Go Back Email Link
+ servings
dutch oven beef stew with red wine, carrots and potatoes on the table
Print Pin
5 from 8 votes

Best Dutch Oven Beef Stew Recipe

The Best Dutch Oven Beef Stew Recipe with red wine, carrots, potatoes cooks low and slow until tender and delicious. Easy comfort food! This classic beef stew recipe is a one-pot meal the whole family will love!
Course Main
Cuisine American, French
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 8
Calories 386kcal
Author Dee
Cost $10



  • 2 pounds beef chuck cut into 2 inch chunks
  • 2 tablespoons olive oil or vegetable oil
  • teaspoons sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons all purpose flour
  • 1 medium onion chopped, yellow or white
  • 3 garlic cloves roughly chopped
  • 2 cups red wine pinot noir
  • 1 cup low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 pound baby potatoes sliced in half
  • 5 large carrots peeled, cut into large chunks
  • 3 medium celery stalks cut into large pieces, with leaf for extra flavor, if desired
  • 1 teaspoon garlic powder
  • 1 tablespoon herbes de Provence seasoning
  • 1 cup frozen peas
  • parsley optional


  • Pat the meat dry with a paper towel, and season with salt and pepper
  • Coat the meat all over with flour, heat a Dutch oven to medium heat, and add olive oil
  • Brown the meat in batches, remove to clean plate, and cover to keep warm
  • Preheat oven to 300°
  • Add the onion and garlic, and cook until just soft and fragrant, stirring frequently
  • Pour in wine, use a wooden spoon to gently scrape up brown bits from bottom of pot
  • Stir in the beef broth, tomato paste and Worcestershire sauce
  • Add the meat back to the Dutch oven, then add the potatoes, carrots, celery, garlic powder and herbes de Provence
  • Cover with lid, place in oven, and cook for 2 ½ to 3 hours. Add frozen peas or thawed peas about 15 minutes before removing from oven. Meat and vegetables should be fork tender
  • Sprinkle with chopped parsley, if desired before serving


You can check stew and stir once or twice during cooking. Leave the lid ajar about halfway through cooking to reduce liquid if necessary.
You can use all beef broth, cranberry juice or grape juice instead of wine, although stew won't have the same flavor.
This stew can simmer on the stove for 2 ½ to 3 hours instead of in the oven. Just stir frequently so that it doesn't burn.


Calories: 386kcal | Carbohydrates: 23g | Protein: 26g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 675mg | Potassium: 1035mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7747IU | Vitamin C: 24mg | Calcium: 64mg | Iron: 4mg