Dutch Oven Beef Stew
This Dutch oven beef stew recipe takes some time, but it’s worth the wait. You’ll be amazed at how the simple ingredients transform into a hearty, cozy meal, just like the Boxcar Children experienced in Gertrude Chandler Warner’s classic book.
Good To Know
- What’s labeled “beef stew meat” at the store is a mix of offcuts from larger roasts, usually from the chuck or round. They’re often pretty irregular in size in the package, so you might need to cut some of them down into smaller pieces so they all cook evenly. Use a chef’s knife to cut any large pieces into 1- to 1 ½-inch chunks. But if your stew meat is already cut down into smaller, evenly-sized pieces, you’re all set!
- If you do need to prep your beef, make sure to use a separate cutting board and knife from what you use to prep your vegetables (or wash the cutting board and knife with hot, soapy water after using them to cut meat), and always make sure you wash your hands after touching raw meat before you touch anything else.
- The Boxcar Children’s stew was made with turnips, but they can sometimes be harder to find at the grocery store. You can swap in 1 cup (6 ounces) of small yellow or red potatoes, cut in half, for the chopped turnip, if you like.
Equipment You'll Need
- 2 Bowls (1 medium, 1 small)
- Spoon
- 5-7 quart Dutch oven with lid
- Wooden spoon
- Oven mitts
- ladle
- 4 Serving bowls
Measure Your Ingredients
- 1 tablespoon kosher salt (plus extra to taste)
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano or dried rosemary (or ¼ teaspoon of each)
- ¼ teaspoon ground black pepper
- 1 ½ pounds beef stew meat, cut into 1- to 1 ½-inch pieces
- 2 tablespoons olive oil
- 1 small yellow onion, peeled and chopped fine
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 4 cups water
- 3 medium carrots, peeled and cut crosswise into 1-inch pieces
- 1 turnip, peeled and cut into 1-inch chunks
- 1 cup frozen pearl onions (no need to thaw)
- ½ cup frozen peas (optional, no need to thaw)
Let's Cook!
- Set your oven rack to the lower-middle position and heat the oven to 300 degrees.
- 1 tablespoon kosher salt, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon dried oregano or dried rosemary, ¼ teaspoon ground black pepperIn a small bowl, use a spoon to stir together the salt, garlic powder, paprika, dried oregano and/or rosemary, and pepper.
- 1 ½ pounds beef stew meat, cut into 1- to 1 ½-inch piecesPlace the beef in a medium bowl and sprinkle it with half of the salt mixture; set the rest of the salt mixture aside for later. Use the spoon to stir the beef until it’s evenly coated with the seasonings.
- 2 tablespoons olive oil, 1 small yellow onion, peeled and chopped fineIn a Dutch oven, heat the oil over medium heat until it’s shimmering, 2 to 3 minutes. Add the chopped onion and cook, stirring occasionally with a wooden spoon, until lightly browned, 6 to 8 minutes.
- 3 tablespoons all-purpose flour, 1 tablespoon tomato pasteStir in the flour, tomato paste, and remaining salt mixture to the onions and cook until beginning to brown, 1 to 2 minutes.
- 4 cups waterAdd the water and use the wooden spoon to scrape the browned bits off of the bottom of the pot. Increase the heat to medium-high and bring to a boil (big bubbles will vigorously break all over the surface).
- 3 medium carrots, peeled and cut crosswise into 1-inch pieces, 1 turnip, peeled and cut into 1-inch chunksAdd the carrots, turnip, and seasoned beef and bring to a simmer (small bubbles will gently break all over the surface). Turn off the stove.
- Place the lid on the Dutch oven and transfer it to the preheated oven (this step is best done by an adult; the pot will be heavy and hot). Cook, covered, until the beef and vegetables are tender, about 2 hours.
- 1 cup frozen pearl onionsUse oven mitts to remove the lid and stir in the pearl onions (this step is best done by an adult; the lid and pot will be very hot). Continue to cook in the oven, uncovered, until the onions are tender and the mixture reduces slightly, about 30 minutes.
- ½ cup frozen peasUse oven mitts to remove the Dutch oven from the oven and set on the stovetop (this step is best done by an adult; the pot will be heavy and very hot). Stir in the peas (if using) and let the stew sit for 5 minutes. Season to taste with extra salt, ladle into bowls, and serve.