This easy Dutch Oven stew is hearty & will bring you back to your childhood! Our favorite tender beef stew meat recipe with carrots, potatoes and other vegetables, is 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.
Beef 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!
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 Stew Ingredients
- Dutch oven at least 6 quarts
- Stew meat or a great way of how to cook 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
- Garlic salt we love
- Worchestershire sauce
- Mushrooms, halved, I like portabella optional
- Oregano is nice
- Salt and pepper to taste
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.
Are you able to make this on the stove-top? If so, do i need to change anything? It sounds delicious and i would like to make it this evening!
Thanks!
You totally could, it just needs enough time to bubble with the lid on long enough for potatoes to be tender and meat to be fork tender.
Hi there..I am a new cook and this recipe looks amazing…I can’t wait to try it. I want to make a larger amount than what is called for, so I can freeze it and enjoy later. Could I double the recipe? I have found that some recipes don’t work when doubled.
You would have to have a large pot to double and it would likely take more time, want meat to become fork tender at the end.
This looks delicious and I plan to try it in my Instant Pot Precision Dutch Oven. Another comment–I do not mind scrolling past Justine’s comments and there is no reason for any one to make such a nasty comment as a “reviewer” did. I’m glad others feel the same way.
Thank you for the kind words, hope you love it
How many servings does it make 😊
Depends on how big of eaters you have but would say 4-6
Went on a camping trip with some friends and they said it was the best stew they ever had. Being it was 30* F out I’m sure helped 🙂 I browned the meat first and also added some stout beer to the pot along with some celery. Great recipe to use as a guide for my first stew! Making it for a 2nd time
Oh yay!! Glad it was a hit
This looks delicious. You mention this as a camping meal, how do you alter the cooking method for camping? Or do you make ahead of time, freeze the stew, then just reheat while camping?
@Kara, I made the stew on the fire pit at the camp site. It had a grate that folds over the pit and just set it on top. I had to move the wood around to keep a nice fire underneath without being too high. Indirect heat is best. Look into dutch oven fire pit stands as well.