Dutch Oven Slow Cooking: Braised Beef Stew

This Dutch oven braised beef stew is the definition of set-it-and-forget-it comfort food. The heavy cast-iron pot retains heat evenly, turning tough chuck roast into fork-tender meat while the wine and herbs create a deeply savory sauce. It’s a one-pot meal that fills your kitchen with an incredible aroma and delivers rich, restaurant-quality results with minimal effort.

Ingredients

3 lb (1.4 kg) beef chuck roast, cut into 2-inch cubes
2 tsp (8 g) kosher salt, plus more to taste
1 tsp (2 g) black pepper, freshly ground
3 tbsp (45 ml) olive oil, divided
1 large yellow onion, diced (about 1.5 cups / 200 g)
3 cloves garlic, minced
2 tbsp (16 g) all-purpose flour
2 cups (480 ml) beef broth, low-sodium
1 cup (240 ml) dry red wine (like Merlot or Cabernet Sauvignon)
2 tbsp (30 g) tomato paste
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
4 large carrots, peeled and cut into 1-inch chunks (about 2 cups / 260 g)
3 celery stalks, cut into 1-inch pieces (about 1.5 cups / 200 g)
1 lb (450 g) baby potatoes, halved
2 tbsp (30 ml) Worcestershire sauce
2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
Heat 1.5 tbsp (22 ml) of olive oil in a Dutch oven over medium-high heat. Sear the beef in batches (don’t overcrowd) until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
Reduce heat to medium. Add the remaining 1.5 tbsp (22 ml) olive oil. Sauté the onion until soft and translucent, about 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
Stir in the flour and cook for 1 minute, stirring constantly, to make a roux. This will thicken the stew.
Pour in the beef broth and red wine, scraping the bottom of the pot with a wooden spoon to lift up the browned bits (this is flavor). Stir in the tomato paste, Worcestershire sauce, rosemary, thyme, and bay leaves.
Return the beef to the pot. Bring the liquid to a simmer, then cover and transfer to an oven preheated to 325°F (163°C).
Braise for 2 hours. Then, carefully remove the pot from the oven and add the carrots, celery, and potatoes. Stir to combine. Cover and return to the oven for another 1 hour and 15 minutes, or until the beef is fork-tender and the vegetables are soft.
Remove the herb sprigs and bay leaves. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Tips

Don’t skip the sear: Browning the beef creates a deep, caramelized crust that adds immense flavor to the final stew. Patting the meat dry before searing ensures a good crust.
Use a good wine: Choose a dry red wine you’d actually drink. The wine’s flavor concentrates as it cooks, so a bad wine will ruin the dish. If you prefer not to use wine, substitute with an equal amount of extra beef broth and a splash of balsamic vinegar.
Cut vegetables uniformly: Cut the carrots, celery, and potatoes into similar-sized pieces so they cook evenly and are done at the same time.
Skim the fat (optional): If you prefer a leaner stew, after cooking, let it cool slightly and skim the fat layer off the surface with a spoon. Or, refrigerate overnight, and the fat will solidify on top, making it easy to remove.

Serving Suggestions

Serve this stew in deep bowls with a crusty baguette or sourdough bread for soaking up the rich sauce. It also pairs well with a simple green salad dressed with a vinaigrette to cut through the richness. For a heartier meal, serve over egg noodles, mashed potatoes, or creamy polenta.

Variations

Mushroom & Pearl Onion: Add 8 oz (225 g) of quartered cremini mushrooms and 1 cup (150 g) of frozen pearl onions along with the other vegetables.
Herb Swap: Replace the rosemary and thyme with 1 tsp of dried oregano and 1 tsp of dried basil for a different flavor profile.
Spicy Kick: Add 1/2 tsp of red pepper flakes or a chopped chipotle pepper in adobo sauce along with the garlic for a smoky heat.
Beef & Barley: Add 1/2 cup (100 g) of pearl barley along with the broth. You may need to add an extra 1/2 cup (120 ml) of broth to account for the barley’s absorption.

Storage and Reheating

Cool the stew completely and refrigerate in an airtight container for up to 4 days. The flavors actually improve overnight. To freeze, transfer to a freezer-safe container and store for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat gently on the stovetop over medium-low heat, or in the microwave, until the stew reaches an internal temperature of 165°F (74°C) as checked with a food thermometer.

Frequently Asked Questions

Can I make this in a slow cooker instead? Yes, you can. Sear the beef and sauté the aromatics in a skillet, then transfer everything to a slow cooker. Cook on low for 8 hours or on high for 4-5 hours, adding the vegetables in the last 2 hours of cooking.

What is the best cut of beef for stew? Chuck roast is ideal because it has a good amount of connective tissue that breaks down during slow cooking, resulting in tender, flavorful meat. Other good options include brisket or round.

My stew is too thin. How can I thicken it? If the stew is too thin after cooking, mix 2 tbsp of cornstarch with 2 tbsp of cold water to make a slurry. Stir it into the simmering stew and cook for 2-3 minutes until thickened. Alternatively, you can mash some of the cooked potatoes into the sauce.

Can I add other vegetables? Absolutely. Root vegetables like parsnips, turnips, or sweet potatoes work well. Add them at the same time as the carrots. If you want to add peas or green beans, stir them in during the last 10 minutes of cooking to keep them bright and crisp.

Do I have to use wine? No. If you prefer to avoid alcohol, replace the wine with an equal amount of beef broth and add a tablespoon of red wine vinegar or balsamic vinegar for a touch of acidity.

Why is my beef tough? If the beef is tough, it likely hasn’t cooked long enough. The connective tissue needs time to break down. Return the stew to the oven and cook for another 30-45 minutes, checking again. It should be fork-tender and easily shred.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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