Why This Dutch Oven Makes the Best Classic Beef Stew Ever!

Craving comfort food? Learn how to make classic beef stew in the Overmont Dutch Oven—perfectly tender beef and veggies all in one pot.

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This classic beef stew recipe is simple to follow and delivers a delicious, comforting meal every time. The Overmont Dutch Oven does all the heavy lifting, ensuring even cooking and locking in all those wonderful flavors. Get ready to fill your home with the incredible aroma of homemade stew!

What’s your favorite side dish to serve with beef stew? Let us know in the comments below!

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INGREDIENTS:
For the Beef:
2 lbs beef chuck roast, cut into 1.5-inch cubes
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons olive oil, divided
2 tablespoons all-purpose flour (optional, for searing)

For the Stew:
1 large yellow onion, chopped into 1-inch pieces
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth (low sodium preferred)
1 cup red wine (Cabernet Sauvignon or Merlot work well) or extra beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
4 large carrots, peeled and cut into 1-inch chunks
1 lb Yukon Gold potatoes, cut into 1-inch chunks
Fresh parsley, chopped (for garnish)

INSTRUCTIONS
1. Sear the Beef
Pat the beef cubes dry with paper towels. This step is crucial for getting a good crust. Season the beef generously with salt and pepper. If you like a thicker stew, toss the beef in the flour until lightly coated.
Heat 1.5 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches. Do not crowd the pan, or the meat will steam instead of searing. Cook until browned on all sides, about 3-4 minutes per batch. Remove the browned beef and set it aside on a plate.

2. Sauté the Aromatics
Add the remaining 1.5 tablespoons of oil to the empty pot. Toss in the chopped onions and cook for about 5 minutes until they soften. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook it for 1-2 minutes. This helps deepen the flavor and removes the raw tomato taste.

3. Deglaze the Pot
Pour in the red wine (or 1 cup of beef broth). Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. These bits, called fond, are packed with flavor. Let the liquid simmer for 3 minutes to reduce slightly.

4. Simmer the Stew
Return the browned beef and any juices from the plate back into the pot. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Stir well to combine.

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