Best Ever Dutch Oven Beef Stew

5 from 2 votes

Best Ever Dutch Oven Beef Stew

This Dutch Oven Beef Stew is a comforting and hearty dish perfect for the cold weather season! Beef chuck roast is slow-cooked with red wine and earthy root vegetables until it’s melt-in-your-mouth tender.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Main Course

Cuisine: French

Keyword: beef stew, Dutch oven beef stew, Instant Pot beef stew, slow-cooked stew

Servings: servings

Calories: 449kcal

Author: Lena Gladstone

Equipment

Ingredients

2 ½ pounds boneless beef chuck roast cut into 1 inch chunks, or bite-size pieces
3 teaspoons kosher salt divided
3 tablespoons all purpose flour
3 tablespoons olive oil divided
1 medium onion chopped
8 ounces baby bella mushrooms halved
6 cloves garlic minced
3 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 cups red wine or more beef broth/stock
3 cups beef broth or beef stock
2 bay leaves
1 tablespoon thyme fresh leaves only
2 stalks celery chopped
3 large carrots peeled and chopped
1 pound baby Yukon Gold potatoes halved

Instructions

Preheat the oven to 300 F degrees.
Cut the beef into cubes and pat dry with a paper towel. Add to a bowl and toss with 2 teaspoons of salt and flour until combined.
Heat a Dutch oven to medium high heat, add 1 tablespoon of olive oil. Sear the beef in 2-3 batches for 1-2 minutes per side. Don't overcrowd the pot. Add an additional 1 tablespoon of olive oil if needed. Use tongs to remove the seared pieces to a bowl as you finish a batch. Once all the meat is cooked remove the last batch to the bowl.
Turn the heat to medium. Add 1 more tablespoon of olive oil along with the onions, mushrooms and 1 teaspoon of salt and cook for 5 minutes, stirring often. Then add the garlic and cook for one additional minute.
Add the tomato paste, Worcestershire sauce and stir until incorporated.
Add the meat back into the pot and stir well.
Then add the wine, beef broth, bay leaves and the thyme, gently mix to combine. Bring to a boil, then cover with a lid and add to the oven, bake for and 1 hour and 45 minutes.
Remove the pot from the oven, uncover the pot carefully and add the celery, carrots and potatoes. Place the lid back on and continue bake for an additional 30 minutes or until veggies are fork tender and the meat is falling apart.
Pull out the bay leaves and discard them.
If you want a thicker consistency to your stew you can make a slurry and add it the pot. Mix 1 tablespoon of cornstarch with one tablespoon of cold water in a bowl, mix well to combine. Bring stew to a boil once done cooking and add slurry slowly to the pot. It's always best to add a little and then add more if needed. Stir for about a minute and see if you want it thicker, add more slurry to your liking. Cook for a few minutes before serving. Enjoy!

Notes

Instant Pot Instructions

Cut the beef into cubes and pat dry with a paper towel. Add to a bowl and toss with 2 teaspoons of salt and flour until combined.
Set the Instant Pot to saute function. Once hot, add 1 tablespoon of olive oil. Sear the beef in 2-3 batches for 1-2 minutes per side. Don't overcrowd. Add an additional 1 tablespoon of olive oil per batch if needed. Use tongs to remove the seared pieces to a bowl as you finish a batch. Once all the meat is cooked remove the last batch to the bowl.
Add 1 more tablespoon of olive oil along with the onions, mushrooms, and 1 teaspoon of salt and cook for 5 minutes, stirring often. Then add the garlic and cook for one additional minute.
Add the tomato paste, and Worcestershire sauce and stir until incorporated.
Add the meat back into the Instant Pot and stir well.
Then add the wine, beef broth, bay leaves, and thyme, and gently mix to combine. Close the lid and steam valve on the Instant Pot. Cook on high pressure for 25 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
Open the lid, add the celery, carrots, and potatoes into the Instant Pot, close the lid and steam valve, and cook for an additional 10 minutes, then do a quick release.
If you want a thicker consistency to your stew you can make a slurry and add it to the pot. Mix 1 tablespoon of cornstarch with one tablespoon of cold water in a bowl, and mix well to combine. Bring stew to a boil by turning on the saute mode and add slurry slowly to the pot. It's always best to add a little and then add more if needed. Stir for about a minute and see if you want it thicker, add more slurry to your liking. Cook for a few minutes before serving. Enjoy!

Nutrition