Dutch Oven Beef Stew

Homemade beef stew recipe that's baked in a Dutch oven.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 3 15

Total Time 3 35

Servings servings

Calories 344kcal

Author Kate @ I Heart Eating

Equipment

Dutch oven

Ingredients

3 pounds boneless beef chuck roast cut into 1-inch pieces
2 teaspoons kosher salt divided
1 teaspoon freshly ground black pepper
2 tablespoons olive oil divided
2 medium yellow or white onions cut into 1-inch chunks
6 cloves garlic minced
¼ cup balsamic vinegar
1 tablespoon tomato paste
⅓ cup all-purpose flour
½ teaspoon dried thyme
½ teaspoon dried rosemary crushed
5 cups reduced-sodium beef broth
1 cup water
2 bay leaves
4 large carrots peeled and cut into one-inch chunks
1 pound baby Yukon gold potatoes cut in half
Fresh chopped parsley for serving (optional)

Instructions

Preheat the oven to 325F and set a rack in the lower middle position.
Pat the beef dry and season with 1 teaspoon of the salt and pepper.
3 pounds boneless beef chuck roast, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper
In a large Dutch oven, heat 1 tablespoon of the olive oil over medium-high heat.
2 tablespoons olive oil
Brown the meat in batches and then remove to a plate. You won't want to crowd the pot. If the meat doesn't have enough room, it will steam and won't want to brown.
Add the remaining tablespoon oil to the now-empty pot.
Add the onions and garlic, and sauté for 3-4 minutes, stirring regularly.
2 medium yellow or white onions, 6 cloves garlic
Stir in the balsamic vinegar and tomato paste; cook, stirring regularly, for about 1-2 minutes.
¼ cup balsamic vinegar, 1 tablespoon tomato paste
Add the flour, rosemary, and thyme, and cook for 1-2 minutes, stirring regularly.
⅓ cup all-purpose flour, ½ teaspoon dried thyme, ½ teaspoon dried rosemary
Return the beef and its juices back to the pot.
Add the beef broth, water, and bay leaves, and stir to combine.
5 cups reduced-sodium beef broth, 1 cup water, 2 bay leaves
Bring to a boil.
Cover, and bake in the preheated oven for 2 hours.
Carefully remove the pot from the oven, and add the carrots and potatoes.
4 large carrots, 1 pound baby Yukon gold potatoes
Cover, and return to the oven for 1 hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
Sprinkle with parsley, if desired, before serving.
Fresh chopped parsley

Notes

Beef: A roast with good marbling is best - like a chuck roast. If you'd like to see an example of good marbling, check out the picture above the step-by-step photos above the recipe.
Salt: If you don't have kosher salt, you can substitute sea salt. If you would like to use table salt, use 1 teaspoon salt.
Herbs: You can use fresh if you prefer. You'll need about 1 tablespoon each.
Dutch oven: If you don't have a Dutch oven, you can use a similar large oven- and stove-safe pot with a tight-fitting lid.
Nutrition values are estimates.

Nutrition