Dutch Oven Beef Stew

Stew with beef tips, potatoes, carrots, and peas in a bowl.

5 from 10 votes

Let’s make the best homemade Dutch Oven Beef Stew, that’s packed with tender beef tips, potatoes, carrots, and thick rich gravy! It will be a comforting stove top one pot meal recipe for Fall and Winter cold weather.

Prep Time30

Cook Time2

Total Time2 30

Course: Dinner, Main Course

Cuisine: American

Servings: people

Calories: 683kcal

Author: Veronika's Kitchen

Ingredients

2 pounds beef tips trimmed from excess fat
⅓ cup all-purpose flour
3 tablespoons olive oil
1 large onion diced
1 stalk celery chopped
2 cloves garlic smashed
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
6 cups chicken stock
1 pound Yukon potatoes diced
1 pound carrots diced
1 cup frozen peas

Instructions

Pat dry 2 pounds beef tips. If it has too much fat pieces, you can trim them, so the stew won’t be too fatty.
Place the meet in a bowl, season well with salt and pepper and mix well. Then add ⅓ cup all-purpose flour and toss everything, so the meat pieces are covered with flour from all sides.
Preheat a Dutch oven with 3 tbsp olive oil over medium/high heat.
Shake off the excess flour from the meat and place the pieces in the pot in a single layer. Sear for a few minutes on each side, until brown. It’s better to sear the meat in batches, not to overcrowd the pot.
When done, transfer to a plate and set aside.
Then lower the heat to low/medium and add a chopped onion and celery to the pot and cook for about 10 minutes or until they soften and start to caramelize.
Add 2 smashed cloves of garlic, 2 tbsp tomato paste, and 1 tbsp Worcestershire sauce. Stir and cook for a minute.
Then add 6 cups chicken broth and the browned beef tips with the juices.
Bring the pot to boil, then reduce the heat to low. Cover with the lid and let it simmer for one hour or until the meat is tender.
When done, add diced potatoes and carrots, cover with the lid, and continue cooking for about another 15-20 minutes or until the vegetables are cooked through.
Add frozen peas and cook for another 5 minutes.
Serve and enjoy!

Notes

Browning the meat. The best way to get perfect sear on the meat is to brown it in batches in a single layer. If you overcrowd the pot, it will produce a lot of liquid and will boil instead of browning.
Flavor. A lot of flavor comes from browning the meat. So, don’t skip this step! Deglaze the pot with chicken broth and scrape all the burnt bits, it will create the best flavor for the stew.
How to store. You can refrigerate it in an air-tight container for 3-4 days.

Nutrition