This stick-to-your-ribs Dutch Oven Beef Stew is loaded with tender beef and hearty winter veggies. Carrots, potatoes, parsnips, and turnips add tons of flavor and make this beef stew extra filling and comforting. The homemade horseradish cream dolloped on top balances out the stew and makes it taste restaurant quality! Serve your stew over mashed potatoes, rice, or buttered noodles for the coziest winter dinner ever.
“I loved that this stew didn’t have just potatoes and carrots, the turnip and parsnip really added more flavor. The braising liquid was amazing! I used NA red wine and it still had an amazing amount of flavor to it.” – Jillian, So Much Food reader
Table of Contents
Thick and Hearty Stews Like This Are Perfect in the Winter
This simple yet hearty beef stew recipe is the perfect Sunday afternoon project. On chilly days, there’s nothing more comforting than the smell of stew braising away in the oven!
This easy recipe takes inspiration from my Classic Beef Bourguignon, but really goes all in on the veggies. All the classic winter root veggies like potatoes, carrots, leeks, parsnip, and turnip make this beef stew so delicious and warming. The beef is fall-apart tender and so full of flavor.
If you’re a true meat and potatoes person like me, you are going to love this Dutch oven beef stew recipe. It’s easy to throw together and you can let the oven do most of the work!
The Main Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Beef. See my notes below on which cuts of beef I like to use for thick and hearty stews like this one.
- Veggies. Onion, leek, and carrot are classic here. I also add baby potatoes, parsnips, and turnips to make this beef stew extra delicious.
- Garlic. Garlic makes everything better!
- Flour. Helps thicken the beef stew. To make this stew gluten-free, you can omit the flour.
- Tomato paste. Adds a rich, deep flavor.
- Red wine. Go for something bold here, like a cabernet sauvignon, Bordeaux, or merlot.
- Dijon mustard. Adds savory flavor.
- Beef bouillon. My secret ingredient in most of my braises for really bolstering that beefy flavor.
- Beef broth. Homemade is always best, but the second best is the true beef stock you buy in the freezer section.
- Herbs. Fresh thyme, rosemary, and fresh bay leaves are the best here. You could use dried bay leaves if necessary.
The Best Cuts of Beef for Stew
Using the perfect cut of beef for this hearty beef stew recipe is essential! You want a cut that has enough fat and marbling to make it flavorful and keep it from drying out. Below are my favorites:
Beef Chuck. A humble and flavorful cut, beef chuck is so perfect for braising. A chuck roast is usually known as the cut your parents used for pot roast, a large triangular cut from the chuck of the cow. It’s well marbled with fat, which prevents it from drying out during low-and-slow cooking. It’s economical and full of beefy flavor. Make sure to opt for choice or prime beef chuck to get more marbling throughout the meat.
Brisket. It’s also fairly cheap and packed with flavor. The brisket is a long cut from the breast/chest of the cow and is sectioned into two parts: the flat and the point. The flat has a layer of fat running across the top, but it is just that: a flat square piece of meat. It’s great for braising. The point is more pointed in shape and has a much higher fat content. Both work well, but if you’re using the point, plan to trim some of the excess fat away.
Tools Needed
How to Make Beef Stew in a Dutch Oven
- Sear the beef really well. This is the first step to building flavor in a stew. Getting those pieces of beef nice and browned creates a layer of flavor that will seep into the braising liquid as the beef cooks. Make sure the pieces of beef are deeply browned before removing them from the pot.
- Make the herb bundle. We’ll use kitchen twine to tie the rosemary and thyme sprigs together so we can fish them out easily later on.
- Sauté veggies. The onions and leeks will be in the Dutch oven for long enough to cook fully in the stew, but I always sauté them beforehand to deepen the flavor of the stew.
- Build the braising liquid. The tomato paste, Dijon, and bouillon paste are added first to wake up their flavors. Then, the flour is sprinkled in and given another few minutes to cook off the raw flour flavor. Pour in the wine last to deglaze the Dutch oven, using your spoon to scrape up any browned bits that were stuck to the bottom of the pot.
- Braise for 2 hours. Add the broth and browned beef to the pot, add the lid, and cook low and slow at 350ºF.
- Add the root vegetables. I like to add the potatoes, carrots, parsnip, and turnip in the final hour of braising to prevent them from turning into mush.
- Top with horseradish cream sauce. It’s not a traditional addition to beef stew, but it’s what makes this particular recipe an absolute knockout!
Chef Tips for the Best Beef Stew
Use well-marbled beef. Fat = flavor and tenderness, so I always recommend opting for either choice or prime beef chuck roast. This ensures that you end up with tender beef every time. I don’t recommend using “stew meat” as it’s tougher and leaner.
Don’t be afraid of salt. If you’ve ever had a red wine beef stew turn out bland, it’s not the recipe. You likely just didn’t salt it enough. Make sure to season the pieces of beef really well before searing and season the stew throughout. Once you add the hearty winter veggies, you’ll need even more salt to make sure they’re well-seasoned.
Braise your stew in the oven. Although I’ve provided slow cooker and Instant Pot directions in the recipe card below, braising beef stew in a Dutch oven is by far the best cooking method. The long cooking time and non-airtight seal of your dutch oven allows the liquid to reduce and the flavors to concentrate. Both a slow cooker and pressure cooker don’t allow that level of flavor to develop.
What to Serve on the Side
If you’re throwing a dinner party or just want a nice dinner to enjoy, here are some of my favorite dishes to serve with this hearty Beef Stew.
If you give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Cozy Beef Braises to Try
- Guinness Beef Stew
- Coconut Braised Beef
- Braised Beef Ragu
- French Onion Braised Beef
- Beer Braised Brisket
This post contains affiliate links from which I receive a small commission at no additional cost to you. As an Amazon Associate, I earn from qualifying purchases. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.
Dutch Oven Beef Stew Recipe
Ingredients
Beef Stew
- 3 lbs beef chuck roast, cut into 2" cubes
- 2 tablespoons neutral oil, like canola
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 leeks, , sliced and rinsed (use the white and light green parts only)
- 4 garlic cloves, thinly sliced
- 1 tablespoon Better than Bouillon Beef paste
- 1 tablespoon tomato paste
- 1 tablespoon dijon mustard
- 3 tablespoons all-purpose flour
- 2 cups bold red wine (like a cabernet sauvignon, Bordeaux, or merlot)
- 2 1/2 cups beef stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 fresh bay leaves
- 1 lb baby gold potatoes, halved
- 3 carrots, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 turnip, peeled and chopped
- kosher salt
- fresh cracked pepper
Horseradish Sauce
- 8 oz creme fraiche or sour cream
- 1 tablespoon prepared horseradish
- 2 teaspoons dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 lemon, juiced
Instructions
- Preheat an oven to 350ºF.
- Sear the beef. Heat the oil in a 6-quart dutch oven over medium-high heat. Pat the cubes of beef dry and season liberally with salt and pepper. Once the oil is hot, add the cubes of beef in a single layer and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan and transfer to a plate.
- Make the herb bundle. Use kitchen twine to tie the rosemary and thyme sprigs together and set aside.
- Sauté veggies. Reduce the heat to medium low and add the butter. Once the butter is melted, add the onions and leeks and stir to coat in the fat. Cook for 3-4 minutes, stirring occasionally, until the veggies are soft. Stir in the garlic and cook for another minute.
- Build the braising liquid. Stir in the tomato paste, dijon, and the beef bouillon paste until the veggies are well coated. Sprinkle in the flour and cook for another 2-3 minutes stirring often. Pour in the wine, stir well, and bring to simmer. Scrape up any browned bits from the bottom of the pot. Stir in the beef broth and then add the bay leaves and herb bundle.
- Braise. Add the beef back to the pot and any juices that accumulated on the plate. Cover and transfer to the oven for 2 hours.
- Make the horseradish sauce. In a small bowl, whisk together all the ingredients until smooth and season to taste with salt and pepper. Refrigerate until ready to serve.
- Add the veggies. Remove the beef from the oven and stir in the potatoes, carrots, parsnip, and turnip. Cover and return to the oven for another hour or so, until the beef is very tender. Remove from the oven and let the beef stew rest for 30 minutes covered.
- Serve. Season the stew to taste and add any additional salt or pepper as needed. Serve warm topped with the horseradish cream sauce.
Instant Pot Instructions
- Instant Pot Instructions: Follow the recipe as written, using the sauté function on your Instant Pot. Let the pan get nice and hot before searing beef using the ‘high’ setting for sauté. Remove the beef and sauté the veggies. Add the flour and liquid ingredients and then return the beef to the pot with the herbs. Set the Instant Pot to ‘pressure cook’ for 50 minutes, with quick release. Stir in the veggies, lock the lid back in place and cook for another 10 minutes, with natural release.
Slow Cooker Instructions
- Slow Cooker Instructions: Use another pan to sear the beef before adding it to the slow cooker. Seriously, don’t skip this step because it adds SO much flavor! Once the beef is seared, add it to the slow cooker and pour the red wine over the top. Add the onions, leeks, garlic, and herbs. In a small bowl, whisk the flour together with 1 1/2 cups of broth until smooth and pour into the slow cooker. Cover and cook on high for 4-5 hours, or low for 7-8 hours. About 90 minutes shy of serving, stir in the rest of the veggies.
Storage Instructions
- Storage: Let the stew cool to room temperature and store in an airtight container for 4-6 days in the fridge or 3 months in the freezer.
Rate & Review This Recipe
Jenny, you rocked it again! I don’t get a ton of opportunities to try new recipes anymore, but when this one came across my email, I knew I had to make it.
I loved that this stew didn’t have just potatoes and carrots, the turnip and parsnip really added more flavor. The braising liquid was amazing! I used NA red wine and it still had an amazing amount of flavor to it. The greatest testament to this recipe is that my 8yo and 6yo both ate their entire serving of it, no complaints! This stew easily could be a great family dinner or served as part of a more cozy dinner for two. I’m sad I don’t have any leftovers to enjoy.
So happy the whole family loved it!