Easy Beef Stew Baked in a Cast Iron Dutch Oven

Warm, hearty, and irresistibly flavorful, this Easy Beef Stew Baked in a Cast Iron Dutch Oven is the ultimate comfort food. Featuring tender chunks of beef chuck, perfectly roasted vegetables like carrots, celery, and red potatoes, and a rich broth infused with red wine, tomato paste, and aromatic herbs, this one-pot wonder is both satisfying and simple. The Dutch oven ensures a slow, even cook, yielding melt-in-your-mouth results with minimal hands-on effort—perfect for cozy evenings or family dinners. With just 20 minutes of prep and oven-baked to perfection in two hours, this recipe is as convenient as it is delicious. Garnish with fresh parsley and serve with warm, crusty bread for a classic meal that will have everyone coming back for seconds.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2 pounds beef chuck, cut into 1.5-inch cubes
• 0.25 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoons ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 units garlic cloves, minced
• 4 medium carrots, cut into chunks
• 3 units celery stalks, cut into chunks
• 1.5 pounds red potatoes, quartered
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 cups dry red wine
• 2 units bay leaves
• 3 units fresh thyme sprigs
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a large bowl, toss the beef cubes with flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until evenly coated.

Step 3

Heat the olive oil in a cast iron Dutch oven over medium-high heat. In batches, sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.

Step 4

Lower the heat to medium and add the diced onion to the Dutch oven. Sauté for 3-4 minutes until softened.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Stir in the carrots, celery, and potatoes. Cook for 5 minutes, stirring occasionally.

Step 7

Add the tomato paste and stir well to coat the vegetables.

Step 8

Deglaze the pot by pouring in the red wine. Scrape up any brown bits from the bottom of the pot with a wooden spoon.

Step 9

Return the seared beef to the pot. Pour in the beef broth and stir to combine.

Step 10

Add the bay leaves, thyme sprigs, and the remaining salt and black pepper. Stir everything together.

Step 11

Put the lid on the Dutch oven and transfer it to the preheated oven.

Step 12

Bake for 2 hours, checking halfway through to give a gentle stir.

Step 13

After 2 hours, remove the Dutch oven from the oven. Discard the bay leaves and thyme sprigs.

Step 14

Stir in the frozen peas and let the stew sit for 5 minutes, allowing the peas to warm through.

Step 15

Serve hot, garnished with chopped fresh parsley if desired. Pair with crusty bread for an extra comforting meal.

Nutrition Facts

Serving size	(3513.9g)

Amount per serving	% Daily Value*
Calories	3711.2

Total Fat 214.2g	0%
Saturated Fat 78.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 680.4mg	0%
Sodium 9170.1mg	0%
Total Carbohydrate 209.4g	0%
Dietary Fiber 30.4g	0%
Total Sugars 40.5g
Protein 205.9g	0%

Vitamin D 0IU	0%
Calcium 475.6mg	0%
Iron 38.1mg	0%
Potassium 8336.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.7%

Protein: 22.9%

Carbs: 23.3%