Here’s an easy recipe for Dutch oven beef stew, filled with tender beef, carrots, and potatoes, all simmered low and slow for a rich, savory flavor. This classic one-pot meal is perfect for gathering around the table with family.

With just a few wholesome ingredients, this hearty stew has become one of my family’s go-to comfort foods. It’s simple to make, yet so satisfying!

This old-fashioned beef stew builds rich, savory flavor by simmering seared chuck roast with garlic, onions, and bay leaves in beef broth or stock. During the last hour or two of cooking, add the potatoes and carrots for perfectly tender vegetables.

This stew is ideal for cozy Sunday dinners; if you have leftovers, the flavors only taste better the next day!

Why You Will Love This Recipe

Comfort Food: Few things are as cozy as the aroma of homemade beef stew simmering on the stove during a crisp fall or winter day.
Simple Ingredients: While many stews rely on tomato paste, red wine, balsamic vinegar, or Worcestershire sauce, this hearty version is rich from simmering beef broth with spices and bay leaves.
Tender Beef Chunks: The secret to melt-in-your-mouth beef? Patience. Cooking the stew meat low and slow in a cast iron Dutch oven ensures the juiciest, most tender beef you’ll ever taste.
Easy to Make: This recipe is wonderfully simple. The hardest part is waiting while it simmers—about two and a half hours on the stovetop—but the result is well worth it!

Kitchen Tools: dutch oven | cutting board | paring knife | potato peeler | ladle

Dutch Oven Beef Stew with Potatoes and Carrots Ingredients

This old-fashioned beef stew comes together with a few simple ingredients.

Oil: You can use the fat of your choice, but I prefer lard or tallow for optimal flavor and browning.
Minced Garlic and Onion: Essential for building a savory base.
Beef: 2 pounds of boneless beef chuck (well-marbled), cut into 1½-inch pieces, or use pre-packaged stew meat.
Salt and Pepper: For seasoning the beef and stew.
Bay Leaves: Add a subtle aromatic depth to the broth.
Beef Broth: Homemade or organic broth gives the best flavor and nutrition.
Potatoes: Yukon gold potatoes are ideal for this recipe, holding their shape while becoming tender.
Carrots: Sliced carrots add natural sweetness and balance to the stew.

How to Make Dutch Oven Beef Stew on the Stove Top

This flavorful stew is simple to prepare! You’ll spend about 30 minutes on active cooking, while the rest is hands-off as it simmers low and slow on the stovetop or in the oven.

Heat the oil over medium-high heat in your Dutch oven. Add the beef in batches to avoid overcrowding, seasoning each batch with salt, pepper, minced onion, and garlic. Brown the meat on all sides. Remove the browned meat and set it aside.
Carefully drain the grease from the Dutch oven, but don’t worry about scraping up the browned bits; they’ll add flavor to the stew.
Pour in the beef broth and add bay leaves, salt, and black pepper. Return the browned beef to the pot.
Cover the Dutch oven and reduce the heat to low. Let it simmer for two hours, stirring occasionally.
After two hours, add the diced potatoes and sliced carrots directly to the pot. Cover again and continue cooking for another hour or until the beef is fork-tender and the vegetables are tender.
Remove the bay leaves and taste for seasoning, adding more salt and pepper if needed. Serve hot with Rosemary Garlic Dinner Rolls!

Tips for Making Beef Stew

Choose the Right Cut of Beef: Many recipes recommend using chuck roast cut into pieces for the best beef stew. However, pre-packaged stew meat works just as well and will cook down to create tender chunks with rich flavor.
Adapt the Recipe to Your Taste: One of the great things about this stew is its adaptability. In the last 30 minutes of cooking, add more vegetables, like green beans or frozen peas. You can also incorporate fresh thyme or garnish with parsley.
Select Firm Potatoes: The best Dutch oven beef stew potatoes are Yukon Gold, garden-fresh baby potatoes, or red potatoes. Avoid using Russet potatoes, as they break down too quickly in the stew.

Recipe FAQs

How Do I Thicken My Beef Stew in a Dutch Oven?
If your beef stew is too thin, you can quickly thicken it. Combine 1/4 cup of all-purpose flour with 1/4 cup of beef broth until smooth, then stir this mixture into the stew. Allow it to simmer for a few more minutes until it reaches your desired thickness.

How Do You Make Stew Meat Tender?
The secret to achieving tender, juicy stew meat lies in patience. Cooking the meat at a low temperature for an extended period allows it to break down and become tender.

How Long to Cook Beef Stew in a Dutch Oven?
Typically, beef stew cooked in a Dutch oven takes about 3-4 hours. The first 2 hours are dedicated to braising the beef and adding the potatoes and carrots. Continue cooking until the vegetables are fork-tender.

Storing Leftovers

To store leftover beef stew, first, let it cool to room temperature. Once cooled, transfer the stew to airtight containers. You can refrigerate the stew for up to 3-4 days. When ready to enjoy the leftovers, reheat the stew on the stovetop.

More Dutch Oven Recipes You Will Love

If you love this recipe, check out the dutch oven recipes below for a hearty meal that your whole family will love!

Old Fashioned Dutch Oven Beef Stew

This hearty beef stew combines tender chunks of beef, carrots, and Yukon gold potatoes simmered in beef broth with garlic, onion, and bay leaves.

Prep Time 20

Cook Time 4

Total Time 4 20

Serving Size 8

Ingredients

1-2 tablespoon Oil (lard or tallow)
2 pounds beef chuck cut into 1 ½″ cubes or pre-packaged stew meat
1 tablespoon minced garlic
1 tablespoon minced onion
1 tablespoon salt more to taste
¾ teaspoon ground black pepper more to taste
3-4 large bay leaves
4 Cups beef broth
4 – 5 large potatoes cut and diced
4 carrots peeled and diced

Instructions

Heat the oil over medium-high heat in your Dutch oven. Add the beef in batches to avoid overcrowding, seasoning each batch with salt, pepper, minced onion, and garlic. Brown the meat on all sides. Remove the browned meat and set it aside.
Carefully drain the grease from the Dutch oven, but don’t worry about scraping up the browned bits; they’ll add flavor to the stew.
Pour in the beef broth and add bay leaves, salt, and black pepper. Return the browned beef to the pot.
Cover the Dutch oven and reduce the heat to low. Let it simmer for two hours, stirring occasionally.
After two hours, add the diced potatoes and sliced carrots directly to the pot. Cover again and continue cooking for another hour or until the beef is fork-tender and the vegetables are tender.
Remove the bay leaves and taste for seasoning, adding more salt and pepper if needed.

About Sarah

Wife. Mother. From-Scratch Cook. Homemaker.

I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.

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