11 Hearty Dutch Oven Beef Stew Recipes with Carrots and Potatoes

Beef stew cooked in a Dutch oven makes a filling dinner that holds up well for leftovers. This collection brings together 11 different versions that all use carrots and potatoes as key ingredients. Some recipes keep things basic while others add a few extra seasonings or vegetables. You can choose based on what you have on hand or how much time you want to spend. Each one stays straightforward to follow from start to finish.

Helpful Tips Before You Start

These tips will help your Dutch oven beef stew come out tender with well cooked carrots and potatoes.

Brown the Beef in Batches

Work in small batches when searing the meat. This step builds rich flavor without steaming the pieces.

Cut Carrots and Potatoes Evenly

Aim for similar sized chunks of both vegetables. Even cuts help them finish cooking at the same time.

Add Potatoes Later in the Process

Stir the potatoes in during the final hour of cooking. They hold their shape better and avoid turning mushy.

Keep the Oven at a Low Temperature

Set the oven to 325 degrees for the full cook time. Steady low heat keeps the beef tender without drying it out.

Classic Red Wine Beef Stew

This red wine beef stew turns simple ingredients into a rich, comforting meal. It shines on chilly nights when you want something filling that still feels a bit special. The beef turns fork-tender while the carrots and potatoes soak up deep, savory flavor from the wine and broth.

Classic Red Wine Beef Stew

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 medium carrots, sliced into 1-inch pieces
• 4 medium potatoes, cut into 1-inch chunks
• 2 cups dry red wine
• 3 cups beef broth
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a Dutch oven over medium-high heat. Add the beef cubes in a single layer and sear until browned on all sides. Remove the beef and set it aside.
• Add the diced onion to the same pot and cook until it softens. Stir in the garlic and tomato paste, then cook for one minute.
• Pour in the red wine and scrape the bottom of the pot to loosen any browned bits. Let the wine simmer for two minutes.
• Return the beef to the pot. Add the beef broth, thyme, bay leaves, salt, and pepper. Bring everything to a gentle boil.
• Reduce the heat to low, cover the Dutch oven, and simmer for one hour. Add the carrots and potatoes, then continue simmering for another 45 minutes until the vegetables are tender and the beef is soft.

Notes

Choose a dry red wine you would drink, since its flavor stays in the finished stew. If the broth thickens too much near the end, add a splash of extra beef broth. Leftovers taste even better the next day after the flavors have time to settle.

Course: Main Course
Cuisine: French
Equipment: Dutch Oven, Cutting Board, Knife

Guinness Stout Beef Stew

This Guinness stout beef stew turns a basic Dutch oven meal into something special. The stout adds a deep, roasted flavor that balances the sweetness of carrots and the earthy taste of potatoes. It suits cold nights when you want a filling dish that holds up well for leftovers.

The slow cook in the Dutch oven makes the beef tender and lets the vegetables absorb the broth without falling apart. It works well for weeknight dinners or weekend prep since the flavors improve after a day in the fridge.

Guinness Stout Beef Stew

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Dutch oven
• wooden spoon
• knife

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and cut into 1-inch chunks
• 4 medium potatoes, peeled and cut into 1-inch chunks
• 12 ounces Guinness stout
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions

 

• Season the beef cubes with salt and pepper. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches until all sides are seared. Remove the beef and set it aside.
• Lower the heat to medium. Add the onion to the Dutch oven and cook until it softens. Stir in the garlic and cook for one minute more.
• Sprinkle the flour over the onions and stir for 30 seconds. Add the tomato paste and stir until it coats the vegetables.
• Pour in the Guinness stout and scrape the bottom of the pot to release any browned bits. Add the beef broth and thyme, then return the beef to the pot.
• Bring the mixture to a simmer. Stir in the carrots and potatoes. Cover the Dutch oven and transfer it to a 325-degree oven.
• Cook for 2 hours until the beef is fork-tender. Taste and adjust salt and pepper if needed. Sprinkle with parsley before serving.

Notes

Let the stew rest for 10 minutes after it comes out of the oven so the broth thickens slightly from the flour and potato starch. If the stout flavor tastes too strong at the end, add an extra splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat best on the stovetop over low heat with a lid.

Course: Main Course
Cuisine: Irish
Equipment: Dutch oven, wooden spoon, knife

Italian Tomato and Herb Beef Stew

This stew combines tender beef with carrots and potatoes in a tomato-based broth flavored with Italian herbs. The Dutch oven method builds layers of flavor while keeping the vegetables firm yet soft enough to soak up the sauce. It suits cool evenings when you want a filling meal without much fuss.

The herbs and tomatoes give it a bright, savory taste that stands out from plain beef stews. Carrots add natural sweetness while potatoes help thicken the broth slightly as they cook.

Italian Tomato and Herb Beef Stew

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Course Main Course

Cuisine Italian

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 4 medium Yukon gold potatoes, cut into 1-inch chunks
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 28-ounce can crushed tomatoes
• 2 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown on all sides, about 6 minutes total. Remove the beef to a plate.
• Lower the heat to medium and add the onion to the same pot. Cook for 3 minutes until softened, then stir in the garlic for 1 minute.
• Pour in the crushed tomatoes and beef broth. Add the oregano, basil, rosemary, salt, and pepper. Return the beef to the pot and bring the mixture to a simmer.
• Cover the Dutch oven and place it in a 325°F oven for 1 hour.
• Remove the pot from the oven and stir in the carrots and potatoes. Cover again and return to the oven for 45 to 60 minutes until the beef and vegetables are fork-tender.
• Taste and adjust salt if needed. Sprinkle with fresh parsley just before serving.

Notes

Let the stew sit for 10 minutes after cooking so the sauce thickens a bit more around the potatoes. If the broth tastes too acidic, stir in a small pinch of sugar at the end. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Italian
Equipment: Dutch Oven, Cutting Board, Knife

Smoky Paprika Hungarian Beef Stew

This Smoky Paprika Hungarian Beef Stew uses smoked paprika to create a deep, earthy flavor that stands out from standard beef stews. Tender beef, carrots, and potatoes soak up the broth during a slow simmer in the Dutch oven, resulting in a thick and satisfying texture.

It suits cold weather meals or weekend cooking when you want a one-pot dish that reheats well. The balance of smoky notes and simple vegetables makes it practical for family dinners without extra fuss.

Smoky Paprika Hungarian Beef Stew

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Course Main Course

Cuisine Hungarian

Servings 4 people

Equipment

• Dutch Oven
• Wooden Spoon
• Knife

Ingredients

  

• 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons smoked paprika
• 2 tablespoons all-purpose flour
• 4 carrots, peeled and cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 4 cups beef broth
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the vegetable oil in a Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown them on all sides, about 6 to 8 minutes total. Remove the beef to a plate.
• Lower the heat to medium. Add the onion and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
• Sprinkle the smoked paprika and flour over the onions. Stir for 30 seconds to coat everything evenly without letting the paprika burn.
• Return the beef to the pot. Add the carrots, potatoes, beef broth, bay leaf, salt, and black pepper. Stir to combine.
• Bring the mixture to a boil, then reduce to low heat. Cover the Dutch oven and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender.
• Remove the bay leaf. Taste and adjust salt or pepper if needed before serving.

Notes

Stir the paprika in after the onions have softened so it releases flavor without turning bitter. Leftovers keep well in the fridge for up to three days and thicken further, making them ideal for reheating on the stovetop with a splash of broth. Skip the bay leaf only if you do not have one on hand.

Course: Main Course
Cuisine: Hungarian
Equipment: Dutch Oven, Wooden Spoon, Knife

Mushroom and Thyme Beef Stew

This beef stew combines tender chunks of meat with carrots, potatoes, and mushrooms for a filling meal that works well on cold evenings. The fresh thyme adds an earthy note that pairs nicely with the vegetables, and cooking everything in a Dutch oven helps develop rich flavor without much extra effort.

It suits busy weeknights when you want something warming but straightforward. The result is a thick broth with soft potatoes and carrots that hold their shape.

Mushroom and Thyme Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced into 1-inch pieces
• 4 medium potatoes, cut into 1-inch cubes
• 8 ounces mushrooms, sliced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides for about 6 minutes total. Remove the beef and set it aside.
• Add the onion to the same pot and cook for 4 minutes until it softens. Stir in the garlic and cook for 1 minute more.
• Return the beef to the pot. Add the carrots, potatoes, and mushrooms. Stir in the tomato paste until everything is coated.
• Pour in the beef broth. Add the thyme sprigs, salt, and pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the Dutch oven, and simmer for 1 hour and 30 minutes. Stir once or twice during cooking until the beef is tender and the vegetables are soft.

Notes

Taste the broth near the end and add a little more salt if the mushrooms make it seem mild. If you prefer a thicker stew, mash a few potato pieces against the side of the pot before serving. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Knife, Cutting Board

Spicy Chipotle Beef Stew

This version brings a smoky heat to classic beef stew. Chipotle peppers add depth and spice while the beef, carrots, and potatoes stay tender after slow cooking in the Dutch oven. It works well on cool evenings when you want something filling with a little kick.

The stew has a rich broth and a balanced texture from the softened vegetables and chunks of beef. It comes together in one pot and tastes even better the next day.

Spicy Chipotle Beef Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Chef’s Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 3 carrots, peeled and cut into 1-inch pieces
• 4 medium potatoes, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 4 cups beef broth
• 1 (14-ounce) can diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh cilantro, chopped, for serving

Instructions

 

• Heat the olive oil in a Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it in batches until all sides are seared. Remove the beef and set it aside.
• Add the onion to the same pot and cook for 3 to 4 minutes until it softens. Stir in the garlic, chipotle peppers, cumin, and oregano and cook for 1 minute more.
• Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to loosen any browned bits. Return the beef to the pot.
• Add the carrots and potatoes. Bring the mixture to a simmer, then cover the Dutch oven and transfer it to a 325°F oven.
• Cook for 2 hours, or until the beef is fork-tender and the vegetables are soft. Taste and adjust salt and pepper if needed. Serve hot with chopped cilantro.

Notes

If the stew tastes too spicy, add an extra cup of broth during the last 30 minutes of cooking. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a splash of water to loosen the broth. For a thicker consistency, remove the lid during the final 20 minutes in the oven.

Course: Soup
Cuisine: Mexican
Equipment: Dutch Oven, Cutting Board, Chef’s Knife

French Onion Beef Stew

This French onion beef stew turns the familiar taste of caramelized onions and beef broth into a filling one-pot meal. The long simmer in the Dutch oven softens the beef while the carrots and potatoes soak up the savory broth.

It suits cold-weather dinners when you want something warm and simple to prepare. The onions give a gentle sweetness that balances the hearty vegetables and meat.

French Onion Beef Stew

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Chef’s knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into chunks
• 4 large yellow onions, thinly sliced
• 4 carrots, peeled and cut into 1-inch pieces
• 4 medium potatoes, peeled and cubed
• 4 cups beef broth
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Heat the butter and olive oil in a Dutch oven over medium heat. Add the beef chunks and brown them on all sides. Remove the beef and set it aside.
• Add the sliced onions to the same pot. Cook them slowly, stirring now and then, until they turn deep golden brown.
• Stir in the minced garlic and cook for one minute. Sprinkle the flour over the onions and stir to coat.
• Pour in the beef broth while scraping the bottom of the pot. Add the thyme, bay leaves, salt, and pepper. Return the beef to the pot.
• Add the carrots and potatoes. Bring the mixture to a gentle simmer, then cover the Dutch oven.
• Cook on low heat for about two hours, stirring occasionally, until the beef is tender and the vegetables are soft. Remove the bay leaves before serving.

Notes

Caramelize the onions over steady medium heat rather than high heat to prevent burning and build the right depth. If the stew thickens too much near the end, add a splash of extra broth to loosen it. Leftovers reheat well on the stovetop with a little added liquid to restore the texture.

Course: Main Course
Cuisine: French
Equipment: Dutch oven, Cutting board, Chef’s knife

Balsamic and Garlic Beef Stew

This balsamic and garlic beef stew offers a nice balance of tangy and savory flavors in a hearty one-pot meal. It works well on cold days when you want something simple to prepare and comforting to eat. The slow simmer in the Dutch oven turns the beef tender while the vegetables soak up the broth.

The balsamic vinegar brings a mild sweetness that pairs with the garlic, while carrots and potatoes add body to the stew. It is filling enough to serve on its own with bread on the side.

Balsamic and Garlic Beef Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 4 carrots, peeled and sliced into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 4 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1 large onion, chopped
• 4 cups beef broth
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
• Add the onion to the Dutch oven and cook until it softens. Stir in the garlic and cook for one minute more.
• Sprinkle the flour over the onion and garlic. Stir for one minute, then pour in the balsamic vinegar to loosen any bits from the bottom of the pot.
• Return the beef to the pot and add the beef broth, thyme, salt, and pepper. Bring the mixture to a simmer.
• Add the carrots and potatoes. Cover the Dutch oven and cook on low heat for about two hours, stirring now and then, until the beef is tender and the vegetables are soft.

Notes

Taste the broth near the end of cooking and add a splash more balsamic if you want extra tang. The stew thickens as it sits, so reheat leftovers with a little extra broth to loosen the texture. Leftovers keep well in the fridge for three days.

Course: Soup
Cuisine: American
Equipment: Dutch Oven, Knife, Cutting Board

Barley and Root Vegetable Beef Stew

This barley and root vegetable beef stew combines chunks of beef with carrots, potatoes, parsnips, and turnips for a filling one-pot meal. The pearl barley adds a pleasant chew that stands up to long simmering in the Dutch oven. It suits cold weather dinners or weekend batch cooking when you want leftovers that reheat well.

The flavors stay earthy and savory, with the root vegetables softening into the broth without turning mushy. Beef broth and tomato paste give depth while thyme rounds out the taste.

Barley and Root Vegetable Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced into rounds
• 2 potatoes, cubed
• 1 parsnip, cubed
• 1 turnip, cubed
• 1/2 cup pearl barley
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a Dutch oven over medium-high heat. Add the beef stew meat and brown it on all sides for about 6 minutes. Remove the meat and set it aside.
• Add the onion to the Dutch oven and cook for 3 minutes until it softens. Stir in the garlic and cook for 1 minute more.
• Return the beef to the pot. Stir in the tomato paste, thyme, salt, and pepper until everything is coated.
• Pour in the beef broth and add the bay leaf. Bring the mixture to a boil, then reduce to a simmer.
• Add the carrots, potatoes, parsnip, turnip, and pearl barley. Cover the Dutch oven and simmer for 1 hour and 15 minutes, stirring once halfway through.
• Remove the bay leaf before serving. Taste and adjust salt or pepper if needed.

Notes

If the barley absorbs too much liquid during simmering, add an extra half cup of broth near the end. Leftovers thicken further, so loosen them with a splash of broth when reheating. This stew pairs well with a simple green salad on the side.

Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Knife

Rosemary and Pearl Onion Beef Stew

This stew brings together tender beef, sweet pearl onions, and earthy rosemary for a comforting meal that feels special without extra fuss. It works well on chilly evenings when you want something warm and filling that simmers mostly on its own. The rosemary adds a piney note while the pearl onions stay mild and slightly sweet against the hearty carrots and potatoes.

Rosemary and Pearl Onion Beef Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Knife

Ingredients

  

• 1 1/2 pounds beef stew meat, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 2 sprigs fresh rosemary
• 1 cup pearl onions, peeled
• 3 carrots, peeled and cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch pieces

Instructions

 

• Heat the olive oil in a Dutch oven over medium-high heat. Add the beef stew meat and season with salt and black pepper. Brown the meat on all sides for about 6 minutes.
• Pour in the beef broth and add the rosemary sprigs. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour.
• Add the pearl onions, carrots, and potatoes to the pot. Stir gently to combine.
• Cover again and simmer for 45 minutes more, or until the beef and vegetables are tender. Remove the rosemary sprigs before serving.

Notes

Use fresh rosemary rather than dried for the clearest flavor. If pearl onions are hard to peel, soak them briefly in warm water first. Leftovers thicken nicely overnight, so add a splash of broth when reheating to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Knife

Worcestershire and Brown Sugar Beef Stew

This beef stew brings together the rich tang of Worcestershire sauce and the gentle sweetness of brown sugar for a balanced, comforting meal. The carrots and potatoes soak up the sauce while the beef becomes tender during the long simmer. It works well on busy weeknights when you want something hearty without much hands-on time.

The finished stew has a thick gravy-like broth with soft vegetables and meat that falls apart easily. Serve it with crusty bread to soak up every bit of the sauce.

Worcestershire and Brown Sugar Beef Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• cutting board
• knife

Ingredients

  

• 1 1/2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 carrots, peeled and sliced into 1/2-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 3 cups beef broth
• 1/4 cup Worcestershire sauce
• 3 tablespoons brown sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Instructions

 

• Heat the vegetable oil in a Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown on all sides. Remove the beef and set it aside.
• Lower the heat to medium. Add the diced onion to the Dutch oven and cook until it softens. Stir in the minced garlic and cook for one more minute.
• Sprinkle the flour over the onions and garlic. Stir for one minute to cook out the raw flour taste.
• Slowly pour in the beef broth while stirring to avoid lumps. Add the Worcestershire sauce, brown sugar, and dried thyme. Return the browned beef to the pot and bring the mixture to a simmer.
• Cover the Dutch oven and transfer it to a 325°F oven. Cook for 1 hour.
• Remove the pot from the oven. Stir in the carrots and potatoes. Cover and return to the oven for another 45 to 60 minutes, until the vegetables are tender and the beef is soft.
• Taste and season with salt and black pepper before serving.

Notes

If the broth tastes too sweet after cooking, add an extra splash of Worcestershire sauce to sharpen the flavor. The potatoes will continue to absorb liquid as the stew sits, so add a little extra broth when reheating leftovers. Leftovers keep well in the refrigerator for three days.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, cutting board, knife