Go Back
–+ servings
Dutch Oven Recipe

Dutch Oven Recipe

A hearty Dutch Oven recipe that turns simple beef, veggies, and herbs into a cozy one-pot meal perfect for those chilly nights.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course
Cuisine Dutch
Servings 6 servings

Ingredients
  

  • 2 lbs beef chuck roast cut into 1½-inch cubes
  • 2 tbsp olive oil use a mild extra-virgin brand
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 carrots peeled and chopped into 1-inch pieces
  • 2 celery stalks chopped
  • 2 tbsp tomato paste
  • 1 cup dry red wine Cabernet or Merlot; can swap for extra broth
  • 4 cups low-sodium beef broth Kirkland or homemade
  • 2 sprigs fresh rosemary or 1 tsp dried
  • 2 sprigs fresh thyme or ½ tsp dried
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 cup frozen peas added at the end for color and sweetness
  • 1 tbsp cornstarch mixed with 2 tbsp cold water for thickening, optional

Instructions
 

  • Place your cast iron Dutch Oven over medium-high heat. Once the oil shimmers, add half the beef cubes without crowding—sear until deep brown on all sides (about 3 minutes per side). Tip: Brown in batches, so you maintain that lovely crust.
  • Remove meat to a plate. Lower heat to medium, add onion, garlic, carrots, and celery. Stir until the onion is translucent and the garlic smells fragrant (about 4 minutes).
  • Stir in tomato paste and cook 1 minute, scraping up those golden bits from the bottom—you’ll thank me later.
  • Pour in red wine, gently stirring to release any stuck-on bits. Let it bubble for 2–3 minutes so the alcohol cooks off.
  • Nestle the seared beef back in, pour in broth until it just covers the meat, then tuck in rosemary, thyme, and bay leaves. Tip: Use fresh herbs for a brighter finish.
  • Bring to a gentle simmer, cover, lower heat to medium-low, and cook for 1½–2 hours. You’ll know it’s ready when a fork slides into the beef like butter.
  • Remove bay leaves and herb sprigs. Stir in peas, then whisk in the cornstarch slurry if you prefer a thicker gravy. Simmer uncovered 5 minutes to meld flavors.

Notes

I learned that seasoning in layers—salt the meat, then taste the stew midway—makes a big difference. If your gravy tastes flat, a small squeeze of fresh lemon juice brightens it right up. For extra silky texture, stir in a pat of cold butter just before serving. Using a meat thermometer helps avoid overcooking; aim for 195°F internal for pull-apart beef.
Keyword Beef Stew, Comfort Food, Dutch Oven, One-Pot Meal, weeknight dinner
Love this recipe?Follow us at @thenandnowspace for more