Dutch oven beef stew is a classic winter warmer. With tender beef, rich gravy, and hearty root vegetables, this is cold weather comfort food at its best! This is a traditional version, cooked on the stove top, and takes about three hours from start to finish.
Heat the oil over medium-high heat in a 4 to 6-quart (litre) enamelled cast iron Dutch oven.
In a large bowl, whisk together the flour, salt, and pepper. Add the beef stewing cubes to the bowl and stir until all of the beef is well coated. There will be some dry flour in the bowl that won’t adhere to the beef. This is fine.
Add the beef, along with any remaining flour, to the pre-heated pot. Cook the beef over medium-high heat until evenly browned, about 10 to 12 minutes. Stir the beef often to ensure even browning.
Pour the beef stock into the pot. Use a spatula or wooden spoon to scrape up the browned bits from the bottom of the pot. These little bits are called fond and they add extra flavor to the stew.
Add the onions to the pot and stir. Bring the mixture to a light boil, then reduce the heat to medium-low. If the mixture is still boiling after you have reduced the heat, lower it further until it sits at a gentle yet bubbly simmer. Simmer for 90 minutes.
Once the 90 minutes is up, add the carrots and potatoes. Raise the heat to bring the stew back to a light boil. Reduce the heat once again and simmer for another 45 minutes.
Add the summer savory. Stir to combine.
Place the cornstarch and cold water in a small jar with a tight fitting lid. Shake the jar until the cornstarch and water are well mixed then pour the mixture into the pot. Stir well to combine. Raise the heat once more, and bring the stew to a light boil. Continue to cook until the gravy thickens, about 3 to 4 minutes. Serve the beef stew hot with buttered bread, rolls, or biscuits.
Notes
You can either buy pre-cut beef stewing cubes or a small roast (chuck, round, rump, or pot roasts are all good options). Simply trim away any fat and gristle from the roast then cut it into (approximately) 1-inch (2 ½-cm) cubes.
Dried summer savory isn't as hard to find as it once was. Check the spice aisle of any well stocked grocery store or order it here from Amazon.
Store leftover stew in the refrigerator directly in the pot with the lid, or, transfer it to airtight containers with lids. The stew will keep in the fridge for up to 5 days.
Dutch oven beef stew freezes beautifully! Cool the stew completely then transfer it to freezer-safe containers with tight fitting lids for up to two months. Remove from the freezer and thaw in the fridge overnight before heating and serving.