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Super easy, classic, and hearty Dutch oven beef stew recipe that feeds a family with plenty of leftovers. Uses very basic ingredients and has minimal prep.
One of the most challenging things about having your family home for the holidays, at least for me, is feeding them. I really enjoy having everyone here, and I so want to make delicious meals for them. There’s nothing better than sitting around a table with those you love, enjoying a hot and hearty meal. In order to do that, and still keep my sanity, I make dishes that are relatively easy, and that feed an army. This oven roasted beef stew is a one-pot meal that’s a definite crowd-pleaser!
A few years ago, I spent some time visiting my daughter-in-law’s parents, helping out with our grandchildren. The day I arrived, I walked in their home, and the most delicious aroma was coming out of the kitchen. Turns out there was beef stew slowly cooking in the oven. It was such a lovely way to be welcomed, and dinner that night was delicious. When I asked for the recipe, I was surprised to find out it revolved around McCormick’s Beef Stew seasoning mix!
Why This Recipe Is Amazing
This is a one pot meal that’s super simple to put together. The seasoning mix adds just the right amount of rich flavor, and as it cooks, it makes a delicious broth. The tender beef and vegetables literally melt in your mouth!
Ingredient Notes + Variations
- Tasty additions: Worcestershire sauce, one or two bay leaves, 2 tablespoons tomato paste, balsamic vinegar, fresh thyme or other fresh herbs, dry red wine, garlic cloves.
- Any fresh vegetables can be used depending on your family’s tastes, but the one ingredient I would not leave out is the onion. For maximum flavor, use a sweet onion, or yellow onion.
- Any kind of potatoes can be used. Large red potatoes work well, but they should be quartered before adding them to the pot. Baby potatoes can go in whole. I’ve also added a peeled and chopped sweet potato, and it’s delicious as well.
- Beef stew meat or a chuck roast work equally well, and both produce tender chunks of beef. Pick out meat that has a good amount of marbling.
- Cook the stew at a low heat to allow the flavors to meld, and the meat to become tender. This often means a longer cooking time, but results in a more flavorful dish.
The Cooking Process
- Preheat oven to 300 degrees F.
- Prepare the celery, carrots, potatoes, and onion.
- Coat the bottom of a 7 quart Dutch oven or roasting pan with olive oil.
- If using a chuck roast, cut it in 1 inch cubes.
- Place stew meat or beef chuck roast cubes in a large bowl.
- Cover with 1/4 cup all purpose flour and toss until meat is completely covered.
- Place meat over vegetables in Dutch oven or roaster.
- Mix together 3 cups water with the McCormick’s packet, whisking until combined.
- Pour water/packet mixture over meat and vegetables in pan.
- Add beef consommé or beef broth.
- Cover your pot and bake at 300 degrees F for 3.5 hours.
- Halfway through the cooking time, remove from the oven. Using a large wooden spoon, stir contents and move what’s on the bottom of the pan to the top.
- Return to the oven.
- When done, remove from oven and let sit for 15 minutes before removing cover.
- Taste and add salt/pepper if desired. I have found that there’s no need for salt, but fresh cracked pepper is a wonderful addition.
- Mix together before serving.
Dutch Oven Beef Stew Tips
- This is the perfect meal for busy days, or when you have guests, and you want to get dinner prep out of the way early in the afternoon. At meal time, all that’s required is taking the beef stew out of the oven.
- Taste the stew before serving and adjust the seasoning if necessary. I have found that the seasoning packet adds plenty of flavor, and extra salt is rarely needed. Fresh cracked pepper is a delicious addition.
- Serve this beef stew with hot crusty bread, beer bread, garlic cheese bread, or rosemary buttermilk bread.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
- I’m sure this delicious beef stew can be made in a slow cooker, but I have not tried it. My best guess is that it would need to cook on low for at least 8 hours.
Large Dutch Oven vs. Roaster
I first shared this recipe in 2019. Back then, my hands were strong, and lifting a cast iron pot in and out of the oven was no problem. Well…those days are over. I’ve lost quite a bit of hand strength, and I just can’t do it anymore. I’ve had this large black roaster for years, and it makes the best pot roast, so I tried making beef stew in it. Sometimes the simplest solutions are the best…and for the past year or so, I’ve been using my big old roaster to make this hearty beef stew…and it’s wonderful! A cast iron Dutch oven is definitely a good choice, but if you don’t have one, or can’t lift one, a roaster will work just as well.
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Like I mentioned above, the best thing about this oven roasted beef stew recipe, besides the taste, is that it fills your home with the most amazing aroma. This classic beef stew recipe is total comfort food that’s perfect for feeding your whole family over the holidays, or on a chilly day. Or anytime!
More Easy Dinner Ideas
Dutch Oven Beef Stew Recipe
Ingredients
- 2 lbs. beef stew meat or chuck roast (cut up)
- 1.5 cups chopped celery
- 1.5 cups mini carrots
- 12 oz. small red potatoes
- 1 large onion (cut into 8 pieces)
- 1/4 cup all purpose flour
- 3 cups water
- 1 packet McCormick’s Beef Stew Seasoning Packet
- 10.5 oz. beef consommé
Instructions
- Preheat oven to 300 degrees F.
- Prepare the celery, carrots, potatoes, and onion.
- Put vegetables in a 7 quart dutch oven, or a large roaster.
- If using a chuck roast, cut it in 1 inch cubes.
- Place stew meat or chuck roast cubes in a large bowl.
- Cover with 1/4 cup flour and toss until meat is completely covered.
- Place meat over vegetables in dutch oven or roaster.
- Mix together 3 cups water with the McCormick’s packet, whisking until combined.
- Pour water/packet mixture over meat and vegetables in your pot.
- Add can of beef consommé.
- Cover your pot and bake at 300 degrees F for 3.5 hours.
- Remove from oven and let sit for 15 minutes before removing cover.
- Taste and add salt/pepper if desired. I have found that there's no need for salt, but fresh cracked pepper is a wonderful addition.
- Mix together before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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This is my go to beef stew recipe. It’s easy and delicious.
Hi, I have made this stew several several times now. I want to mention that I printed it the first time I made it. BTW, although healthy, I don’t add the sweet potatoes. Hee hee!!! But I do want to alert that you did not have Beef Consome’ in the first time I printed it and I don’t know when that was. Because I just overwrote it with the current one listing Beef Consome’. I was making for tonight as I am in Middle TN and we have very low temps this week. Perfect for that. I am not sure why I went back on your site to look at the recipe but that caused me to see it. Love your recipes, not to menition all!!!
This was wonderful and so easy. Absolutely delicious. We got two meals out of it, for four people.
Thank you so much for the rating! I appreciate it very much.
I am definitely going to try this recipe, it looks delicious! I love your blog.
This recipe is always a hit with my two neighbors I take meals to. I’ve made it so many time I keep the ingredients in my Walmart shoppping cart every month when ordering because it’s on constant rotation in the winter
Thank you Ann
I made this tonight for dinner during my busy week before Christmas! It was delicious – everyone went back for seconds! I served it with delicious rolls from the Brot Box company and it was a hearty meal. Thank you!
This is such a wonderful and easy recipe. It was fantastic and at the end I threw in some spinach while it was resting out of the oven. It’s an easy way to give the dish a lil’ color and sneak some more veggies in on my family :)
Would like to make this in my crock pot. Suggestion on high or low setting and for how long?? Thanks.
Hi Ann!
I love your blog! I made the Beef Stew tonight and it was delicious-very hearty! My DIL is making it tomorrow night.
I would like to make your cranberry pear salad. Where do I find cranberry pear vinegar?
Hi Kathy…it’s available in specialty oil and vinegar shops. Or you can order online. This listing on Amazon is very reasonably priced: https://amzn.to/3uXxE1u. If you search “cranberry pear vinegar” on Amazon, several choices come up. Enjoy!
I can’t thank you enough for posting this recipe!! My husband asks for this stew quite often and raves about it for days after I make it.
I gave the recipe to my daughter and now her family are fans as well. They came over for dinner last night, my sil walked in and was ecstatic to realize what was for dinner just by the aroma. I made a loaf of bread in my bread maker and dinner was served! Easy peasy!
LOVE your blog!
I have made many beef stews and this was one of the few my husband said was really good as he was eating it…just so you know, he doesn’t comment often on food…and when I told him I was making it again tonight he was so happy! Thank you.
Thank you so much for always posting such great recipes, I have made several of them and never been disappointed. I also want to thank you for your decorating ideas – love that they’re quite simple and affordable. Love your blog.
I just put this beef stew in the oven. It is so easy and my husband loves it.
I put leeks in today instead of onions. I hope it turns out as good as it usually does.
The stew recipe looks wonderful and plan to use it in the next few days. Then on to more of your recipes–
Thank you Ann for a wonderful year of decorating ideas, for our homes as well as recipes and many other ideas for for all of us to use and share. Your blog is absolutely wonderful and I like many others truly enjoy reading it and using your ideas in our own homes. Enjoy a very Merry Christmas and Blessings and Happiness in the New Year.
I am really bad about commenting but I want to wish you and your family a very happy Christmas and thank you for creating such a gentle, inspiring and beautiful blog.
Hi Stacey…don’t ever feel obligated to comment. Just read and enjoy! Happy New Year, Ann
Thanks for the recipe. Making it tonight as I have big part of my family arriving for Christmas. Plan to serve with cornbread and apple pie. Happy Holidays to you!
We just got hit with a snow squall and icy weather in Pittsburgh, and this sounds delicious and warming. Perfect! Thank you. Have a wonderful holiday!
This will be one of our dinners this weekend. Thank you so much for always sharing such wonderful recipes.
Thank you! This will make a great meal for Sunday dinner since its really cold. Merry Christmas