Easy Beef Stew (Dutch Oven or Slow Cooker Recipe)

A close-up of a hearty beef stew with chunks of beef, potatoes, carrots, and herbs in a thick, rich sauce. A wooden spoon is lifting a serving from the pot.

Easy Beef Stew (Dutch Oven or Slow Cooker Recipe)

This easy beef stew recipe is made with tender beef, potatoes, carrots, mushrooms, and a rich red wine broth. Make it in a Dutch oven or slow cooker for a cozy, hearty family dinner.

Prep Time20

Cook Time2

Total Time2 20

Servings:

Calories: 463kcal

Equipment

Dutch oven

Ingredients

2 pounds stew meat (chuck roast or tri-tip works too)
2 tablespoons cooking oil divided
3 medium carrots diced
1 large onion diced
8 oz mushrooms sliced
5 garlic cloves minced
2 tablespoons butter
3 tablespoons all-purpose flour
½ cup dry red wine
2 teaspoons salt divided, plus more to taste
1 teaspoon ground black pepper plus more to taste
1 teaspoon smoked paprika
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
3 cups beef broth *less if using slow cooker, see notes
2 bay leaves
1 lb potatoes (about 4-5 Gold or 2 Russet ones) peeled and cut into 1-inch cubes
¼ cup heavy cream
2 tablespoons fresh parsley chopped

Instructions

Cut the beef into approximately 1½-inch chunks and pat dry with paper towels.
Heat a large Dutch oven or braiser over medium-high heat. Add 1 tablespoon of the cooking oil.
Season the beef with about 1 teaspoon of the salt and a portion of the black pepper.
Working in batches if necessary, add the beef to the hot pot in a single layer. Sear for 2-3 minutes per side, or until deeply browned on all sides.
Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of cooking oil. Add the carrots and onion. Cook for 4–5 minutes, stirring occasionally, until the onion begins to soften.
Add the mushrooms and cook for another 4–5 minutes, until they have released their moisture and begin to brown.
Add the garlic and cook for 30 seconds, until fragrant.
Add the butter and stir until melted. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes, stirring constantly.
Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot. Simmer for 2–3 minutes to allow the wine to reduce slightly.

If too much liquid starts to form immediately, you can drain it or use a paper towel to absorb some of it. Getting the beef well-browned adds a lot of flavor to the dish!

Stir in the tomato paste, Worcestershire sauce, smoked paprika, remaining salt, and black pepper. Slowly pour in the beef broth, stirring until everything is well combined.
Return the browned beef and any accumulated juices to the pot. Add the bay leaves.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally, until the beef is beginning to become tender.
Add the potatoes and stir gently.
Cover and continue simmering for 20–25 minutes, or until the potatoes are fork-tender and the beef is completely tender.
Remove the lid and stir in the heavy cream and parsley, if using. Taste and adjust the salt and pepper as needed. Garnish with more fresh parsley and serve warm.

Notes

*if you are using the slow cooker method, reduce the broth amount to 2 cups
Brown the beef first: This step adds significant flavor and is worth the extra few minutes.
Don't overcrowd the pan: Brown the beef in batches so it develops a deep crust instead of steaming.
Chuck roast is ideal: Chuck has enough connective tissue and fat to become exceptionally tender during slow cooking. Tri-tip is leaner and may have a slightly firmer texture.
Heavy cream is optional: Add it at the very end for a richer, slightly creamy broth.
Taste before adding more salt: Beef broth, Worcestershire sauce, and tomato sauce can vary in saltiness.
The stew thickens as it sits: The flour and potatoes will continue to thicken the broth after cooking.

Nutrition