This isn't your regular beef stew. I add collard greens right alongside the carrots and potatoes, and that's what makes it Southern Soul Food. I build the base with the holy trinity (onions, celery, bell peppers), beef Better Than Bouillon, Cajun seasoning, and tomato paste. Then I use unsweetened canned coconut milk as a thickener instead of heavy cream. This gives you a rich broth without the wine.
This chuck roast gets seasoned well, then braised in a rich broth made with Better Than Bouillon beef flavoring and Cajun seasoning until it's fork-tender. I add collard greens right in with the carrots and onions, which are the holy trinity base for any good Southern stew. The coconut milk or heavy cream creates a thickened gravy that coats everything. Although it requires a slow and long simmer, it doesn't require much effort.
Serve over creamy Herb Garlic Mashed Potatoes for the ultimate comfort food or fluffy white rice.
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Ingredient Notes
This recipe has all the key ingredients to making a great Southern beef stew. It's meaty, has loads of hearty vegetables including collard greens, and the Better Than Bouillon with Cajun seasoning adds a depth of flavor that red wine alone won't give you.
The coconut milk or heavy cream creates a silky broth that thickens naturally. Although it calls for simple everyday ingredients, these flavors, when incorporated into one cohesive dish, will not disappoint.
- Chuck roast is a tough cut of meat; however, when braised properly, you will get delicious fork tender meat that you can literally shred or cut with a fork.
- Red meat needs to be seasoned well, and chuck roast is no exception. Be sure to season generously with kosher salt unless you're following a low-sodium diet, and Cajun seasoning. Make your own Homemade Louisiana Cajun Seasoning.
- Tomato paste, Better Than Bouillon beef flavoring, and Cajun seasoning are your flavor builders - always sauté the tomato paste FIRST to cook out the raw taste before adding your broth.
- Cut the carrots and potatoes into nice-sized cubes to prevent them from becoming overcooked and mushy. The greens will soften more quickly than the carrots, so they'll be perfectly tender by the time everything is done.
- Coconut milk adds richness and acts as a natural thickener, but heavy cream works just as well if you prefer. Either option creates that silky southern gravy you want in your stew.
Tips Before You Start
- Use a heavy-bottom oven-safe pot if you do not have a Dutch oven.
- For ultimate flavor, it's important to sear your chuck roast first before braising. That's the start of building flavor.
- You will build layers of flavor by seasoning each component of the stew from beginning to end - start with the meat seasoning, then build with Better Than Bouillon and Cajun seasoning when you sauté your aromatics, and taste test as you go.
How to Make Southern Beef Stew in a Dutch Oven
Here's a high-level overview for making Southern Beef Stew.
However, you can refer to the recipe card below, where I walk you through step-by-step from beginning to end:
- Prep the chuck roast and vegetables
- Sear the chuck roast
- Build the flavor base
- Build the stew
- Braise low and slow
- Skim off the fat that develops on the surface of the stew
- Garnish with fresh chopped parsley
- Serve over mashed potatoes or rice and enjoy
FAQs
The best cut of meat for beef stew is a well-marbled chuck roast, in my opinion. Although it's a tougher cut of meat due to the tougher connective tissue, when cooked long and slow, the connective tissue begins to soften, creating fork-tender meat that is perfect for Dutch oven beef stew.
Pot roast or chuck roast is perfect for slow cooking and, if not done properly, can result in your meat being tough and hard to chew. For the perfect soft and tender bite, a slow simmer or braising is the cooking method of choice for beef stew.
When storing leftovers, place the beef stew in an airtight container in the fridge for up to 3 days. When ready to serve, place the leftovers in a pot on the stovetop over medium heat until warm. Beef stew freezes really well. Simply place in a freezer-friendly airtight container or Ziploc bag and store in the freezer for up to 3 months.
📖 Recipe
Southern Dutch Oven Beef Stew with Collard Greens
Southern Dutch Oven Beef Stew with Collard GreensEquipment
- Dutch oven with a lid or heavy-bottom oven-safe pot with a lid
- Tongs
- Baking sheet used for cutting a seasoning meat
- Cutting board
- Measure cup
- Measuring spoons
- Knife or kitchen sheers
- Salad spinner for drying collard greens
Ingredients
Beef
- 2-½ lbs chuck roast (cubed or precut beef stew meat)
- 3 tablespoon Worcestershire sauce
- 2 tablespoon Cajun seasoning
- ½ tablespoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoon all-purpose flour
- 3 tablespoon avocado oil (grapeseed oil, or extra virgin olive oil)
Stew
- 2 tablespoon avocado oil
- 1 stalk celery
- ½ orange bell pepper (chopped)
- ½ yellow bell pepper (chopped)
- ½ onion (onion)
- 2 cloves garlic (garlic cloves)
- 3 oz tomato paste (or ½ of a 6-oz can tomato paste)
- ¼ cup red wine (at least a decent quality, or you can omit)
- 10 cups water
- 10 teaspoon Better Than Bouillon, low-sodium beef
- 2 large Russet potatoes (diced, skin removed)
- 5 whole carrots (sliced at an angle, skin removed)
- 2 bunches collard greens (cleaned, no stems)
- 1 tablespoon Cajun seasoning (Plus 1 tablespoon at the end)
- 3 teaspoon kosher salt (Plus 3 teaspoon at the end or to taste)
- 2 tablespoon unsweetened canned coconut milk (the solid part, or heavy cream)
Instructions
Prep the Beef & Vegetables
- Preheat oven to 350 degrees.
- Rinse the beef under cool water, then pat dry thoroughly with paper towels. If using a chuck roast, cut it into cubes or use pre-cut beef stew meat.
- Place the beef on a baking sheet or large bowl and season with Worcestershire sauce, Cajun seasoning, kosher salt, and black pepper. Sprinkle with flour and toss until evenly coated. Set aside.
- Remove the outer skin from the potatoes and carrots.
- Cut the potatoes into medium-sized cubes and place them in a bowl filled with cold water to prevent browning while you prepare the remaining ingredients.
- Slice the carrots on a bias (at an angle), making sure they are not too thin or too thick.
- Remove the collard greens from the stems. Stack several leaves on top of one another, roll them lengthwise, then slice into ribbons.
- Transfer the collard greens to a large bowl. Add about 1 tablespoon of kosher salt and wash thoroughly under cool water several times until clean. Drain well or use a salad spinner and set aside.
- Chop the celery, onion, bell peppers, and garlic.
Sear the Beef
- Place a large Dutch oven or oven-safe pot over medium-high heat. Add the avocado oil.
- When the oil is hot, add the beef and sear until browned, about 6 minutes, then flip and sear the other side. Avoid overcrowding the pot.
- Transfer the beef to a clean plate.
Build the Flavor Base
- Add the celery, onion, bell peppers, and garlic to the same pot and cook until softened, stirring occasionally, about 3 minutes.
- Stir in the tomato paste and cook for 2-3 minutes to deepen the flavor.
- Pour in the red wine and scrape the bottom of the pot to release any browned bits.
Build the Stew
- Return the beef to the pot.
- Add the water, Better Than Bouillon, Cajun seasoning, and kosher salt. Stir well.
- Cover tightly with the lid and transfer to the oven.
Braise Low & Slow
- Cook covered for 2 hours.
- Remove the pot from the oven and add the cubed potatoes and prepared collard greens. Stir gently.
- Cover and return the pot to the oven for 30 minutes.
- Then, remove the pot again and add the sliced carrots.
- Cover and return to the oven for an additional 30 minutes.
- The beef should be so tender that you can easily cut it with a fork or spoon. If the beef still feels tough, continue cooking a little longer until tender.
- Add additional Cajun seasoning and kosher salt. Serve over rice or mashed potatoes.
Notes
- Use a heavy-bottom oven-safe pot if you do not have a Dutch oven.
- For ultimate flavor, it's important to sear your chuck roast first before braising. That's the start of building flavor.
- You will build layers of flavor by seasoning each component of the stew from beginning to end - start with the meat seasoning, then build with Better Than Bouillon and Cajun seasoning when you sauté your aromatics, and taste-test as you go.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Bob S says
Hi, your Dutch Oven Stew ingredients does not list "Tomato Paste" however, it's approximately part of the recipe, so how much is to be used 1sml cn, how much?
Thanks
bosavi
CookingwithBliss says
Hi Bob - Thanks so much for calling this to my attention. I've updated the recipe card. I use 3 tbsp of tomato paste. Have a wonderful day and thanks for visiting.