Description

Okay, let’s talk about real comfort food — the kind that makes your house smell like a warm hug and turns any random Tuesday into something special. This Dutch Oven Beef Stew is that magical one-pot wonder that transforms tough chunks of beef into fall-apart tender perfection, swimming in a rich, velvety gravy alongside carrots, potatoes, and peas that have soaked up all that beefy goodness. It’s the kind of meal that says “I’ve got my life together” while secretly being the easiest thing you’ll make all week. Plus, it feeds a crowd, freezes like a dream, and tastes even better the next day. This is Sunday dinner goals, people.

Ingredients

Scale

For the Beef:

3 lbs beef chuck roast, cut into 2-inch chunks (don’t go lean here — we need the fat)
1/4 cup all-purpose flour
2 tsp salt
1 tsp black pepper
3 tbsp olive oil

The Veggie Crew:

1 large onion, diced
4 cloves garlic, minced
3 large carrots, sliced into thick rounds
1.5 lbs baby potatoes, halved (or regular potatoes cut into chunks)
1 cup frozen green peas
8 oz mushrooms, quartered (optional but so worth it)

The Flavor Builders:

3 tbsp tomato paste
1/4 cup red wine (optional, but it adds depth)
4 cups beef broth (good quality makes a difference)
2 bay leaves
1 tsp dried thyme
1 tsp smoked paprika
1/2 tsp dried rosemary

For Finishing:

2 tbsp fresh parsley, chopped
Salt and pepper to taste
2 tbsp cornstarch mixed with 2 tbsp water (if you want it thicker)

Instructions

Step 1: Prep That Beef

Pat the beef chunks completely dry with paper towels — this is crucial for good browning. Toss with flour, salt, and pepper until evenly coated.

Step 2: Brown Like a Boss

Heat olive oil in your Dutch oven over medium-high heat. Brown the beef in batches (don’t crowd the pot!) until all sides are golden and gorgeous, about 8-10 minutes total per batch. Transfer to a plate and set aside.

Step 3: Build the Base

In the same pot (don’t you dare wash it — all that brown stuff is flavor gold), sauté the onions until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.

Step 4: Tomato Paste Magic

Add tomato paste and cook, stirring constantly, for about 2 minutes. This step deepens the flavor like crazy — don’t skip it.

Step 5: Deglaze and Build

If using wine, pour it in and scrape up all those beautiful brown bits from the bottom. Add beef broth, bay leaves, thyme, paprika, and rosemary. Bring to a simmer.

Step 6: Return the Heroes

Add the browned beef back to the pot along with any accumulated juices. Cover and either simmer on the stovetop on low heat or transfer to a 325°F oven.

Step 7: Low and Slow Magic

Cook for 1.5 hours, then add carrots and potatoes. Continue cooking for another 45 minutes to 1 hour until beef is fork-tender and vegetables are cooked through.

Step 8: Final Touches

Stir in the peas and mushrooms (if using) during the last 10 minutes. Remove bay leaves, taste and adjust seasoning. If you want it thicker, stir in that cornstarch slurry and simmer for a few more minutes.

Step 9: Garnish and Glory

Ladle into bowls, sprinkle with fresh parsley, and prepare for the most satisfying meal of your week.

Notes

This stew is perfect on its own, but it’s absolutely magical with some crusty bread for dipping, fluffy mashed potatoes, or buttered egg noodles.

A nice glass of red wine pairs beautifully, or keep it cozy with some hot tea or coffee.

Prep Time: 30 minutes
Cook Time: 2.5-3 hours

Nutrition

Calories: ~420 kcal
Fat: ~15g
Carbohydrates: ~35g
Protein: ~35g