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Dutch Oven Beef Stew

  • Author: jfletcher
  • Prep Time: 15 minutes
  • Cook Time: 2.5-3 hours
  • Total Time: 2.75-3.25 hours
  • Yield: 6 servings 1x


Dutch oven beef stew is the definition of comfort food. A rich red wine sauce bathes this tender baked beef stew in delicious flavor. The perfect rustic dinner recipe during the cooler months.



  • 2 tbs olive oil
  • 2 pounds of beef cut into 12 inch pieces
  • 2 tbs butter
  • 1 bay leaf
  • 46 cloves of garlic, pressed
  • 4 tbs flour
  • 2 onions
  • 3 large carrots, cut into pieces (about 36 baby carrots)
  • 2 celery stalks
  • 4 white potatoes, cubed
  • 8 ounces of mushrooms
  • salt and pepper
  • 4 sprigs of fresh thyme
  • 4 cups of beef broth
  • 1 cup of red wine


In a large dutch oven or other oven safe pot, heat 2 tbs olive oil over medium to medium high heat. When the oil is hot, season the beef with salt and pepper. Add the beef to the pot and sear over medium high heat until each side is golden brown. Add the butter.  Then add the carrots, celery and onions. Let the vegetables cook until they start to soften. Add the pressed garlic and bay leaf while you cook the Veggies. Add the flour, and stir to dissolve it. Then add the wine. Stir with a wooden spoon, making sure to get all the bits off the bottom. Bring the wine to a simmer and then add the beef broth and thyme. Bake in a 350 degree oven for an hour covered. Add the potatoes and mushrooms and stir and bake covered for another hour to hour and a half or until the beef is tender and the potatoes are cooked through. Remove from the oven and let stand for at least 5 minutes prior to serving.


Omit the mushrooms if not a fan.


  • Category: dinner
  • Method: braise, bake
  • Cuisine: American

Keywords: beef stew, braised beef stew, roast beef, Dutch oven beef stew