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Dutch oven beef stew in white bowl

Dutch Oven Beef Stew Stovetop

A one-pot classic stew with a creamy sauce and incredible flavor! It will make enough for leftovers but you won't end up with much after you start eating!
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soups and Stews
Cuisine American, Beef
Servings 6 servings

Ingredients
  

  • 2 ½ cups carrots cut into large chunks
  • 2 ½ cups potatoes cut into large chunks
  • 2 ½ cups yellow onion about 1 large onion cut into large chunks
  • 5 large garlic cloves chopped in half or in quarters
  • 1 heaping celery cut into large chunks
  • 3 lb. beef chuck roast 4 ½ cups cubed into ¾ - 1” pieces
  • 4 cups low sodium vegetables broth
  • 3 tablespoon red wine vinegar
  • 2 cups crushed tomatoes, no salt added
  • 1 ¾ teaspoon rubbed thyme
  • 1 ¾ teaspoon rubbed sage
  • 1 teaspoon liquid smoke
  • 1 ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • 1 ½ cup frozen peas (no need to thaw)
  • 5 tablespoon all purpose flour

Instructions
 

  • Cut beef into ¾-1” cubes and prep all vegetables.
  • Heat 1 – 1 ½ tablespoon olive on medium heat in a Dutch oven or heavy-bottom pot (I use a 5 qt. Corning Ware). Once hot, add vegetables (carrots, potatoes, onion, garlic, celery) and sauté for about 5 minutes. Add broth, beef, and all seasonings, liquid smoke, crushed tomatoes, red wine vinegar, and decrease to low heat. Cook with lid on for about 35 minutes. With 10 minutes left, add peas, then remove 1 cup broth, let cool for a few minutes, then whisk together with 5 tablespoon flour. Mix back into stew pot to finish the cook. Enjoy!
Keyword beef stew, Dutch oven beef stew, stovetop stew
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