Name: Easy Dutch Oven Beef Stew
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 8
Ingredients: 2 lbs beef chuck, cut into chunks; 3 tbsp flour; 2 tbsp oil (for searing); 1 tbsp butter; 1/2 cup dry red wine; 12 ounces of water; 1 heaping teaspoon Better Than Bouillon paste (Beef flavor); 1 medium onion, chopped; 6 large carrots, peeled and chopped; 6 celery ribs, chopped; 4 medium russet potatoes, peeled and chopped; 2 tsp salt; 2 tsp paprika; 2 tsp garlic powder; 2 tsp onion powder; 3 bay leaves; Black pepper, to taste

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Last Updated on April 22, 2026 by Kiersten James

Easy Dutch oven beef stew with tender beef, potatoes, and a rich gravy that cooks low and slow for a hearty one-pot dinner.

Old-fashioned beef stew in a Dutch oven is one of those meals you make when you want something filling, warm, and impressive enough to serve for company.

Everything cooks in one pot, it feeds everyone without needing extra sides, and it’s a good place to start if you’re trying to get more comfortable cooking from scratch.

The beef gets browned first to build flavor, the broth cooks down into a thick gravy, and by the time it’s done, you’ve got a pot of stew that holds its own.

Because of the included potatoes and vegetables, you don’t have to serve anything else on the table except fresh, crispy bread and a few slabs of butter.

Why You’ll Love This

Same ingredients as the crockpot version, but tastes a million times better
Better flavor from searing the beef first
Thick, real gravy that builds as it cooks
Only uses one pot; the oven does most of the work
Produces a full, sit-down dinner without any extra effort

Ingredient Highlights:

Beef chuck: This is the cut you want. The stores will sell pre-cut “stew meat” in smaller 1-pound portions, but if you can buy a whole, heavier piece of meat to cut yourself, do that instead.

It’s more cost-effective and the quality of the meat cuts will be better. Be sure to cut against the grain and trim off any hard fat.

Flour: Coats the beef and helps build the gravy right from the start. Use a gluten-free all-purpose blend, if needed.

Dry red wine: Cooks down to build deeper flavor. I typically will use a cheap Shiraz like Yellowtail, but if you don’t cook with wine or have a dry house, you can leave this out.

Better Than Bouillon (Beef): A few years ago, I switched entirely from any commercial broths to Better Than Bouillon paste or homemade bone broth for my cooking.

Here, I use the roasted beef base and mix it with water right in the pot. It’s stronger, richer, and you can control how concentrated you want the flavor to be, depending on how much you add.

Russet potatoes: These break down slightly and help naturally thicken the stew as it cooks. See below for my opinion on the different types of potatoes for stew.

Bay leaves: Necessary for the classic, cozy flavors.

The Best Potatoes for Beef Stew

If you want a thick, old-fashioned stew:

Use russet potatoes. They soften and break down slightly, which helps thicken the broth into a gravy. This is what gives stew that classic, hearty texture.

If you want cleaner chunks that hold their shape:

Use Yukon Gold potatoes. They stay intact better and give you more defined pieces instead of blending into the broth.

What I use:

I stick with russets for a thicker stew. Make sure to cut them into larger chunks, so they don’t disappear
You can use a mixture (russet + Yukon) if you want both texture and thickness.
Avoid small diced potatoes. They will fall apart no matter what you use.

Tips for the Best Results

Pat the beef dry before coating it in flour so it browns properly.
Sear the beef in batches. Crowding the pot will steam the meat instead of searing it.
Scrape the bottom of the pot after adding the wine. It’s where the flavor is.
Keep the lid on the entire time while baking, so it doesn’t dry out.
Let it sit before serving. The gravy will thicken further as it rests.

How to Make Beef Stew in a Dutch Oven

Equipment:

Enameled Dutch Oven with Lid

Ingredients:

2 lbs beef chuck, cut into chunks
3 tbsp flour
2 tbsp oil (for searing)
1 tbsp butter
1/2 cup dry red wine
12 ounces of water
1 heaping teaspoon Better Than Bouillon paste (Beef flavor)
1 medium onion, chopped
6 large carrots, peeled and chopped
6 celery ribs, chopped
4 medium russet potatoes, peeled and chopped
2 tsp salt
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
3 bay leaves
Black pepper, to taste

Instructions:

Preheat oven to 325°F.

Cube the beef, trimming off any hard fat. Pat dry, then toss with flour until evenly coated.

Heat oil in a Dutch oven over medium-high heat.

Sear the beef chunks in batches until browned on all sides. Remove to a plate and set aside.

In the same pot, add onions with 1 tablespoon of butter, and cook for 3 to 4 minutes.

Pour in a splash of red wine and scrape the bottom of the pot clean.

Add the remaining wine, water, and Better than Bouillon paste – whisk together until the paste dissolves. Then add the carrots, celery, potatoes, and all seasonings.

Return the beef to the pot and toss everything together.

Bring the stew to a gentle simmer on the stove.

Cover with a lid and transfer the pot to the oven. Cook undisturbed for about 3 hours, until the beef is tender.

If needed, simmer uncovered on the stove for 10 to 15 minutes to thicken the gravy.

Remove the bay leaves, taste for any seasoning adjustments, and let the stew sit for 10 minutes to set before serving.

Serve with fresh, crusty bread or pull-apart dinner rolls, and a dish of room-temperature butter.

Storage & Freezing:

This can be stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months in an appropriate container.

Reheat on the stove with an extra splash of broth or water.

More Cozy Dinner Recipes:

Stovetop Chicken Pot Pie with Homemade Square Noodles

Nona’s Famous Pasta Fagioli Soup

One Pot Chicken & Dumplings

Sheet Pan Turkey Meatloaf with Sweet Ketchup Glaze