Dutch Oven Beef Stew (Gluten Free)
This dutch oven beef stew is braised to perfection in the oven! It’s made with beef chuck, and hearty vegetables, and is the perfect easy dinner for cooler weather.
Beef stew is a household favorite in my family! We eat this multiple times during fall and winter, often weekly, and sometimes the slow cooker version just doesn’t cut it. Sure, the slow cooker is convenient, but dutch oven beef stew is far more rich, hearty, and flavorful! And the good news? It’s also really easy to make!
This Dutch oven beef stew is slowly braised in the oven with a hearty red wine and beef broth. The flavor is rich, and the stew is veggie-packed!
Why you’ll love this Dutch oven beef stew
- Perfect fall meal! With the weather cooling down, I love the warm comfort of beef stew for dinner.
- The dutch oven results in the best tender meat. The dutch oven is perfect for making a dish like this and results in the best beef stew!
Why a Dutch oven?
The Dutch oven is perfect for beef stew because it transfers perfectly from stove top to oven, and it retains heat perfectly. Other pots don’t retain heat quite as well as a dutch oven does, so they’re always the best option for slow-roasted, tender meat like this.
The ingredients for Dutch oven beef stew
- Beef Chuck. You can also use beef stew meat, but I prefer to start with a whole chuck so you can control the size of your meat, and trim the fat yourself.
- Coconut Aminos. This is used to deglaze the pot, and it adds the flavor of Worcestershire sauce.
- Arrowroot Starch. This helps thicken the stew.
- Avocado Oil.
- Garlic and Onion.
- Beef Broth. You can add more or less beef broth depending on how much liquid you like in your beef stew.
- Salt, Pepper, Bay Leaves, Thyme, and Parsley. The seasonings to add flavor to the stew.
- Red Wine. The alcohol will mostly cook out of the wine, but you can also use more beef broth instead. The wine just adds more of a depth of flavor.
- White Sweet Potato, Parsnip, and Carrots.
How to make dutch oven beef stew
- Step One. Season the beef chuck pieces with salt, pepper, and arrowroot starch.
- Step Two. Lightly crisp and brown the beef in the dutch oven.
- Step Three. Deglaze the pot with coconut aminos.
- Step Four. Saute the onions and garlic.
- Step Five. Add the beef back to the pot and add the broth and wine and bring to boil and add the seasonings.
- Step Six. Cook in oven for 2 hours.
- Step Seven. Add the sweet potato, carrots, and parsnips and allow to cook more in the oven.
- Step Eight. Remove bay leaves and enjoy!
Tips & Tricks
- Add more beef broth if desired. I like to keep the stew lighter on the broth to make sure it’s thick. If you prefer a brothier stew, you can add more at any point in the cooking process.
- The red wine is optional. If you don’t really drink alcohol like me, keep in mind the alcohol will mostly cook out of the wine, but you can also use more beef broth. The wine just adds more of a depth of flavor.
A note on salt…
Depending on the type of broth you use, you’ll need more or less salt. Take the sodium content of your broth into account and then salt accordingly.
Can you freeze this recipe?
Yes, stew freezes great! You can freeze it flat in freezer-safe bags, or use a mold like Souper Cubes. You can freeze it for about 2-3 months.
It’s best to reheat this recipe in a pot on the stove. Simply simmer on low for about 5 minutes, stirring often.
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- 2 1/2 lbs beef chuck, cut into 1.5-2″ cubes (fat trimmed)
- 2 tbsp arrowroot starch
- Salt and pepper
- 2 tbsp avocado oil
- 1 tbsp coconut aminos
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup red wine (cabernet or similar, see notes for AIP)
- 5 cups beef broth
- 3 bay leaves
- 2 tsp thyme
- 1 tsp parsley
- 1 white sweet potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 large carrots, peeled and chopped
- Preheat the oven to 325 F.
- Add the beef chuck pieces to a bowl and generously season with salt and pepper. Toss with arrowroot starch.
- Using a large dutch oven, heat the avocado oil over medium-high heat on the stove. Once the oil is shimmering, add about half of the beef chuck, being careful to not overcrowd the pan. Cook for 3-4 minutes on each side or until lightly crisp and browned. Set aside, repeating with all of the beef.
- Reduce the heat to medium and pour in the coconut aminos to degalze the pot. Use a wooden spoon to scrape off any burnt bits from the bottom of the pot (leaving them in the pot).
- Add the onion and saute for 3-4 minutes or until lightly translucent. Add the garlic and saute for another 2-3 minutes.
- Add the beef back to the pot along with broth and wine. Bring to a boil and add the bay leaves, thyme, and more salt and pepper to season the broth. Turn the heat down and place the lid on the pot. Transfer to oven and allow to cook for 2 hours, stirring occasionally.
- Remove from the oven and turn the heat up to 350 F. Carefully remove the lid from the pot and add the sweet potato, carrots, and parsnip. Stir to combine and return the lid to the pot. Transfer to the oven and braise for another Hour and 15 minutes.
- Remove from the oven and carefully use a fork to test the vegetables for tenderness. Return to the oven if needed. Remove the bay leaves.
- Serve fresh with extra seasonings to taste, or store in the fridge for 3-4 days or freeze for up to 2-3 months.
If AIP, omit the black pepper. Keep in mind the alcohol will mostly cook out of the wine, but you can also use more beef broth.
All nutritional information are estimations and will vary. Nutritional information does not include optional ingredients.
- Serving Size: 1 serving
- Calories: 231
- Fat: 8.7g
- Carbohydrates: 10.9g
- Fiber: 1.9g
- Protein: 24.3g