Dutch Oven Beef Stew Recipe (2024)

A few years ago, I spent some time visiting my daughter-in-law’s parents, helping out with our grandchildren. The day I arrived, I walked in their home, and the most delicious aroma was coming out of the kitchen. Turns out there was beef stew slowly cooking in the oven. It was such a lovely way to be welcomed, and dinner that night was delicious. When I asked for the recipe, I was surprised to find out it revolved around McCormick’s Beef Stew seasoning mix!

Why This Recipe Is Amazing

This is a one pot meal that’s super simple to put together. The seasoning mix adds just the right amount of rich flavor, and as it cooks, it makes a delicious broth. The tender beef and vegetables literally melt in your mouth!

Ingredient Notes + Variations

• Tasty additions: Worcestershire sauce, one or two bay leaves, 2 tablespoons tomato paste, balsamic vinegar, fresh thyme or other fresh herbs, dry red wine, garlic cloves.
• Any fresh vegetables can be used depending on your family’s tastes, but the one ingredient I would not leave out is the onion. For maximum flavor, use a sweet onion, or yellow onion.
• Any kind of potatoes can be used. Large red potatoes work well, but they should be quartered before adding them to the pot. Baby potatoes can go in whole. I’ve also added a peeled and chopped sweet potato, and it’s delicious as well.
• Beef stew meat or a chuck roast work equally well, and both produce tender chunks of beef. Pick out meat that has a good amount of marbling.
• Cook the stew at a low heat to allow the flavors to meld, and the meat to become tender. This often means a longer cooking time, but results in a more flavorful dish.

The Cooking Process

• Preheat oven to 300 degrees F.
• Prepare the celery, carrots, potatoes, and onion.
• Coat the bottom of a 7 quart Dutch oven or roasting pan with olive oil.
• If using a chuck roast, cut it in 1 inch cubes.
• Place stew meat or beef chuck roast cubes in a large bowl.
• Cover with 1/4 cup all purpose flour and toss until meat is completely covered.
• Place meat over vegetables in Dutch oven or roaster.
• Mix together 3 cups water with the McCormick’s packet, whisking until combined.
• Pour water/packet mixture over meat and vegetables in pan.
• Add beef consommé or beef broth.
• Cover your pot and bake at 300 degrees F for 3.5 hours.
• Halfway through the cooking time, remove from the oven. Using a large wooden spoon, stir contents and move what’s on the bottom of the pan to the top.
• Return to the oven.
• When done, remove from oven and let sit for 15 minutes before removing cover.
• Taste and add salt/pepper if desired. I have found that there’s no need for salt, but fresh cracked pepper is a wonderful addition.
• Mix together before serving.

Dutch Oven Beef Stew Tips

• This is the perfect meal for busy days, or when you have guests, and you want to get dinner prep out of the way early in the afternoon. At meal time, all that’s required is taking the beef stew out of the oven.
• Taste the stew before serving and adjust the seasoning if necessary. I have found that the seasoning packet adds plenty of flavor, and extra salt is rarely needed.Fresh cracked pepper is a delicious addition.
• Serve this beef stewwith hot crusty bread, beer bread, garlic cheese bread, or rosemary buttermilk bread.
• Store any leftoversin an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
• I’m sure this delicious beef stew can be made in a slow cooker, but I have not tried it. My best guess is that it would need to cook on low for at least 8 hours.

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If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!