Description
This Dutch oven beef stew is rich, hearty, and full of deep, savory flavor. Tender chunks of chuck roast simmer with sweet onions, leeks, carrots, celery, and potatoes in a velvety broth infused with balsamic vinegar, tomato paste, and fresh thyme. A true cold-weather comfort meal, perfect with crusty bread for soaking up every drop.
Ingredients
Scale
- 2 lb chuck roast, trimmed of excess fat, cut into 2” pieces
- 1 tablespoon avocado oil (or olive oil)
- 1 large sweet onion, diced to ½”
- 1 large leek, halved and sliced into ½” moons
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 1 quart beef stock, divided
- 1 teaspoon sea or kosher salt
- 1 teaspoon cracked black pepper
- 12 oz Yukon gold potatoes, chopped into 2” chunks
- 3 large carrots, peeled and cut into ½” coins
- 3 stalks celery, cut into ½” coins
- 1 bay leaf
- 2 sprigs fresh thyme, tied with kitchen twine
- 1 tablespoon cornstarch or arrowroot powder
Instructions
- Sear the beef: Heat oil in a large Dutch oven over medium-high heat. Add beef in batches and sear on all sides until browned, about 6–8 minutes per batch. Remove and set aside.
- Sauté aromatics: Lower heat to medium. Add onion and leek, cooking until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Build flavor: Add tomato paste and cook until darkened, 2–3 minutes. Deglaze the pot with balsamic vinegar, scraping up browned bits.
- Simmer stew: Return beef to the pot. Pour in 3 cups beef stock, then season with salt and pepper. Add potatoes, carrots, celery, bay leaf, and thyme bundle. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally, until beef is fork-tender.
- Thicken broth: Whisk cornstarch with 1/4 cup remaining beef stock. Stir into the stew and simmer uncovered for 5–10 minutes until slightly thickened.
- Serve: Remove bay leaf and thyme. Taste and adjust seasoning, then ladle into bowls and serve hot.
Notes
- For deeper flavor, sear beef in small batches—overcrowding the pan prevents browning.
- Stew tastes even better the next day, as flavors meld overnight.
- Swap Yukon golds with baby red potatoes if desired.
- For a gluten-free thickener, use arrowroot instead of cornstarch.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 410
- Sugar: 6g
- Sodium: 740mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 95mg
Keywords: Dutch oven beef stew, classic beef stew, hearty stew recipe, winter comfort food, one pot beef stew