Let Me Tell You About This Stew…

Okay, so, I have a bit of a thing for beef stew. My mom always made some version of this Dutch Oven Beef Stew with Tender Root Veggies when it was freezing outside (which, living in the Midwest, seemed like every other day). There’s just something wildly comforting about coming in from shoveling snow with a red nose and finding the house smelling like you’ve walked into a rustic inn. Plus, you get to eat with a spoon and justify it as a proper meal, which is my kind of fancy.

One time I accidentally left out the potatoes and my brother still brings it up every holiday. So: don’t forget the potatoes, unless you really want to hear about it for a decade.

Why You'll Love This Stew (Even If It's a Weeknight)

I make this when the weather turns mean or when I just want something that tastes like a big hug. My family goes a bit feral when they smell it bubbling away (in a good way). It’s a real throw-everything-in dinner, which is perfect for those times when your fridge looks sad but you really want to eat well. One thing: I used to dread browning the beef because it felt like a pain, but, honestly, it’s worth it – just open a window if your smoke alarm is a little too enthusiastic.

And if you’re the type who likes to meal prep, this actually gets better as it sits (probably because the flavors just get to hang out together all cozy in the fridge).

What You'll Need (And What You Can Swap)

2 pounds beef chuck, cut into big, bitey chunks (sometimes I grab stew meat if I’m lazy, but chuck has more flavor – my butcher swears by it)
2-3 carrots, peeled and chopped – or parsnips, if you want to get wild
2-3 potatoes, diced (I like Yukon Gold, but honestly, russets or even sweet potatoes work in a pinch)
2 celery stalks, chopped – my grandma insisted on this, but I skip it if I’m out and no one complains
1 large onion, diced (any color, I don’t judge)
4 garlic cloves, smashed (I use extra some nights because garlic makes everything better)
2 tablespoons tomato paste (or ketchup if you’re desperate – I’ve been there!)
4 cups beef broth (homemade is nice, but boxed is fine – I once even used water with a bouillon cube, and no one noticed)
1 cup red wine (optional, but highly recommended, and I just use whatever’s left from last Friday)
1 teaspoon dried thyme
2 bay leaves
Salt and pepper, to taste
Olive oil or any cooking oil for browning
Optional: a handful of frozen peas, added at the end for color

Here’s How I Make It (Mostly)

Get your Dutch oven good and hot. Add a splash of oil, then brown the beef in batches so it actually gets a nice sear. I used to cram it all in at once, but then it just steamed and looked kind of sad. Don’t rush this, even though you’ll want to.
Pull the beef out, set it aside (on a plate, or just in a bowl – nothing fancy).
Chuck in the onions and celery, sprinkle with a little salt. Let 'em soften for 5-ish minutes. If they pick up those browned bits from the bottom, even better.
Add the garlic, carrots, and tomato paste. Stir it around for a minute or two – it’ll smell amazing, and this is when I usually sneak a taste (don’t tell anyone).
Pour in the wine (if using), scrape the bottom with your spoon/spatula – get all that flavor up. If you don’t have wine, just skip to the broth.
Return the beef to the pot, add potatoes, broth, thyme, bay leaves, and a good whack of black pepper. Bring it to a simmer. If it looks too thick, splash in a bit more broth or even just water.
Lid on. Reduce heat and let it gently bubble for at least 2 hours. Sometimes I start this on the stove, then finish it in a 325°F (160°C) oven for extra tenderness. (Don’t worry if it looks a bit weird at this stage – it always does! The magic happens with time.)
Once the beef is fork-tender and the veggies are soft, taste and adjust salt. You can throw in a handful of frozen peas now for a pop of color, if you like.
Take out the bay leaves. Serve it up hot, maybe with some crusty bread to mop up the gravy (mandatory, in my house).

Things I’ve Learned the Hard Way (Notes)

If you cut the veggies too small, they’ll disappear by the end. Bigger chunks work better (I learned this after my stew looked more like soup).
Don’t skimp on the salt at the start, but go easy – you can always add more later, but too much and…well, good luck.
I used to skip the browning step, but, actually, it makes a huge difference. Take the extra five minutes.
Oh, and if you ever forget the bay leaves, it’s not the end of the world.

Variations That (Mostly) Worked Out

I tried swapping beef for lamb once – actually, turned out pretty great, just a little richer. Not everyone loved it, though.
Sometimes I throw in a parsnip if I have one lurking in the fridge. Adds a nice sweetness.
I once added mushrooms, but honestly, they got a bit slimy – probably my fault for not browning them first.
If you want to skip the wine, a splash of balsamic vinegar gives a nice depth (but use less!)

What If You Don’t Have a Dutch Oven?

No Dutch oven? No problem. I’ve used a really big heavy pot with a tight lid. Or, if you’re brave, start on the stove and finish in a slow cooker (just give it more time, maybe 4-6 hours on low). But if you do want to get a Dutch oven, Serious Eats breaks down some good options – not sponsored, I just get lost in their reviews sometimes.

Dutch Oven Beef Stew with Tender Root Veggies

How to Store (If You Have Leftovers…)

This stew keeps in the fridge for up to 3 days, tightly covered. Truth be told, it almost never lasts more than a day in my kitchen. You can freeze it, too, in portions – just skip the potatoes if you plan on freezing, as they go a bit mealy. Reheat gently, because, as I learned the hard way, microwaving on high can turn it into beef mush.

How We Eat This At Home (Serving Ideas)

I love it with a hunk of crusty bread for dunking. My youngest insists on adding a spoonful of sour cream (don’t ask me, but it works). Sometimes I make a quick green salad, but most nights, it’s just a big bowl of stew and, if we’re lucky, a glass of whatever wine I didn’t already pour into the pot. Oh, and if you want to go all out, King Arthur’s no-knead bread is foolproof, even for me.

Lessons Learned (Pro Tips, Sort Of)

I tried rushing the browning step once; regretted it because the flavor just wasn’t the same. Patience, my friend.
Don’t walk away for too long or you’ll come back to a stew that’s welded itself to the bottom (ask me how I know).
Actually, I find it works better if you make it the day before – the flavors mellow and it almost tastes fancier.
If you’re tempted to add more broth, do it slowly. Sometimes it looks thick but thins out as it sits.

FAQ (Stuff People Have Actually Asked Me)

Can I make this in advance? Absolutely, and I think it tastes better the next day. Just reheat gently.
What beef cut works best? Chuck roast is my favorite, but stew meat is fine too (it’s just sometimes a bit leaner).
Can I skip the wine? Sure, just use a splash of extra broth or even a dab of vinegar. No biggie.
How do I thicken the stew? If it’s a little thin, mash a few potatoes right into the pot (I stole that idea form my aunt). Or, you can mix a spoonful of flour with some cold water and stir it in near the end.
Is this gluten-free? Pretty much, unless you thicken with flour or serve with bread.
What’s the best veggie combo? I love carrots, potatoes, and parsnips, but you do you – just keep the chunks on the larger side so they don’t vanish.

And, just in case you’re curious about the science behind stews (I got curious one night and found this Cook’s Illustrated explanation), there’s a lot more to it than just simmering stuff together. But in the end, if it tastes good to you, you did it right.

Now, if you’ll excuse me, I have to go check if there’s any leftover stew hiding in the fridge – but let me know if you give this a try. Everyone’s got their own take, and honestly, I love hearing about the weird little twists people add. Cheers!

Dutch Oven Beef Stew with Tender Root Veggies