Easy Dutch Oven Beef Stew

A ladle with beef stew over a dutch oven filled with the beef stew.

Enjoy a comforting bowl of Dutch Oven Beef Stew on a cold winter's night! This one-pot meal is made with tender stew beef, potatoes, carrots and mushrooms. Try it today for a delicious meal that the entire family will love!

5 from 10 votes

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Course: Main Course

Cuisine: American

Prep Time: 20

Cook Time: 3

Servings:

Calories: 377kcal

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.

Notes

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.

Nutrition