This easy Dutch Oven stew is hearty & will bring you back to your childhood! Packed with tender beef stew meat, carrots, potatoes and other vegetables, it’s the perfect dinner or camping meal.
The first few things I tried in “this thing” was amazing, so last night I tried beef dutch oven stew, it was a huge hit!! Packed with vegetables and a thick gravy too it now is definitely one of our favorite dutch oven recipes. (affiliate links present)
Camp Stew Recipe
I was new to the whole idea of a dutch oven but saw one on a cooking show and was intrigued. Now I LOVE my cast iron skillet so a cast iron pot had to be amazing right??
And no you don’t only use these if you’re camping, that is not my kind of vacation. Using it right on your stovetop is amazing because anything and everything inside stays so moist and just falls apart. You can use beef as you see here or make Creamy Chicken Stew in it too.
FIRST – You should sign up for my free newsletter so you get new posts emailed to you twice a week and never miss out on anything! If you’re new to using this enclosed cast iron pot, let me share a little information:
- This is the dutch oven I have and love.
- I recommend having a good set of oven mitts to lift it in and out of your oven.
- You need a good trivet if you’re going to put this directly on the table to serve.
Stew in Dutch Oven
The first recipe I made in it was this dutch oven whole chicken and seriously that is probably the moistest chicken ever. Packed with flavor (even the vegetables were more delicious than in a regular pan). You can find multiple sizes and some are coated with some color (like the one above).
With a ceramic coating it is easier to clean but not authentic like the one below which will become seasoned as they call it with every recipe you make in it. You see the seasonings added to your food will somewhat embed into the pan itself even after cleaning. Over the years those flavors enhance each dish.
Dutch Oven Stew Meat
So why a cast iron dutch oven?? Well if you don’t have one you can check out the one I have here. Cast iron pans in general cook or bakes everything more evenly than a pan that has hot spots, and it maintains great flavors the more you use it.
You see you don’t want to scrub scrub this pan or pot. You merely rinse it off and over the years it becomes “seasoned” as they say.
My pan was my husband’s grandmothers and it still looks great (as opposed to my Teflon pans that are totally shot after a few years). They may look kinda’ icky but once you make something in them you will be a believer too in no time.
Beef Stew Dutch Oven
If you’re around my age (40ish) you surely had stew growing up, beef stew is most common. I bet your mom was like mine and made it almost every weekend because everything could be cooked together, it was inexpensive, and her mom made it for her so it was just part of her DNA (and now yours).
Crockpots were big “back in the day” and I remember many many stew dinners cooked in that. That was good but seriously this dutch oven beef stew is WAY better!! It is super easy to throw it in your cast iron pot too!
You literally throw everything in except the potatoes and mushrooms if you choose to add those. Then add them halfway thru. Stir and serve!
- No need to thicken the sauce at the end. It is plenty thick and hearty when you take the lid off at the end of 3 hours total.
Throw in some rolls and voila, you’ve got yourself the perfect comfort food ever!
Dutch Oven Stew
This is what I used. Of course you can tweak it as you wish but if it’s something new you’ve never done you might want to stick with my specifics.
- Dutch oven – this is the one I have
- Stew meat or beef tips
- Small red potatoes – I buy the bag of baby ones that is about 1.5 lbs. at the store, quarter them, and use the whole thing
- Carrots – buy the mini snackable ones and just halve them
- Flour – as a thickener
- Diced tomatoes – I like the petite version
- Tomato sauce will thicken it up
- Onions are great to add a bit of texture and flavor too, white or yellow are best
- Spices – I gently season and then add a bit of salt when served because everyone is different
Can I use chuck roast for stew meat?
If you use an already tender cut cut of beef, it will dry out and get tough as the stew cooks. It’s actually best to go with a tougher variety. The best beef stew meat is a boneless chuck roast. It doesn’t dry out, and offers up all the rich flavor you want in a beef stew
Dutch Oven Beef Stew Without Wine
If yo do not want to add alcohol into your meal you don’t need to. The reason people do this is because it will deepen the color and flavor of the overall dish. Most of the alcohol will cook off but some will be left, maybe 15% so there is an easy option to use something else. Beef broth works just great as far as I’m concerned.
What is also great about dutch oven recipes is that you can use the pot when you’re camping too!! That is right, if you have a grill on site you can set on top of indirect heat. OR use a grate over your campfire and heat until your meat is fork tender. Both of these methods will likely take longer since heat isn’t even.
- It’s so fun to cook just about everything over a campfire. Here are some other easy camping recipes if you’re looking for that.
- Even baking bread in a Dutch Oven is fun! So yummy too.
- If you want to cook a dutch oven roast we have instructions for that too.
You can also make this Crock pot slow cooked stew we love to make at home. OR choose one of our Instant Pot stew meat recipes.
If you want a shorter cook time, you can follow this Instant Pot beef tips version that is heavy on the protein, or pressure cooker stew here.
Dutch Oven Beef Recipe
Here are a few questions you might have in mind before you get started on this. If you have others please ask below in the comment section and I will try to help you out as soon as possible. Step by step directions in the printable recipe card should help you get it just right though.
Oregano, Basil, Rosemary, Parsley, Paprika or some Cayenne Pepper for a bit or a lot of heat.
Low and slow is the key. That is why it makes a great slow cooker recipe as well as in your dutch oven cast iron pot like this. A low temperature for a longer time is what you need.
You can and it will add a bit of texture to the outside of your meat. You’ll get a bit of a caramelized flavor to it as well which will add a ton of flavor. I typically don’t for this method.
Beef Stew Dutch Oven Stovetop
To thin any of these out you can add some beef broth or chicken broth. 1/2 cup of red wine can also be used for bolder flavors. If you wanted to cook this on the stove it would take about the same timing set on medium high heat. You’d want to stir this every 15 minutes or so to rotate ingredients for an even cook.
- After this try our dutch oven corned beef and cabbage. It’s not just for St.Patricks Day!
- And dutch oven ham for Easter time.
Put stew meat inside your dutch oven with onions, carrots, salt, oregano, w. sauce, and diced tomatoes. Pour beef broth on top ensuring all beef is covered and most veggies too. Add a bit more than 12 oz. if you are adding more ingredients. I do not choose to brown beef over medium high heat beforehand but you could.
Whisk together your flour and tomato sauce in a small bowl and pour it on top of your mixture in the dutch oven, stir until combined and coated. Cover and bake at 350 degrees for 90 minutes. Take out, add quartered potatoes and mushrooms if you’re adding those. Recover and cook an additional 90 minutes.
Dutch Oven Stew
Ingredients
- 1 lb stew meat
- 1 onion, sliced
- 3 carrots, cut
- 1 can petite diced tomatoes, 15 oz.
- 12 oz beef broth
- 8 oz tomato sauce
- 1/3 c flour
- 1 tsp garlic salt
- 1 tbsp worchestershire sauce
- 1-1.5 lbs baby red potatoes, quartered
- 1-2 c mushrooms, halved, optional
- 1/2 tsp oregano
- 1/2 tsp salt, or more, may add additional when serving
Instructions
- Put stew meat inside your dutch oven with onions, carrots, salt, oregano, w. sauce, and diced tomatoes.
- Pour beef broth on top ensuring all beef is covered and most veggies too, add a bit more than 12 oz. if you are adding more ingredients.
- Whisk together your flour and tomato sauce in a small bowl and pour it on top of your mixture in the dutch oven, stir until combined and coated.
- Put lid on and put into your oven at 350 degrees for 90 minutes.
- Take out, add quartered potatoes and mushrooms if you’re adding those.
- Recover and cook an additional 90 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Dont give me these 5 pages of soppy stories that i need to scroll past to get to the recipe. I want a recipe not your grandmas fucking culinary history.
Will cook on the weekend and let you know how the stew goes. Cheers.
Complaining about a free recipe is top-tier ass-hat level. Doesn’t cost you anything to scroll. We’re all sorry you have a small penis.
I’m with Nick on this one. I have used the recipe as a base several times and it is solid but it is a headache to have to scroll through the entirety of the encyclopedia britannica to get to the recipe everytime I switch out of my browser.
Agreed. Consider the source; anyone who comes that unhinged or resorts to profanity over having to scroll to find a recipe someone graciously shared is someone whose deep-seeded problems cannot be helped.
@Jon, easily screen shot the recipe and the ingredients list. Then you don’t have to be extra.
You’re Welcome
What a jerk
It’s 2020 and you still don’t know about search engine optimisation. Sad.
If you just want a recipe, buy a cookbook. If you want to search for free recipes then the story upfront is part of the deal.
I agree it is a hassle to get to the recipe It sounds good and I will try it I cook on open fire
So I will figure out the coals
@Nick, to save you the hassle next time, there’s this little button that says “jump to recipe” at the very top of the page, almost all free internet recipes have them. It’ll not only save you some time, but may also save you some profanities and hate mail next time. Just FYI.
@Kara, agree with you that’s what I did
This is fantastic! I made it today, and the only thing I altered was I added a bit of red wine into the pot from the get go. Everything is so fresh and savory. I sent pictures to my friends who all said it looked great. This is a blue ribbon winner! Thanks for sharing.
So delicious. Second time making today. Added a little red wine to see if it adds any more flavor. Wasn’t necessasy as the dish was tasty as is, I just like to experiment. Thanks for sharing this great recipe!
This is truly an amazing and easy recipe, thank you! I have a 9 qt dutch oven so i doubled everything and everyone in my family just loved it! Definitely going to make this on a regular basis, thank you! Going to try your other recipes soon also…
Yay so glad you loved it
Going to use this while camping for RockUSA in about a week. Doing a trial run today in the campfire, so wondering how long the cooking time is? Hubby wants to add biscuits as well. Any info would be great!
Do you need to sear the meat before you add everything else in?
I don’t but you could.
Oh yes. This is nearly perfect. I’m cooking this inside and within 20 minutes our whole house smells like 1993.
Major change was adding 1/2 cup of CHICKEN broth. When calling for beef broth a bit of chicken broth makes it. 20+ years chef at Epcot, Walt Disney World.
What size Dutch oven is needed for this recipe? Thinking of making this today!
There is a recipe in the post for the one I used.
GOODNESS GRACIOUS! I made this for the first time tonight for dinner, and it was a BIG hit with my family. My daughter already asked me to make it again, and she’s not even finished eating it! I wouldn’t change a thing.
OH so glad they loved it!!
They did indeed. I’m making it again on Sunday. 🙂
Great information! This post is very informative and helpful for me love to read this thanks for sharing.