Dutch Oven Beef Stew

A tasty and savory Dutch oven beef stew, combining seasoned browned beef stew with onion, celery, carrots, and potatoes in a rich beef gravy, slow-cooked to perfection.

Course dinner, dinner/beef

Cuisine American

Keyword beef stew Dutch oven,, beef stew in Dutch oven, beef stew recipe Dutch oven, Dutch oven beef stew recipe, how long to cook beef stew in Dutch oven, how to cook beef stew in a Dutch oven, how to make beef stew in a Dutch oven

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings servings

Calories 490kcal

Author Beth Pierce

Ingredients

1½ lbs beef stew
⅓ cup all-purpose flour
1 teaspoon paprika
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried basil
½ teaspoon dried marjoram
½ teaspoon crushed rosemary
¼ teaspoon ground cayenne pepper
2-3 tablespoons vegetable oil
1 medium yellow onion, chopped
2 ribs celery, chopped
2 cups low-sodium beef broth
2 bay leaves
3 medium carrots, peeled and chopped
1¼ lbs baby yellow potatoes

Instructions

Whisk the flour, paprika, salt, black pepper, onion powder, garlic powder, dried basil, dried marjoram, crushed rosemary, and cayenne pepper in a medium bowl.
Dredge the beef stew pieces through the flour mixture. Heat 1½ tablespoons of oil in a large Dutch oven over medium heat. Brown the beef, working in small batches and plating them when browned. Add more oil when needed.
Preheat oven to 350 degrees. Add the onion and celery to the pot and sauté them until they are soft. Add the beef broth, bay leaves, and browned beef. Scrape the bottom of the pot to remove the brown bits. Cover the pot and place it in the oven for 1 hour.
Remove the pot from the oven and add carrots and potatoes. Cover the pot and place it in the oven for 1 hour. Fish out the bay leaves and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition