Hey friends!
Who’s in the mood for some cozy comfort food? I know I am!
Today, I’m excited to share a delicious recipe for Dutch oven beef stew.
It’s hearty, flavorful, and perfect for those chilly nights.
Plus, it’s super easy to throw together in one pot.
Grab your Dutch oven, and let’s dive into this warm, hearty dish!
Ingredient Substitutions
For the beef chuck roast, lamb shoulder or pork shoulder can be used as alternatives, offering different flavor profiles while maintaining tenderness. Adjust cooking time as needed, as lamb may cook faster than beef. For a vegetarian option, use large portobello mushrooms or seitan, reducing cooking time significantly.
Yukon gold potatoes can be replaced with sweet potatoes or turnips for a lower-carb option. These alternatives provide different nutrients and flavors while maintaining the stew’s heartiness. Adjust cooking time slightly, as sweet potatoes may cook faster than regular potatoes.
Red wine can be substituted with additional beef stock or non-alcoholic red wine for those avoiding alcohol. For a different flavor profile, use apple cider vinegar mixed with grape juice in equal parts to the amount of wine called for in the recipe. This maintains the acidity and depth of flavor that wine provides in the stew.
| Preparation Time | 20-30 minutes |
| Cooking Time | 105-120 minutes |
| Total Time | 125-150 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 180-200 g
- Fat: 130-150 g
- Carbohydrates: 180-200 g
Ingredients
- 3 pounds boneless beef chuck roast, cut into 1.5-inch pieces
- 1 ½ teaspoons coarse salt
- 1 teaspoon black pepper
- Olive oil for cooking
- 1 medium yellow onion, chopped
- 5 cloves garlic, finely chopped
- 3 large carrots, peeled and sliced
- 1 teaspoon fresh thyme, chopped
- 2 tablespoons tomato concentrate
- 2 teaspoons worcestershire sauce
- 1/2 cup red wine (or beef stock)
- 1/4 cup plain flour, with extra if needed
- 4 cups beef stock, with more if necessary
- 3 medium yukon gold potatoes, peeled and cubed
- 2 dried bay leaves
- Chopped parsley for garnish
- Olive oil
- Salt and pepper for seasoning
- Frozen or fresh green peas (optional)
Step 1: Preheat Oven and Prepare Beef
Preheat your oven to 325 degrees F.
Season beef chunks with 1 1/2 teaspoons of Kosher salt and 1 teaspoon of ground black pepper.
In a large Dutch oven or heavy oven-proof pot, heat some olive oil over high heat.
Sear the beef chunks on all sides until they are nicely browned, working in batches to prevent overcrowding and steaming.
If steaming occurs, remove excess liquid and continue browning.
Once browned, transfer the beef to a plate and set aside.
Do not wipe the pot clean.
Step 2: Sauté Vegetables and Aromatics
Lower the heat to medium and add more olive oil to the same pot.
Add onion, garlic, and carrots, cooking for about 5 minutes while stirring occasionally.
Mix in fresh thyme, tomato paste, and Worcestershire sauce, cooking until slightly softened, about 2-3 minutes.
Step 3: Deglaze and Thicken
Add red wine to the pot, using a wooden spoon to scrape up the browned bits from the bottom.
Cook until the wine has reduced, about 3 minutes.
If preferred, you can substitute beef broth for the wine.
Sprinkle in flour and stir to coat the vegetables, then add 4 cups of beef broth.
Stir continuously until the flour is incorporated and the mixture begins to thicken.
Step 4: Combine All Ingredients
Return the seared beef to the pot, along with cubed potatoes and bay leaves.
If the mixture is too thick, add more broth as necessary.
Bring the mixture to a boil, then reduce the heat to a simmer for 5-7 minutes.
Adjust the seasoning with additional salt and pepper as needed.
Step 5: Bake the Stew
Cover the Dutch oven or pot with an oven-safe lid.
Place the pot in the preheated oven and cook at 325 degrees F for about 1 hour and 45 minutes, or until the meat becomes tender.
For a burst of color and flavor, stir in peas about 10 minutes before the cooking time is up.
Step 6: Finish and Serve
Once cooked, remove the pot from the oven and take out the bay leaves.
Serve the stew hot, garnished with some freshly chopped parsley.
Enjoy your hearty, classic stew!
