Nothing seems to satisfy my soul more on a cold day, than a rich hearty dutch oven beef stew. This is one of my favorite braise meat dishes. Tougher cuts of meat cooked slowly in a rich flavorful gravy with potatoes and carrots until tender. This wonderful comfort food is sure to become a family favorite.

Dutch Oven Beef Stew in Staub

What is braising?

Braising is a cooking method, where the tougher cuts of meat are seasoned and seared quickly to lock in all their precious juices. The seared meat is then simmered in a flavorful liquid low and slow, until the meat is tender. Braising the meat breaks down the tough connective tissue in the meat making it tender. This results in a really tender, moist, and flavorful  piece of meat.

Tips to a Great Dutch Oven Beef Stew

  • Choose the proper cut of stew meat. I choose a whole 3-4 pound chuck roast from our local butcher and then cut the roast into 1 to 1.5 inch cubes. Chuck roast is a tougher cut of meat with good marbling throughout and great for stewing. Most of the flavor is in the marbling. The fat renders down during the low and slow cook breaking down the connective tissue in the meat. This results in an extremely tender and flavorful stew meat. I prefer not to buy prepackaged cut stew meat from the supermarket. You never quite know what you are getting. I have found that sometimes you get nice cuts of stew meat mixed in with leaner cuts such as Sirloin. Leaner cuts like sirloin lack in good marbling and produce drier stew meat with less flavor.
  • Cook Low and Slow. Do not try and rush the stew by increasing the cooking temperature. A good stew or any braised meat needs time for the connective tissue to break down and tenderize the meat.
  • Sear the stew meat quickly in small batches on all sides to lock in their juices, and prevent the meat from becoming dry. Browning the meat also produces added color and flavor to the stew.
  • Add the vegetables in stages throughout the cook to prevent overcooking. Not all vegetables cook at the same rate either. For instance, in this recipe, the carrots and potatoes are added to the stew halfway through the cooking time, then the peas and mushrooms are added near the end of the cook.
  • Omit the baby potatoes from the recipe, if you plan on freezing the stew. Or removed the potatoes before freezing. The potatoes develop an unpleasant texture, after being frozen and reheated. A great alternative to the baby potatoes, is to serve the stew over some creamy mashed potatoes.

How to Make Dutch Oven Beef Stew

Step 1: Gather Ingredients (Mise En Place)

Dutch Oven Stew Ingredients
  • Chuck roast
  • Kosher salt
  • Coarse Black pepper
  • Olive oil
  • Bacon
  • Onion
  • Garlic cloves
  • Tomato paste
  • Red wine
  • All purpose flour
  • Beef broth
  • Button mushrooms
  • Bay leaf
  • Sprigs of thyme
  • Sprig fresh parsley
  • Sugar
  • Carrots
  • Frozen peas
  • Seed mustard

Step 2: Brown Bacon and Sear the Stew Meat

dutch oven beef stew bacon

Cook the bacon over medium heat until the bacon has browned. Place the cooked bacon on a plate lined with a paper towel. Drain all but 2 tbsp of fat from the pot. Reheat the bacon fat over medium high heat. I like the added flavor from searing the stew meat in the bacon fat instead of oil. Sear the stew meat in small batches, and do not over crowd the bottom of the pot. Overcrowding the pot will cause the stew meat to boil in its own juices rather than sear. This will result in meat that is tender but dry in the finished stew. It’s important to sear the meat quickly and brown it on all sides to lock in those juices, and prevent the juices from leaching out throughout the cook. Transfer the browned stew meat to a bowl and set aside.

Step 3: Sweat the onions and add tomato paste

dutch oven beef stew onions

Add the onions to the pot and cook for 5 minutes until the onions just start to soften and change color. Next, add in the tomato paste and cook for another minute. The acid in the tomato paste helps breakdown and tenderize the meat. The tomato paste also adds nice color and helps thicken the broth. 

Step 4: Deglaze with red wine and add flour

dutch oven beef stew deglazing

Deglaze the bottom of the pot with red wine. Deglazing the pot with red wine adds a nice flavor profile to the stew. It also helps lift and dissolve caramelized bits of food from the bottom of the pot. Scrape the bottom of the pot well to help remove these bits.

Add the flour to the pot. Stir the flour into the deglazed liquid until well incorporated with no flour lumps. Cook the flour mixture for 1 minute to help cook out some of that starchy taste. The flour acts as a thickening agent for the stew. The starchy flavor will eventually cook out. The flour will help thicken and transform the broth into a smooth delicious gravy. 

Step 5: Add beef stock slowly for a smooth gravy

Dutch Oven Beef Stew Gravy

Stir in the beef broth slowly 1 cup at a time. Continue mixing until the liquid has fully incorporated into the flour mixture. The gravy should be extremely thick At this point, but should have a smooth texture. Stir in the remainder of the beef broth to the stew 1 cup at a time. Make sure that the gravy is smooth after the addition of each cup. I just find that the finished stew does not have that smooth texture, when I add the liquid all at once verses in stages. 

Step 6: Prepare the stew for the oven

Dutch Oven Beef Stew Prepared for Oven

Stir the salt, pepper, sugar, garlic, bayleaf, thyme, and parsley into the stew. Next, stir in the browned stew meat and bacon. Bring the stew to a simmer and cover. Transfer the pot to the 300F oven, and cook for 1½ hours. 

Step 7: Remove fresh herbs and add carrots and potatoes

Dutch Oven Beef Stew with Carrots and Potatoes

Remove the thyme sprigs and bayleaf from the stew, and stir in the potatoes and carrots. Cover the stew and transfer it back to the 300F oven. Continue cooking for another 30-45 minutes, until the stew has thickened, and the beef is tender.   

Step 8: Stir in the peas and mushrooms

Dutch Oven Beef Stew Served with Peas and Mushrooms

Remove the stew from the oven after 30 minutes. Check to see if the beef is tender, and the carrots and potatoes are soft. Stir in the peas and mushrooms, return back to the oven for 15 minutes. Remove the stew from the oven, and season to taste with salt and pepper if required.

Dutch Oven Beef Stew Hearty

Serve & Enjoy The Dutch Oven Beef Stew!

Serve the stew with your favorite bread. Refrigerate leftovers in a sealed container for up to 4 days. Remove the potatoes from the stew, if you plan on freezing it. I find that the potatoes have an unpleasant texture, after the stew is reheated. A great alternative is to omit the baby potatoes from the recipe, and serve the stew over some creamy mashed potatoes. 

Yield: 12

Dutch Oven Beef Stew Recipe

Best Ever Dutch Oven Beef Stew In Staub

Braised Dutch Oven Beef Stew in a Red Wine Gravy with Potato and Carrots

Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes


  • 4lbs chuck roast (cut into 1 inch cubes)
  • ½ tsp Kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 slices bacon (sliced ¼ inch)
  • 2 cups onion (diced ½ inch)
  • 1½  tbsp tomato paste
  • 1 cup red wine
  • ⅓ cup all purpose flour
  • 5 cups beef broth
  • 1 tbsp sugar
  • 4 garlic cloves (minced)
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 sprig fresh parsley
  • 1lb Baby potatoes
  • 2 cups carrots (sliced ¼ Inch)
  • ½ lb button mushrooms (sliced in half)
  • 1 cup frozen peas
  • 1 tbsp seed mustard


  1. Cut chuck roast into 1” cubes. Lay the beef cubes on a baking tray and season with salt and pepper.
  2. Preheat the oven to 300F on bake, and place the oven rack in the center of the oven.
  3. Preheat olive oil in Dutch oven over medium/high heat. Add the bacon and brown for 5 minutes stirring frequently. Remove the bacon and place on a paper towel to cool. Slice bacon into ¼” strips and set aside in a large bowl.
  4. Drain bacon fat from the pot leaving a small amount left over on the bottom. Return the pot to the stovetop and heat on medium/high heat. Sear the beef cubes in small batches until brown. Do not over crowd the bottom of the pot while searing. Add browned beef to the bowl with the bacon.
  5. Reduce the heat to medium and saute the onions for 3-4 minutes until just soft. Add the tomato paste and continue to cook for another minute.
  6. Add the red wine to deglaze. Scrape the bottom of the pot well to remove any bits off the bottom of the pot.
  7. Add flour and mix until well incorporated. Continue mixing and cook for 1 minute.
  8. Add 1 cup of beef stock and mix until smooth. Add remaining stock and continue mixing until well incorporated.
  9. Stir in salt, pepper, sugar, garlic, bayleaf, thyme, and parsley.
  10. Stir in the reserved stew meat and bacon. Bring the stew to a simmer and transfer to the oven. Set a timer for 1½ hours.
  11. Remove the thyme sprigs and bayleaf from stew. Stir in the potatoes and carrots. Transfer the stew back to the oven and continue to cook for another 30-45 minutes, until the stew has thickened, the beef in tender, and veggies are soft.
  12. Remove the stew from the oven, mix in the peas, mushrooms, and seed mustard. Return to the oven for 15 minutes to allow the peas to warm and mushrooms to cook. Season to taste with salt and pepper.
  13. Serve stew warm with fresh bread or refrigerate up to 4 days in a seal container. 

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 381Total Fat: 20gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 98mgSodium: 662mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 33g

About the Author:

Our founder, Steve brings his experience as a Red Seal Chef to our Best Ever Food channel. Learn more about Steve here…