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Hearty Dutch Oven Beef Stew

Prep Time10 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 30 mins
Course: Dinner
Cuisine: American
Keyword: Beef Stew
Servings: 8 people
Author: Silvia


  • Dutch Oven


  • 2 lb stew meat (chuch roast)
  • 1 1/2 lb bone-in short ribs
  • 1 large onion, chopped
  • 6 carrots, 2 diced small, 4 whole
  • 4 medium 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 or GF flour*
  • 4 cups water or beef broth, or both mixed
  • 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.


* An alternative to avoid flour or gluten-free option is to blend in the onions, carrots and aromatics using an immersion blender. Once you are done sautéing the aromatics, add 1 cup of the broth and blend until smooth. This will form a thicker base and later on help thicken the sauce.