This low-and-slow Dutch Oven Beef Stew has been a family favorite in my kitchen for over a decade. It’s rich, easy to make, and the beer cooks off while leaving behind deep, delicious flavor and fork-tender bites in every spoonful. I’ll show you how to make it on the stovetop, in the oven, or in a crockpot.
Reader Review – Michele:
“This was fantastic. I loved the tip of waiting to add the carrots, they were perfectly cooked by adding them later… such a flavorful dish!” ★★★★★
Why We Love This Beef Stew With Beer
I’ve been making this stew for well over a decade, and it never gets old. It’s one of those dependable recipes I turn to when I want something hearty, simple, and full of flavor. My college-aged boys still request it when they’re home, which says a lot.
Don’t be afraid of the beer, it’s not about adding alcohol, it’s about building flavor. A dark beer like Guinness cooks down and adds deep, rich notes that take this stew to the next level. The alcohol simmers out, leaving behind pure flavor.
One thing readers love is how flexible this stew is. Michele raved about the perfectly cooked carrots thanks to the tip of adding them later. Violet shared that she served it at a church dinner and everyone loved it. That’s exactly the kind of feedback I love, real meals, real kitchens, real people.
I’ve made this stew on the stovetop, in the oven, and in the crockpot, it turns out beautifully every time and I’ll show you how. Whether you’re new to stew or it’s a staple in your home, this one is worth adding to your recipe box.
Dutch Oven Beef Stew Ingredients
- Beef Stew Meat: Or try bison, elk, or venison stew meat; cut into bite-sized 1 inch cubes. Purchase a quality stew meat, or cut your own from a chuck roast (aka beef chuck) for optimal flavor!
- Flavor Booster: Onions and garlic are key to building deep flavor.
- Beer: The alcohol cooks out, but the flavor stays in—we love using Guinness or any dark beer. Any beer will do, though darker beers bring deeper flavor. A slow-cooked Guinness beef stew? Yes, please.
- Beef Broth: Use a good-quality broth. Want to make your own? Try this truly scrumptious beef bone broth. You can always use chicken broth too.
- Worcestershire Sauce: A small amount packs a big flavor punch.
- Tomato Paste: Thickens the stew and adds richness.
- Balsamic Vinegar: Just a splash at the end for pop!
- Seasonings: Smoked paprika adds a warm, smoky note, simple but effective.
- Veggies: We love carrots and potatoes, but turnips, celery, or other root veggies work too. Use chopped Russet potatoes, baby potatoes, Yukon gold potatoes, you get the idea.
- Dutch Oven: A good one makes a difference; my dream is this one, but this affordable version is just as great. Technically, not an ingredient, but you can’t make Dutch oven beef stew without one!
Get the full recipe in the recipe card below.
How to Make Beef Stew in a Dutch Oven
Get out that old cast-iron pot or Dutch oven. My mom gave me the one she used while I was growing up — oh the stews, soups and spaghetti sauces we ate from this pot!
Step 1 – Brown your stew meat
Get your pan screaming hot—like, you might set off the fire alarm hot. The goal here is to sear the meat, not steam it. Start by patting your beef dry with paper towels. Work in batches to avoid overcrowding, browning the stew meat on all sides. Use a slotted spoon to transfer each batch to a plate until all the meat is beautifully browned.
Step 2 – Caramelize Onions
Next, toss your onion slices into the hot pot and cook until soft and they start to caramelize, about 7-10 minutes, stirring regularly.
Add your chopped garlic and wait for it… oh, that wonderful smell! Stir around for a minute or so until you smell that beautiful, pungent fragrance wafting up to greet your senses.
Step 3 – Deglaze the pan
Next, pour in the beer, stirring with a wooden spoon to deglaze the bottom of the pan and incorporate all the wonderful, brown bits of beef back into the stew. Then, add the beef broth. Have you ever made your own beef broth? Oh MY! Give it a whirl.
Add in all of your spices (if you haven’t tried smoked paprika, I highly recommend it), tomato paste, and Worcestershire sauce. Give it a good stir.
Step 4 – Prep stew for oven
Pour the browned beef back into the mixture, making sure to get all of those juices that have settled onto the plate.
Beef Stew in Dutch Oven Slow Cooked in Oven or Stovetop
Stir well, COVER with a lid, and return to a simmer. At this point, you can keep it on the stove on low and simmer for several hours, but personally, I prefer to bake it in my oven at 250°F all day.
Checking on the liquid levels every 4 hours. If needed, add a cup or two of hot water or more beef broth.
Step 5 – Add Vegetables
About 2-3 hours before you are ready to eat, toss in several handfuls of baby carrots (or carrots cut into nice-sized chunks) and a small bag of fingerling potatoes or another small potato cut into quarters. I have used all sorts, red potatoes, new potatoes, Yukon gold, and assorted fingerling potatoes.
Give it another stir and put the lid back on and back in the oven it goes.
Beer Beef Stew in the Crockpot
Alternatively, you can put it in your crockpot/slow cooker, but first brown your beef and caramelize your onions on the stovetop. You can add your carrots and potatoes at the same time. Cook on low for 8-10 hours or on high for 4-5 hours.
This step is optional, but helpful if you’d like a thicker sauce. If you’re making a gluten-free beef stew, just be sure to use a gluten-free beer—or swap in extra broth or even a splash of wine. You can thicken it with gluten-free flour, cornstarch, or regular flour—any of them work well.
The longer it simmers, the more the liquid reduces, creating a rich, flavorful sauce that’s truly worth the wait.
How to Make Beer Beef Stew Thicker
Add flour to the reserved liquid and mix well. Got yourself a mini whisk?
Stir this mixture back into your stew to thicken. You may omit this step if you prefer a thinner stew or if you prefer it gluten-free; you can also use a gluten-free all-purpose flour. Give it all a good stir, taste it, adjusting seasonings as needed.
Spoon into generous bowls and serve with a hearty bread, such as this Irish Soda Bread, which pairs beautifully with this stew. Or serve over mashed potatoes, rice, egg noodles, you get the idea!
Don’t forget to triple this recipe, because it makes a wonderful Shepherd’s pie or Beef Pot Pie or simply reheat and enjoy again.
I sure you try this Guinness beef stew slow cooked for extra flavor and goodness!
How to Make Easy Puff Pastry Triangles
Thaw one sheet of puff pastry (I love the all-butter kind from Trader Joe’s, Whole Foods, or Natural Grocers).
Cut into 4×4-inch squares, then slice diagonally into triangles. Use as many as you need—reroll and chill any leftovers.
Place on a parchment-lined baking sheet and preheat oven to 400°F.
Brush with beaten egg and sprinkle with herbs or seasoning—Everything but the Bagel is my go-to! Bake for 10–12 minutes until puffed and golden.
Beef Stew Dutch Oven Variations
Variation is the spice of life, especially when it comes to cooking! So make this yours, do a little experimentation, and make it something your family loves.
- Bay Leaf: Add 1–2 for classic depth
- Fresh Herbs: Try fresh thyme, rosemary, parsley, or Italian seasoning
- Peppers: Add bell peppers for color and sweetness
- Mushrooms: Toss in for extra savory flavor
- Balsamic Vinegar: A splash at the end brightens it up
- Red Wine: Sub for the beer with a dry red wine; cabernet sauvignon, merlot, or pinot noir
- Root Veggies: Swap in sweet potatoes, parsnips, or turnips
- Tomatoes: Add fire-roasted or crushed for richness
- Spice: Kick it up with red pepper flakes or a dash of hot sauce
- Creamy Twist: Stir in a spoonful of sour cream or cream cheese at the end
Dutch Oven Beef Stew FAQs
Searing adds big flavor. Browning the meat caramelizes the surface, creating rich, savory depth that you just can’t get from simmering alone. It also locks in juices and gives your stew that hearty, slow-cooked taste from the very first step. Don’t skip it, this one’s worth the extra few minutes!
Hands down: a splash of something acidic. Balsamic vinegar, red wine, or even a squeeze of lemon at the end brightens the whole dish and brings out the rich, savory flavors. It doesn’t take much, just a teaspoon or two can make a big difference.
Both work well, but the oven gives you the best flavor and texture. The dry heat surrounds the pot evenly, helping the meat caramelize and the sauce reduce into a rich, concentrated gravy. The crockpot is more hands-off and convenient, but it tends to trap more moisture, so the stew may be a little thinner and less deeply browned.
To thicken beef stew, I like using a flour slurry, just mix equal parts flour and cold water, then stir it into the stew until it thickens. For a gluten-free option, use cornstarch instead. You can also simmer the stew uncovered to reduce the liquid, mash a few potatoes into it, or add a spoonful of tomato paste for extra richness and body.
Storage Tips for Dutch Oven Beef Stew Recipe
Store: Let the stew cool, then transfer to an airtight container. It’ll keep in the refrigerator for up to 4 days.
Freeze: Place portions in the freezer for easy meals later, up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove over low heat, adding a splash of broth or water if it’s too thick. You can also reheat in the microwave in 30-second bursts, stirring in between.
Pro Tip: Stew tastes even better the next day as the flavors continue to meld!
More Comfort Food Recipes
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Equipment
Ingredients
- 3 tablespoons avocado oil or other high heat oil
- 1 tablespoon butter
- 2 pounds stew meat cut into bit size pieces, or 2-3 lbs chuck roast, cut into 1-inch cubes.
- 1 medium onion sliced thin
- 3 cloves garlic minced
- 12 ounces beer 1 can or bottle, substitute with additional beef broth if preferred
- 32 ounces beef broth 1 carton (additional if simmering all day)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- ½ teaspoon smoked paprika
- 1 ½ teaspoon sugar
- ½ teaspoon kosher salt
- 4 cups potatoes quartered or small bag of fingerling potatoes, use new potatoes, red potatoes, Yukon gold poatotes, baby potatoes or diced and peeled Russet potatoes
- 4 – 6 carrots roughly sliced or about 2 cups baby carrots
- 2 tablespoons all purpose flour optional for thickening, or a GF flour
- 1 – 2 teaspoons balsamic vinegar or lemon juice or red wine, added just before serving.
Instructions
- Preheat oven 250°F (120° C). Heat oil and butter over high heat in dutch oven or large heavy bottomed pot. Pat stew meat dry with paper towels and then in batches, brown stew meat without overcrowding the pan.
- Remove beef with slotted spoon to plate. Once all beef is seared, toss in sliced onions, stirring until soft and caramelized, about 7-10 minutes. During the last minute or two, add in minced garlic and stir until fragrant, about 1 minute.1 medium onion, 3 cloves garlic
- Deglaze the pot by pouring in beer and stirring to get all those flavorful chunks off the bottom. Pour in beef broth. Add spices, Worcestershire sauce, tomato paste, sugar and stir to blend. Return meat, give it a good stir to incorporate spices and return to simmer12 ounces beer, 32 ounces beef broth, 1 tablespoon Worcestershire sauce, 2 tablespoons tomato paste, ½ teaspoon smoked paprika, 1 ½ teaspoon sugar, ½ teaspoon kosher salt
- Place lid on dutch oven and place in oven. May keep on stove on low in place of putting in oven, but watch liquid levels. Cook 5-6 hours, less will work, but the longer you cook the more tender the stew meat. 2-3 hours before serving add carrots and potatoes and return to oven4 cups potatoes, 4 – 6 carrots
- OPTIONAL: Prior to serving remove 1 cup of liquid, whisk in flour, pour back into stew and stir to thicken.2 tablespoons all purpose flour
- Stir in balsamic vinegar, then adjust seasonings to taste.1 – 2 teaspoons balsamic vinegar
Notes
- Thaw one sheet of puff pastry (I love all-butter puff pastry—look for it at Whole Foods, Natural Grocers, Trader Joe’s, or specialty stores).
- Unroll and cut into 4×4-inch squares, then slice diagonally to make triangles (or leave as squares if you prefer). Use what you need, then reroll and refrigerate any leftover dough.
- Place triangles on a parchment-lined baking sheet and preheat your oven to 400°F.
- Brush with a beaten egg and sprinkle with your favorite herbs and sea salt. I personally love Trader Joe’s Everything but the Bagel seasoning.
- Bake for 10–12 minutes, until puffed and golden.
Nutrition
Susan Brandenburg
If I am doubling this and making it a day ahead, would it work to heat through in the morning then add the carrots and potatoes?
Hi Susan, while I haven’t tried it, yes, I think it would work great, obviously as long as you cook long enough to get the carrots and potatoes tender! Let me know how it goes!
michele
This was fantastic. I loved the tip of waiting to add the carrots, they were perfectly cooked by adding them later….. such a flavorful dish!
Deb Clark
The perfect cozy stew for a cold day.
Violet Kelly
We made this stew for a church dinner and everyone loved it! So tasty and very simple to make. Thanks for sharing your tasty recipes, Kathleen!
Not sure if my other response went through, but thank you Violet! So glad you loved it! More to come!
Violet Kelly
We made this stew for a church dinner and everyone loved it! So tasty and very simple to make. Thanks for sharing your tasty recipes, Kathleen!
Nancy Jackson
Kathleen: Tuesday April 12, 2017
Thanks for such a great recipe, I made it today for dinner, along with the bread and it was scrumptious.
I noticed the flu brain you have already been notified, but figured it out anyways.
Love you, and thank you again.
Thank you Nancy, so glad you figured it out! And super happy you enjoyed it, especially coming from a great cook like you!
Nancy Jackson
Kathleen: Tuesday April 12, 2017
Thanks for such a great recipe, I made it today for dinner, along with the bread and it was scrumptious.
I noticed the flu brain you have already been notified, but figured it out anyways.
Love you, and thank you again.
bks
Stop it–it’s all TOO good!!!?
I hope you are making some for your beautiful bride Mr. K!
Joy
Dear Ms. Cooky. We have had this beef stew and the beer bread and it is truly scrumpdillishes!
Thank you Joy, um, Mom, you taught me everything I know and then some!
Joy
Dear Ms. Cooky. We have had this beef stew and the beer bread and it is truly scrumpdillishes!
EDITORS NOTE: Oops, missed a couple of steps in the recipe (I’ll blame it on flu brain), now amended. Be sure to add your spices, Worcestershire sauce, sugar and tomato paste after you add the beer and broth, then return your meat to the pot, give it a good stir and return to simmer before placing in oven.