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Old-Fashioned Dutch Oven Beef Stew (Or Crockpot)

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 2.5 lbs boneless beef chuck roast, cut into 1.5-inch cubes
  • 1/3 cup all-purpose flour
  • 2 tsp kosher salt and 1 tsp coarse black pepper
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 large carrots, peeled and sliced into 1/2-inch coins
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups rich beef broth
  • 2 tbsp Worcestershire sauce and 1 tsp balsamic vinegar
  • 1.5 lbs Yukon gold potatoes, cut into 1-inch chunks
  • 3 sprigs fresh thyme, 1 sprig rosemary, and 2 bay leaves
  • 1 cup frozen sweet green peas

Method
 

  1. Pat beef cubes dry and toss with flour, salt, and pepper. Sear in hot olive oil in a Dutch oven in two batches until deeply browned (3–4 minutes per batch); transfer to a plate.
  2. Sauté onion, carrots, and celery in the pot for 5 minutes. Stir in garlic and tomato paste for 90 seconds, then pour in beef broth, Worcestershire sauce, and balsamic vinegar, scraping up browned bits.
  3. Return beef to the pot with thyme, rosemary, and bay leaves. Cover and simmer gently over low heat for 1 hour 15 minutes.
  4. Add cubed Yukon gold potatoes, cover, and simmer for 35–40 minutes until beef and potatoes are fork-tender. Stir in green peas for the final 5 minutes and serve hot!

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