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    You are here: Home / Recipes / Soup and Stew

    Dutch Oven Beef Stew

    Published: Nov 27, 2018 · Modified: Dec 8, 2022 by Susie Weinrich · This post may contain affiliate links. 21 Comments

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    This is a hearty Dutch Oven Beef Stew that is slow cooked in the oven. In the 5 hour cook time the flavors develop, the beef becomes impossibly tender and the veggies cook perfectly. The tapioca pearls thicken the tomato based sauce into a luscious gravy. It will fill your house with the most savory scents, everyone will be running to the table for this hearty beef stew.

    Beef Stew in a Dutch Oven with bread and parsley

    This is a dish that my Mom always made, except we called it 5 Hour Beef Stew. It is a common “Midwestern” recipe, although the recipes do vary in the seasonings, vegetables, and liquid that are included.

    Some similar Beef recipes that are popular on Mom’s Dinner are the Red Wine Beef Stew and Instant Pot Beef and Barley.

    Why It’s The Best…

    • Hello One-Pot Meal! Everything cooks together in one pot, less mess/less dishes!
    • In the 5 hour cook time the stew develops so much flavor!.
    • Beef Stew Meat is incredibly economical and is fall apart tender after it stews in the oven for 5 hours.
    • Tapioca Pearls thicken the tomato based broth perfectly.

    Ingredients

    Pictured are the ingredients that you need to gather to make Dutch Oven Beef Stew and some tips on a few important ingredients:

    Ingredients for Dutch Oven with text label

    Beef Stew Meat is generally what I use for Beef Stew that will be cooked for a long time. Stew meat is chuck or round steak that is tenderized and cut into smaller 1 or 2 inch chunks. Since it is a tougher cut of beef it is generally a very inexpensive meat to buy.

    If you have the time to simmer or slow cook it, it becomes super tender and flavorful. It is definitely not a cut of beef that you would want to buy for grilling or quick cooking (unless you are quick cooking in the Instant Pot, like my Beef & Barley Stew, it’s perfect for the IP)

    Tomato Juice is the base for the gravy/sauce. The beef stew meat and veggies infuse the tomato juice with layers of flavor. You can also use a V-8 if you prefer or if that is what you have.

    Russet Potatoes are the perfect starchy potato to use in this recipe. They hold up to the long cooking time and become deliciously creamy in the stew.

    Bay Leaf – this will add a nice earthy flavor to the stew. Just make sure to remove them and discard at the end of the cooking time.

    Tapioca Pearls are the thickening agent in this stew recipe. As the stew bakes the tapioca pearls melt into the sauce/gravy and thicken it perfectly. Read more about this crucial ingredient below.

    Tapioca Pearls

    Most of the Mom’s Dinner recipes are very straight forward with ingredients that are familiar and easy to find.

    This recipe has an ingredient that is a little different, tapioca pearls.

    They are made from the starch that is extracted from the cassava root. You have probably heard of or had large tapioca pearls in bubble tea (also known as boba). Or maybe you love tapioca pudding as much as me!?

    tapioca pearls in a small brown bowl
    Tapioca Pearls for thickening.

    In this Dutch Oven Beef Stew recipe the tapioca pearls are added to thicken the sauce, broth, or gravy. After 5 hours in the oven the pearls “melt” into the tomato juice and thicken it to create a delicious tomato gravy for this beef stew.

    You can find tapioca pearls in the grocery store either with the pudding or by the grains. Just make sure you do not buy tapioca pudding mix.

    You can also order the tapioca pearls here from Amazon.

    Step by Step Picture Instructions

    This is a super easy Dutch Oven Beef Stew recipe. Just make sure you have 5 hours to let it stew in the oven.

    Chop your carrots, onions, celery, and peeled potatoes into similar sized 1 ½-2 inch chunks. I also usually will cut some of the stew meat into smaller chunks so they are all around 1-2 inches in size.

    Raw ingredients for beef stew in a dutch oven before it gets baked

    Add all the ingredients into a large Dutch Oven that has a lid and give it a good stir with a wooden spoon. Place it in the preheated oven for 5 hours.

    If you can, give the Beef Stew a stir at least once or twice during cooking.

    Let the stew cool for 10-15 minutes before serving.

    Make sure you remove the bay leaves and discard before serving.

    Serving & Storing

    This Homemade Beef Stew is excellent served with saltine crackers (like a soup) or warm crusty bread and butter (like ciabatta or sour dough). You can also garnish with chopped fresh parsley for a fancy look and fresh taste.

    This is a hearty meal on it’s own so you don’t really need any other side dishes. But these Apple Pie Bars would make a killer dessert!

    Delicious Dutch Oven Beef Stew ready to be served into bowls

    If you are lucky enough to have leftovers pop them in an airtight container for up to 4 days. Reheat portions in the microwave.

    Freezing

    You can absolutely freeze this Dutch Oven Stew. I recommend freezing it in portion sizes. Keep frozen for up to 3 months.

    Thaw in the fridge overnight or place the frozen stew in a pot on the stove top . You may need to add a little bit of liquid (beef stock, chicken broth or water) when reheating.

    Troubleshooting The Seasonings

    Make sure you give the stew a taste before serving. This way you can perfect the flavor to your family’s taste.

    The recipe has a lot of tomato which can be too acidic for some… or maybe your family likes things extra salty…or maybe you had extra sweet carrots and need to balance the flavor. Here are some suggestions:

    • Too savory – add a little more sugar and give it a good stir.
    • Too salty – add some broth (beef or chicken) or water to dilute the saltiness.
    • Too sweet – add some additional salt, a couple dashes of Worcestershire sauce or a vinegar like balsamic.
    • Too Tangy – add a little more sugar and give it a stir.

    Customizing This Beef Stew

    This recipe is pretty traditional with tender meat, potatoes, carrots, celery and onions. But maybe you like peas in your beef stew or flavors of fresh thyme or rosemary. Here are some ways to customize the flavor for your family:

    • Add frozen peas or green beans at the very end of cooking, the heat of the stew will warm the peas.
    • Baby Bella mushrooms, halved, will add a nice earthy flavor and hearty texture.
    • Instead of chopped onion use frozen pearl onions.
    • Chop some fresh thyme or rosemary and add it at the beginning for a herbaceous flavor.
    • For red wine lovers, replace a cup of the tomato juice with a cup of red wine (pinot noir or malbec would be great!).

    Recipe Tips

    Follow these final recipe tips so that your Beef Stew turns out perfectly!

    • Use a quality beef stew meat and make sure the pieces are cut to 1-2 inches each.
    • Cut the remaining vegetables roughly the same size between 1-2 inches.
    • Stir the Stew a couple times during the 5 hour cook so nothing sticks to the bottom of the pot.
    • Don’t skip the tapioca, it thickens the broth perfectly.
    • Don’t forget to taste for additional seasoning before you serve!

    More Insanely Delicious Soup & Stew Recipes

    • Instant Pot Coq Au Vin
    • Beef Stew with Red Wine
    • Creamy Red Potato Soup
    • Creamy Chicken Stew and Dumplings

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

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    Rate This Recipe
    Dutch Oven Beef Stew that has been cooked and has a wooden spoon in the pot.

    Dutch Oven Beef Stew Recipe

    Traditional Dutch Oven Beef Stew that is baked in the oven, low and slow, for 5 hours. It is full of tender beef, potatoes, carrots, celery and onions in a thick and rich gravy.
    LISTEN TO THE FULL RECIPE WITH THE AUDIO PLAYER BELOW.
    5 from 10 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 5 hours
    Cooling: 15 minutes
    Total Time: 5 hours 30 minutes
    Servings: 5 people
    Calories: 333kcal
    Author: Susie Weinrich

    Equipment

    • Oven safe pot with a lid (Dutch Oven)

    Ingredients

    • 1.5 lbs beef stew meat cubed (1-2 inch pieces)
    • 2 cup russet potatoes peeled and diced into 1.5 inch pieces
    • 1 cup celery cut into 1 inch pieces
    • 1 ½ cups carrots peeled and cut into 1-1.5 inch pieces
    • 1 large yellow onion cut into 1-2 inch pieces
    • 3 cups tomato juice
    • 2 tablespoon worcestershire sauce
    • 2 tablespoon sugar
    • 2 tablespoon tapioca pearls (large or medium)
    • 1 teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon chili powder
    • ½ teaspoon smoked paprika
    • 2 bay leaves

    Serving

    • saltine crackers or warm crusty bread
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    Instructions

    • Preheat the oven to 250° (this stew cooks low and slow!)
    • In a large Dutch Oven with a lid add the beef stew meat, potato, carrots, celery, onions.
      1.5 lbs beef stew meat, 2 cup russet potatoes, 1 cup celery, 1 ½ cups carrots, 1 large yellow onion
    • Pour in the tomato juice and Worcestershire sauce.
      3 cups tomato juice, 2 tablespoon worcestershire sauce
    • Sprinkle in the sugar, tapioca pearls, kosher salt, pepper, chili powder, smoked paprika.
      Give it all a really good stir to combine.
      2 tablespoon sugar, 2 tablespoon tapioca pearls, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon chili powder, ½ teaspoon smoked paprika
    • Nestle the bay leaves into the stew.
      2 bay leaves
    • Cover with a lid and pop in the oven for 5 hours.
      If you can give it a stir once or twice half way through the cooking time.
    • Remove from the oven and fish out the bay leaves and discard.
      Give the beef stew a good stir and let cool for about 15 minutes before serving (it will be HOT!).
    • Taste the stew for seasonings… see notes for flavor troubleshooting.

    Serving

    • Serve in bowls with a side of saltine crackers or warm crusty bread.

    Storing

    • Store any Leftovers in the fridge in airtight containers for up to 4 days.

    Freezing

    • You can freeze the cooled beef stew in freezer safe containers or baggies for up to 3 months.
    • Thaw in the fridge overnight or place the frozen stew in a pot on the stove top. You may need to add some liquid when reheating (beef stock, chicken stock or water).

    Notes:

    Tapioca Pearls: These are used to thicken the stew gravy during cooking. don’t worry they melt completely into the stew.
    You can find tapioca pearls in the grocery store either with the pudding or by the grains. Just make sure you do not buy tapioca pudding mix. 
    You can also order the tapioca pearls here from Amazon.
    Seasonings:
    • Too savory – add a little more sugar and give it a good stir.
    • Too salty – add some broth (beef or chicken) or water to dilute the saltiness.
    • Too sweet – add some additional salt, a couple dashes of Worcestershire sauce or a vinegar like balsamic.
    • Too Tangy – add a little more sugar and give it a stir.
    Customizing:
    • Add frozen peas or green beans at the very end of cooking, the heat of the stew will warm the peas.
    • Baby Bella mushrooms, halved, will add a nice earthy flavor and hearty texture.
    • Instead of chopped onion use frozen pearl onions.
    • Chop some fresh thyme or rosemary and add it at the beginning for a herbaceous flavor.
    • For red wine lovers, replace a cup of the tomato juice with a cup of red wine (pinot noir or malbec would be great!).
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1serving | Calories: 333kcal | Carbohydrates: 34g | Protein: 33g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 84mg | Sodium: 694mg | Potassium: 1320mg | Fiber: 3g | Sugar: 14g | Vitamin A: 7280IU | Vitamin C: 36mg | Calcium: 85mg | Iron: 5mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Heather Cabral

      November 29, 2022 at 9:07 am

      Hi. Can I cook this in a slow cooker?

      Reply
      • Susie Weinrich

        November 29, 2022 at 9:56 am

        I haven’t tested it in the slow cooker but I think you should work. I would do 7 hours on low.

        Reply
    2. Lori

      June 22, 2022 at 1:34 pm

      5 stars
      Totally bookmarking this recipe for the fall! The flavors are off the chart!

      Reply
    3. Christine

      November 08, 2021 at 8:08 pm

      5 stars
      This is my go to recipe come fall and winter super easy. I use V8 juice for added flavor and omit the celery

      Reply
      • Susie Weinrich

        November 09, 2021 at 7:09 am

        Yes! I think my Mom used V8 once in a while. So glad you love it.

        Reply
    4. Linda Rego

      February 01, 2021 at 10:12 am

      I am making a stew right now. I chose to use some oxtails that needed to be used so I turned the oven up to 300 and will bake 4 hours. For some reason I think the oxtails will need the extra heat. (???) Thanks for the idea, I love the looks of your stew. I hope hubs loves the oxtails.

      Reply
      • Michele

        January 28, 2022 at 9:51 am

        Can I leave out the tapioca pearls? It would be a huge texture no no for my fiance

        Reply
        • Susie Weinrich

          January 28, 2022 at 4:55 pm

          The tapioca pearls actually melt into the sauce and thicken it like a cornstarch would. There is no trace of the tapioca after it bakes.

    5. Patricia

      November 12, 2020 at 1:28 pm

      Added 1 14 oz. can of stewed tomatoes. Fabulous!

      Reply
    6. CHAZZ

      October 25, 2020 at 3:09 am

      5 stars
      Great hearty beef stew. Absolutely gorgeous. We loved it.

      Reply
    7. Sue

      November 02, 2019 at 4:59 pm

      Cooked this in Dutch oven on stove top and it took about 2 hours. No tapioca pearls. Just put flour on meat and browned it before putting everything together. Turned out nice and thick and it was great. Can’t put in oven because it is too heavy for me or husband to lift and bend over to put in oven.

      Reply
      • Susie

        November 02, 2019 at 9:30 pm

        I am so glad that it worked for you on the stove top!! Those dutch ovens are SO heavy.
        Was the stew meat tender for you?

        Reply
      • Kaylyn Anderson

        November 20, 2019 at 4:23 pm

        Thanks Sue for the mention about not having the tapioca pearls. I don’t either, so I will brown the meat before I throw it all together. Did the sauce come out thick then or more runny? Runny will be fine with me, as I plan on making up some instant mashed potatoes to go underneath it! I plan on putting it all in a turkey pan in the oven for 5 hours (I fear, though, that it will be torture to smell it all day long!).

        Reply
        • Susie

          November 20, 2019 at 5:36 pm

          Kaylyn- let me know how it turns out. If it is too runny you can always toss in a little cornstarch slurry at the end.
          Serving over potatoes sounds amazing!!!!!!

    8. Emily Bruno

      November 29, 2018 at 3:27 pm

      5 stars
      I can almost taste this stew from looking at your pictures! I need a big bowl of this with a big hunk of crusty bread for our next cold night!!

      Reply
    9. Danielle Wolter

      November 29, 2018 at 1:43 pm

      5 stars
      I just love comfort food like this. Such great deep flavors, and so easy to make. I’m all about one pot meals!

      Reply
    10. JOHN

      November 29, 2018 at 12:22 pm

      5 stars
      This stew is perfect for winter! Great recipe that tastes so good!!

      Reply
      • Deb

        March 21, 2021 at 1:16 pm

        Crockpot is my option today. Any idea how long it will take on High?

        Reply
        • Susie Weinrich

          March 21, 2021 at 4:28 pm

          I have not made it in the Crock Pot. But “high” is around 300 degrees in a crock pot, so I would plan on about 4-5 hours.

    11. Tawnie

      November 27, 2018 at 2:12 pm

      5 stars
      Looks hearty and cozy!!

      Reply
      • Martha

        March 26, 2022 at 2:44 pm

        5 stars
        This makes a fantastic beef and veggie stew, and you needn’t brown the meat first. It smells heavenly while cooking and has been a favorite with my family since 1972. You won’t be sorry you tried it.

        Reply

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