Our delicious and easy Dutch Oven Beef Stew is the perfect comfort food to make for dinner tonight! Made with tender beef, fresh veggies, and all the best flavor. This beef stew recipe has been a family favorite for years, especially on a chilly day!
During the cooler months of Fall and Winter there is simply nothing better than a large pot of comforting beef stew simmering on the stovetop! Typically, we love to cook a beef stew recipe low and slow in a crock pot, but sometimes we want the same delicious stew but in a fraction of the time. Enter this stove top beef stew recipe. In under an hour the whole family can be enjoying this dutch oven beef stew with potatoes. You definitely need to add this hearty meal to your weekly meal plan ASAP!
Looking for More Beef Stew Recipes?
If you love a good beef stew as much as we do, you definitely need to try our Irish Beef Stew!
What You Will Need
- beef cubes – we used ribeye steak in the recipe card, but feel free to use a beef chuck roast, beef stew meat, or any other cut of beef.
- salt and pepper – simple seasonings that are always a must when cooking any type of meat.
- butter – a great addition for adding flavor while sautéing all the fresh vegetables!
- yellow onion & minced garlic – essential ingredients for bring great flavor to any easy recipe.
- carrots, celery, mushrooms, & potatoes – absolutely love this combination of hearty vegetables, but feel free to adjust to what you have on hand.
- all-purpose flour – the thickening agent in this beef stew.
- beef stock – just pick-up your favorite store-bought version at your local grocery store.
- Guinness beer – highly recommend adding a little beer in the mix, it adds a great depth of flavor.
- beef bouillon, soy sauce, worcestershire sauce, & tomato paste – simple ingredients that also add to all the amazing flavors going on in the cast iron dutch oven.
- frozen peas – just toss them in towards the end of the cook time for a wonderful pop of color.
How To Make Dutch Oven Beef Stew
The first steps to making this classic beef stew recipe are to gather all of the basic ingredients.
Bring a large dutch oven to a medium-high heat, let butter melt on the bottom of the pan, and add the beef pieces to sear on all sides with a sprinkling of salt and pepper. Once the beef has seared, remove with a slotted spoon, and set aside. Keeping the soup pot at a medium heat, add the garlic and onion, and move around to soften. Now add the carrots, celery, mushrooms, and potatoes – cook for about 5-6 minutes.
Next, add the rest of the butter. Once it has melted, mix in the flour. Now gradually pour in the beef broth and the beer, whisking continuously the whole time.
Add the bouillon, soy sauce, worcestershire, tomato paste, & frozen peas. Mix with a wooden spoon to fully combine and then return the beef to the pot, along with any juices. Let it all simmer, uncovered, for 5-10 minutes or until the veggies are cooked to fork tender.
Best Ways To Serve Dutch Oven Beef Stew
This hearty beef stew could be enjoyed in a soup bowl all by itself! But if you are looking to level it up, we highly recommend serving over a generous helping of our extra creamy mashed potatoes. It is the perfect combination! Add some buttered crusty bread on the side for the best dinner.
Storage & Freezer
Let the stew cool slightly and then transfer to an airtight container, keep in the fridge for up to 5 days. To freeze leftover beef stew, put it in a freezer-safe container (leaving room at the top for expansion), and freeze for up to 3 months. Thaw overnight in the fridge and then make the mashed potatoes for serving, if using.
Recipe FAQs
- Do you cook stew in the dutch oven with the lid on or off? This recipe was made entirely with the lid off during the cooking process. Keeping the lid on or off really depends on how thick you like your stew and how long you are letting it simmer. Cooking with out the lid will give you a thicker stew, because it allows the liquid to cook off. If you plan to let it simmer for longer than 10-15 minutes, we suggest placing the lid on top to prevent losing too much liquid.
- Is beef stew better in a dutch oven or slow cooker? Both cooking options are delicious! If you have the time and prefer to set-it-and-forget-it for the day, then sear the beef & veggies, toss them in your slow cooker, and add the rest of the ingredients. Cover and let it sit on low all day. But if you don’t have the time, this dutch oven version will give you the same great stew in a less than an hour!
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Dutch Oven Beef Stew Recipe + Guinness
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dinner/Entree
- Method: Stovetop
- Cuisine: American
Description
Our one pot Dutch Oven Beef Stew is full of all the best flavor for a warm and cozy dinner that the whole family will love!
Ingredients
- 1.5–2 pounds ribeye steak, fat trimmed and cut into bite-sized pieces (approx. 2 cups)
- kosher salt and ground black pepper
- 5 tablespoons butter, divided (regular or plant-based)
- 2 teaspoons garlic, minced
- 1/2 cup sweet yellow onion, diced
- 1 cup carrots, sliced or half-mooned
- 1 cup celery, sliced
- 1 cup baby bella mushrooms, sliced
- 1/2 cup russet potatoes, small cubes
- 1/3 cup all-purpose flour
- 3–4 cups beef broth
- 1/2 cup Guinness stout beer (non-alcoholic works)
- 1 teaspoon Better Than Bouillon beef bouillon
- 1/2 teaspoon soy sauce
- 1 teaspoon worcestershire sauce
- 1 tablespoon tomato paste
- 1 cup frozen peas
- serving: creamy mashed potatoes
Instructions
- Prep + Sear Beef: Trim excess fat and connective tissues from ribeye and cut meat into approx. 1/2 inch cubes. Season generously with salt and pepper. Bring a large dutch oven to medium-high heat. Add 2 tablespoons of butter and let melt; swirl to coat the pan. Add beef and move around pan until pieces are seared and browned on the outside. No need to cook all the way through – they will finish cooking later. Remove from the hot skillet with a slotted spoon and set aside on a plate.
- Cook Veggies: return the same large pot to medium high heat and add the garlic and onion. Move around until garlic is fragrant and onions have softened, about 2 minutes. Add carrots, celery, mushrooms, and potatoes. Move around pan while they cook – about 5-6 minutes.
- Make Sauce: Add remaining 3 tablespoons of butter and let melt. Stir to coat the veggies. Add flour and stir to coat the veggies. Add 1/4 cup of the beef broth at a time and stir to combine. It will start as a thick paste and then it will thin out. Continue until all the broth has been added and repeat with the beer. Once fully combined, add beef bouillon, soy sauce, worcestershire, tomato paste, and frozen peas to the pot. Along with the seared beef and any juices that have settled on the plate. Stir to combine.
- Adjust + Simmer: adjust consistency, as needed. Add more beef broth, if it is too thick. If it is too thin, it will thicken as it simmers. Taste and add additional salt or pepper, as desired. Let simmer, uncovered 5-10 minutes to allow the veggies time to cook.
- Serve: Serve over some Extra Creamy Mashed Potatoes and enjoy!
Notes
- Storage: leftover stew can be stored in an airtight container for up to 5 days in the fridge or freeze in a freezer-safe container for up to 3 months.
- Dairy Free: simply swap the butter for plant-based butter.
Nutrition
- Serving Size: 6oz
- Calories: 181
- Sugar: 2 g
- Sodium: 202.4 mg
- Fat: 9.7 g
- Carbohydrates: 8.8 g
- Protein: 14.6 g
- Cholesterol: 41.2 mg
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