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dutch oven beef stew in white bowl garnished with fresh thyme

Dutch Oven Beef Stew

Dutch Oven Beef Stew, a slow cooked comfort food, made with fork tender chuck roast and hearty vegetables in a delicious red wine based broth. After a slow and long simmer, the chuck roast comes tender in a flavorful sauce.

Course Main Course
Cuisine American
Keyword comfort food, fall recipes, winter recipes
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Servings 4 people
Calories 710 kcal
Author CookingwithBliss


  • 3 lbs chuck roast
  • 2 tbsp grapeseed oil or extra virgin olive oil
  • 1/2 yellow onion sliced fairly large
  • 1 carrot cut into chucks
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 tbsp salt salt generously
  • 1 tsp black pepper
  • 1/4 cup red wine Pinot Nior, Cabernet Sauvignon, Merlot (optional)
  • 3 cups chicken broth or beef broth


  1. Preheat oven to 350 degrees.

  2. Wash and cut vegetables: Cut onion into large slices, carrots into large chucks, minced garlic cloves. Add cooking oil to dutch oven over medium high heat, add onion and carrots saute for 30 seconds or so, add garlic and saute just until fragrant. Remove from dutch oven and place on clean plate. Set aside.

  3. Wash and pat dry chuck roast with paper towels. Season generously with salt and pepper. Add more cooking oil to dutch oven if necessary and begin to sear chuck roast on both sides until a brown outer coating forms (about 8 minutes per side). Remove seared chuck roast from dutch oven and place on clean plate. Set aside.

  4. Add tomato paste to dutch oven and cook for a minute or so to cook out the rawness of the tomato paste. Deglaze the dutch oven with red wine, add chicken broth and give a big stir. *If not using wine, deglaze with chicken broth.

  5. Add seared chuck roast back to dutch oven and add the sauteed vegetables on top of the chuck roast. Cover with lid and place in oven and allow to cook for 2 hrs and 10 mins to 2 hrs and 30 mins. Oven times may vary. The pan juices will have reduced some and thickened at the end of the cooking time resulting in a rich and flavorful sauce.

  6. Using a fork or other utensil cut chuck roast into chucks. Serve over a bed of mashed potatoes or alongside vegetables.

Recipe Notes

**Please note: Nutritional values serve as a guide only as values may vary.



If not using wine, deglaze with chicken broth.

Nutrition Facts
Dutch Oven Beef Stew
Amount Per Serving
Calories 710 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 18g113%
Cholesterol 235mg78%
Sodium 4421mg192%
Potassium 1358mg39%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 66g132%
Vitamin A 2639IU53%
Vitamin C 16mg19%
Calcium 81mg8%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.