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Hearty Dutch Oven Beef Stew

A warm, savory stew brimming with tender beef, vibrant vegetables, and a rich broth, perfect for cozy winter evenings.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stew
  • 2 pounds beef chuck, cut into 1-inch pieces Halal-certified products preferred.
  • 1 tablespoon olive oil
  • 4 cups beef broth
  • 1 large onion, chopped
  • 4 medium carrots, sliced
  • 4 medium potatoes, cubed
  • 4 cloves garlic, minced
  • 2 leaves bay leaves
  • 1 teaspoon thyme
  • to taste Salt and pepper
  • 1 tablespoon Worcestershire sauce

Method
 

Preparation
  1. Chop the onions, slice the carrots, cube the potatoes, and mince the garlic.
  2. In a large Dutch oven over medium-high heat, add the olive oil.
Cooking
  1. Add beef chunks in batches and sear them until brown on all sides, about 5-7 minutes.
  2. Lower the heat, add chopped onions and minced garlic, and sauté for about 3-4 minutes.
  3. Add sliced carrots, cubed potatoes, bay leaves, thyme, salt, pepper, and Worcestershire sauce. Stir to combine.
  4. Pour in the beef broth, ensuring all ingredients are well-covered, and bring to a gentle boil.
  5. Reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, stirring occasionally.
  6. Taste and adjust seasoning if necessary, then discard the bay leaves and serve.

Notes

Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently and add a splash of broth if needed.