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Hearty Dutch Oven Beef Stew

This hearty Dutch oven beef stew is a cozy one-pot dinner made with tender chuck roast, potatoes, carrots, and celery simmered in a rich tomato-infused beef broth. Slow oven braising builds deep flavor and melt-in-your-mouth texture, making this classic comfort food perfect for cold nights, meal prep, and family dinners.
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Prep Time 20 minutes
Cook Time 3 hours
Resting 10 minutes
Total Time 3 hours 30 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 480 kcal

Ingredients
  

For the beef

  • 2 lb beef chuck roast cut into 1.5-inch pieces
  • 1 tsp kosher salt plus more to taste
  • 1 tsp black pepper plus more to taste
  • 2 tbsp olive oil plus more as needed for searing

Aromatics and liquid

  • 1 white onion chopped
  • 5 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 cups beef bone broth or beef broth
  • 1 cup pomegranate juice or grape juice

Vegetables

  • 1.5 cups gold potatoes cut into quarters
  • 1 cup baby carrots sliced in half lengthwise
  • 3 stalks celery chopped

Seasonings

  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 2 bay leaves
  • 0.25 tsp cayenne pepper optional

Instructions
 

Sear the beef

  • Preheat the oven to 300°F (150°C).
  • Pat the beef dry. Season evenly with salt and black pepper.
  • Heat a Dutch oven over medium heat. Add olive oil, then sear the beef in batches until browned on all sides. Transfer beef to a plate (do not cook through).

Build the base

  • Add a little more olive oil if the pot looks dry. Add onion and sauté until softened and translucent, about 3–5 minutes.
  • Stir in minced garlic and cook for 30–60 seconds until fragrant.
  • Add tomato paste and cook for 1 minute, stirring to coat the onions and garlic.
  • Pour in pomegranate juice (or grape juice) and stir, scraping up any browned bits from the bottom of the pot.

Braise and finish

  • Return the seared beef to the Dutch oven. Add potatoes, carrots, and celery.
  • Pour in beef bone broth. Add garlic powder, parsley, thyme, basil, bay leaves, and cayenne (if using). Stir to combine.
  • Cover with a lid and transfer to the oven. Cook for 2.5–3 hours, until the beef is fork-tender.
  • Rest the stew for 10 minutes. Remove bay leaves, then taste and adjust salt and pepper before serving.

Notes

  • Sear the beef in batches to avoid overcrowding; this helps it brown instead of steaming.
  • If the stew tastes slightly sweet from the juice, balance it with an extra pinch of salt and a touch more black pepper.
  • For thicker stew, mash a few potato pieces into the broth near the end, then stir and let sit for a few minutes.
  • Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.