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This hearty Dutch oven beef stew is a winter classic, simmered over low heat for hours for the most tender meat. With savory vegetables and a comforting, velvety broth flavored with herbs and spices, this recipe will become a new favorite.

beef stew on spoon closeup.

This classic beef stew is thickened with Irish soda bread for a hearty, stick-to-your-ribs dish. It is unconventional but adds a hint of sweetness. It is also delicious when thickened with mashed potatoes like this lamb stew recipe.

Adapted from the Better Homes and Gardens Heritage cookbook, this recipe was originally published in the Monroe Family Cookbook, which I believe to be a collection of President James Monroe’s family recipes.

Why You Will Love This Dutch Oven Beef Stew Recipe

  • A hearty, filling dish. This is a rich, hearty, feed-your-soul type of stew. It is packed with tender meat, turnips, carrots, and potatoes for a dish that is delicious and filling. You want to make sure you serve it with bread so that you can soak up every last drop.
  • Tender beef in a rich broth. Cooked low and slow, this is the best beef stew recipe because the meat is tender and succulent. The broth is rich and thick with a variety of herbs and spices. . 
  • Searing, deglazing & slow cooking develop flavor. Nothing can compare to the depth of flavor that results from searing then stewing beef and vegetables for hours. The bright wine balances the rich meat with a little acidity and adds flavor.

Professional Tips For Making Classic Beef Stew

  • Make uniform knife cuts. Be sure your potatoes, carrots, and turnips are cut into even pieces to ensure they cook at the same rate. If you are cutting your own beef, be sure that it is cut uniformly as well.
  • Choose the right cut of beef. You will want to pick a cut of beef with a good amount of connective tissue. This breaks down and becomes tender as the stew cooks. Good cuts include chuck roast, bottom round, and beef stew meat.
  • Deglaze the pan. Don’t skip the deglazing step! This adds so much flavor to the finished stew. If you don’t have wine at home, you can use a few tablespoons of red or white wine vinegar instead.
beef stew in ladle.
shaved parmesan on top of soup in white bowl.
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Ingredients

beef stew ingredients on marble.
  • Beef: I like to use beef chuck roast that I cut myself to ensure the pieces of meat are uniform in size. You can also use beef stew meat, which is pre-cut cubed meat. 
  • Flour: Regular all-purpose flour is best for this recipe. It is used to coat the meat before browning. If you would like a gluten-free option, try using rice flour or millet flour.
  • Pepper
  • Salt
  • Butter
  • Wine: I suggest you use a dry white wine that you would like to drink. Sauvignon Blanc and Pinot Grigio are good choices. You can also try a dry red wine.
  • Garlic: Fresh garlic is best for this recipe. I do not recommend substituting garlic powder for fresh garlic. If you can’t find a head of garlic, you can often buy chopped garlic in a jar. I recommend using a variety stored in water.
  • Bay Leaves: Dried bay leaves add a subtle aromatic flavor to the stew. Their taste is often compared to eucalyptus, with hints of savory, sweet, and floral flavor.
  • Thyme: I like to use dried thyme for this dish because I always have it on hand. If you have fresh thyme, feel free to use that instead.
  • Celery Leaves: Celery leaves are an underutilized ingredient. They provide a slightly peppery, herbaceous flavor similar to celery stalks. 
  • Parsley: Fresh parsley adds lightness and freshness to the dish. You can also try adding other fresh herbs to the dish, like basil or even cilantro for a twist on the classic flavor profile.
  • Water: Be sure you have at least 5 cups of fresh, cold water on hand for this recipe. You can also use beef broth like I use in my Easy Beef Stroganoff!
  • Turnips: Adding fresh turnips to the dish makes it hearty and filling. They have a mild, slightly sweet, earthy flavor that goes well with the carrots and potatoes.
  • Carrots: I recommend using large carrots for this recipe. They are easier to dice than small carrots. I don’t suggest using baby carrots because you will want the turnip, carrot, and potato pieces to be about the same size.
  • Onion: You will need about a cup of diced onion for this recipe. I recommend using a yellow onion or a sweet onion.
  • Potatoes
  • Paprika: You can use sweet paprika, hot paprika, or smoked paprika in this recipe depending on your taste and what you have available. Just a pinch adds a lovely smoky taste to the dish.
  • Dried Currants: If you’ve made my Irish soda bread, or just happen to have dried currants on hand, they make a delicious addition to this stew. They add a wonderful note of sweetness to each bite.
  • Soda Bread: I recommend using a fist-sized hunk of soda bread to thicken the stew. You can also use potato flakes if needed.

See the recipe card for full information on ingredients and quantities.

Variations

  • Slow Cooker: Rather than make this stew on the stovetop, you can use your slow cooker. Brown the meat on the stovetop, sauté the onions and garlic, deglaze with the wine, then add all of the remaining ingredients to the slow cooker. Cook on low for about 8 hours or high for 4 hours.
  • Tomato Paste: Tomato paste will add a bit of tangy, sweet flavor to the final dish. Add the tomato paste to the pot with the onions and garlic, then deglaze with the wine. 
  • Different Vegetables: Instead of using potatoes and carrots, you can try other root vegetables in this stew. Try parsnips or sweet potatoes.
beef stew in white bowl with bread.

How to Make Beef Stew

Use these instructions to make the perfect beef stew every time! Further details and measurements can be found in the recipe card below!

Step 1: Dry beef cubes on paper towels and then place in a medium bowl. I like to cut my own meat for stew so that the pieces are uniform and cook evenly. 

Step 2: Combine flour, ½ teaspoon salt, and ½ teaspoon of freshly ground pepper in a small bowl. Sprinkle half the mixture over the beef, and toss to coat. Sprinkle the remaining over the meat, toss to coat evenly. 

Step 3: Heat a large Dutch oven or saucepan over medium heat until it is searing hot. Working in batches, melt 1 tablespoon of butter and add about 1/3 of the flour-coated beef. Brown the meat on at least 3 sides. 

flour coated stew meat.
browning stew meat.
adding wine to stew.

Do not crowd the beef or it will steam instead of brown, and nobody wants that. Remove each batch of browned beef before adding the next batch, adding butter or oil as needed.

Step 4: Once you have browned all the meat, sauté the onions and the garlic until the onions are translucent and begin to brown. Pour in the wine. Stir and scrape the bottom of the pot with a flat, wooden spoon making sure to get up any browned bits! Let the wine boil for about two minutes, stirring constantly. 

This thickens the wine, pulls up any caramelized meat, and intensifies the flavors. 

Step 5: Return the meat to the pot, stir in parsley, celery leaves, bay leaves, and thyme. Stir in 5 cups of water or enough to cover all meat. minutes. Add carrots and potatoes, turnips, onion,  paprika, pepper, and a pinch of salt. Cover and simmer until meat and vegetables are tender and potatoes are beginning to fall apart, about 1 hour and 30 minutes, stirring occasionally. 

Step 6: Remove bay leaves, add your soda bread or potato flakes, and continue to cook for an additional 10 minutes.

Adding water to beef stew cooking.
thickening stew with soda bread.

Chef Lindsey’s Recipe Tip

Be sure to brown the beef properly. Browned beef is the cornerstone of flavor in this dish. You want to ensure your pot is very hot and that your meat has adequate room in the pan or it will steam rather than brown. Allow the beef to cook undisturbed until it develops a golden-brown crust.

Frequently Asked Questions

How do you store leftover beef stew?

Store leftover beef stew in an airtight container in the fridge for 3-5 days. You can also freeze leftovers in a freezer-safe container like a resealable plastic bag for up to 3 months.

Can I make beef stew in advance?

Yes! You can cook this recipe 3-4 days before you intend to serve it. When ready to serve, remove it from the fridge, place it in a Dutch oven or stock pot, and reheat over medium heat on the stove.

What makes beef stew tender?

Beef stew becomes tender with a long period of cooking over low heat. You want to be sure you cook the stew until the chunks of beef are fall-apart tender.

Does beef get more tender the longer you cook it?

When cooked over low heat, beef will become more tender the longer it cooks. I recommend cooking beef stew for at least 2 hours to achieve very tender meat.

If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!

stew with beef carrots and parsley.
5 from 1 ratings

Dutch Oven Beef Stew

This hearty Dutch oven beef stew is a winter classic, simmered over low heat for hours for the most tender meat. With savory vegetables and a comforting, velvety broth flavored with herbs and spices, this recipe will become a new favorite.
Prep: 30 minutes
Cook: 2 hours
Total: 2 hours 30 minutes
Servings: 8 people

Ingredients  

Instructions 

  • Dry beef cubes on paper towels and then place in a medium bowl. I like to cut my own meat for stew so that the pieces are uniform and cook evenly.
  • Combine flour, ½ teaspoon salt, and ½ teaspoon of freshly ground pepper in a small bowl. Sprinkle half the mixture over the beef, and toss to coat. Sprinkle the remaining over the meat, toss to coat evenly.
  • Heat a large Dutch oven or saucepan over medium heat until it is searing hot. Working in batches, melt 1 tablespoon of butter and add about 1/3 of the flour-coated beef. Brown the meat on at least 3 sides.
  • Once you have browned all the meat, sauté the onions and the garlic until the onions are translucent and begin to brown. Pour in the wine. Stir and scrape the bottom of the pot with a flat, wooden spoon making sure to get up any browned bits! Let the wine boil for about two minutes, stirring constantly.
  • Return the meat to the pot, stir in parsley, celery leaves, bay leaves, and thyme. Stir in 5 cups of water or enough to cover all meat. minutes. Add carrots and potatoes, turnips, onion,  paprika, pepper, and a pinch of salt. Cover and simmer until meat and vegetables are tender and potatoes are beginning to fall apart, about 1 hour and 30 minutes, stirring occasionally.
  • Remove bay leaves, add your soda bread or potato flakes, and continue to cook for an additional 10 minutes.

Notes

Flavor Tips – Be sure to brown the beef properly. Browned beef is the cornerstone of flavor in this dish. You want to ensure your pot is very hot and that your meat has adequate room in the pan or it will steam rather than brown. Allow the beef to cook undisturbed until it develops a golden-brown crust.
VariationsSlow Cooker: Rather than make this stew on the stovetop, you can use your slow cooker. Brown the meat on the stovetop, sauté the onions and garlic, deglaze with the wine, then add all of the remaining ingredients to the slow cooker. Cook on low for about 8 hours or high for 4 hours.
Storage – Store leftover beef stew in an airtight container in the fridge for 3-5 days. You can also freeze leftovers for up to 3 months.

Nutrition

Calories: 420kcal | Carbohydrates: 19g | Protein: 22g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 92mg | Sodium: 312mg | Potassium: 783mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3083IU | Vitamin C: 20mg | Calcium: 66mg | Iron: 3mg
Course: Soup
Cuisine: American
Calories: 420
Like this? Leave a comment below!

Before You Go

I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed stew recipes, or try this Dutch Oven Pot Roast next!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

5 from 1 vote (1 rating without comment)

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7 Comments

  1. I made this tonight and it was just fantastic! I had pretty much given up on stew recipes as they are often, thin, tasteless, and the meat is usually tough – no matter what. BUT THIS ONE is divine!!! Everyone in my house loved it – and we have some young picky eaters here! The wine to deglaze the pan and the bread to thicken it is brilliant! SOOOO delicious! I basically followed the recipe to the letter. Have you ever used red wine to deglaze the pan? I personally really liked the white, but I don’t always have it on hand. Thank you for sharing! I love the concept of your blog and can’t wait to make that sweet potato pie!

    1. Hi Jennifer! I am thrilled to hear that you loved it at much as we did! I, too, have had some really miserable, thin, tasteless stews. They are the worst!

      I do use red wine to deglaze my pan sometimes depending on the recipe. It really depends on the overall flavor profile of the dish I’m making. I think any number of red wines could be really yummy in this dish instead of the white. Next time I’ll have to try it! I have some really delicious recipes coming up that use red…I have a feeling that you and your family will love them too.

      Did you put the currants in? I bought some more today just to have on hand for my next stew. I couldn’t believe how much that tiny hint of sweetness added to the overall flavor.

      My Husband and I are still going crazy over the sweet potato pie. I was well and truly shocked by the flavor. You’ll have to let me know what you think (now that I have raised your expectations through the roof! Lol)

  2. I just made this tonight and it is fantastic!!! It is seriously the best stew recipe I have ever made and I had pretty much given up on stew except the occasional beef burgundy recipe out. Not only that, but the picky eaters in my house not only tasted it, but LOVED it! The bread is brilliant!!!

  3. Clever husband! I cant survive the cold months without warm comfort food. It’s almost my favorite part of winter, the food. For me, it’s mostly the spicy soupy stuff. Haven’t had hot chocolate in ages! I am drinking citrus tea right now and I was freezing a moment ago. Now I feel much warmer.

    At the restaurant, the inexpensive tougher meat is one of the two meats that is available for family meals and it’s what we consume like 80% of the time. We haven’t had stew lately though. Just been making other stuff with it. Your stew looks tempting. Maybe I’ll make that next time.

    1. He is clever! One of the many reasons why I love him! I try to limit the hot chocolate intake and stick with tea myself because otherwise I start to gain the Winter 15. No good.

      Let me know if you try it!

  4. *sob* this weeeeeather. Make it stooop.

    Good thing I love comfort food. This stew looks amazing, esp. those big gorgeous chunks of yummy beeeef! mmmmm