Description
This hearty Dutch Oven Beef Stew is a comforting classic featuring tender seared chuck roast simmered with fresh vegetables, herbs, and a rich broth. Slow-cooked to perfection in a Dutch oven, this stew offers layers of flavor with every bite, making it an ideal meal for cozy family dinners or gatherings.
Ingredients
Beef and Seasoning
- 3 pound chuck roast, cut into 1″ cubes
- 2 1/2 teaspoons Kosher salt, separated
- 1 1/2 teaspoons black pepper, separated
- 1/4 cup avocado or canola oil
Vegetables
- 1 yellow onion, chopped
- 3 large carrot sticks, peeled and sliced at a 1/2″ bias
- 3 stalks of celery, sliced at a 1/2″ bias
- 3 cloves of garlic, chopped
- 12 ounces baby Dutch potatoes, quartered
- 1/2 cup frozen peas
Other Ingredients
- 3 tablespoons all-purpose flour
- 4 cups unsalted or low sodium beef broth
- 1 tablespoon tomato paste
- 2 tablespoons balsamic vinegar
- 3 fresh sprigs of both thyme and rosemary
- 1/4 cup chopped parsley (optional)
Instructions
- Season the Beef: Add the beef cubes to a medium-sized mixing bowl. Drizzle with 1 tablespoon of oil and sprinkle with 2 teaspoons Kosher salt and 1 teaspoon black pepper. Use your hands to massage the oil and seasoning all over the meat to ensure even coating.
- Sear the Beef: Preheat the oven to 325°F (163°C). Heat the remaining 2 tablespoons of oil in a Dutch oven over medium-high heat. When the oil is hot, add a single layer of beef cubes and sear for about 6 minutes, turning halfway through to brown all sides. Transfer the seared beef to a bowl or plate and repeat with the remaining beef cubes.
- Sauté the Vegetables: In the same Dutch oven, add the chopped onions, sliced carrots, and celery. Sauté briefly to coat with oil, then reduce heat to medium, cover, and cook for 5 minutes until just barely softened. Add the chopped garlic and sauté uncovered for an additional minute to release its aroma.
- Create the Stew Base: Sprinkle the flour evenly over the vegetables, stirring constantly to coat and cook the flour slightly. Slowly add the beef broth about 1/2 cup at a time, stirring well after each addition to avoid lumps. Then stir in the tomato paste, balsamic vinegar, along with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix until fully combined.
- Add Ingredients and Bake: Return the seared beef to the Dutch oven. Add the quartered baby Dutch potatoes and toss in the rosemary and thyme sprigs. Cover the Dutch oven and place it in the preheated oven. Cook for 1 hour and 30 minutes. Remove, stir the stew gently, cover again, and continue cooking for another hour.
- Finish and Serve: Remove the Dutch oven from the oven and stir in the frozen peas. Cover and let the stew rest for about 20 minutes to allow the peas to warm through and flavors to meld. Remove and discard the thyme and rosemary stems. Garnish with chopped parsley if desired, then serve hot and enjoy this comforting beef stew!
Notes
- For best flavor, use fresh herbs but dried can be substituted; reduce quantity to 1 teaspoon each.
- Be sure to brown the beef in batches to prevent overcrowding and to get a proper sear.
- If you prefer a thicker stew, you can add an additional tablespoon of flour when adding the broth.
- This stew can be made a day ahead and reheated for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
