Rustic Dutch Oven Beef Stew
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A hearty beef stew cooked low and slow in a Dutch oven. Browned beef chunks browned in vegetable oil, softened aromatics, and a bit of wine create a deep base. Flour whisked with broth thickens, then slow simmer with herbs and Worcestershire adds layers. Potatoes finish it off, peas stirred in last. Dijon mustard swap in for a touch of brightness. Adjust times slight to your stove. Recognizing textures and aromas unlocks success here. Expect tender beef, rich sauce, and rustic comfort in every bite.
Prep:
35 min
Cook:
Total:
Servings:
8 servings
#beef
#stew
#dutch oven
#comfort food
#slow cooking
Browned beef chunks sizzling in oil, that crackle and pop. Aromatics softening, caramel notes building in the pot. Not rushing here — flavors develop slow, low, steady. Wine bubbles simmer away, scrapping the browned bits off the bottom to grab every bit of meatiness. Flour slips in, thickening the mix just so. Herbs punctuate with pine and earth stretches. Potatoes soak all that juice, peas tossed at the end to keep pop and color. Dijon and vinegar finishing what feels like a simple stew — but isn’t. It’s a kitchen rhythm learned from scrapes and improvements, knowing when meat is tender enough, when onions are done, when sauce coats the spoon, not just time on a clock. One pot, many depths. Comfort with a kick.
Ingredients
- 2 tablespoons vegetable oil or avocado oil
- 2 pounds beef stew meat, patted dry and seasoned with salt and pepper
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and sliced
- 2 celery stalks, chopped
- 2 tablespoons tomato paste, preferably double concentrated
- 1 cup dry red wine, like Cabernet or Merlot
- 3 tablespoons all-purpose flour
- 4 cups beef broth, divided
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas
- 1 teaspoon Dijon mustard (substitute whole grain mustard for texture twist)
- 1 tablespoon balsamic vinegar
- Fresh chives, chopped, to garnish
- Kosher salt and freshly ground black pepper
About the ingredients
Subbing avocado oil for vegetable oil adds a slight nuttiness and tolerates higher heat before smoking. Drying beef is key for crust — moist meat steams. If short on fresh herbs, dried can work; use about one-third the amount since they’re concentrated. Red wine choice matters — something fruity, medium-bodied; too cheap turns bitter. Worcestershire sauce brings umami; soy sauce can substitute in pinch but flavors shift. Yukon Gold potatoes favored for creamy texture; russets fall apart faster but still workable if careful. Frozen peas go in raw to retain texture; canned peas overcook and get mushy. Dijon mustard lends acidity and depth; swap for whole grain for texture variation. Salt gradually layered to control seasoning; kosher salt works better than table salt for ease and less chance to over salt.
Method
- Preheat Dutch oven over medium-high. Heat oil until just shimmering; not smoking. Patting beef dry matters for good crust. Season well with salt and pepper. Brown beef pieces in batches to avoid overcrowding — achieves Maillard reaction, savory crust. About 3-4 minutes per side, deep golden. Remove and set aside on plate.
- Lower heat to medium. Toss in butter; melts quickly. Add onion and garlic. Stir, soften until translucent and glossy, about 3-5 minutes – onion should yield easily to wooden spoon but not brown. Sprinkle in half a teaspoon kosher salt to pull moisture out. Aroma should bloom here, sharp garlic mingling with sweet onion.
- Add carrots and celery. Sauté, stirring occasionally until they soften slightly but hold shape, about 5 minutes. The veggies start layering flavor base; skip wilting those or stew can taste flat.
- Scoot those veggies aside or stir in tomato paste directly. Let the paste fry off until it darkens and clings – maybe 2 minutes. This ‘browning’ of tomato paste deepens the sauce color and umami flavor. Smell should shift from sharp to almost caramelized tomato.
- Pour in wine to deglaze. Scrape pot bottom with wooden spoon, lifting all fond (that’s flavor packed browned bits). Simmer gently for 5-6 minutes until reduced by about a third. Should smell fruity with wine’s acidity softened; heat too high and it’ll burn bitter.
- In separate cup, whisk flour into 1 cup cold beef broth until completely smooth — lump-free slurry crucial. Pour gradually into pot, whisking constantly to keep lumps at bay. This step thickens stew while cooking; patience avoids clumps.
- Return browned beef and any resting juices to pot. Add remaining broth, Worcestershire, fresh thyme, rosemary, bay leaves. Stir, bring to vigorous boil then immediately lower to gentle simmer. Cover tightly with lid. Cook slowly for at least 1 hour 35 minutes to 2 hours – feel beef; should give way like softened leather, breaking down connective tissue to tenderness.
- Remove lid carefully to avoid steam burns. Add potatoes, nestling beneath surface. Cover again; simmer until potatoes easily pierced with fork – about 20-25 minutes. Potatoes add body and soak flavors, avoid boiling hard or falling apart.
- Drop frozen peas in last minute only, stirring to heat through without mushiness. Remove bay leaves and toss.
- Off heat, blend in Dijon mustard and balsamic vinegar. These finishers balance richness and boost brightness – mustard adds subtle heat, vinegar lifts and rounds flavors. Taste now; adjust salt and pepper as needed.
- Serve with chopped chives scattered on top. The fresh oniony pop contrasts the stew’s deep notes.
Cooking tips
Batch browning meat keeps heat consistent and avoids steaming. Don’t skip drying beef. Butter and vegetables develop foundation flavors; watch onions closely — brown edges taste bitter here. Tomato paste tightens color and umami, fry it a bit for effect. Deglazing with wine enhances complexity but monitor heat so it reduces gently, not scorched. Flour slurry thickens without chunks — add slowly, whisk well. Simmer covered to maintain moisture and tenderness; check tenderness by feel, poking beef with fork. Potatoes added later so they don’t dissolve. Peas only at end; prolonged cooking ruins texture and color. Mustard and balsamic finish, giving acidity to cut richness. Taste repetitively at final stages and adjust seasoning. Skipping any aromatic or step flattens depth. Lid on off heat — lets everything settle before serving. Fresh chives sprinkled on top add freshness and visual appeal.
Chef's notes
- 💡 Brown beef dry and in batches. Meat moisture ruins crust. Overcrowding steams, not browns. Patience on browning means crust forms rich flavor base. Remove beef, don’t crowd pot. Use heat medium-high but watch oil shimmer, not smoke.
- 💡 Onion and garlic soften gently. Don’t let brown edges creep in or bitterness sneaks. Salt half a teaspoon early pulls moisture; onions turn translucent, glossy, not mushy. Timing matters here, 3-5 minutes max. Stir, watch colors closely.
- 💡 Tomato paste needs frying till darkened. This step changes aroma from sharp to caramelized, adds umami depth. Skip or underbrown, sauce feels thin. Stir continuously about 2 minutes. No shortcuts, it thickens body and tone of stew.
- 💡 Flour slurry key to thick sauce. Whisk flour with cold broth till smooth no lumps. Add gradually, constant whisking or clumps happen fast. Pour directly causes stuck bits. Patience thickens sauce layer without grainy texture.
- 💡 Peas last minute only. Frozen peas go cold then heat gently to keep snap and pop. Canned peas lose texture, go mushy if cooked long. Mustard and vinegar finish balance richness. Add off heat so flavor stays fresh, brightness cuts heavy stew base.
Common questions
How to know beef is done?
Feel beef with fork. Should give easily, almost breaking down. Like softened leather texture. Tough chewy means more time. Don’t rush – connective tissues need full breakdown to get tender.
Can I use dried herbs?
Yes but reduce quantity. Dried are more concentrated. About one-third. Fresh gives more aroma, but dried saves in pinch. Add dried earlier in the simmer for flavor to bloom, fresh last minute better for punch.
Why isn’t stew thickening?
Maybe flour slurry lumps. Add slowly, whisk constantly. Or forgot to add flour. Sometimes flour needs minute simmer to develop thickness. Stir often or sauce feels watery. Use all-purpose flour, avoid chunks.
How store leftover stew?
Cool quickly. In fridge 3-4 days max, seal tight. Freeze up to 3 months in airtight container. Reheat gently to avoid breaking potatoes or mushy peas. Add peas fresh after reheating if possible.
