
    • 2 Small Yellow Onion - diced
    • 1 tablespoon Garlic
    • 2 tablespoon Flour
    • ½ cup Red Wine
    • 2 cups Beef Stock
    • 2 tablespoon Tomato Paste
    • 2 large Carrots
    • 3 medium Potatoes
    • 1 tablespoon Brown Sugar
    • 2 Bay Leaves
    • 4 sprigs Fresh Thyme
    • 1 tablespoon Worchester Sauce
    • Kosher Salt
    • Fresh Ground Pepper

    Instructions
     

    • Start by removing your meat from the packing and placing it on a paper towel lined plate or tray. Use an additional paper towel to place on top of the meat to absorb as much excess moisture as possible.
    • Place your Dutch Oven or large pot on high heat and add enough olive oil to coat the bottom of the pan.
    • Wait until your pan is just about ready, and then season ONLY the meat that you are about to put into the pan. If salted too early, the meat will start to release additional moisture and it will stick.
    • Add your first batch of beef to the pan and flip only once you have achieved a nice golden crust. Remove and set aside.
    • Repeat until all of your meat is browned. Mine took 3 batches. Don't rush. This is how you level up your dish.
    • Set the beef aside, as we will return it to the pan a bit later.
    • Add the butter and onions to the pan. Stir and cook for around 3-5 minutes or until golden grown.
    • Add the garlic and cook for an additional 1-2 minutes.
    • Mix in the flour until all the moisture has been absorbed.
    • Pour in your red wine, beef stock, tomato paste, and mix. Once combined you can add everything else.
    • Once it comes to a simmer, taste and adjust the kosher salt & fresh ground pepper to your liking.
    • Simmer for 3-4 hrs or until the beef and potatoes are tender.
    • Serve with a glass of the same red wine you used for the recipe and some crusty bread.
    • Enjoy!

    Video

    Nutrition

    Calories: 432kcalCarbohydrates: 28gProtein: 38gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 104mgSodium: 377mgPotassium: 1307mgFiber: 3gSugar: 5gVitamin A: 4246IUVitamin C: 25mgCalcium: 71mgIron: 5mg
    Keyword Beef, soup, Stew
    Tried this recipe?Mention @tabethas.table!

    Handy Tools

    Want to take your cooking game to the next level? Here's a list of some of the tools I use every time I make this recipe that help make this a breeze!

    Dutch Oven
    Cutting Board
    Knife
    Tongs
    Spatula
    Laddle or large serving spoon

    More Recipes

    • Carnitas street tacos on a white plate garnished with lime and cilantro
      Carnitas Street Tacos
    • Brioche french toast with whipped cream and blueberry sauce
      Easy Brioche French Toast Recipe
    • A spoonful of Berry Compote from a glass jar
      Berry Compote
    • Strawberry Compote being spooned onto brioche toast
      Strawberry Compote

    Reader Interactions

    Trackbacks

    1. Beef Stew Recipes - Jamil Ghar says:
      December 27, 2022 at 10:53 am

      […] this classic and Simple Beef Stew made with quality ingredients. When it comes to the classics, it’s all about technique- let […]

    Primary Sidebar

    Want to up your cooking game?

    Sign up for our monthly newsletter and you'll also get a list of my Top Secret Ingredients that I use all the time to level up my food!

    GET THE LIST NOW!
    Tabetha with Tabetha's Table

    My journey began at Le Cordon Bleu where my love of cooking & subsequently teaching really baked in. This is me pouring out what I've learned over the years & sharing it with the world. We are so glad you're here and hope you find something delicious while you're at it.

    More about me →

    Popular

    • Family style bowl of carnitas garnished with cilantro and pickled red onions
      Dutch Oven Carnitas
    • Cheese covered meatball being scooped from a dish
      Baked Italian Meatballs
    • Spicy Shrimp Queso in a bowl
      Spicy Jalapeno Shrimp Queso
    • Truffle Risotto with Scallops with oven roasted tomatoes
      Truffle Risotto with Scallops & Roasted Tomatoes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Subscribe

    • Subscribe for our Secret Ingredients

    Contact

    • Contact

    Copyright © 2023 Tabetha's Table