Dutch Oven Beef Stew

"This Dutch Oven Beef Stew is full of tender beef, soft veggies, and savory broth. The best part is that the Dutch oven does most of the work, building layers of flavor as everything cooks low and slow. This stew delivers reliable, home‑cooked warmth in every bowl. If you want more warm and satisfying beef dishes, try my Beef Patsys or my Mongolian Beef Noodles. They are both family favorites. I love this Dutch oven stew recipe because it’s a quick and easy one-pan comfort food that also happens to be super delicious. This recipe is perfect to add to an easy dinner recipe stash. By tossing the beef in flour before searing, you create “fond” (the brown bits on the bottom of the pot). This acts as a natural thickener and flavor base that store-bought stews lack. Unlike Russet potatoes, Yukon Golds hold their shape during a long simmer, providing a creamy texture without turning into mush, and pair well with the sweet carrots. The combination of tomato paste, red wine, and Worcestershire sauce provides a trifecta of acidity, sweetness, and umami. "

Preparation Time15 min

Cooking Time1 hr