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Hearty Dutch Oven Beef Stew

Dutch Oven Beef Stew is the perfect cold weather meal. It’s made with seared chuck roast and short ribs, carrots and potatoes, and a rich braising liquid. After 2 hours in the oven, you’re left with a healthy, stick-to-your-ribs dinner the whole family will love.
Prep Time15 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 35 minutes
Course: Dinner
Cuisine: American
Keyword: Beef Stew, Dutch Oven Beef Stew, Gluten-Free Beef Stew, Healthy Stew Beef
Servings: 8 people
Author: Silvia Dunnirvine


  • Dutch Oven


  • 2 lb chuck roast
  • 1 1/2 lb bone-in short ribs
  • 1 large onion chopped
  • 6 carrots 2 diced small, 4 whole
  • 4 potatoes quartered
  • 4 cloves garlic minced
  • 1/2 cup red wine
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 1/4 cup all-purpose flour (sub GF flour)
  • 4 cups water or beef broth or a mix of both
  • 1 tbsp dried or fresh thyme
  • 1 bay leaf


  • Season beef and short ribs with salt and pepper on all sides.
  • In a dutch oven pot add in oil. When hot brown the beef and short ribs on all sides (about 10 minutes). Transfer to a plate.
  • Add onions and 2 diced carrots to the dutch oven, scraping down the browned bits from the meat. saute for 5-7 minutes stirring often.
  • Add minced garlic and sauté for 1-2 minutes. Add wine and allow it to reduce 3-5 for minutes. Add tomato paste and stir
  • Add stew beef and short ribs to the pot and stir well to coat with fragrant base.
  • Meanwhile whisk to dissolve the all-purpose flour in 1 cup of hot water or heated beef broth, whichever you are using for this recipe. Then add in remaining 3 cups of liquid (water or both, or both) and pour into the pot. Stir well
  • Add thyme and bay leaves. Add the potatoes and remaining 4 carrots cut into chunks. Cover.
  • Transfer to pre-heated oven at 350F degrees for 2 hours.


Storing: Let the leftovers cool completely before storing them in an airtight container in the fridge for 3 to 4 days. 
Freezing: You can also freeze beef stew in a freezer-safe container for 2 to 3 months. Let the leftovers thaw in the fridge before reheating.
Reheating: When you go in for leftovers, don’t be alarmed by the solidified layer of fat. It will melt back down when reheated, but you can remove it ahead of time if you want. Reheat the stew in a covered pot over low heat on the stove or in the microwave in 30-second intervals. 


Calories: 490kcal | Carbohydrates: 29g | Protein: 39g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 423mg | Potassium: 1528mg | Fiber: 4g | Sugar: 4g | Vitamin A: 7764IU | Vitamin C: 27mg | Calcium: 65mg | Iron: 5mg