Dutch Oven Beef Stew

bowl of beef, potatoes and carrots in a brown broth

This Dutch Oven Beef Stew is ultra comforting - perfect for a chilly winter day! Cooked in red wine, beef stock and seasonings in the oven for over 2 hours, the beef comes out perfectly melt-in-your-mouth tender.

Course Main Course, Soup/Stew

Cuisine French

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 429kcal

Author Danielle Wolter

Equipment

Dutch oven

Ingredients

3 pounds chuck roast cut in 2" cubes
¼ cup flour
½ teaspoon black pepper
2 teaspoons salt
1 tablespoon cooking oil
3 carrots sliced
2 large potatoes cut in 1" cubes
1 medium onion diced
4 garlic cloves minced
16 ounces sliced mushrooms
2 cups red wine
2 cups beef stock substitute bone broth
1 tablespoon soy sauce
2 bay leafs
1 tablespoon tomato paste
1 teaspoon coconut sugar

Instructions

Preheat the oven to 325F degrees.
If not done already, cut the chuck roast into 1-2" cubes. Sprinkle with the salt and pepper and coat with flour.
Heat the oil in a dutch oven over medium high heat and add about 1-2 cups of the beef, being careful not to overcrowd the pot. Brown on all sides, about 3-5 minutes. Remove the beef and set aside.
Continue cooking beef in batches until all of it has been browned. Set the beef aside.
Reduce the heat to medium and add the onions and garlic to the dutch oven. Saute for about 2-3 minutes, until they have softened and are starting to brown.
Add the mushrooms and cook until the liquid has been released and evaporated, about 5-7 minutes.
Add the red wine and cook for about 2 minutes, using a wooden spoon to scrape any stuck bits off the bottom of the pot.
Add the beef, stock, bay leaf, soy sauce, coconut sugar, and tomato paste. Bring to a simmer and stir to ensure all the ingredients are mixed in.
Place in the oven, uncovered, for 90 minutes.
Stir in the potatoes and carrots and cook another 60-90 minutes, until carrots and potatoes are soft and beef is tender.
Add additional salt to taste if needed. Serve in bowls with crusty French bread.

Video

Notes

Brown the beef in batches to ensure a nice crust forms on each piece. This adds flavor and keeps it tender.
Don't add the carrots and potatoes until the last hour of cooking or they will become mushy.
If you prefer not to use wine, you can substitute more beef stock for the wine.
Adjust the salt to taste - I use a minimal amount of salt as everyone's tastes are different and the saltiness of the stock will differ depending on the kind used.

Nutrition