Dutch Oven Beef Stew

A white bowl filled with beef stew and sprinkled with blackened pepper and fresh parsley

Dutch oven beef stew is a cozy, stick-to-your-ribs meal. Make this beef stew recipe on the stove top for a rich and hearty comfort food meal.

Prep Time15

Cook Time1 40

Total Time1 55

Servings: servings

Calories: 361kcal

Author: Laura Miner

Equipment

Dutch Oven or large heavy-bottomed pot with a lid

Ingredients

1½ pounds chuck roast cut into 1 inch cubes, or beef stew meat
3 tablespoons arrowroot starch cornstarch or all-purpose flour
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons avocado oil or olive oil, divided
½ large onion white or yellow
3-4 medium carrots
2 celery stalks
3 cloves garlic
4 cups beef stock or broth
3-4 medium russet potatoes
10 ounces canned diced tomatoes 1 cup
2 tablespoons red wine vinegar
1½ tablespoons coconut aminos or soy sauce or Worcestershire sauce
½ teaspoon dried thyme leaves
2 tablespoons chopped fresh parsley optional, for garnish

Instructions

Prep the beef: Use paper toweling to pat the beef cubes dry, then sprinkle with arrowroot starch and season lightly with salt and pepper. Toss the beef to coat, then set it aside.
Prep the veggies: Peel the onions, carrots, potatoes, and garlic. Mince the garlic and dice the onion. Chop the celery and carrots into small bite size pieces. Dice the potatoes. If desired, set the potatoes in a large bowl of cold water to prevent them from browning.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. When oil is hot, add the beef (in batches, if your pot isn't large enough to fit all of it with room between each piece). Brown the beef on all sides, then set it aside on a plate.
Reduce the burner heat to medium. In the same Dutch oven, heat the remaining 1 tablespoon oil, then sauté the the carrots, onion, and celery until softened slightly, about 4 minutes. Add the garlic during the final minute so it doesn't burn.
Add in the beef cubes, beef stock/broth, tomatoes, potatoes, vinegar, coconut aminos, and thyme, stirring well to combine.
Increase heat to bring the mixture to a boil, then immediately reduce the heat to low and cover the Dutch oven with its lid. Simmer the beef stew for 40 minutes, stirring occasionally.
After 40 minutes, remove the lid and allow the stew to continue simmering for another 10 minutes or so, until the the potatoes are cooked through, and the beef is fork tender.
If the beef isn't quite fork tender, cover the pot again and continue cooking for another 10-15 minutes. Serve in bowls with a sprinkle of parsley, if desired.

Notes

Storing leftovers: Cool leftover beef stew to room temperature, then transfer to an airtight storage container. Place in the refrigerator to reheat and re-serve within 4 days, per USDA.

To Reheat: Place leftovers in a saucepan over medium-low heat, stirring occasionally until the mixture reaches a simmer. OR, microwave in individual bowls on high power for 2-3 minutes.

Alternative cooking instructions to make beef stew in a slow cooker are written in the post.

Nutrition