Dutch Oven Beef Stew (Ranch Style)
Dutch Oven Beef Stew (Ranch Style) is a slow-simmered, one-pot comfort food classic that’s pepper-forward, beefy, and made without wine, perfect for cozy family dinners or weekend gatherings. This easy beef stew recipe uses chuck roast, potatoes, carrots, tomato paste, and rich beef broth, all gently braised on the stovetop until fork-tender and deeply savory.
Servings: 8
Calories: 288kcal
Equipment
- 7 quart Dutch oven (heavy-bottomed)
- Wooden spoon or heatproof spatula
- Tongs (for turning beef)
- Liquid measuring cup
- Ladle
Ingredients
- 2½ to 3 pounds chuck roast cut into 2-inch chunks
- 1½ teaspoons kosher salt divided
- 1 teaspoon coarse black pepper
- 2 tablespoons neutral oil or beef tallow
- 2 medium yellow onions medium dice
- 4 cloves garlic diced
- 2 tablespoons all-purpose flour
- 2½ tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 5 to 6 cups beef broth plus more if needed
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 large carrots peeled and cut into large chunks
- 2 pounds russet or Yukon gold potatoes (about 4 medium) peeled and cut into large chunks
- 2 celery stalks thickly sliced
- 1 cup frozen corn
Instructions
- Season the beef with 2 teaspoon salt and 1 teaspoon black pepper, then sprinkle with the flour and toss lightly to coat. Heat oil in a large Dutch oven over medium-high heat. Brown the beef in batches until deeply browned on all sides, about 4–5 minutes per batch. Transfer to a plate.
- Lower heat to medium. Add onions to the same pot and cook for 6–8 minutes until softened and lightly golden. Stir in garlic and cook for 30 seconds. Add tomato paste, smoked paprika, and dried herbs, stirring until the paste darkens and sticks slightly to the bottom of the pot, about 2 minutes.
- Return beef and any juices to the pot. Add Worcestershire sauce, bay leaves, remaining ½ teaspoon salt, and beef broth, just enough to mostly cover the meat. Bring to a gentle simmer, cover, and cook on low for 1½ hours, stirring occasionally.
- Add carrots, potatoes, and celery. Continue simmering uncovered for 30–45 minutes, until the vegetables are tender and the beef is fork-soft.
- Stir in corn. Taste and adjust seasoning with salt and plenty of black pepper. Remove bay leaves. Let the stew rest 10–15 minutes off heat before serving so the broth thickens naturally.
Video
Notes
Cooking Notes:
Brown the beef deeply before adding liquid. Keep the simmer gentle. Let the stew rest before serving.
Tips for Best Results:
- Brown the beef until dark golden.
- Simmer steadily over medium-low heat.
- Add vegetables later so they stay tender.
- Let it rest before serving.
Nutrition
Calories: 288kcal | Carbohydrates: 33g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 1129mg | Potassium: 989mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3230IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 3mg
