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Dutch Oven Beef and Vegetable Stew

There'ssomething comforting about a pot of beef stew simmering on the stove.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 2
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Method

Ingredients
  

  • 8 ounces beef chuck or beef stew meat cut into approximately ¾-inch cubes
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt or to taste
  • ⅛ teaspoon black pepper or to taste
  • 1 tablespoon cooking oil
  • ½ small onion chopped
  • 1 medium carrot sliced
  • 1 celery stalk sliced
  • 1 medium potato peeled if desired and cut into approximately ¾-inch cubes
  • 1 clove garlic minced, or ¼ teaspoon garlic powder
  • 1 tablespoon tomato paste optional for additional depth of flavor
  • 1½ cups low-sodium beef broth plus additional as needed
  • ½ teaspoon dried thyme
  • ½ teaspoon Worcestershire sauce optional
  • 1 small bay leaf optional
Optional additions:
  • ¼ cup frozen peas
  • ¼ cup diced tomatoes drained if necessary
  • Additional broth as needed during cooking

Method
 

Prepare the Beef
  1. Pat the beef cubes dry with paper towels. Toss them with the flour, salt, and pepper until lightly coated.
  2. The flour helps the beef brown and contributes to a slightly thicker broth.
Brown the Beef
  1. Heat the cooking oil in a 2- to 3-quart Dutch oven over medium heat.
  2. Add the beef in a single layer, working in batches if necessary. Brown the cubes on several sides. They don't need to cook through at this stage.
  3. Transfer the browned beef to a plate.
Cook the Aromatics
  1. Add the chopped onion, carrot, and celery to the Dutch oven.
  2. Cook for approximately 3–4 minutes, stirring occasionally. If the vegetables begin to stick, add a tablespoon or two of broth.
  3. Add the garlic and cook for another 30 seconds.
  4. If using tomato paste, stir it in and cook briefly to develop its flavor.
Add the Broth and Seasonings
  1. Pour in the beef broth, scraping the bottom of the pot to loosen the browned bits.
  2. Return the beef and any accumulated juices to the Dutch oven.
  3. Add the thyme, Worcestershire sauce if using, and bay leaf.
  4. Bring the liquid to a gentle simmer.
Simmer Until the Beef Is Tender
  1. Reduce the heat to low and cover the Dutch oven, leaving the stew at a gentle simmer rather than a rolling boil.
  2. Cook for approximately 45–60 minutes, checking occasionally to make sure the liquid isn't evaporating too quickly.
  3. The beef should be beginning to soften before you add the potatoes.
  4. If the pot becomes too dry, add a little more broth or water.
Add the Potatoes
  1. Stir in the potato cubes.
  2. Cover and continue simmering for approximately 25–35 minutes, or until the potatoes are tender and the beef is fork-tender.
  3. Check the liquid level occasionally and add a little more broth if necessary.
  4. If the beef is still tough when the potatoes are ready, remove the potatoes temporarily and continue cooking the beef until tender. Return the potatoes to the pot to warm through.
Adjust the Seasoning and Serve
  1. Remove the bay leaf.
  2. Taste the broth and adjust the salt, pepper, and seasonings as needed.
  3. If you'd like a thicker broth, mash a few potato pieces against the side of the pot and stir them into the liquid. Alternatively, simmer uncovered for a few minutes, watching carefully to prevent the stew from becoming too thick.
  4. Serve hot, with bread or cornbread if desired.