Tasty Dutch Oven Beef Stew

Classic Stovetop Dutch Oven Beef Stew

Classic Stovetop Dutch Oven Beef Stew

Nothing beats the classic beef stew on those cold winter days. Tender chunks of beef, hearty veggies like carrots and potatoes, and the most perfectly balanced savory broth all come together in a timeless comfort food that will warm your soul.

My favorite time of year is when late summer turns to Autumn, the days get just ever so slightly longer and the mornings and evenings just a bit crisper. Quietly it hints at the turn of the season. The problem is I live in florida where it is perpetual summer with a sprinkle of spring and then is right back to the blazing heat. But for those of you who have the priviledge to enjoy a cozy autumn or winter day where the wind whips, the sky is grey, and the outside air is crisp and cool then please count your blessings. I know it can be tough, especially for those who endure long harsh winters. Remember there is beauty in each season, be mindful and intentional in your celebration of the changes. What better way to celebrate the blessings that are your cozy home and full joyfull table than a hearty beef stew braising on the stovetop all day long, filling your home with a savory aroma, and calling your friends and family to the table to enjoy each others company and warm your soul.

Tips and variations for this Recipe

  • Sear the beef beforehand. Make sure to sear the meat, the black and brown bits really serve to deepen the flavor. I usually do this in 2 batches to avoid crowding the meat in the Dutch Oven. I use meat from Wild Pastures and it truely is unmatched. Wil Pastures brings pasture raise meat to consumers at an affordable price! (Use this link for $20 off your first order)
  • This can be made in a crock pot. This recipe can be made in a dutch oven or in a crock pot. See recipe notes below.
  • Add more flavor! While it is optional, I reccomend using 1/4 cup of red wine. You can always substitute with 1/4 of beef broth instead.
  • Better than Bouillon. I highly highly reccomend using Better than Bouillon, the flavor is amazing! However, you can substitute 2 cups of beef broth and 2 cups of vegetable broth.

How to modify for a Crock pot

You can simplify this recipe to be made in a crock pot by doing steps 1- 5 below and then transfering the broth base, meat, onions, celery, potatoes, and carrots to a crock pot. Cook on high for 4-6 hours or on low for 6-8. Add the frozen peas in the last hour.

What to serve with Dutch Oven Beef Stew

The beauty in stews in that they are one pot meals, everything you need is present in the Dutch oven. That being said… no one has ever gone to jail over Jeujeing things up! …..zhuzh? zhoosh?…. not sure how that is meant to be spelled but it is definitely my word of the week. Anyways, I digress… You can always add a loaf of simple artisan bread or soft dinner rolls as a side. If you are into sourdough this is the perfect meal to pair with an artisan loaf of tangy sourdough bread.

Ingredients

Ingredients

  • 2 lbs Beef Stew Meat
  • 1 large Onion
  • 3 stalks Celery
  • 7 cloves Garlic, *Measure with your heart here of course
  • 4 cups Water , *or broth, if you dont have Better than Bouillon
  • 3 tsp Better than Bouillon Seasoned Vegetable basepaste
  • 3 tsp Better than Bouillon beef base
  • 2 tsp Oregano, dried
  • 1 tsp Thyme, dried
  • 1 tsp Rosemary , dried
  • 1 tsp Salt, *to taste
  • 1/4 tsp Pepper, *to taste
  • 2 tblsp Tomato Paste
  • 2 cups Baby carrots, *cut in half
  • 3 medium Golden Potatoes
  • 1 cups Peas
  • 1/4 cups Dry Red Wine, *optional
  • 2 tblsp Olive oil, *can use avocado oil

Step-by-Step Instructions

Instructions

  • 1

    Seared Meat in a dutch ovenSeared Meat in a dutch ovenStart off by heating your olive oil in the bottom of your Dutch oven on medium-high, and then quickly searing the outside of your stew meat. Do this is 2-3 batches to for around 3 mins each batch. Keep the seared chunks on a clean plate.

  • 2

    Add your chopped onions and celery to the Dutch oven. Saute until tender and translucent. Add the garlic and saute 30 more seconds. Be careful not to burn.

  • 3

    Add the dried oregano, thyme, and rosemary as well as the salt and pepper. Saute another 30 seconds until fragrant.

  • 4

    Add your red wine (if using) as well as your tomato paste. Scrape up all the brown bits on the bottom of the Dutch oven and stir to incorporate into your liquid. This is going to super power the flavor!

  • 5

    In a glass measuring cup or bowl, add 4 cups of hot water and the 3 tsps each of Better than Bouillon Beef and Better than Bouillon Vegetable base. Stir to combine and add to the Dutch oven. You can substitute 2 cups of beef broth and 2 cups of vegetable broth though I highly reccomend trying out the better than bouillon products!

  • 6

    Add the meat back into the pot, stir and let come to a simmer. Then turn down the heat to the lowest setting and cover with your lid. Let sit for 3 hours.

  • 7

    Once the meat has braised for 3 hours you can add your carots and potatoes. Stir to combine and replace lid. Let the stew braise on low for another 2 hours.

  • 8

    Finally, add your frozen peas about 30 mins until you are ready to eat. You can serve this with a beautiful garnish of chopped fresh parsley or whatever herbs you have laying around and a slice of rustic artisan bread.

Beef Stew in a Dutch Oven

Classic Stovetop Dutch Oven Beef Stew

Sunshine Harvest
Nothing beats the classic beef stew on those cold winter days. Tender chunks of beef, hearty veggies like carrots and potatoes, and the most perfectly balanced savory broth all come together in a timeless comfort food that will warm your soul.
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Soup
Servings 8

Equipment

  • 1 Dutch Oven

Ingredients
  

  • 2 lbs Beef Stew Meat
  • 1 large Onion
  • 3 stick Celery
  • 2 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Rosemary
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 4 cup Water
  • 3 tsp Better than Bouillon Vegetable Concentrate
  • 3 tsp Better than Bouillon Beef Base
  • 2 tblsp Tomato paste
  • 2 cup Baby Carrots Chopped
  • 3 medium Golden Potatos
  • 1 cup peas

Instructions
 

  • Start off by heating your olive oil in the bottom of your Dutch oven oven on medium-high heat. Sear your Beef stew meat quickly. I do this in 2-3 batches to ensure you dont crowd the pan. Once Seared move to a clean plate.
  • Add your chopped onions and celery to the Dutch oven and saute until just translucent. Add the garlic, rosemary, thyme, and oregano, saute 30 seconds more until just fragrant.
  • Add in the red wine (if using) as well as the tomato paste. Stir to combine, scraping up all of the brown bits from the bottom of the pan.
  • In a glass measuring cup add 4 cups of hot water and stir in your Better than Bouillon vegetable base and the Better than Bouillon beef base. You can also substitute 2 cups of vegetable broth and 2 cups of beef broth instead. Add this mixture to the pot.
  • Add in your seared meat and let come to a simmer. Bring down the temperature to the lowest setting, cover with the lid and let sit for 3 hours.
  • At the 3 hour mark you can add your carrots and potatos and let cook for another 2-3 hours. Add in the peas within 30 mins of serving and enjoy!

Notes

  • Sear the beef beforehand. Make sure to sear the meat, the black and brown bits really serve to deepen the flavor. I usually do this in 2 batches to avoid crowding the meat in the Dutch Oven.
  • This can be made in a crock pot. This recipe can be made in a dutch oven or in a crock pot. See recipe notes below.
  • Add more flavor! While it is optional, I reccomend using 1/4 cup of red wine. You can always substitute with 1/4 of beef broth instead.
  • Better than Bouillon. I highly highly reccomend using Better than Bouillon, the flavor is amazing! However, you can substitute 2 cups of beef broth and 2 cups of vegetable broth.
Keyword Beef, Comfort Food, Fall, Soup, Stew

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