Classic Dutch Oven Beef Stew (No Wine Version)

Ingredients

• 2 lbs beef stew meat, cut into 1½-inch cubes
• 2 tbsp olive oil (or vegetable oil)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 3 tbsp all-purpose flour
• 4½ cups beef broth (or water + Better Than Bouillon, if preferred)
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce (adds depth and umami)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 4 carrots, peeled and cut into chunks
• 3 large russet or gold potatoes, peeled and cut into chunks
• Salt and black pepper, to taste
• Fresh parsley for garnish (optional)

Steps

1. Heat 1 tbsp oil in your Dutch oven over medium-high heat.
2. Pat beef dry and season with salt and pepper.
3. Sear beef in batches until browned on all sides, about 4–5 minutes per batch.
4. Transfer beef to a plate and set aside.
5. Add remaining oil and diced onion to the pot and cook about 5 minutes until softened and golden.
6. Stir in garlic and tomato paste and cook for 1 minute.
7. Sprinkle flour over the onion mixture and stir until everything is coated.
8. Slowly pour in about 1 cup of the beef broth while stirring to create a smooth, thick base.
9. Add remaining broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves.
10. Return the browned beef and any juices to the pot.
11. Bring to a simmer, then reduce heat to low.
12. Cover and simmer gently for 1½ hours, stirring occasionally.
13. Add carrots and potatoes to the pot.
14. Continue simmering, covered, for another 45–60 minutes, or until beef and vegetables are tender.