Dutch Oven Beef Stew (Whole30)

This is hands down the absolute best Dutch Oven Beef Stew! Seared pieces of chuck roast are braised in a savory gravy with hearty vegetables to create an incredibly rich, thick stew that’s. It’s the perfect comfort food. This one pot wonder is a hearty and Whole30 meal – perfect for Sunday dinner, a special meal to share with friends, and meal prep, too (it’s even better the next day!). 

Do you smell that aroma? That’s magic right there – magic that can only come from tender chunks of beef simmered low and slow with hearty vegetables and fresh herbs.

Few people will argue that beef stew is the ultimate winter comfort food. Who wouldn’t want to tuck into a bowl of tender shredded beef and colorful vegetables enveloped in a rich, savory gravy? I know many of you won’t pass it up based on the rave reviews we get for our Red Wine Braised Beef Stew.

Our Whole30 Beef Stew is everything you love about the classic, without grains, gluten, or wine. Balsamic vinegar and tomato paste create a deep flavor base punctuated with onions, leeks, plenty of garlic, and fresh thyme. A dash of arrowroot slurry towards the end transforms the beef stock into a luscious gravy. This is real, whole comfort food at it’s finest.

How to make dutch oven beef stew

A proper beef stew should braised low and slow for hours. You’ll create layers of deep flavor by simmering seared pieces of chuck roast with onions, leeks, and garlic in a seasoned broth. Add the vegetables in the last hour to ensure they’re perfectly bite-tender. This is a recipe made for Sunday supper, and the leftovers are even better the next day.

Be sure to check out the tips below as well as the detailed step-by-step photos in the recipe card.

1. Brown the beef in batches. Add the beef to the pot in a single layer and allow to brown undisturbed for about 5 minutes, or until a good crust forms. Remove the beef and set aside.
2. Add primary aromatics. Add onions and leeks and sautee until soft, then minced garlic.
3. Add secondary aromatics. Add tomato paste and work into the vegetables to enhance the savory gravy.
4. Deglaze. This is a crucial step! Deglazing will release all the browned bits from the bottom of the pot. Not only does this make clean-up way easier later, but those bits are packed with flavor. Deglaze the pot with a bit of balsamic vinegar, stirring until the bottom of the pot is clear and the bits have been absorbed.
5. Season. Return the beef to the dutch oven along with any juices accumulated on the plate, then pour in just enough beef stock to barely cover the meat (about 3 cups). Season with salt and pepper, give everything a good stir, then top with a bay leaf and thyme bundle.
6. First Braise. Bring the broth to a simmer, then cover the pot and transfer to the dutch oven. Braise undisturbed for 2 hours.
7. Add Vegetables and Thickener. Add a cornstarch slurry, plus your vegetables (carrots, celery, and potatoes). Give everything a good stir. If you like a thinner stew, add additional broth at this time (about a cup).
8. Second Braise. Once again, bring the liquid to a simmer, then cover the pot and return to the oven. Braise an additional 1-1.5 hours, or until the meat is falling apart and the vegetables are tender. Check on the stew at the one-hour mark. It’s ready when the potatoes are tender and the meat is falling apart into shreds.
9. Garnish and Serve. Remove the bay leaf and thyme stems, then portion the stew into bowls and garnish with fresh parsley.

Tips for perfect beef stew, every time

• Use the right cut of meat (see below), and trim with care. A well-marbled chuck roast is both economical and full of flavor. Remove any large obvious fat deposits and gristle, but keep the rest – the fat supplies flavor and adds body to the gravy.
• Brown thoroughly. Sear the pieces of beef until a good crust forms for best flavor.
• Always bring the liquid to a simmer before placing in the oven for a consistent braising experience.
• Braise in stages – meat first, then the hearty vegetables. This will ensure the meat simmers into fall-apart tender shreds and the vegetables are cooked through, but still bite tender. No one likes mushy vegetables.
• If your dutch oven doesn’t have a tight seal, lay a piece of foil over the pot before securing the lid to prevent excessive evaporation. Alternatively you can add an additional cup of stock (2 cups total) in the second stage of simmering to reach your desired consistency for the gravy.

What’s the best cut of beef to use?

The pre-cut beef labeled “stew meat” isn’t really the best choice for beef stew. Those pieces are typically cast-offs from various cuts, which makes the quality inconsistent. Some pieces will be super lean, while others are full of gristle. Variety might be the spice of life, but not so when making the very best beef stew possible.

The best choice is chuck roast. A well-marbled piece will have even ribbons of fat throughout. You’ll likely need to cut away some of the very large fat deposits and obvious gristle or sinew, but keep most of those ribbons of fat intact – they’ll render down to create a deeply flavorful and luxurious stew.

How long to cook beef stew in a dutch oven?

Ultimately this depends on how much stew you’re making and the size of your beef cubes. The sweet spot for this recipe is 3-4 hours, in two stages:  the first 2 hours you’ll braise the beef, then you’ll add the hearty vegetables and braise until they’re tender and the meat is falling apart. If you’re not quite ready to serve yet, simply place the pot on the stove and cover tightly. It’ll stay warm for at least an hour.

Can I make beef stew in the crock pot?

Yes, with caveats. The flavor in a terrific beef stew all comes down to the sear. If you toss the beef raw into the crockpot, you’ll have tender but bland stew. To make this recipe in the slow cooker, follow these steps:

1. Brown the beef in a large soup pot or dutch oven, then remove and place into your crock pot.
2. Cook the onions, leeks, and garlic.
3. Add the tomato paste, then deglaze with balsamic vinegar.
4. Scrape the onion mixture into the crockpot.
5. Pour in 4 cups broth and season with salt and pepper. Add the carrots, celery, and potatoes and give everything a good stir. Place the bay leaf and thyme on top.
6. Program to Low for 8 hours.
7. In the last hour, pour in the slurry, give the stew a good stir. Crack the lid and simmer for the final hour to allow the stew to thicken.

Freezing and storing beef stew

• To Freeze, Option 1:  Fully prepared, beef stew freezes well. Cool the stew, then portion into airtight containers and store in the fridge for up to 3 months. Defrost in the fridge overnight then reheat in a pot over medium heat until warmed through.
• To Freeze, Option 2:  For beef stew purists (ahem, lifts hand) defrosted stew with the vegetables isn’t quite right. After freezing and defrosting, the vegetables can be mushy. For that reason, I like to freeze stew half-way through the cooking process, just after the first braise is completed. I’ll often have 2 pots of stew working – one to eat immediately, one to freeze. After the first braise, cool the stew and transfer to an airtight container; freeze for up to 3 months. Defrost in the fridge overnight and continue from Step 6 – bring the liquid to a simmer, then add the slurry and vegetables. Finish braising in the oven until the vegetables are cooked through.
• To Refrigerate:  Store leftovers in a tightly sealed container in the fridge for up to 4 days. It’s even better the second day. Reheat in the microwave in 30-second intervals, stirring in-between, or in a pot over medium heat until warmed through.

More dutch oven recipes

• Red Wine Pot Roast
• Red Wine Braised Beef Stew
• Chili Con Carne
• Chicken Zoodle Soup
• Dutch Oven Pulled Pork

Did you make this Whole30 beef stew? I’d love to know how it turned out! Leave a comment and a rating below

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