Dutch Oven Beef Stew recipe is an easy classic homemade comfort meal cooked on a stove top.
One of my favorite meals during Fall and Wintertime is a delicious homemade Dutch Oven Beef Stew, made with potatoes and vegetables. This recipe is super easy to make!
There are many recipes on the internet on how to make beef stew in Instant Pot or a Crock Pot. However, I always like a classic version made in a Dutch oven and cooked on a stove top. It is all about letting the meat simmer, with the stew absorbing all the delicious flavors and juices!
Despite it taking a total of 2.5 hours to cook, most of this time is passive.
Basically, you need to brown the beef tips, let them cook for an hour, then add vegetables, and let it cook for another hour.
How to make Dutch Oven Beef Stew.
To start, we need to brown the beef tips. I prefer to buy lean beef tips, as they come out more tender without any chewy parts.
Rinse and pat dry the meat. If the pieces are too big, you can cut them in half. Usually, I like them about 1 ½-2 inches thick.
In a zipped-lock bag add all-purpose flour, salt, and pepper and shake to mix. If you don’t have a zipped-lock bag, you can easily can do it in a regular mixing bowl.
Add the meat and toss well, so it’s all covered with flour mixture.
Preheat the dutch oven to medium/high and add vegetable oil. Make sure that the oil is hot before you add the meat.
When you brown the meat, the trick is not to overcrowd the pan, you should have some space in between of each piece. If you overcrowd, the meat will boil in its own juices. That’s not what we need! So, usually I brown it in 3-4 batches.
When done, scoop the meat in a separate plate and set aside.
Add diced onion and garlic to the oven and cook it for a few minutes until softens.
Add some tomato paste and stir in.
Now, we can add chicken broth and scrape the bottom of the pan. All the brown bits that are on the bottom of the pan will add the most flavor to this beef stew.
Add the browned beef tips and bay leaves and stir. Increase the heat to high and bring it to boil.
When it starts to boil, lower the heat to low and let it simmer. Don’t cover the pot, as we want the stock to reduce. Cook it for 1 hour. If your beef tips are quite big, you can cook them a bit longer, for about 1 hour and 10-15 minutes.
In an hour, add diced carrots and potatoes, cover with a lid and continue simmer for another hour, until the potatoes and carrots are soft.
When the stew is almost done, stir a cup of frozen peas and let it cook for another 10 minutes.
More recipes you might like:
- Instant Pot Short Ribs
- One Pan Baked Ziti
- Instant Pot Orange Chicken
- Oven roasted Chicken Legs with Potatoes and Fennel
- Pigs in a Blanket
Comment bellow if you have questions about the recipe or if you want to share your experience! I would love to hear your opinion!)
Dutch Oven Beef Stew recipe is an easy classic homemade comfort meal cooked on a stove top
- 2 pounds lean beef tips
- 1/3 cup all-purpose flour
- salt, pepper to taste
- 3 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, crashed
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 3 bay leaves
- 2 cups baby carrots
- 6 Yukon potatoes, diced
- 1 cup frozen peas
Wash and pat dry beef tips.
Put flour, salt and pepper into a large zipped-lock bag, add beef tips and toss well until the meat is covered with flour.
Preheat the dutch oven on medium/high heat and add 3 tablespoons of vegetable oil.
Brown beef tips in batches. Don’t overcrowd. Scoop out to a separate plate and set aside.
Add diced onion and crashed garlic to the pot and cook for 3-5 minutes until it softens.
Add a tablespoon of tomato paste and stir
Add chicken broth and scrape the bottom of the pan.
Then add beef tips and the bay leaves. Increase the heat to high until it starts to boil.
When it starts to boil, lower the heat to low and let it simmer for an hour. Don’t cover with the lid.
In an hour, add diced carrots and potatoes, cover with the lid and let it simmer for another hour on low heat.
When it is almost done, add 1 cup of frozen peas.