Dutch Oven Beef Stew

A simple recipe for dutch oven beef stew with carrots and potatoes cooked low and slow until it is tender and flavorful. This old fashioned beef stew recipe is a one-pot meal the whole family will love!

This hearty stew with carrots and potatoes is one of my family’s favorite comfort foods. It is effortless with just a few wholesome and healthy ingredients!

Bowl of Beef Stew

Create a delicious flavor in this old fashioned beef stew recipe by simmering seared pieces of chuck roast with garlic, onion and bay leaves in beef broth or beef stock. Add the potatoes and carrots in the last hour or two to ensure they’re perfectly tender.

This recipe is perfect for Sunday dinners at home, and if you are lucky to have leftovers, the flavors are even better the next day!

Why you Will Love this Dutch Oven Beef Stew

  • Comfort Food: there is nothing better than the aroma of this homemade beef stew simmering on the stove during a cool fall or winter day.
  • Simple: many dutch oven beef stew meals use a tomato paste base with red wine, balsamic vinegar, pinot noir, or Worcestershire sauce. However, this hearty beef stew gets its flavor from simmering in beef broth with spices and bay leaf.
  • Tender Beef Chunks: the best-kept secret in making the best tender, juicy dutch oven stew is not to hurry the process. You are cooking the stew meat in a cast iron skillet at a slow temperature for an extended time resulting in the best stew meat you will ever put in your mouth.
  • Easy: this is such an easy recipe! The longest wait is for the cooking time while the stew simmers. It takes about two and a half hours to cook beef stew in a dutch oven on the stovetop.

Kitchen Essentials You May Need

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You can find my favorite essentials can be located on my Amazon storefront. While I often try to link to the exact products you see in my photos and videos, my pieces are usually vintage and thrifted. However, I try to find and link replicas as much as possible, made in the USA or by other small shops, as I believe in supporting hardworking American families.

  • Dutch Oven: one of the best cast iron dutch ovens on the market – I use this ONE for all of my recipes!
  • Large Cast Iron Skillet: for the best tender meat, use a large cast iron skillet to brown the beef pieces in a single layer.
  • Cutting Board
  • Paring Knife
  • Potato Peeler
  • Ladle
Bowl of Beef Stew Cooked in a Dutch Oven

Dutch Oven Beef Stew with Potatoes and Carrots Ingredients

You need some very simple ingredients for this old fashioned dutch oven beef stew recipe with potatoes and carrots. I order many of our bulk spices and beef broth from Azure Standard, but all these ingredients can be found at your local grocery store.

  • Fat: healthy organic lard works perfectly to get a good browning on the meat.
  • Minced Garlic and Onion: adds terrific flavor!
  • Beef: 2 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces, or pre-packaged beef stew meat.
  • Salt and Pepper
  • Bay Leaves: add a subtle aromatic flavor to the hearty beef stew.
  • Beef Broth: preferably homemade or organic beef broth for the healthiest nutrition.
  • Potatoes: Yukon gold potatoes are the best for this recipe.
  • Carrots: Sliced carrots are the perfect addition to this stew!
Best Beef Stew

How to Make Dutch Oven Beef Stew on the stove Top

Making this hearty dutch oven beef stew is very simple! Active cook time is about 30 minutes; the rest is the slow simmering process on the stovetop or in the oven.

Step 1: Brown the Meat

Heat a bit of lard or olive oil in a large cast iron skillet and brown the meat in single-layer batches on medium-high heat—season meat pieces with minced onion, minced garlic, and brown meat on all sides.

Step 2: Make the Stew Base

Pour beef broth into a large dutch oven, then add bay leaves, salt, and black pepper. Add the browned beef chunks and the brown bits from the bottom of the pot to the dutch oven.

Step 3: Simmer

Place the lid on the dutch oven and braise (simmer) on the stovetop for two hours, occasionally stirring with a wooden spoon.

Step 4: Add in Vegetables

After two hours, add in the diced potatoes and carrots. Continue cooking for one hour or until the meat is fork-tender and the carrots and potatoes are tender.

Step 5: Serve

Remove the bay leaves and add additional salt and pepper if needed. Portion beef stew into bowls and serve with homemade dinner rolls!

Beef Stew with Potatoes and Carrots

Tips for Making the Best Beef Stew in a Dutch Oven

  • Use the Best Cut of Beef: Many recipes will swear by using chuck roast cut into pieces for making the best beef stew recipe. However, pre-packaged stew meat pieces work just as well. It will cook and create tender chunks of meat with deep flavor in the beef stew. What is essential is to keep some of the fat intact.
  • Adapt the Recipe: One of the best things about this recipe is that it is easily adaptable. You can add more vegetables, such as green beans or frozen peas, in the last 30 minutes of cooking time. Add fresh thyme or garnish with fresh parsley. However you choose to serve this meal, it’s comfort food at its finest.
  • Use Firm Potatoes: The best potatoes for dutch oven beef stew are Yukon Gold, garden fresh baby potatoes, or Red Potatoes. Russet potatoes are not a good choice as they break too easily.

Frequently Asked Questions

How to Store Leftover Dutch Oven Beef Stew with Carrots and Potatoes

Refrigerate: to preserve dutch oven beef stew, keep the leftovers in an airtight container in the refrigerator. Leftovers are even better the day after and will be good 3 to 4 days after your initial serving date. Reheat on the stove top over medium-low heat until hot.

Freezer: The stew can be frozen for up to 3 months in freezer-friendly containers. Before serving, defrost the stew in the refrigerator for 12-24 hours. Then reheat on the stovetop over medium-low heat until hot.

However, beef stew with potatoes and carrots does not freeze well. The potatoes can become mushy, causing an odd texture in the stew. Therefore, I highly recommend to store leftovers in the fridge.

Printable Dutch Oven Beef Stew Recipe Card

If you try this easy dutch oven beef stew recipe and love it, please come back and leave a review in the comments. Or, feel free to tag me on Instagram @rockyhedgefarm

Yield: 8

Old Fashioned Dutch Oven Beef Stew Recipe

Beef Stew with Potatoes and Carrots

How to make the best old fashioned dutch oven beef stew recipe. This easy, hearty, melt in your mouth stew is the best comfort food. Simple to make on the stove, this will become your families favorite.

Prep Time 20 minutes
Cook Time 3 hours
Additional Time 1 hour
Total Time 4 hours 20 minutes

Ingredients

  • Fat – preferably lard
  • 2 lbs beef chuck, cut into 11/2″ cubes or pre-packaged stew meat
  • I tbsp Minced Garlic
  • 1 tbsp Minced Onion
  • 1 tbsp salt (more to taste)
  • 3/4 tsp Ground Black Pepper
  • 3-4 Large Bay Leaves
  • 4 Cups Beef Broth
  • 4 - 5 Large Potatoes, cut and diced
  • 4 carrots, peeled and cut

Instructions

Step 1: Brown the Meat

Heat a bit of lard or oil in a large cast iron skillet and brown the meat in single layer batches. Season meat pieces with minced onion and garlic and brown meat on all sides.

Step 2: Make the Stew Base

Pour beef broth into a large cast iron dutch oven. Add in bay leaves, salt and pepper. Add the browned beef chunks along with the browned bits from the bottom of the pan to the dutch oven.

Step 3: Simmer

Place the lid on the dutch oven and braise (simmer) on the stovetop for two hours, stirring occasionally with a wooden spoon.

Step 4: Add in Vegetables

After two hours, add in the diced potatoes and carrots. Continue cooking for one hour, or until the meat is fork-tender and the carrots and potatoes are tender.

Step 5: Serve

Remove the bay leaves and add additional salt and pepper if needed. Portion beef stew into bowls and serve with homemade dinner rolls!

Notes

  • Use the Best Cut of Beef: Many recipes will swear by using chuck roast cut into pieces for making the best beef stew recipe. However, pre-packaged stew meat pieces work just as good. What is important is keep some of the fat intact. It will cook down and create tender pieces of meat with deep flavor in the beef stew.
  • Adapt the Recipe: One of the best things about this recipe is that it is easily adaptable. You can add in more vegetables, fresh thyme or garnish with fresh parsley. However you choose to serve this meal, it’s comfort food at it’s finest.
  • Use Firm Potatoes: The best potatoes for dutch oven beef stew are Yukon Gold or Red Potatoes. Russet potatoes are not a good choice as they break too easily.

Did you make this recipe?

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More Dutch Oven Recipes You Will Love

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

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