Hearty Dutch Oven Beef Stew

There is something so comforting about gathering around the table with a steaming pot of beef stew straight from the Dutch oven The slow simmer fills your home with mouthwatering aromas and transforms simple ingredients into a rich meal This recipe delivers meltingly tender beef velvety potatoes and sweet carrots in a savory broth It has been a cozy favorite in my home for chilly evenings or laid-back Sunday dinners

This stew became a winter tradition after I first made it for a family potluck The deep flavors had everyone going back for seconds and since then it is my go-to when I want to treat loved ones to something special

Ingredients

• Olive oil: gives a silky texture and helps brown ingredients Choose extra virgin if possible for better taste
• Diced pancetta: brings a smoky depth and meaty richness Seek out a good-quality pancetta at the deli counter
• Chuck roast: is perfect because its marbling melts during the long cook Yielding savory juicy meat Ask for well-marbled pieces
• Kosher salt and freshly ground black pepper: are essential for seasoning and boosting all the flavors Use coarse salt and grind pepper fresh for best results
• Large onion: adds sweetness and body to the broth Yellow onions work best here for balance
• Garlic: infuses the stew with a warm aromatic note Use fresh cloves and mince finely for the best flavor
• Tomato paste: offers concentrated umami and thickens the sauce Pick up a double-concentrated tube if possible
• Red wine: lends complexity and rounds out the stew’s flavors Choose a dry one that you would enjoy drinking
• Low sodium beef broth: forms the savory base and gives you control over salt Choose a good quality carton or homemade stock
• Canned tomatoes: add brightness and slight acidity which balances the richness Diced or mini plum tomatoes both work
• Mini potatoes: stay creamy and tender Choose small waxy varieties for best texture and halve for even cooking
• Carrots: offer sweetness and color Look for firm beautiful carrots and cut them evenly for uniform doneness
• Fresh thyme and rosemary: give the stew a fragrant herbal finish Use fresh springs and strip leaves from woody stems
• Frozen peas: add a pop of color and delicate sweetness Toss them in at the end so they stay bright green
• Fresh parsley: brings a fresh finish right before serving Choose flat-leaf parsley for better flavor

Step-by-Step Instructions

Render the Pancetta:

Cook diced pancetta in olive oil over medium heat until the fat is rendered and the pieces are crispy Remove with a slotted spoon to a paper towel and let drain This infuses the oil with smoky flavor

Sear the Beef:

Season your chuck roast pieces very generously with kosher salt and ground pepper Pat them dry to ensure a great sear Brown beef in two batches over medium-high heat until all sides are deeply caramelized Set the beef aside and reduce the heat What you are building here is the key to deep flavor

Cook Aromatics and Deglaze:

Add tomato paste to the hot pot Stir and cook about one minute to toast the paste and develop more umami flavor Next add diced onion and sweat until starting to soften about three minutes Toss in minced garlic and cook another minute stirring constantly Pour in the red wine and scrape all the browned bits from the bottom This not only cleans the pot but adds incredible richness Let the wine bubble and reduce by half so there is no harsh alcohol taste

Build Stew and Braise:

Add the beef broth canned tomatoes browned beef potato halves carrot chunks rosemary and thyme sprigs plus two teaspoons of salt and a teaspoon of black pepper Bring everything to a simmer Cover with a lid and transfer your Dutch oven to a preheated 325 degree oven Allow the stew to cook for three hours until the beef is so tender it shreds with a fork and the vegetables are buttery soft

Finish and Serve:

Fish out rosemary and thyme stems and taste the stew to adjust salt and pepper Stir in reserved crispy pancetta and frozen peas The residual heat will warm the peas without overcooking Garnish with a big handful of chopped parsley just before ladling into bowls

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I always look forward to stirring in the peas at the end because they pop with color against the rich brown gravy My family loves the ritual of gathering at the table when the Dutch oven comes out and the kitchen smells are unforgettable

Storage Tips

Cool leftovers completely before refrigerating in a sealed container The flavors actually deepen overnight making for even tastier reheats For freezing ladle cooled stew into freezer-safe containers leaving a little room for expansion Thaw overnight in the fridge and reheat gently on the stove

Ingredient Substitutions

If you cannot find pancetta substitute with thick-cut bacon for similar depth Lamb stew meat also works using the same method If you prefer not to use wine add an extra cup of beef broth with a splash of balsamic vinegar for acidity For herbs dried rosemary and thyme can fill in just reduce the amount to one third

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Serving Suggestions

This stew begs for a crusty loaf of bread or warm rolls to soak up the broth A green salad or roasted Brussels sprouts round out the meal You can top each bowl with an extra sprinkle of parsley and a grind of black pepper for brightness

Cultural Note

Dutch ovens have been a staple in American kitchens for generations prized for their heat retention and even cooking Beef stew itself crosses many cultures but slow braising in cast iron creates its unique signature here In my family the worn Dutch oven has been passed down and every pot of stew carries history

Frequently Asked Questions About the Recipe

→ What cut of beef works best?

Chuck roast is ideal due to its balance of marbling and texture. It becomes melt-in-your-mouth tender after braising.

→ Do I have to use pancetta?

Pancetta adds savory depth, but diced bacon can be substituted if needed for a similar flavor boost.

→ Can this be cooked ahead of time?

Absolutely! The stew develops even deeper flavors when made a day in advance. Reheat gently before serving.

→ Should I peel the potatoes?

Mini or baby potatoes don’t require peeling. Just cut them in half and add them directly to the stew.

→ How can I thicken the broth?

If a thicker consistency is desired, simmer uncovered near the end or mash a few potatoes into the liquid.