Dutch Oven Classic Beef Stew Recipe

Beef stew

Autumn is a great time to try out new recipes and enjoy the earthy, rich aromas of the season. There are lots of delectable options throughout the fall, whether you’re preparing food for a get-together with family, a special supper at home, or simply to appreciate the seasonal foods.

Nothing beats a chilly fall or winter day when you return home to a pot of this comforting stew simmering…

Dutch Oven Classic Beef Stew


  • 2 tablespoons olive oil
  • 2 pounds boneless chuck roast, trimmed and cut into 1 1/2-inch pieces
  • 1 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 8 ounces cremini mushrooms, quartered
  • 2 cups sliced red onion (from 1 red onion)
  • 3 medium carrots, cut diagonally into 1/2-inch pieces
  • 6 garlic cloves, smashed
  • 1 cup dry red wine
  • 2 tablespoons all-purpose flour
  • 2 1/2 cups beef stock, divided
  • 1 bundle (tied with kitchen twine) thyme sprigs (about 4 large sprigs) and flat-leaf parsley sprigs (about 2 large sprigs)
  • 2 bay leaves
  • 12 ounces baby gold potatoes (cut any larger potatoes in half)
  • 10 ounces frozen pearl onions (about 1 3/4 cups), thawed
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon red wine vinegar
  • 2 tablespoons thinly sliced fresh chives


  1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt. Add half of the beef to the Dutch oven and cook until well browned on both sides, 3 to 4 minutes per side. Transfer the browned beef to a plate. Repeat with the remaining beef. Set beef aside.
  2. Add mushrooms to the Dutch oven and cook, stirring often, until browned, about 5 minutes. Transfer to a plate. Add the red onion and carrots to the Dutch oven. Cook, stirring occasionally, until the onion begins to brown, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add red wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from the bottom of the Dutch oven.
  3. Whisk together flour and 1/2 cup of the stock in a small bowl; whisk into the mixture in the Dutch oven until incorporated. Stir in beef, herb bundle, bay leaves, remaining 2 cups stock, and remaining 1/2 teaspoon salt; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender when pierced with a fork, about 50 minutes. Add potatoes; cover and cook until potatoes are tender, about 20 minutes.
  4. Stir mushrooms, pearl onions, mustard, and red wine vinegar into the beef mixture. Cook, uncovered, until pearl onions are tender, 8 to 10 minutes. Remove from heat; remove and discard herb bundles and bay leaves. Ladle the stew into bowls and sprinkle with chives.

Fall is a great season to try out new recipes and enjoy the hearty, earthy tastes it has to offer!

Equipment Required

To prepare a delicious Dutch oven-classic beef stew, you’ll need a few essential pieces of food equipment. First and foremost, a durable and generously sized Dutch oven is a must. This heavy, thick-walled pot is perfect for slow cooking and allows you to sear the beef and simmer the stew to perfection. A sharp chef’s knife will be essential for cutting the beef into chunks and chopping vegetables like onions, carrots, and celery. Additionally, a cutting board, wooden spoon, and ladle come in handy for stirring, sautéing, and serving your hearty stew. To ensure your beef stew cooks evenly and retains its flavors, a meat thermometer is an excellent tool to have on hand for checking the meat’s internal temperature. Finally, a cooktop stove or range ovens, along with a heat-resistant trivet or oven mitts, will be used to control the cooking process. With these kitchen essentials, you can create a mouthwatering Dutch oven-classic beef stew that’s both hearty and satisfying.

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