Dutch Oven Beef Stew

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Dutch Oven Beef Stew recipe is an easy traditional 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.

Do you have an Instant Pot? If yes, you should also like this Old Fashioned Beef and Vegetable Soup from Berry Maple! It’s a perfect comforting meal for cold nights!

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

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