Easy Beef Stew

Hearty Dutch Oven Beef Stew turns basic ingredients into a comforting, soul-satisfying dinner that makes your house smell amazing. This old-fashioned favorite delivers melt-in-your-mouth beef and veggies in a flavor-packed broth that's just begging for a chunk of bread to soak it all up.

During a big snowstorm last year, I whipped up this stew and my kitchen turned into the warmest, most inviting spot in our home. The slow bubbling pot and herby smells made the wait for dinner feel like part of the fun.

Must-Have Components

• Chuck roast: Go for pieces with good marbling that'll get super tender as they cook
• Carrots: Pick ones that are firm and bright orange for the tastiest results
• Yukon Gold potatoes: These stay intact while getting nice and soft inside
• Pearl onions: They bring natural sweetness and don't fall apart like regular chopped onions
• Fresh thyme and bay leaves: The backbone of that traditional stew flavor
• Quality beef broth: This makes the base of your delicious gravy

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Step-by-Step Cooking Guide

Step 1: Prepare the Beef

Thoroughly dry your meat with paper towels so it'll brown properly. Add plenty of salt and pepper. Get your oil hot in the Dutch oven until it shimmers, then brown the meat in small batches until it's deeply golden everywhere. Take your time here as this step creates tons of flavor.

Step 2: Build the Base

Take out the beef and turn down the heat. Toss in onions and scrape up all those tasty browned bits from the bottom. Cook them until soft and starting to brown. Throw in garlic and tomato paste, cooking until everything smells amazing and the paste darkens a bit.

Step 3: Create the Sauce

Dust flour over your veggies and cook about 2 minutes. Slowly add wine while scraping the pot bottom. Pour in beef broth a little at a time, stirring as you go to avoid lumps. Put the beef back in with your herbs.

Step 4: Slow Cook

Let it come to a gentle bubble, cover, and simmer for about 90 minutes, giving it a stir now and then. Add your carrots and potatoes, then cook another 45 minutes until everything's tender but still has some bite.

Step 5: Finish and Season

Mix in peas during the final 5 minutes. Give it a taste and add more salt and pepper if needed. Let the pot sit for 10 minutes before serving so all the flavors can mingle properly.

My grandma always told me that good stew needs time. She showed me how each step adds another layer of flavor you just can't rush.

Why Dutch Ovens Work Wonders

The thick bottom and snug lid create just the right conditions to make tough meat super tender. Heat spreads evenly so nothing gets scorched while all those deep flavors develop.

What To Serve With It

A chunk of warm, crusty bread is the ultimate partner for soaking up all that gravy. I also like to add a simple green salad with a tangy dressing to balance out the richness.

Keeping Leftovers

This stew actually gets tastier overnight. Just pop it in a sealed container in the fridge and warm it up slowly on the stove, adding a splash of broth if it's gotten too thick.

Our Weekend Family Tradition

At our place, this stew marks the beginning of fall. The slow cooking ritual brings everyone together, with family members drifting into the kitchen to peek under the lid and breathe in those wonderful scents.

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I've tried countless stew recipes over the years, but this one's still my go-to for its consistent results and rich flavor. It reminds me why old-school cooking methods often give us the most satisfying meals.

Frequently Asked Questions

→ How much time is needed to cook it?

It takes 2 hours total, with an hour for the beef at first, then another hour once you add the vegetables.

→ What’s the best pot for this dish?

A big Dutch oven works great. You can sear the meat and finish it off in the same pot.

→ Why not brown all the meat at once?

Adding too much at once makes the meat steam instead of sear. Working in small batches solves that.

→ Can it be prepped in advance?

Definitely. In fact, letting it sit overnight enhances the flavor.

→ What’s a good potato for this dish?

Yukon gold potatoes hold up best. They stay firm yet get creamy when cooked.