If you’re craving a soul-warming, belly-filling meal, you’re going to love my easy-peasy Dutch Oven Beef Stew! Made with just 15 simple ingredients in only a few easy steps, this naturally gluten-free veggie-loaded stew is sure to become a family favorite.
As the chilly weather starts nipping at our noses, who doesn’t crave the comforting embrace of a warm, hearty bowl of stew? I’ve been pottering around my kitchen, perfecting the most snug-inducing, soul-warming dish you could dream of: a vegetable beef stew that’s as easy to whip up as it is delicious. 😊
Now, don’t let the thought of stew-making scare you off; I promise, this Dutch oven recipe is incredibly straightforward. We’re talking only 15 simple ingredients and just about 15 minutes of active prep. What’s even better? This hearty beef stew is a stealthy health champion. It’s loaded with a rainbow of veggies that’ll make both your body and tastebuds jump with joy. 🌈🥕🥔
And here’s the cherry on top: this warming delight is naturally gluten-free. No need for substitutions or second-best options; my beef and potato stew ensures you enjoy rich, robust, comforting flavors with zero gluten worries.
Ready to combat the cold together with a big, bubbling pot of my irresistibly meaty and veggie-packed gluten-free beef stew? Keep scrolling for this magic-making recipe, and don’t forget to share the warmth by letting me know how it turns out for you! #StewSeasonIsTheBestSeason 🍲✨
- What is Dutch Oven Beef Stew?
- What does it taste like?
- Why You’ll Love This Dutch Oven Beef Stew Recipe
- Ingredients Needed
- How To Make Homemade Beef Stew
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- Beef Stew Nutrition
- Pricing Info
- Other one-pot recipes
What is Dutch Oven Beef Stew?
This beef veg stew is slow-cooked to perfection in, you guessed it, a Dutch oven.
A what now? Think of a Dutch oven as your kitchenware’s sturdy, reliable best friend — a thick-walled cooking pot, usually made of cast iron, with a tight-fitting lid that ensures even cooking. A Dutch oven is the magic maker behind many a scrumptious, homestyle dish (like chicken pot pie, juicy chicken breasts, and yummy roasted potatoes!), and this beef stew is no exception!
Now, back to the stew! 🥘
Imagine tender chunks of beef, so soft they practically melt in your mouth. Now add a medley of hearty root vegetables like potatoes, carrots, and onions, plus the sweet addition of red bell pepper. Every bite is bathed in a savory, rich broth, infused with herbs and spices, which has been allowed to simmer and meld over time, creating a depth of flavor that’s downright swoon-worthy.
The beauty of this beef stew recipe is its simplicity. While the ingredients are humble, slow cooking in the Dutch oven works wonders to transform them into a meal that’s both comforting and luxuriously rich.
So next time the weather’s gloomy, or you’re in need of a big culinary hug, remember this old-fashioned beef stew. It’s a taste of nostalgia, a pinch of love, and a whole lot of deliciousness—all stewed up in one pot. Cheers to cozy meals and even cozier memories! 🍲❤️
What does it taste like?
First, envision a sizzling dance of golden-brown cubes of beef, lightly kissed by the subtle, buttery notes of avocado oil. As they pirouette in the pot, a dash of salt and pepper joins in, creating an elegant waltz of seasoning that tickles your senses.
Enter our aromatic duo, yellow onion and garlic. Their entrance is nothing short of a standing ovation. Together, they envelop the beef with their rich, fragrant embrace, laying the foundation of our flavor opera.
But ah! The melody deepens. In swoops the beef broth, a deep, resonant base note that carries the harmonies of earthy potatoes, the sweet crunch of carrots, and the playful brightness of red bell pepper. This vibrant veggie orchestra serenades your palate, each bite more melodious than the last.
Suddenly, a sultry solo from our red wine, dark and sophisticated, lending an air of mystery to our culinary concert. Not to be outdone, balsamic vinegar gracefully glides in, its tangy notes cutting through with surprising depth, while the Worcestershire sauce adds an umami whisper that leaves you hanging on its every word.
Then, a squeeze of tomato paste paints the stew in rich, sun-kissed hues, its sweetness perfectly complementing the earthy whispers of thyme and oregano. These two herbal muses, fresh and dry, complete our flavor-filled symphony, bringing forth an enchanting finale that lingers in the memory long after the last spoonful. Bon appétit! 🎼🍲🌟
Why You’ll Love This Dutch Oven Beef Stew Recipe
In a world bursting with options, my simple beef stew Dutch oven recipe stands out as a champion of convenience, health, and inclusivity. It’s a triple threat that’s sure to win hearts (and tummies) at any dinner gathering! 🍲❤️
Here’s why you’ll absolutely adore making it your new cold-weather staple:
- Quick & Easy: Time is of the essence, especially when your stomach is calling the shots! Despite its complex flavors, this cozy stew is a breeze to prepare. No fancy techniques, no frills, and absolutely no stress! Just simple, straightforward steps that lead you to a steaming pot of deliciousness. 🍲⏰
- Wholesome & Nourishing: Every spoonful of this stew brims with nourishment. With a rainbow of veggies like carrots, bell peppers, and potatoes, it’s a hearty, balanced meal in itself. The lean protein from the beef, coupled with the wealth of nutrients from the vegetables, creates a yummy blend that promises to keep your body happy and energized. This isn’t just food; it’s fuel designed with love, meant to nurture both your body and spirit through the biting cold. 🥕🌟
- Allergen-Friendly: Worried about dietary restrictions? This beef stew has your back! Crafted to be naturally gluten-free, it caters to those with sensitivities or allergies without sacrificing flavor or texture. It’s a dish that invites everyone to the table, ensuring no one misses out on the joy of heartwarming comfort food. Plus, the absence of common allergens does not mean a compromise on taste; it’s a safe, delectable haven in a bowl, proving that inclusive cooking can be utterly scrumptious! 🌾❤️
As promised, you only need a handful of whole-food ingredients to make this beef stew oven recipe. Here’s what to grab:
- Avocado Oil – With a neutral flavor and high smoke point, this heart-healthy oil is my go-to for searing meat.
- Beef Stew Meat – I typically reach for chuck roast, bottom round, or top round roast because they’re super affordable and perfect for braising in a stew.
- Yellow Onion – For sweet allium complexity.
- Garlic – I typically prefer using fresh cloves for the best flavor, but feel free to use jarred minced garlic or frozen garlic paste for convenience.
- Low-Sodium Beef Broth – Using low-sodium broth helps to keep salt levels in check. Remember, you can always add more salt to taste.
- Potatoes – While any potatoes can be used here, I suggest opting for a waxy variety like Yukon Gold or red potatoes as they’ll hold their shape better during cooking.
- Carrots – Feel free to use any color you have on hand!
- Red Bell Pepper – While not traditional in beef stew, I love adding a bell pepper for sweetness and color.
- Red Wine – I suggest opting for whichever red wine you like drinking. You only need ¼ cup for the recipe, so they’ll be plenty left over for you to have a glass with the stew!
- Balsamic Vinegar – Another non-traditional addition, vinegar both adds depth of flavor and helps to tenderize the beef.
- Worcestershire Sauce – For a pop of umami that takes this beef stew over the top. Please note that some versions of Worcestershire contain gluten, so make sure to read your labels if you are sensitive.
- Tomato Paste – This ingredient acts to both thicken the broth and add a burst of umami sweetness to the gravy. Opt for double-concentrated tomato paste if possible for the best possible taste.
- Fresh Thyme & Dry Oregano – This duo adds tons of flavor.
- Salt & Pepper – Because every dish needs basic seasoning!
Need to swap something out? Not to worry, I have you covered:
- Avocado Oil – Feel free to use the high smoke point cooking oil of your choice (e.g. canola).
- Beef Stew Meat – While cheaper cuts of meat are perfect for this recipe, you’re also welcome to make a fancier version of this Dutch oven beef stew by swapping in boneless short ribs.
- Yellow Onion – You can also use red or white onions or swap in shallots instead.
- Garlic – Feel free to use 1 ½ teaspoons of garlic powder if needed.
- Low-Sodium Beef Broth – While beef broth will give this stew the beefiest flavor, you can also use low-sodium chicken or veggie broth instead. If you go the veggie route, mushroom broth is your best bet!
- Potatoes – You can swap in sweet potatoes or turnips if you like, or use cauliflower florets to keep things low-carb.
- Carrots – Parsnips will also work!
- Red Bell Pepper – Yellow or orange bell pepper will work equally well here.
- Red Wine – If you don’t keep alcohol in the house, I find the best substitute for red wine in beef stew is non-alcoholic red wine. Alternatively, try swapping in a tannic juice like tart cherry instead.
- Balsamic Vinegar – Red wine vinegar is a great substitute if needed.
- Worcestershire Sauce – You’re also welcome to use other umami-boosting liquids like fish sauce or Maggi Seasoning.
- Tomato Paste – Feel free to swap in a spicy alternative like Harissa, or use a sweeter option like ketchup.
- Fresh Thyme – Only have dried? Use ⅓ as much.
- Dry Oregano – Only have fresh? Use 3x as much.
How To Make Homemade Beef Stew
Making beef stew in a Dutch oven is a snap. Here’s how it’s done:
Prep. Preheat oven to 325°. Wash and chop veggies and cube your meat.
Step 1: Heat oil in a 5- or 6-quart Dutch oven over medium heat. It will shimmer when it’s hot.
Step 2: Brown the stew meat on medium, until just browned but not cooked through.
Step 3: Season with salt and pepper as it cooks. Remember to rotate the beef to hit all sides with seasoning!
Step 4: Add the remainder of the ingredients to the Dutch oven. Bring to a boil.
Step 5: Braise. Once boiling, remove from the heat, cover, and place in the oven. Braise (bake) the stew for 1 hour and 30 minutes.
Step 6: Serve & Enjoy! Remove from the oven, and serve hot.
Optional Variations & Dietary Adjustments
Adjusting recipes to fit various dietary needs and preferences is a great way to ensure everyone can enjoy a comforting bowl of beef stew. Here are some optional variations and adaptations to consider:
Beef Stew Without Wine:
Wine often adds depth and a rich undertone to stews, but if you’re looking to skip it—fear not! Here are some easy swaps to retain that depth of flavor:
- Broth Boost: Instead of wine, increase your beef broth by an additional ¼ cup.
- Non-Alcoholic Wine: There are several non-alcoholic red wines available these days. They have all the flavor and none of the alcohol!
- Juice Substitute: For a fruity undertone, use a splash of unsweetened grape juice, pomegranate juice, or tart cherry juice combined with a tablespoon of red wine vinegar.
Low-Carb Beef Stew:
When aiming for a low-carb stew, it’s mainly about tweaking the veggies and monitoring any added sugars.
- Potato Swap: Substitute traditional potatoes with radishes or cauliflower florets. They soak up the flavors beautifully and offer a texture reminiscent of potatoes when cooked.
- Veggie Variations: Incorporate more low-carb vegetables like green beans, zucchini, or mushrooms, which will add volume and variety to the stew without increasing the carb count significantly.
- Monitor Sugars: Ensure that your balsamic vinegar and tomato paste are without added sugars. There are several brands available that cater specifically to low-carb diets.
Vegan Beef Stew:
Yes, you read that right! Let’s get creative for our plant-based pals.
- Meatless Magic: Swap out the beef stew meat for chunky portobello mushrooms, tempeh, or even jackfruit for a meaty texture.
- Vegetable Broth: Easily replace the beef broth with a robust vegetable broth to maintain the rich flavor foundation of the stew.
- Umami Boost: Increase the amount of tomato paste slightly and consider adding a splash of soy sauce or tamari to replicate that deep, savory note often brought by beef.
Remember, cooking is as much about personalization as it is about following a recipe. Feel free to mix and match based on your needs, and don’t hesitate to taste and adjust as you go. After all, the best stew is the one that warms your soul the most! 🍲✨🌿
Let’s jazz up your stew-serving game with these fun suggestions:
- Bread Bowls: Who needs plates when you’ve got edible containers? Hollow out individual crusty bread rolls and ladle in that piping hot stew. The bread soaks up the delicious juices, making it a treat to tear and eat once the stew is devoured.
- Mashed Potato Bed: Lay down a fluffy bed of creamy mashed potatoes (or mashed cauliflower for a low-carb twist) on a plate and make a little well in the center. Pour your stew into this well, letting the juices mix with the mash. It’s a match made in culinary heaven!
- Stew-Stuffed Bell Peppers: Hollow out some bell peppers, roast them slightly, and then fill them up with your beef stew. Pop them back in the oven just long enough to meld the flavors. Colorful, nutritious, and oh-so-delicious!
- Mini Dutch Ovens: For a personalized touch, especially when entertaining, serve the stew in mini individual Dutch ovens or clay pots. It gives that rustic feel and makes everyone feel a tad bit special with their personal pot of warmth.
- Stew Topped Baked Potatoes: Slice open a baked potato, fluff up its insides, and ladle your stew right on top. It’s a hearty, filling, and comforting meal in one!
- Waffle Bowls: Taking inspiration from dessert, why not savory waffle bowls? These can be made using a mix of flours (like cornmeal) and herbs. Once baked, they become the perfect vessel for your stew.
- Garnish Galore: Never underestimate the power of a good garnish. Fresh herbs, a dollop of sour cream, some grated cheese, or even crispy onion rings can add that extra pop of flavor and fun to each bowl.
Remember, the joy is in the journey, not just the destination. So, while your stew simmers away, let your creativity run wild and think of how you can elevate the entire dining experience. Bon appétit and have fun serving up some stew-tastic dishes! 🍲🎉🎈
Recipe Success Tips
- Briefly freeze your meat before cubing. It makes life so much easier!
- This recipe only calls for 2 tablespoons, which is 3-4 times what comes in a 6-ounce can. Consider getting tomato paste in a tube or freeze it into ice cube trays to prevent waste.
Sure thing! I like to divvy it up into individual heat-proof containers so I can pull one out and zap it whenever a craving for protein-packed goodness strikes. It should keep well for up to 3 months.
To get the juiciest, most tender chunks of beef, I suggest you brown the beef on the stovetop, then pop the Dutch oven in the regular oven to bake/braise.
You can use chuck roast, bottom round, or top round roasts for this recipe. Those are the least expensive cuts of beef, and make great stew meat! In the photos here, I used chuck roast cut into about 1-inch pieces and trimmed of excess fat.
Stew meat is usually a leaner cut of meat, so it can turn out tough if it’s not cooked properly. Slow cooking it for about 1.5 to 2 hours is ideal, because it gives the beef time to tenderize. Adding a meat tenderizer such as vinegar or wine can really help, too!
My Dutch oven beef stew recipe calls for both red wine and balsamic vinegar, so the meat will be tender after about an hour and half of braising in the oven.
Stew can be incredibly flavorful if cooked correctly. There are a lot of different flavors you can add to other stew recipes to prevent or fix any blandness:
– Balsamic vinegar
– Red wine
– Dark beer, such as Guinness
– Beef broth
– Dijon mustard
– Worcestershire sauce
Beef, no matter what, should be cooked to a minumum temperature of 145 degrees. Beef stew should be braised in the dutch oven at about 325 degrees for about 90 minutes. This will ensure that it reaches a safe temperature to eat, while also making sure the beef is tender and not tough.
Browning the meat in the dutch oven before baking in the oven helps to seal in the moisture and flavor of the beef. Although it’s not necessary, it does help the meat become tender and more flavorful while it cooks.
This Dutch oven beef stew recipe is gluten-free, so it doesn’t use any flour. Instead, this recipe calls for tomato paste and potatoes to thicken it. Potatoes are excellent at thickening soups and stews, and this method works without adding anything extra to compromise or alter the flavor of this recipe.
If your stew doesn’t turn out as thick as you’d like, you can remove about 2 cups of the liquid and a few potatoes and purée them in a blender or food processor. Once pureed, add the mixture back to the pot and stir.
Alternatively, you’re welcome to add plain instant potato flakes to the broth to help thicken it to your liking ~OR~ you can make a cornstarch slurry with about 1 tablespoon of cornstarch and about 2-3 tablespoons of the broth before adding it back to the pot and allowing to simmer and thicken for about 5 minutes.
Beef Stew Nutrition
Let’s chat about the wholesome goodness packed into every mouthful of this Dutch Oven Beef Stew. Not only is it bursting with vibrant veggies and protein-packed beef, but its nutritional stats are also something to cheer about.
🥕 Veggie Powerhouse: Those carrots, potatoes, and red bell peppers? They’re not just there for their good looks! They bring along a bevy of vitamins, minerals, and fiber that makes each bite as nutritious as it is delicious.
🌾 Gluten-Free Goodness: Wave goodbye to gluten because this stew doesn’t need it. While some recipes rely on flour or other thickeners, my stew achieves its luscious consistency purely with tomato paste. Less is more, after all!
📊 By the Numbers: Curious about the nitty-gritty? For every hearty serving, you’re indulging in:
- A manageable 440 calories. Perfect for those wanting a filling yet balanced meal.
- A whopping 30 grams of protein! Talk about a protein punch to keep you fueled.
- 481 mg of sodium, keeping things flavorful yet in check.
- Just 20 grams of carbs, with a commendable…
- 5 grams of fiber to keep things moving and grooving in your digestive system.
Cheers to meals that taste as good as they make you feel! 🥳🍴🥦
Total nutritional content per serving is:
- Calories: 360 calories
- Total Fat: 13 grams
- Protein: 24 grams
- Sodium: 626 mg
- Carbohydrates: 37 grams
- Fiber: 4 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
- 1 tbsp avocado oil: $0.22
- 2.5 lbs beef stew meat: $13.66
- 1 tsp salt: $0.02
- 1 tsp pepper: $0.03
- 1 medium yellow onion: $0.78
- 6 garlic cloves: $0.18
- 4 cups low sodium beef broth: $2.78
- 1 ½ lb potatoes: $1.32
- 4 medium carrots: $0.48
- 1 red bell pepper: $0.68
- ¼ cup red wine: $0.56
- 2 tbsp balsamic vinegar: $0.31
- 2 tbsp Worcestershire sauce: $0.25
- 2 tbsp tomato paste: $0.34
- 2 tbsp fresh thyme: $0.48
- 1 tbsp dry oregano: $0.18
The total comes out to be around $22.27 or roughly $3.71 per serving!
Some excellent sides for beef stew include:
Other one-pot recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Healthy Dutch Oven Beef Stew
- 1 tbsp avocado oil
- 2.5 lbs beef stew meat cut into 1 inch cubes
- 1 tsp salt
- 1 tsp pepper
- 1 medium yellow onion diced
- 6 garlic cloves minced
- 4 cups low sodium beef broth
- 1 ½ lb potatoes chopped
- 4 medium carrots chopped
- 1 red bell pepper chopped
- ¼ cup red wine
- 2 tbsp balsamic vinegar
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 tbsp fresh thyme
- 1 tbsp dry oregano
- Preheat oven to 325°.
- In a 5 or 6 qt dutch oven, heat the oil on medium heat. Brown the stew meat on medium heat, until just browned but not cooked through. Season with salt and pepper as it cooks.
- Add the remainder of the ingredients to the dutch oven.
- Bring to a boil. Once boiling, remove from the heat, cover, and place in the oven. Braise (bake) the stew for 1 hour and 30 minutes.
- Remove from the oven, and serve hot!
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