Name: Dutch Oven Beef Stew Recipe
Prep time: 20 min
Cook time: 3 h 20 min
Total time: 3 h 40 min
Cuisine: American
Ingredients: 2 tablespoons olive oil, divided; 1/4 cup flour; 1/2 teaspoon garlic powder; 1/2 teaspoon celery salt; 2 pounds stew meat (chuck roast cut into 1-1.5″ cubes); 2 tablespoons butter; 1 yellow onion, diced; 1 cup sliced celery; 6 cloves garlic, minced; 2 tablespoons tomato paste; 2 teaspoons dried thyme; 2 tablespoons Worcestershire sauce; 1 tablespoon balsamic vinegar; 4 cups beef stock; 2 bay leaves; 3 tablespoons cornstarch; 2 cups carrots chopped into 3/4″ pieces; 1.5 pounds baby yellow potatoes, cut into 1″ pieces; Kosher salt; fresh cracked pepper; fresh chopped parsley for garnish

Dutch Oven Beef Stew Recipe

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5 from 10 reviews

This Dutch oven beef stew is packed with hearty vegetables and tender chunks of beef in a rich, flavorful broth. It comes together quickly and all in one pot – then the oven does all the work! It requires minimal prep time and is perfect for cozy nights!

Author: Kylie
Prep Time: 20 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 40 minutes
Yield: 8 servings 1x
Category: Main Dish
Method: Stove Top + Oven
Cuisine: American

Ingredients

Units Scale

2 tablespoons olive oil, divided
1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
2 pounds stew meat (chuck roast cut into 1-1.5" cubes)
2 tablespoons butter
1 yellow onion, diced
1 cup sliced celery
6 cloves garlic, minced
2 tablespoons tomato paste
2 teaspoons dried thyme
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
4 cups beef stock
2 bay leaves
3 tablespoons cornstarch
2 cups carrots chopped into 3/4" pieces
1.5 pounds baby yellow potatoes, cut into 1" pieces
Kosher salt
fresh cracked pepper
fresh chopped parsley for garnish

Instructions

Preheat oven to 325 degrees.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
Combine flour, garlic powder, celery salt, and a few large pinches of salt and pepper in a large shallow bowl. Dredge beef cubes in flour mixture.
Add half the beef to the pot and sear it on all sides. Add remaining tablespoon of olive oil to the pot and sear the second batch of beef. Transfer to a plate for now.
Without wiping out the pot, add butter and melt over medium heat. Add onion and celery to the pot along with a couple pinches of salt and pepper. Cook, stirring occasionally for about 4 minutes.
Add garlic, tomato paste, and dried thyme to the pan. Cook, stirring frequently, for 1 minute.
Deglaze the pan with the Worcestershire sauce and balsamic vinegar, scraping all the yummy bits off the bottom of the pan.
Stir in cooked beef and any juices to the pot along with the beef stock, bay leaves, and a few large pinches of salt and pepper.
Bring to a simmer over medium-high heat. Cover with a tight fitting lid and place in the oven to cook for about 2 hours.
Combine 3 tablespoons cornstarch with 3 tablespoons cold water. Stir in the slurry along with the carrots and potatoes. Place stew back in the oven, covered, to cook for another hour or so, until the veggies are fork-tender and the beef easily falls apart.
Season to taste with salt and pepper. Garnish with fresh parsley and enjoy!
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Notes

- Use a Dutch Oven: Dutch ovens provide even cooking and excellent heat retention, making them ideal for stew.
- Sear Beef in Small Batches: This prevents steaming and ensures a rich, caramelized crust on the beef.
- Adjust Seasoning: Once the stew has cooked down, taste and adjust the salt and pepper to balance the flavors.

Find it online: https://midwestfoodieblog.com/dutch-oven-beef-stew/