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Dutch Oven Cowboy Beef Stew with Hearty Vegetables

Close-up of rich Cowboy Beef Stew with Hearty Vegetables, featuring chunks of beef, carrots, and potatoes in a savory broth.
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Make a rich, savory beef stew cooked slowly in a Dutch oven, featuring tender beef and classic root vegetables seasoned for a rustic, frontier flavor.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 1 lb Yukon gold potatoes, quartered
  • 1 cup beef broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 cup all-purpose flour (for dredging)
  • 1 bay leaf

Instructions

  1. Dredge the beef cubes lightly in the flour, shaking off any excess.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches on all sides. Remove the browned beef and set it aside.
  3. Reduce the heat to medium. Add the onion and celery to the pot and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more until fragrant.
  4. Stir in the tomato paste, smoked paprika, thyme, salt, and pepper. Cook for 1 minute.
  5. Return the beef to the pot. Add the beef broth, diced tomatoes, Worcestershire sauce, and bay leaf. Stir well to combine, scraping up any browned bits from the bottom of the pot.
  6. Bring the stew to a simmer. Cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Cook for 1.5 hours.
  7. Add the carrots and potatoes to the stew. Stir gently.
  8. Cover and continue cooking in the oven for another 45 to 60 minutes, or until the beef is fork-tender and the vegetables are soft.
  9. Remove the bay leaf before serving. If the stew needs thickening, remove the lid and simmer on the stovetop for 10 minutes until the gravy reaches your desired consistency.

Notes

  • For a deeper, smoky flavor reminiscent of campfire cooking, use an extra half teaspoon of smoked paprika.
  • If you prefer a thicker stew without simmering at the end, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the stew during the last 15 minutes of cooking.
  • Use beef broth that is low in sodium so you can control the final salt level.

Nutrition

Find it online: https://spoonswirl.com/cowboy-beef-stew-with-hearty-vegetables/