Classic Dutch Oven Beef Stew Recipe (Simple & Hearty)

When the weather turns cold, and you crave something that warms you from the inside out, nothing compares to a bowl of classic Dutch oven beef stew. This isn’t just any stew recipe. It’s a time-tested formula that transforms simple, everyday ingredients into something truly extraordinary through the magic of slow cooking and careful technique. What makes this recipe special isn’t fancy ingredients or complicated methods but rather the patience to let flavors develop naturally and the wisdom to use techniques that maximize taste at every step. The result is a profoundly satisfying, robust stew that fills your kitchen with incredible aromas and delivers comfort that only comes from food made with love and tradition.

What makes this stove-top beef stew recipe stand out?

The secret to exceptional beef stew lies in understanding how to build layers of flavor through proper technique and timing. This recipe succeeds because it follows the fundamental principles of great stew-making: browning the meat to develop deep, savory flavors, using the right cut of beef that becomes tender with slow cooking, and adding vegetables at different stages so each retains its optimal texture. The flour coating on the beef serves double duty, creating a beautiful sear and naturally thickening the stew as it cooks. The long, slow simmer allows tough connective tissues to break down into gelatin, creating a rich, silky broth that coats every ingredient with incredible flavor.

Ingredients For This Beef Stew Recipe

For the Beef Base:

• Boneless round steak– Perfect balance of flavor and tenderness when slow-cooked
• All-purpose flour – Creates searing crust and naturally thickens the stew
• Black pepper – Adds warmth and enhances meat flavor
• Vegetable oil – High smoke point oil perfect for browning meat

Aromatic Foundation:

• Yellow onion – Provides sweet, savory base notes that develop during cooking
• Water – Creates the cooking liquid that becomes rich, flavorful broth

Vegetable Components:

• Carrots – 1/2 cup finely chopped for flavor base, 1 cup sliced for texture
• Celery Adds aromatic depth and a subtle crunch
• Fresh parsley – Contributes bright, herbaceous notes
• Potatoes – Hearty, filling component that absorbs flavors beautifully
• Frozen peas – Added at the end to maintain color and texture

Seasoning Elements:

• Salt – Enhances all flavors and balances the dish
• Dried thyme – Classic herb that complements beef and vegetables perfectly

Ingredient Substitutions for Dutch Oven Beef Stew

If you don’t have boneless round steak or cannot find it, you can use any sirloin or chuck roast. Some grocery stores sell pre-cut meat for stew, which would also work well. 

Don’t like to use vegetable oil? Feel free to use olive oil or avocado oil instead.

All-purpose flour can be replaced with any one-for-one flour substitute, such as almond, coconut, or King Arthur Gluten-Free Measure for Measure Flour. However, this might change the taste slightly. 

How to Make Stovetop Beef Stew in a Dutch Oven

1. Trim the fat from steak, and cut the meat into 1-inch cubes. Combine the flour and pepper, and dredge the meat in the flour mixture, reserving the excess.

2. Cook the meat, 3/4 cup chopped onion, and the reserved flour mixture in oil in a Dutch oven over low heat until the meat is lightly browned.

3. Add the water, 1/2 cup finely chopped carrots, celery, parsley, salt, and thyme. Cover, reduce the heat, and simmer for 1 1/2 hours.
4. Add the potatoes, 1 cup sliced carrots, and 1 cup chopped onion. Cover and simmer for 20 minutes. Add the peas and cook for an additional 10 minutes.

Should I Brown Stew Meat First?

YES! This is essential! By browning the meat you enhance the flavor of the whole stew.

How long does it take to cook beef stew in a Dutch oven?

I won’t lie – you will need to plan ahead for this recipe. In order to develop the flavor in the Dutch oven, this beef stew will need to cook for a little over 2 hours.

But, I promise it is worth it! So don’t try to rush it or you will sacrifice the amazing flavor.

Can You Overcook Beef Stew?

It might seem strange but YES you can overcook beef stew. If the beef is left under heat for too long the meat will pass the point of tenderness and become tough. The best time frame for cooking beef stew is about 2 to 3 hours.

How do you make stew taste richer?

If you normally find stew a little bland, you can always add some caramelized onions. They will add a rich and luxurious taste to the stew, which has already been created with the other seasonings in the recipe.

Adding roasted garlic is always a great option, too, as it provides wonderful flavor and health benefits.

Storage and Reheating Guidelines

Proper Storage Methods

Cooling: Allow stew to cool to room temperature within 2 hours for food safety.

Refrigeration: Store in airtight containers or a covered Dutch oven for up to 4 days. The flavors actually improve after the first day.

Freezing: Transfer to freezer-safe containers or bags, leaving 1-inch headspace. Freeze for up to 4 months.

Reheating Techniques

Oven Method (Best for Large Portions):

1. Preheat oven to 350°F
2. Place covered Dutch oven in the oven for 45 minutes
3. Stir halfway through heating time

Stovetop Method (Most Control):

1. Heat slowly over medium-low heat
2. Stir occasionally to prevent sticking
3. Add a splash of water if needed to maintain consistency

Microwave Method (Individual Portions):

1. Heat in 2-minute intervals, stirring between
2. Add liquid if the stew appears dry
3. Ensure internal temperature reaches 165°F

  This recipe is from Ethel Eynard’s 2004 collection.

Love hearty soup and stew? Try these recipes!

• Chicken Gumbo Soup
• Cowboy Soup
• Instant Pot Beef Stew
• Lamb Stew
• Sausage and Lentil Soup
• Slow Cooker Beef Stew

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Check out more of my easy soup recipes and the best beef recipes here on CopyKat!