This Dutch oven beef stew is the ultimate comfort food. Slow-roasted chuck becomes fork-tender in a rich, savory broth with potatoes, carrots, and peas. Whether you make it in the oven or on the stovetop, the long, gentle cooking yields deeply developed flavor and melt-in-your-mouth beef.
Slow roasting transforms a simple stew into something special. Below are clear oven and stovetop directions so you can choose the method that works best for you.
Serve with gluten free dinner rolls or garlic bread for a warming meal on a chilly day. If you enjoy this stew, try the meatball stew for similar hearty flavors.
Ingredient Notes
This stew uses straightforward grocery ingredients and is gluten-free and dairy-free as written.
- Chuck Roast – Buy a whole chuck roast and cut it into 1-inch pieces. Pre-cut stew meat can be too lean and uneven in size. Chuck benefits from long, slow cooking to become tender and juicy.
- Coconut Aminos (or Worcestershire Sauce) – Coconut aminos are naturally gluten-free; Worcestershire sauce is an acceptable substitute if not avoiding gluten. Either adds umami depth.
- Double Concentrated Tomato Paste – Adds a touch of sweetness and acidity to balance the savory broth without making the stew tomato-based.
- Gluten Free Beef Broth (or Beef Stock) – If you need to avoid gluten, choose a labeled gluten-free beef broth or stock.
- Potatoes – Baby Yukon golds are ideal, but new or red potatoes also work well.
- Tapioca Starch – Used to thicken the broth into a silky, stable gravy that won’t separate when chilled. Cornstarch can be substituted if needed.
See the recipe card for a full ingredient list and exact quantities.
Substitutions & Variations
- No Coconut Aminos – Substitute Worcestershire or soy sauce, same amount.
- No Tapioca Starch – Use an equal amount of cornstarch.
- Hate Peas? – Omit them; no other changes required.
- Add Red Wine – Replace the first ½ cup of beef broth with red wine for extra depth.
- Use Fresh Herbs – If swapping dried for fresh thyme and rosemary, triple the amounts (about 1½ teaspoons each).
How to Make Homemade Beef Stew
The hands-on steps are straightforward; most of the work happens during the long cook time. A 4.5‑quart enameled Dutch oven is ideal, but a large heavy pot with a tight-fitting lid works on the stovetop.
STEP 1: Heat olive oil in the Dutch oven over medium. Season the beef with salt and pepper and brown in batches, leaving space between pieces. Brown on two sides, then transfer to a foil-covered plate.
Working in batches prevents steaming and helps develop color.
STEP 2: Add the diced onion to the same pot (add a little more oil if needed) and sauté until softened, about 5 minutes.
STEP 3: Stir in minced garlic, coconut aminos (or Worcestershire), tomato paste, dried thyme, and dried rosemary. Cook, stirring constantly, for 1 minute to release the aromatics.
STEP 4: Pour in ½ cup beef broth and use a spatula to deglaze the pan, scraping up any browned bits. Those fond pieces add great flavor to the stew.
STEP 5: Return the beef and any collected juices to the pot. Add the remaining beef broth and bay leaves, then cover.
Oven: Place the covered Dutch oven in a preheated 300°F oven and roast for about 90–120 minutes.
Stovetop: Leave the lid slightly ajar, bring to a simmer, then reduce to medium-low and cook for 60–90 minutes.
STEP 6: After the meat has cooked and softened, add the potatoes and carrots and replace the lid. In the oven, cook another 60 minutes. On the stovetop, simmer covered for about 30 minutes, until the vegetables are fork-tender.
STEP 7: When the potatoes and carrots are tender, stir in the frozen peas to warm through.
STEP 8: Whisk tapioca starch with cold water to make a slurry and stir it into the hot stew. It should thicken almost immediately; if needed, simmer briefly on the stovetop until the desired consistency is reached. Remove from heat, cover, and let sit 5 minutes to warm the peas before serving.
Expert Tip
Stovetop cooking saves time, but some liquid will evaporate. Add an extra cup of beef broth or reduce the starch slightly to reach the ideal consistency.
Storage
Leftovers improve after a night in the fridge. Cool the stew to room temperature, transfer to an airtight container, and refrigerate for 3–4 days. Reheat gently on the stovetop or in the oven until warmed through.
More beef soup recipes to try:
- Dutch Oven Chili
- Instant Pot Hamburger Soup
- Meatball Stew
- Easy Pumpkin Chili
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Recipe
Dutch Oven Beef Stew
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Equipment
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Dutch Oven
Ingredients
- 2 Tablespoons Olive Oil
- 2 pounds Chuck Roast cut into 1-inch cubes
- 1 teaspoon Kosher Salt divided
- ¾ teaspoon Black Pepper divided
- 1 Cup Yellow Onion diced
- 3 cloves Garlic minced
- 2 Tablespoons Coconut Aminos or Worcestershire Sauce
- 2 Tablespoons Double Concentrated Tomato Paste
- ½ teaspoon Dried Thyme
- ½ teaspoon Dried Rosemary
- 4 Cups Gluten Free Beef Broth
- 2 Bay Leaves
- 1 pound Baby Potatoes cut into bite-sized pieces
- 1 Cup Carrots cut into thick slices
- 1 ¼ Cup Frozen Peas
- ¼ Cup Tapioca Starch or Corn Starch
- 3 Tablespoons Cold Water
Instructions
Oven Instructions
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Preheat the oven to 300 °F (149 °C).
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Sprinkle the beef with ½ teaspoon salt and ¼ teaspoon black pepper.
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Heat olive oil in a Dutch oven over medium. Brown the beef in batches, then transfer to a foil-covered plate. The goal is color, not full cooking.
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Add diced onion and sauté until softened, about 5 minutes.
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Stir in garlic, coconut aminos, tomato paste, thyme, rosemary, and the remaining salt and pepper. Cook, stirring, for 1 minute.
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Pour in ½ cup beef broth and deglaze the bottom of the pot, scraping up browned bits.
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Return the beef and any juices to the pot. Add the remaining broth and bay leaves. Cover and bake for 90–120 minutes.
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Remove the pot and add potatoes and carrots. Replace the lid and roast another hour, or until vegetables are fork-tender.
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Stir in frozen peas once vegetables are tender.
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Whisk tapioca starch with cold water and stir into the hot stew until it thickens. If needed, simmer briefly to reach the desired consistency. Cover and rest 5 minutes, then serve.
Stove Top Instructions
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After adding beef and broth, bring the stew to a simmer over medium. Cover and reduce heat to medium-low, cooking 60–90 minutes.
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Add potatoes and carrots, cover, and cook 30 minutes more or until tender.
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Add peas and the starch slurry. Cook until thickened. Note: stovetop cooking can reduce liquid; add 1 cup extra beef broth or reduce starch to 3 tablespoons if necessary.
Notes
- No Coconut Aminos – Use Worcestershire or soy sauce in the same amount.
- No Tapioca Starch – Substitute equal cornstarch.
- Hate Peas? – Omit them without other adjustments.
- Add Red Wine – Deglaze with ½ cup red wine instead of the first ½ cup of broth for added depth.
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 4 days.