There’s nothing quite like a pot of old fashioned beef stew simmering on the stove. Tender chunks of beef, hearty vegetables, and a rich savory broth come together for the kind of meal that warms you from the inside out.
This Dutch oven beef stew is the kind of recipe that fills the house with the best smells while it cooks. It’s cozy, simple, and made with everyday ingredients you probably already have in the kitchen.
Around here, a pot of beef stew means dinner is taken care of. Sure, you could add biscuits or bread on the side, but honestly this is the kind of meal-in-a-bowl comfort food that stands just fine on its own.
It’s also a great way to use up chuck roast or rump roast, which is something we almost always have tucked away in the freezer.
Why You'll Love This Recipe
There’s a reason old fashioned beef stew has stood the test of time.
- Classic comfort food - tender beef, potatoes, carrots and a rich broth.
- One pot meal - protein, vegetables and hearty carbs all in one dish.
- Simple ingredients- nothing fancy required.
- Great for cold weather - perfect for cozy nights and long winter evenings.
- Freezer friendly - make a big batch and enjoy leftovers later.
If you enjoy cozy soups simmering on the stove like Dutch oven chicken noodle soup, this stew is another recipe you'll want to keep in your rotation.
Ingredients
You only need simple, everyday ingredients to make this hearty beef stew.
- Beef stew meat: You can buy pre-cut stew meat or cube your own from a chuck roast or rump roast. Chuck roast, top round roast, or rump roast all work well. Use what you have!
- Carrots: It wouldn't be the same without the classic stew vegetable that adds sweetness and color.
- Yellow or gold potatoes: Both of these types of potatoes hold their shape well and don’t need to be peeled. Red potatoes also work well. Russet potatoes tend to get a little mushy in stew.
- Celery: Adds flavor and depth to the broth.
- Onion: Yellow onion is what I usually have on hand, but white or sweet onion will also work.
- Garlic: Fresh garlic is great, but the pre-minced garlic from the produce aisle is a handy shortcut and what I almost always use.
- Fresh thyme: Adds classic stew flavor. Sometimes I have some from my hydroponic garden but when I don't dried thyme works just fine.
- Beef broth: Store-bought broth works perfectly, or you can use homemade broth or bouillon.
- Flour: Helps thicken the stew slightly and gives the broth body.
- Tomato paste: Adds richness and depth of flavor.
- Bay leaves: This small ingredient that adds a subtle herbal flavor to the broth. Just remember to remove them before serving.
How to Make Beef Stew in a Dutch Oven
Step 1: Sear the beef. Heat olive oil in a large Dutch oven over medium-high heat.
Add the beef and season with salt and pepper. Sear for 3–4 minutes on each side until browned. Remove the beef and set aside.
Browning the meat adds a lot of flavor to the stew, so it’s worth taking a few minutes for this step!
Step 2:Cook the vegetables. Add another tablespoon of olive oil to the pot.
Add the onion, celery, carrots, and garlic. Cook for 3–4 minutes until slightly softened.
Stir in the tomato paste and thyme.
Step 3: Add flour. Sprinkle the flour over the vegetables and stir well.
Be sure to scrape the bottom of the pan to loosen those browned bits - that's where a lot of the flavor lives~
Cook for about one minute to remove the raw flour taste.
Step 4: Simmer the stew. Slowly add the beef broth while scraping the bottom of the pot.
Add the seared beef, potatoes, and bay leaves. Stir to combine.
Bring the stew to a simmer, then reduce the heat to low.
Cover and cook for about 1½ hours, stirring occasionally, until the beef is tender and the vegetables are fork-tender.
Taste and adjust salt and pepper before serving.
Slow Cooker Beef Stew Instructions
You can easily make this recipe in the slow cooker if you prefer. For the best flavor, start by browning the beef on the stovetop.
- Sear the beef in a skillet.
- Transfer the beef to the slow cooker.
- Add the vegetables, broth, tomato paste, flour, thyme, potatoes, and bay leaves.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is tender.
If you'd like a thicker stew, stir together 1 tablespoon cornstarch with 1 tablespoon cold water and add it during the last 30 minutes of cooking.
If you've just had one of those days, everything can go into the crockpot - but if you have the time, brown the beef!
If you love easy slow cooker dinners, you might also enjoy my Slow Cooker Beef and Broccoli.
Tips for Tender Beef Stew
A few simple tricks help make sure your beef stew turns out perfectly every time.
- Use the right cut of beef. Chuck roast is ideal because it becomes tender during long, slow cooking.
- Don’t skip browning the meat. Searing creates deeper flavor in the broth.
- Cook it low and slow. The longer simmer time allows the beef to become tender and flavorful.
- Cut vegetables evenly. They don't have to be perfect but they should be the same size. This helps everything cook at the same rate.
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Variations
There are plenty of ways to customize beef stew.
Add red wine - Swap one cup of the broth for red wine for deeper flavor.
Add extra vegetables - Frozen peas or green beans can be stirred in during the last few minutes of cooking. No need to thaw.
Make it gluten free - Use a 1:1 gluten free flour blend instead of all-purpose flour.
How to Store and Freeze Beef Stew
Beef stew stores well and makes great leftovers. Store in an airtight container in the refrigerator for up to 4 days.
To freeze: Let the stew cool completely, then store in freezer containers for up to 3 months. See my tips for how to freeze soup for more info.
Thaw overnight in the refrigerator and reheat gently on the stove.
Make Ahead Tips
Beef stew is actually one of those meals that gets even better with time, which makes it perfect for making ahead. Here are a few ideas to make this recipe work for you.
Make it a day ahead - Prepare the stew completely, then store it in the refrigerator overnight. As it sits, the flavors deepen and the broth becomes even richer. Simply reheat gently on the stovetop when you're ready to serve.
Prep the ingredients early - You can chop the carrots, celery, onion, and potatoes earlier in the day and store them in the refrigerator until you're ready to cook.
If you're chopping the potatoes ahead of time, place them in a bowl of cold water and store them in the refrigerator. This prevents the potatoes from browning.
Drain the potatoes well before adding them to the stew. They can safely sit this way for several hours or even overnight.
Make it before a busy week - Beef stew reheats beautifully, making it a great meal to cook on the weekend and enjoy throughout the week.
Freeze portions for later - Let the stew cool completely, then freeze in individual containers for quick lunches or easy dinners on busy nights. This also works great if you're cooking for one or two!
What to Serve With Beef Stew
Beef stew really is a meal in a bowl, but a few simple sides can make it even better.
Try serving it with:
- warm biscuits
- crusty bread
- cornbread muffins
- a simple green salad
Something to soak up that rich broth is always a good idea. 👍🏻
FAQS
Leftovers will keep in the pot or tight container in the fridge for up to 3 days. You can also see how to freeze soup in mason jars for later.
Yes! In fact, beef stew often tastes even better the next day after the flavors have had time to develop.
Stew meat benefits from a longer cook time, as it breaks down the meat and tenderizes it. All three of the cooking methods in this recipe will give you tender, flavorful meat!
Chuck roast is the best cut for beef stew because it becomes tender and flavorful when simmered.
Yes. Simply replace the flour with a 1:1 gluten free flour blend or use a cornstarch slurry to thicken the broth.
If you enjoy hearty comfort food dinners, you might also like my Kielbasa and Cabbage Skillet or Skillet Lasagna.
⭐ More Cozy Soup and Stew Recipes
Recipe
Old Fashioned Beef Stew (Dutch Oven Recipe)
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Ingredients
- 4 Tablespoons extra virgin olive oil divided
- 3 pounds beef stew meat in 1-2 inch pieces
- 3 carrots cut into ½ inch pieces
- 4 small golden potatoes cut into 1-2 inch pieces about 2 cups
- 2 celery stalks chopped
- 1 large onion roughly chopped
- 5 garlic cloves minced
- 2 Tablespoons fresh thyme minced
- 6 cups beef broth
- ½ cup gluten free all purpose flour
- 4 Tablespoons tomato paste
- Salt and black pepper to taste
- 2 bay leaves
Instructions
- Place a large Dutch oven on medium high heat. Add 3 Tablespoons of olive oil. Once the oil is hot, add the meat. Season it with salt and pepper and sear on one side for 3-4 minutes. When a crust has formed and the beef releases from the pan, turn the beef and season the other side. Remove seared beef chunks after both sides have been browned,
- Add an additional Tablespoon of olive oil.
- Add in chopped onion, celery, carrots, and garlic. Season with salt and pepper. Saute for 3-4 minutes until softened. Add in fresh thyme and tomato paste, stirring to combine. Add in flour and stir, scraping the bottom of the pan and cook for 1 minute.
- Add in the beef broth, scraping the bottom of the pan with your spoon. Add in the bay leaves, beef, and potatoes. Stir to combine and bring to a simmer.
- Reduce the heat to low. Cover and simmer for 1-1⁄2 hours, stirring occasionally until vegetables are fork tender. Once done, taste for salt and pepper and add in any seasoning. Remove bay leaves before serving
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
