Easy Dutch Oven Beef Stew
This Dutch Oven Beef Stew recipe is the perfect comfort food for a cold winter's night! Made with tender stew beef, potatoes, carrots and mushrooms it is a hearty dinner that the entire family will love.
One thing I look forward to when winter weather hits is preparing warm and filling stew and soup recipes. Whether it is in the Instant Pot like family favorite Mexican Chili or on top of the stove like my Vegan Lentil Soup. There are just so many fantastic ways to prepare winter soup and stew recipes. This Beef Stew is slow cooked in the oven for 2 hours making the meat and vegetables so tender and full of flavor!
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What do I need to make the Oven Beef Stew?
This hearty beef stew is loaded with veggies and full of flavor. Here is what you will need to make it:
- Stew Beef
- Flour
- Salt
- Black Pepper
- Olive Oil
- Beef Broth
- Tomato Paste
- Bay Leaves
- Thyme
- Baby Potatoes
- Onions
- Garlic
- Carrots
- Mushrooms
- Parsley
Kitchen Items Needed:
How do I make the Stew Recipe with Beef and Vegetables?
This recipe is very easy to make, but it is not something to be made last minute as it takes about 3 hours from start to finish because it needs to bake in the oven for 2 hours. However, it is well worth the time as the stew beef will be fork tender when complete!
Step 1: Prepare the Beef
Preheat oven to 350 degrees Fahrenheit. Sprinkle the flour, salt and pepper over the stewing beef pieces and toss to coat. Then, pour the olive oil into a Dutch oven. Heat the oil on the stove top over medium high-heat. Brown the beef chunks in the oil.
Step 2: Add in broth, tomato paste, herbs, onions, garlic and bake
When the beef has been browned on all sides, add in beef broth and cook, stirring for 2 minutes making sure to scrape up any browned bits stuck to the bottom of the pot. Stir in the tomato paste then add the bay leaves, thyme, onions and garlic. Put the lid on the Dutch oven and bake at 350F for 2 hours.
Step 3: Remove from oven, add vegetables and bake again
Remove the stew from the oven and stir in the potatoes, carrots and mushrooms. Put the lid back on and return the stew to the oven for an additional hour, until potatoes and carrots are tender.
Step 4: Remove Beef Stew from oven, serve and enjoy!
Remove the bay leaves and thyme sprigs and garnish the oven beef stew with fresh chopped parsley. Serve warm with crusty bread and enjoy!
How do I store the Oven Beef Stew?
Leftovers of this stew can be kept in a sealed container in the refrigerator for up to three days. Reheat on the stove top over medium heat stirring frequently until heated through. This stew can also be kept in the freezer for up to three months. Thaw in the refrigerator overnight before reheating.
So Tell Me...
Do you love making a good and hearty stew during the winter months? What is your favorite dish on a chilly evening? Have you ever made beef stew in the oven?
Looking for some delicious soup and stew recipes to try? Check these out:
Easy Instant Pot Tomato Soup with Grilled Cheese Croutons | Vegan Butternut Squash Soup | Easy Stuffed Bell Pepper Soup
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Have a great week!
Easy Dutch Oven Beef Stew
Equipment
- Dutch Oven
Ingredients
- 3 tablespoons flour
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 pounds stewing beef cut into 1 inch chunks
- 2 tablespoons olive oil
- 4 cups beef broth
- 1 5.5 oz. can tomato paste
- 2 bay leaves
- a few sprigs of fresh thyme or ½ teaspoon dried thyme
- 2 medium onions cut into wedges
- 3 cloves garlic minced
- 1 ½ pounds baby potatoes halved
- 6 medium carrots chopped
- 2 cups mushrooms cut into large pieces
- Fresh parsley for garnish
Instructions
- Sprinkle the flour, salt and pepper over the stewing beef pieces. Toss to coat.
- Pour the olive oil into a Dutch oven. Heat the oil on the stove top over medium high-heat.
- Brown the beef chunks in the oil.
- When the beef has been browned on all sides, add in beef broth and cook, stirring, for 2 minutes making sure to scrape up any browned bits stuck to the bottom of the pot.
- Stir in the tomato paste then add the bay leaves, thyme, onions and garlic.
- Put the lid on the Dutch oven and bake at 350F for 2 hours.
- Remove the stew from the oven and stir in the potatoes, carrots and mushrooms.
- Put the lid back on and return the stew to the oven for an additional hour, until potatoes and carrots are tender.
- Remove the bay leaves and thyme sprigs and garnish with fresh chopped parsley.
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