Dutch Oven Beef Stew
Dutch oven beef stew is one of those meals that feels like home to me. This is my mother’s recipe, and since she passed away suddenly in 2019, cooking it has become a way to keep her close. Every pot reminds me of her cooking, especially on cold Nova Scotia days when we crave something hearty to warm our bellies.
The stew itself is pretty straightforward with beef stewing cubes, carrots, potatoes, and lots of onions. Everything simmers together in one pot, and I love to make it on a Sunday afternoon when the smell slowly fills the house. Cleanup is also easy since it all happens in the Dutch oven.
The only seasoning, other than salt and pepper, is dried summer savory. My mum always used it in her beef stew and homemade turkey soup. It is a common herb in Atlantic Canadian cooking, and it gives the stew a distinct flavour. If you can’t find it, dried oregano or thyme makes a good substitute.
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Ingredients For Dutch Oven Beef Stew
Ingredient Notes
- Beef Stewing Cubes: Look for well-trimmed pieces of stewing beef, usually cut from chuck or round, as they hold up well to long simmering.
- Beef Stock: You can use homemade or store-bought stock.
- Cornstarch: Helps thicken the gravy at the end of the cooking process.
- Flour (All-Purpose): Lightly coats the beef before browning, adding body and helping the stew thicken as it simmers.
- Oil: Used for browning the beef and softening the onions. A neutral cooking oil, like vegetable or canola, works best.
- Onion: Cut into large pieces so they soften into the stew without disappearing.
- Salt: I use table salt for all of my recipes.
- Summer Savory: A classic herb in Atlantic Canadian cooking that adds distinct flavour.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Beef Stock: You can use chicken stock or vegetable stock if that is what you have on hand. My mum’s original recipe actually calls for water.
- Cornstarch: All-purpose flour can be used as a substitute for cornstarch to thicken the stew.
- Flour (All-Purpose): Cornstarch is a good substitute for flour.
- Oil: Any neutral cooking oil with a high smoke point will work. I don’t recommend olive oil as it can scorch and leave a bitter taste.
- Onion: Shallots or leeks are good substitutes.
- Pepper: White pepper can be used.
- Potatoes and Carrots: Parsnips or turnips can replace some or all of the potatoes and carrots.
- Salt: You can use any salt you want.
- Summer Savory: Dried thyme or dried oregano can stand in for summer savory, however, the flavour will be different.
Recipe Variations
Try any of the following for a twist on this Dutch oven beef stew recipe:
- Barley: ½ cup, pearl, stirred in with onions
- Bay Leaves: 1 to 2, dried, added with beef stock
- Celery: 2 to 3 stalks, chopped, cooked along with onions
- Garlic: 2 to 3 cloves, minced, added once onions turn translucent
- Mushrooms: 2 cups, sliced, stirred in after beef is browned
- Parsnips: 2 medium, peeled and chopped, added with carrots and potatoes
- Peas: 1 cup, frozen, stirred in just before serving
- Red Wine: 1 cup, dry, poured in after browning the beef to deglaze
- Tomato Paste: 2 tablespoons, stirred in before adding stock
- Turnip: 1 medium, peeled and cubed, simmered with root vegetables
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Dutch Oven Beef Stew
STEP 1: Stir the flour, salt, and pepper in a large bowl and add the beef cubes.
STEP 2: Stir the beef in the flour mixture until evenly coated.
STEP 3: Brown the floured beef in oil in a Dutch oven until seared on all sides.
STEP 4: Pour in the beef stock and stir, scraping the bottom to loosen any browned bits.
STEP 5: Add the onions and let them cook down in the broth.
STEP 6: Stir in the carrots and potatoes and cook until tender.
STEP 7: Add the dried summer savory.
STEP 8: Shake the cornstarch in a jar with cold water and pour it into the stew. Continue cooking until the gravy thickens, about 3-4 minutes. Serve hot.
Expert Tips
- For the best flavour, take your time and brown the beef well on all sides.
- Always shake cornstarch with cold water, or it will clump in the stew.
- In Nova Scotia, Farmer John’s summer savory is the most common brand. It gives my Mum’s beef stew its distinct taste.
Recipe Notes
- Don’t worry if some flour doesn’t stick to the beef. Tip all of it into the pot as it helps thicken the stew later.
- Make sure the oil is hot before adding the beef so the cubes start to sear right away instead of soaking up oil.
- It’s normal for a bit of flour to stick to the bottom of the pot while browning. Once the stock goes in, it will loosen up and enrich the gravy.
Storage
- Store leftover beef stew in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, adding a splash of stock or water if the gravy thickens too much.
- Beef stew can be frozen in a container or a zipper-top freezer bag for up to three months, however, the potatoes may become soft after thawing.
Recipes Related To Dutch Oven Beef Stew
Printable Recipe Card
Dutch Oven Beef Stew
Special Equipment
- Large mixing bowl
- Measuring cups and spoons or digital kitchen scale
- 6-quart Dutch oven preferably cast iron
- Rubber spatula or wooden spoon
- Sharp knife
Ingredients
- 3 tablespoons vegetable oil, or other neutral oil
- ¼ cup all-purpose flour
- 2 teaspoons table salt
- ¼ teaspoon ground black pepper
- 1 ½ pounds beef stewing cubes
- 4 cups beef stock
- 4 cups onions, peeled, sliced into thick wedges
- 4 cups carrots, peeled, chopped into thick coins
- 4 cups potatoes, skins on, chopped into large chunks
- 1 tablespoon dried summer savory
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Heat the oil over medium-high heat in a Dutch oven.
- In a large bowl, whisk the flour, salt, and pepper. Add the beef stewing cubes and stir until well-coated. It’s fine if some flour remains loose in the bowl.
- Add the beef and any remaining flour to the hot pot. Cook over medium-high heat for 10 to 12 minutes, stirring often, until the meat is evenly browned.
- Pour in the beef stock, using a spatula or wooden spoon to scrape up the browned bits from the bottom of the pot. These bits, called fond, add rich flavour to the stew.
- Add the onions and stir. Bring to a light boil, then reduce the heat to medium-low. Adjust as needed to maintain a gentle simmer, cover, and cook for 90 minutes.
- After 90 minutes, add the carrots and potatoes. Raise the heat to bring the stew to a light boil, then reduce to a lively simmer. Cover and cook for 45 minutes.
- Add the summer savory and stir to combine.
- In a small jar, shake the cornstarch and cold water until smooth, then pour it into the pot and stir well. Raise the heat to a light boil and cook for 3 to 4 minutes, until the gravy thickens. Serve hot with buttered bread, rolls, or biscuits.
Recipe Notes
- Don’t worry if some flour doesn’t stick to the beef. Tip all of it into the pot as it helps thicken the stew later.
- Make sure the oil is hot before adding the beef so the cubes start to sear right away instead of soaking up oil.
- It’s normal for a bit of flour to stick to the bottom of the pot while browning. Once the stock goes in, it will loosen up and enrich the gravy.
Storage
- Store leftover beef stew in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat, adding a splash of stock or water if the gravy thickens too much.
- Beef stew can be frozen in a container or zipper-top freezer bag for up to three months, but the potatoes may soften after thawing.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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We made this tonight and it was delicious! So easy and very few ingredients. Ours was quite thick, so we did not have a need to add the cornstarch and water mixture. Will easily make this again! Thank you Kelly for sharing this great family recipe!
Oh my goodness — what a wonderful and simple to make beef stew recipe from your Mom! I made it today and my husband said it was tasty and oh so good. I think the summer savory is what made the difference and we loved it (it took a bit running around to even find it). I also made dumplings (or dough boys) which thickened the stew up enough so I didn’t have to use the cornstarch. Thank you so much for posting this stew recipe. I know we will use it again and again …….
Made this tonight and it’s so good! My husband and his brother devoured it and already want it again next week. I’m happy to have this new recipe as part of our dinner rotations.
Oh my goodness that is so awesome, thank you for letting me know Amanda! I was literally JUST looking at that recipe to make it for dinner!😍
Hmm…summer savoury….interesting. Makes sense though …it has that thyme sage flavour. I have winter savoury in my cupboard, do I risk it.
Dang it , why am I getting spell check on Savoury and Flavour, computer can’t spell..lol
What a delicious recipe! My husband ate 3 bowls of it, and he is not a fan of beef stew.
I used arrowroot powder instead of cornstarch but I really didn’t need to add it as the gravy was quite thick. I will definitely be making this dish again.
Thank you for sharing.
How do you make the slurry if you can’t find it?
Hi Sandie! A slurry is simply a mixture used to thicken soups, stews, and sauces. To make it, follow the recipe card and either shake or mix the cornstarch with the cold water. Stir them together until smooth, ensuring there are no lumps. Pour the slurry into your simmering stew, stirring until the stew thickens. If you have any other questions, feel free to ask!
Summer Savory reminds me of my Mom! It was one of two herbs that she grew every year. She would dry some for the winter so there was always a mystery cocoa tin filled with dried summer Savory.
Thanks for this! Will definitely be making it!
Haha I love this, Sharon! Summer savory also 100% reminds me of home. My parents have made my great-grandmother’s recipe for potato dressing with summer savory for every turkey dinner they’ve ever made!!
I’m always poking around reading recipes that catch my attention. Sometimes spotting a recipe that is all new to me. Sometimes a recipe that includes an ingredient that makes me curious. Not today, I just happened to see the Kelly Neil site, my mouth is watering. Why this recipe !!!
Because, I had a beautiful vacation in Halifax. I’m tell many people that Halifax was one of my favorite cities, beautiful, friendly, perfect weather in late September or early october. Such memories I have Halifax. Now I’m going to the kitchen to make that wonderful looking stew. My grandma always used parsnips in the beef stew–but I’m going to follow your recipe as written. I’ll let you know!! Janet-from Michigan
I’m making this on Sunday as the inauguration of my new 6qt Dutch oven. Do you cover during the 2 simmering sessions? Thank you very much!
Hi Andrea! Yes, you should cover it for both! I will update the recipe card to reflect this later today. Thank you so much for pointing this out and I hope you love the stew ❤️