Description
A hearty and herb-filled beef stew recipe made in a Dutch oven using beef chuck, aromatic veggies, and crushed tomatoes—perfect for beginners and seasoned home cooks.
Ingredients
2.5–3 lbs beef chuck or shoulder roast
1 large yellow onion, chopped
4 garlic cloves, minced
3 carrots, peeled and chopped
2 celery stalks, chopped
1 cup crushed tomatoes
2.5 cups low-sodium beef broth
2 tablespoons avocado or olive oil
Bay leaf, thyme, rosemary to taste
Instructions
Heat oil in a large Dutch oven.
Brown beef on all sides. Remove and set aside.
Sauté onion, garlic, carrots, and celery for 5–7 minutes.
Return beef to pot. Add tomatoes, broth, and herbs.
Cover and simmer on low for 60 minutes or bake at 325°F.
Adjust seasoning to taste. Serve hot.
Notes
For extra depth, deglaze pan with a splash of vinegar before broth.
Leftovers freeze well for up to 3 months.
Add potatoes for a more complete meal.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Braise
- Cuisine: Southern American
Nutrition
- Calories: 420
- Fat: 25g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg
Keywords: Dutch oven recipes, beef stew, one-pot meal, beginner stew recipe