There is nothing fancy about this delicious Dutch oven beef stew, yet it’s still amazing. It is extremely simple to make and robust in flavor!
What makes this stove-top beef stew recipe stand out?
The flavor! I am telling you, with the ingredients used in this beef stew made in a Dutch oven, you will get some of the most delicious stew ever!
Using a great cut of boneless round steak is always helpful too. You want it to have a little bit of fat (for more flavor), but not too much or the beef chunks will be extra chewy.
Ingredients For This Beef Stew Recipe
This recipe for hearty beef stew in a Dutch oven uses a lot of ingredients you probably have in the house already. Make sure to take a look at this list just in case.
- Boneless round steak
- All-purpose flour
- Vegetable oil
- Dried whole thyme
- Frozen peas
Ingredient Substitutions for Dutch Oven Beef Stew
If you don’t have boneless round steak or cannot find it, you can use any sirloin or chuck roast. Also, in the meat section of some grocery stores, you can find meat pre-cut for stew, which would also work well.
Don’t like to use vegetable oil? Feel free to use olive oil or avocado oil instead.
All-purpose flour can be replaced with any one-for-one flour substitute like almond, coconut, or King Arthur Gluten-Free Measure for Measure Flour. Just note that it might change the taste slightly.
What is the Best Meat for Dutch Oven Beef Stew?
For this recipe, I like to use a nice piece of boneless round steak. It has great flavor from the little bit of fat and becomes perfectly tender when cooked in a stew. This means you won’t have to struggle to chew the big pieces of meat in the stew.
How to Make Stovetop Beef Stew in a Dutch Oven
- Trim the fat from steak, and cut the meat into 1-inch cubes. Combine the flour and pepper, and dredge the meat in the flour mixture, reserving the excess.
- Cook the meat, 3/4 cup chopped onion, and the reserved flour mixture in oil in a Dutch oven over low heat until the meat is lightly browned.
- Add the water, 1/2 cup finely chopped carrots, celery, parsley, salt, and thyme. Cover, reduce the heat, and simmer for 1 1/2 hours.
- Add the potatoes, 1 cup sliced carrots, and 1 cup chopped onion. Cover and simmer for 20 minutes. Add the peas and cook for an additional 10 minutes.
Should I Brown Stew Meat First?
YES! This is essential! By browning the meat you enhance the flavor of the whole stew.
How long does it take to cook beef stew in a Dutch oven?
I won’t lie – you will need to plan ahead for this recipe. In order to develop the flavor in the Dutch oven, this beef stew will need to cook for a little over 2 hours.
But, I promise it is worth it! So don’t try to rush it or you will sacrifice the amazing flavor.
Can You Overcook Beef Stew?
It might seem strange but YES you can overcook beef stew. If the beef is left under heat for too long the meat will pass the point of tenderness and become tough. The best time frame for cooking beef stew is about 2 to 3 hours.
How do you make stew taste richer?
If you normally find stew to be a little on the bland side, you can always add in some caramelized onions. They will add a rich and luxurious taste to what has already been created with the other seasonings in the recipe.
Adding in roasted garlic is always a great option too, as it provides wonderful flavor, as well as health benefits.
How to Store Beef Stew
Allow the stew to cool to room temperature. Then put the stew in an airtight container or place the lid on the Dutch oven and store it in the fridge for up to 4 days.
You can also choose to freeze it for up to 4 months in a Ziploc bag or freezer-safe container.
How to Reheat Stew in a Dutch Oven
The best way to reheat stew in a Dutch oven is by doing it slowly. Preheat the oven to 350 degrees. Once the oven is warm, place the Dutch oven inside to warm up for about 45 minutes. It should then be warm and ready to serve again.
You can also reheat stew in a Dutch oven on the stovetop. Warm it slowly over medium heat or lower. Stir occasionally while reheating.
There is nothing better than a warm bowl of stew on a cold day. My Grandmother was known for her simplistic cooking that tasted so good. This recipe is from the collection of Ethel Eynard 2004.
Love hearty soup and stew? Try these recipes!
- Chicken Gumbo Soup
- Cowboy Soup
- Instant Pot Beef Stew
- Lamb Stew
- Sausage and Lentil Soup
- Slow Cooker Beef Stew
Popular Beef Recipes
- Beef Eye of Round Roast
- Beef Shank
- Beef Tips and Gravy
- Chuck Roast in Oven
- Homemade Beef Jerky
- Oven Brisket
- New York Strip Roast
Dutch Oven Beef Stew
- 1 pound top boneless round steak
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper
- 1 tablespoons vegetable oil
- 1 3/4 cup chopped onion divided
- 3 cups water
- 1/2 cup finely chopped carrot
- 1/4 cup finely chopped celery
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon dried whole thyme
- 2 cups cubed potatoes
- 1 cup sliced carrots
- 1 cup frozen peas, thawed
Trim the fat from the steak, and cut the meat into 1-inch cubes.
Combine the flour and pepper, and dredge the meat in the flour mixture, reserving the excess.
Cook the meat, 3/4 cup chopped onion, and the reserved flour mixture in oil in a Dutch oven over low heat until the meat is lightly browned.
Add the water, 1/2 cup finely chopped carrots, celery, parsley, salt, and thyme. Cover, reduce the heat, and simmer for 1 1/2 hours.
Add the potatoes, 1 cup sliced carrots, and 1 cup chopped onion. Cover and simmer for 20 minutes. Add the peas and cook for an additional 10 minutes.