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Easy Dutch Oven Beef Stew with Root Vegetables

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A rich, hearty beef stew with tender root vegetables, slow-cooked in a Dutch oven for deep, comforting flavor. Perfect for cold nights and cozy dinners.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups low-sodium beef broth
  • 2 cups water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 3 large carrots, peeled and cut into 1-inch chunks (about 1.5 cups)
  • 2 large parsnips, peeled and cut into 1-inch chunks (optional)
  • 1 pound Yukon Gold potatoes, cut into 1-inch chunks
  • 2 celery stalks, cut into 1-inch pieces
  • 2 tablespoons all-purpose flour (or cornstarch mixed with 2 tablespoons cold water for gluten-free)

Instructions

  1. Prep the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Let sit at room temperature for 15 minutes while you chop the vegetables.
  2. Brown the beef (in batches): Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat. Add the beef in a single layer—don’t crowd the pot. Cook for 3-4 minutes per side, until a deep crust forms. Transfer the browned beef to a plate. Repeat with the remaining beef, adding more oil if needed. This takes about 10-12 minutes total.
  3. Sauté the aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil. Toss in the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom of the pot as you stir. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the tomato paste: Stir in the tomato paste and cook for 2 minutes, stirring constantly. It will darken and smell richer.
  5. Deglaze with wine: Pour in the red wine and use your wooden spoon to scrape up all the browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until reduced by about half.
  6. Return the beef and add liquids: Put the browned beef back into the pot (along with any juices that collected on the plate). Pour in the beef broth and water. Add the bay leaves, thyme, rosemary, salt, and pepper. Stir everything together.
  7. Bring to a simmer: Increase the heat to high and bring the liquid to a gentle boil. Then reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 1 hour, undisturbed.
  8. Add the root vegetables: After 1 hour, add the carrots, parsnips, potatoes, and celery. Stir them in gently. Cover again and continue simmering for another 45 minutes to 1 hour, until the vegetables are tender and the beef is fork-tender.
  9. Thicken if needed: If you prefer a thicker stew, mix 2 tablespoons of flour with 1/4 cup cold water until smooth. Stir this slurry into the stew and let it simmer for 5 more minutes.
  10. Finish and rest: Remove the bay leaves. Taste the stew and adjust salt and pepper. Let the stew rest off the heat for 10-15 minutes before serving.

Notes

For best results, brown the beef in batches and don’t rush the process. The stew tastes even better the next day. For a gluten-free version, use a cornstarch slurry instead of flour. If you don’t have a Dutch oven, a heavy-bottomed stockpot or slow cooker will work.

Nutrition

Keywords: beef stew, Dutch oven, root vegetables, comfort food, one-pot meal, winter recipe

Find it online: https://platebelle.com/easy-dutch-oven-beef-stew-with-root-vegetables/