Dutch Oven Beef Stew
Dutch oven beef stew is the definition of comfort food. A rich red wine sauce bathes this tender baked beef stew in delicious flavor. The perfect rustic dinner recipe during the cooler months.
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I have a rocky relationship with beef stew. Plain boring beef stew on the stove top does literally nothing for me. It was my least favorite meal to eat when I was growing up. But this delicious dutch oven beef stew is nothing like the bland boring beef stew of my childhood.
This rich beef stew has a red wine base and a deliciously savory broth. It’s hearty and perfect for serving with a loaf of fresh bread. And I’m gonna be honest, it’s super cozy and comforting, which makes it fabulous for these weird quarantined times we’re dealing with. And someday when life gets back to normal, this would be the perfect cozy meal for a chilly day.
Why make beef stew in a dutch oven?
You can make beef stew lots of different ways. I have a crock pot beef burgundy, which is very similar to beef stew, that I love. But if you are talking simmer on the stove or braise in the oven, I’d go braise each and every time. And that’s exactly why a Dutch oven is perfect for this. The Dutch oven allows you to get things started on the stove top but transfer everything easily into the oven.
But better yet, unlike beef stew on the stove top, nothing sticks to the bottom of the pot. There’s no stirring. You pretty much just get it started and then go about your business until it’s time to eat.
Ingredients
For this yummy oven baked beef stew you need:
- Olive oil– Two tablespoons of olive oil to brown the beef in. You don’t need a special kind. Any olive oil you have on hand.
- Beef– We used 2.5 pounds of cubed beef. Any cut is fine. You can buy pre cubed stew meat and that will work fabulously.
- Butter– 2 tablespoons of butter help add a rich background. Go for unsalted butter so you can control the salt content to your liking.
- Seasonings– Dried bay leaves, fresh garlic, and thyme give this stew so much flavor.
- Vegetables– This stew is a great way to use those long lasting root vegetables you might have stocked up on. The recipe calls for onions, carrots, celery and potatoes. I also added mushrooms but feel free to omit them if you aren’t a fan or just don’t have them on hand.
- Flour– Flour thickens the savory liquid.
- Salt and pepper– Sea salt has better flavor. Adjust the amount to suit your taste.
- Thyme– Ordinarily go for fresh thyme, but these are strange times. A teaspoon of dried thyme will work just fine. Don’t have any? You could use rosemary or even a teaspoon of Italian seasoning.
- Beef broth– Go for low sodium beef broth to control the saltiness.
- Red wine– Any red wine you would drink will work just fine. Don’t have red wine? Use beer. Don’t want to add alcohol? Substitute all beef broth.
How to Make Dutch Oven Beef Stew
This beef stew is very easy to make.
In a large dutch oven or other oven safe pot, heat enough olive oil to thinly coat the bottom of your pot over medium to medium high heat. When the oil is hot, season the beef with salt and pepper. Now, add the beef to the pot and sear over medium high heat until each side is golden brown.
Add a couple tablespoons of butter to the pot and let it melt. Then add the carrots, celery and onions. Let the vegetables cook until they start to soften, stirring regularly. Next, add the pressed garlic and bay leaf while you cook the veggies. Add the flour, and stir to dissolve it. Then pour in the wine
.
After you add the wine, stir with a wooden spoon, making sure to get all the bits off the bottom by scraping the spoon on the bottom of the pot. Don’t be afraid to really work the wooden spoon on the bottom of the pot to get all the delicious brown bits up. Bring the wine to a simmer and then add the beef broth and thyme. Bake in a 350 degree oven for an hour covered. Add the potatoes and mushrooms and stir and bake covered for another hour to hour and a half or until the beef is tender and the potatoes are cooked through. Remove from the oven and let stand for at least 5 minutes prior to serving.
The stew will thicken as it stands. Serve it with a loaf of crusty bread.
Beef Stew Tricks
This is almost a dump and go recipe for beef stew- so easy! Here are a couple helpful suggestions for you as you make this:
- Use any beef that’s on sale. No need to be fancy and go for the expensive stuff. If you buy meat that isn’t precubed, make sure to cut it into roughly equally sections.
- This stew saves really well in the fridge. To store your leftovers, store it in a covered container for 2-3 days. If you store it in the Dutch oven, you can reheat it right in the oven.
- If you find the stew is too thick for you, you can always thin it with more broth.
- Use any blend of veggies you like. You don’t need to use mushrooms if you don’t like them. And you could add turnips, winter squash, or other hearty root veggies.
- For a super rich experience, omit the potatoes and serve this over a bed of mashed potatoes. OMG HEAVEN.
Other Cozy Beef Recipes You Might Like
This baked beef stew recipe is the ultimate in cozy comfort food. If you are looking for another beef recipe, I love these slow cooker balsamic roast beef sandwiches and this crock pot beef burgundy. Both are winners.
Did you make this recipe? Leave me a comment or tag me on Facebook or Instagram @SeasonedSprinkles and let me know how you liked it!
Ingredients
- 2 tbs olive oil
- 2 pounds of beef cut into 1-2 inch pieces
- 2 tbs butter
- 1 bay leaf
- 4-6 cloves of garlic pressed
- 4 tbs flour
- 2 onions
- 3 large carrots cut into pieces (about 36 baby carrots)
- 2 celery stalks
- 4 white potatoes cubed
- 8 ounces of mushrooms
- salt and pepper
- 4 sprigs of fresh thyme
- 4 cups of beef broth
- 1 cup of red wine
Instructions
- In a large dutch oven or other oven safe pot, heat 2 tbs olive oil over medium to medium high heat. When the oil is hot, season the beef with salt and pepper. Add the beef to the pot and sear over medium high heat until each side is golden brown. Add the butter. Then add the carrots, celery and onions. Let the vegetables cook until they start to soften. Add the pressed garlic and bay leaf while you cook the Veggies. Add the flour, and stir to dissolve it. Then add the wine. Stir with a wooden spoon, making sure to get all the bits off the bottom. Bring the wine to a simmer and then add the beef broth and thyme. Bake in a 350 degree oven for an hour covered. Add the potatoes and mushrooms and stir and bake covered for another hour to hour and a half or until the beef is tender and the potatoes are cooked through. Remove from the oven and let stand for at least 5 minutes prior to serving.
