Dutch Oven Beef Stew

This Dutch oven beef stew is made with browned chuck roast, cremini mushrooms, red wine, Yukon Gold potatoes, and carrots. The beef braises before the vegetables are added, and the finished stew has a rich, savory gravy that can be adjusted to taste.

Course Dinner, Main Course

Cuisine American

Keyword beef chuck stew, beef stew with potatoes and carrots, beef stew with red wine, Dutch oven beef stew, oven braised beef stew

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 550kcal

Author Cathy Pollak

Equipment

Dutch Oven 5½–6-quart (5.2–5.7-liter). Enameled cast iron is good for browning beef and maintaining steady temperatures during braising.
Chef's knife For cutting chuck roast into even pieces and chopping the vegetables.
Cutting board A sturdy surface for preparing the beef, potatoes, and other vegetables.
wooden spoon For loosening the browned bits from the Dutch oven when reducing the red wine.
measuring cups and spoons For measuring the braising liquid, flour, and seasonings.

Ingredients

Beef:

2½ lbs (1.13 kg) boneless beef chuck roast
1½ tsps (9 g) kosher salt plus more to taste
¾ tsp (2 g) freshly ground black pepper
3 tbsps (24 g) all-purpose flour
2 tbsps (30 ml) neutral oil plus more as needed

Stew:

8 oz (225 g) cremini mushrooms quartered or halved if small
1 large yellow onion diced
2 celery ribs finely diced
4 large cloves garlic minced
2 tbsps (30 g) tomato paste
1 cup (240 ml) dry red wine
3 cups (720 ml) low-sodium beef stock
1-2 tsps roasted beef base such as Better Than Bouillon, divided
1 tbsp (15 ml) Worcestershire sauce
4-5 sprigs fresh thyme
1 small sprig fresh rosemary
2 bay leaves
1 lb (454 g) carrots peeled and cut into approximately 1½-inch (3.8-cm) pieces
1½ lbs (680 g) Yukon Gold potatoes npeeled and cut into approximately 1½-inch (3.8-cm) pieces
1-2 tsps (5-10 ml) balsamic vinegar or red wine vinegar, optional
1 tbsp (14 g) cold unsalted butter optional
2 tbsps (8 g) chopped fresh parsley plus more for serving

Instructions

Preheat the oven to 325°F (163°C). Position a rack in the lower third of the oven to accommodate a covered 5½–6-quart (5.2–5.7-liter) Dutch oven.
Pat the chuck roast dry with paper towels and cut into 1½–2-inch (3.8–5-cm) pieces. Season evenly with the kosher salt and black pepper, then sprinkle with the flour and toss until the beef is lightly coated. There should be no thick patches of flour on the meat.
2½ lbs (1.13 kg) boneless beef chuck roast, 1½ tsps (9 g) kosher salt, ¾ tsp (2 g) freshly ground black pepper, 3 tbsps (24 g) all-purpose flour
Heat 1 tablespoon of the neutral oil in the Dutch oven over medium-high heat. Working in three batches, arrange the beef in a single layer with space between the pieces. Sear for approximately 6–8 minutes per batch, turning to develop a deep brown crust on multiple sides. Adjust the burner as needed to prevent the flour and browned bits from burning, and add more oil between batches if necessary. Transfer the browned beef to a plate, reserving any juices.
2 tbsps (30 ml) neutral oil
Reduce the heat to medium and add the cremini mushrooms to the same Dutch oven. Cook for 5–7 minutes, stirring occasionally, until the mushrooms have released their moisture and developed browned surfaces. Transfer to a separate bowl and reserve. They will be added back toward the end of braising.
8 oz (225 g) cremini mushrooms
Add the diced onion and celery to the Dutch oven, using a small amount of additional oil if the pot appears dry. Cook for 5–7 minutes, stirring occasionally and scraping up any loosened browned bits, until the vegetables have softened. Add the minced garlic and cook for approximately 30 seconds, stirring constantly, until fragrant.
1 large yellow onion, 2 celery ribs, 4 large cloves garlic
Stir in the tomato paste and cook for 1–2 minutes, stirring frequently, until it darkens to a deeper brick-red color. Pour in the dry red wine and scrape the bottom of the Dutch oven thoroughly with a wooden spoon to release the browned bits from the beef, mushrooms, and vegetables. Simmer uncovered for approximately 5–7 minutes, or until the wine has reduced by about half. Use the reduction in volume rather than the cooking time as the final guide.
2 tbsps (30 g) tomato paste, 1 cup (240 ml) dry red wine
Pour in the low-sodium beef stock and stir in 1 teaspoon of roasted beef base and the Worcestershire sauce. Add the fresh thyme, rosemary, and bay leaves. Return the browned beef and any accumulated juices to the Dutch oven, stirring gently to distribute the meat throughout the braising liquid. Bring to a gentle simmer over medium heat.
3 cups (720 ml) low-sodium beef stock, 1-2 tsps roasted beef base, 1 tbsp (15 ml) Worcestershire sauce, 4-5 sprigs fresh thyme, 1 small sprig fresh rosemary, 2 bay leaves
Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 1½ hours at 325°F (163°C), allowing the chuck roast to begin tenderizing before the potatoes, carrots, and mushrooms are added.
Remove the Dutch oven from the oven and carefully lift the lid away from you to release the steam. Add the carrots, unpeeled Yukon Gold potatoes, and reserved browned mushrooms, gently stirring to distribute them through the stew. Keep the potatoes and carrots in approximately 1½-inch (3.8-cm) pieces so they can cook through without breaking apart. Cover and return to the oven for another 45–60 minutes, or until the beef yields easily to a fork and the potatoes and carrots are tender.
1 lb (454 g) carrots, 1½ lbs (680 g) Yukon Gold potatoes
Remove the Dutch oven from the oven and discard the thyme and rosemary stems and bay leaves. Check the consistency of the gravy. If it's thinner than you want, place the uncovered Dutch oven over medium-low heat and simmer gently for 5–10 minutes, stirring occasionally, until some of the liquid has evaporated and the gravy has thickened. Avoid vigorous boiling, which can break down the cooked potatoes.
Taste the finished stew before making any seasoning adjustments. Add more roasted beef base, up to 1 additional teaspoon, if the beef flavor needs reinforcing, and adjust the kosher salt and black pepper as needed. If the gravy tastes overly rich or needs acidity, stir in 1 teaspoon of balsamic vinegar or red wine vinegar, taste, and add up to 1 additional teaspoon if necessary. For a richer finish, remove the Dutch oven from the heat and stir in the cold unsalted butter until melted and incorporated.
1-2 tsps (5-10 ml) balsamic vinegar, 1 tbsp (14 g) cold unsalted butter
Stir in the chopped fresh parsley. Ladle the stew into bowls, making sure each serving includes beef, potatoes, carrots, mushrooms, and gravy. Garnish with additional parsley if desired and serve warm.
2 tbsps (8 g) chopped fresh parsley

Notes

The recipe was developed for a 5½–6-quart (5.2–5.7-liter) Dutch oven. The beef needs a 1½-hour head start before the vegetables are added so the chuck roast can become tender without overcooking the potatoes and carrots.
Leave the Yukon Gold potatoes unpeeled. Their thin skins help the pieces stay together during braising.
Brown the beef in three batches and avoid overcrowding the Dutch oven. The mushrooms should also be browned separately before being reserved for the final stage of cooking.
Reduce the red wine by approximately half before adding the beef stock. The reduction in volume is more important than the exact number of minutes.
Cooking time may vary depending on the size of the beef pieces and the chuck roast itself. Continue braising until the beef is fork-tender.
If the finished gravy needs thickening, simmer it uncovered for 5–10 minutes rather than adding additional flour. Taste before adding more beef base, salt, vinegar, or butter.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition