Dutch Oven Classic Beef Stew


There’s nothing better than coming home to a simmering pot of this hearty stew on a cool fall or winter day. Hearty chunks of beef turn tender after a low and slow trip in your favorite Dutch oven; potatoes join the party during the tail end of cooking to retain their texture. Cut potatoes into similar-size pieces to guarantee they cook evenly.

Classic Beef Stew Dutch Oven Recipe
Photo: Greg DuPree
Active Time:
45 mins
Total Time:
2 hrs


  • 2 tablespoons olive oil

  • 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces

  • 1 teaspoon black pepper

  • 1 1/2 teaspoons kosher salt, divided

  • 8 ounces cremini mushrooms, quartered

  • 2 cups sliced red onion (from 1 red onion)

  • 3 medium carrots, cut diagonally into 1/2-inch pieces

  • 6 garlic cloves, smashed

  • 1 cup dry red wine

  • 2 tablespoons all-purpose flour

  • 2 1/2 cups beef stock, divided

  • 1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)

  • 2 bay leaves

  • 12 ounces baby gold potatoes (cut any larger potatoes in half

  • 10 ounces frozen pearl onions (about 1 3/4 cups), thawed

  • 2 tablespoons whole-grain mustard

  • 1 tablespoon red wine vinegar

  • 2 tablespoons thinly sliced fresh chives


  1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of beef to Dutch oven, and cook until well browned on 2 sides, 3 to 4 minutes per side. Transfer browned beef to a plate. Repeat with remaining beef. Set beef aside.

  2. dd mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add red onion and carrots to Dutch oven. Cook, stirring occasionally, until onion begins to brown, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add red wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.

  3. Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, remaining 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes.

  4. Stir mushrooms, pearl onions, mustard, and red wine vinegar into beef mixture. Cook, uncovered, until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard herb bundle and bay leaves. Ladle stew into bowls, and sprinkle with chives.

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