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Old-Fashioned Dutch Oven Beef Stew with Potatoes and Peas

Dutch oven beef stew simmers beef chuck in a savory broth with tender potatoes, carrots, and peas. The beef browns first, then the stew bakes covered until fork-tender.
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Prep Time 25 minutes
Cook Time 2 hours 57 minutes
Resting 10 minutes
Total Time 3 hours 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 705
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast cut into 1 1/2-inch cubes
  • 0.33 cup all-purpose flour
  • 1.5 tsp kosher salt divided
  • 0.75 tsp black pepper
  • 3 tbsp olive oil divided
  • 1 yellow onion large, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1 lb carrots peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch cubes
  • 1 cup frozen peas

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Preheat the oven to 325°F.
  2. Pat the beef dry, then toss it with the flour, 1 teaspoon of the salt, and the black pepper until evenly coated.
  3. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in 3 batches, adding 1 tablespoon of oil before each of the remaining batches, about 8–10 minutes total, then transfer the beef to a plate.
  5. Add the onion to the Dutch oven and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
  6. Stir in the garlic and tomato paste and cook for 1 minute.
  7. Pour in the beef broth and Worcestershire sauce, scraping up the browned bits.
  8. Stir in the thyme, bay leaves, remaining 1/2 teaspoon salt, and beef, then bring to a simmer.
  9. Cover the Dutch oven and bake for 1 hour 45 minutes.
  10. Stir in the carrots and potatoes.
  11. Cover and bake for 45–60 minutes, until the beef is fork-tender and the vegetables are tender.
  12. Stir in the peas and simmer on the stovetop until hot, about 3–5 minutes.
  13. Remove the bay leaves.
  14. Let the stew rest uncovered for 10 minutes before serving.

Notes

For the best flavor, brown the beef in batches without crowding the Dutch oven. Refrigerate leftovers for 3–4 days or freeze for up to 3 months. For a gluten-free option, use a 1:1 gluten-free flour blend.