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A bowl of Dutch oven beef stew on linen atop a rustic wooden table, with a woman’s hands holding the bowl and a spoon.
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4.79 from 14 votes

Dutch Oven Beef Stew

This Dutch oven beef stew, with tender beef, potatoes, and carrots, is a traditional Nova Scotia recipe seasoned with summer savory.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Soups & Stews
Cuisine: Nova Scotian
Servings: 8 servings
Calories: 356kcal
Author: Kelly Neil

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
US cups - Metric grams

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.

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

Serving: 1serving | Calories: 356kcal | Carbohydrates: 42g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 53mg | Sodium: 946mg | Potassium: 1357mg | Fiber: 7g | Sugar: 8g | Vitamin A: 11398IU | Vitamin C: 33mg | Calcium: 123mg | Iron: 4mg