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Bird's-eye view of a bowl of beef stew with chunks of beef, carrots, potatoes, and peas in a rich broth.

Dutch Oven Beef Stew

This Dutch oven beef stew is oven-braised with seared beef, onions, garlic, tomatoes, and herbs, then simmered with carrots, potatoes, and peas until tender.
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Prep Time 10 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 600 kcal

Ingredients
  

  • 2 ½ pounds stew beef cut into 1 ½ inch chunks
  • 3 ½ - 4 tablespoons olive oil
  • 2 medium yellow onions quartered and sliced
  • 5 cloves of garlic minced
  • ¼ cup all-purpose flour
  • 1 tablespoon tomato paste
  • 3 cups beef broth
  • 1 (14.5 ounce) can of diced tomatoes
  • 3 tablespoons Worcester sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • 2 bay leaves
  • 4 medium carrots cut into 1-inch chunks
  • 1 pound Yukon gold potatoes cut into 1-inch cubes (3-4 potatoes)
  • 1 cup frozen peas
  • Salt and pepper to season

Instructions
 

  • Preheat oven to 350°F:

    Set the oven to 350°F (175°C) to preheat.

  • Dry and season beef:

    Use a paper towel to dry the beef, then sprinkle with salt and pepper.

  • Heat oil in Dutch oven:

    In a large Dutch oven over medium-high heat, warm 1 tablespoon of olive oil.

  • Sear beef in batches:

    Sear the beef in batches, cooking each side for about 1-2 minutes. Between batches, add extra oil as required. Avoid crowding the pan to ensure proper browning.

  • Remove browned beef:

    After all beef is browned, take it out of the pot and reserve.

  • Reduce heat, add oil:

    Turn the heat down to medium and put another 1 tablespoon of olive oil into the pot.

  • Cook onions until golden:

    Cook the sliced onions for 5 minutes, until they soften and begin to turn golden.

  • Sauté minced garlic:

    Add the minced garlic and sauté for 1 minute, until aromatic.

  • Add more oil:

    Pour in an extra 1 tablespoon of olive oil and let it heat for 30 seconds.

  • Cook flour with mixture:

    Dust the flour over the onion-garlic mixture and cook for 1 minute while stirring continuously.

  • Stir in tomato paste:

    Stir in the tomato paste and cook for another minute, stirring constantly.

  • Add stock slowly:

    Slowly add the beef stock while stirring to prevent lumps and fully incorporate the flour.

  • Add tomatoes, beef, herbs:

    Put the tomatoes, Worcester sauce, browned beef, thyme, oregano, and bay leaves into the pot. Bring everything to a simmer.

  • Bake covered for 1 hour:

    Put the lid on the pot and place it in the oven. Bake for 1 hour.

  • Add potatoes and carrots:

    Add the potatoes and carrots to the pot, stir well, then cover and return to the oven for another 1 hour.

  • Remove bay leaves:

    Take the pot out of the oven and discard the bay leaves.

  • Mix in frozen peas:

    Mix in the frozen peas, cover, and let stand for 5-10 minutes until the peas are heated through.

  • Season with salt and pepper:

    Adjust seasoning with salt and pepper if needed.

  • Serve and enjoy:

    Serve and enjoy!
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