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"I Want To Thank You" Dutch Oven Beef Stew {Recipe + Video}

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Have you ever had a stew so good you feel like thanking everybody? That’s what this dutch oven beef stew will do to you.

Note: Video included in recipe card.

Beef stew with sweet potatoes in green bowl

It’s got that classic beefiness and tender texture, but the flavor is damn near cosmic despite the low ingredient profile. Ingredients like pears, habanero, and all spice that you don’t typically associate with each other come together and produce magic.

MOOD MUSIC

BEEF STEW INGREDIENTS

For the Puree

  • Asian pear - the sweetness of the pear balances against the heat from the habanero. Anjou or Bosc make good substitutes for Asian pears. Kiwi is another good substitute as similar to Asian pears it’s highly acidic which means it helps tenderize the beef when cooking.
  • Fire-roasted tomatoes - as part of the puree, they help give the stew more depth of flavor in the same way that tomato paste does.
  • Red onion
  • Red bell pepper
  • Garlic Cloves
  • Habanero Pepper

For the Beef Stew

  • Chuck Roast
  • Sweet Potatoes
  • Fresh Okra (Optional) 
  • Paprika
  • All spice
  • Kosher salt
  • Black pepper
  • Bay leaves
  • Fresh Thyme sprig
  • Red wine
  • Beef broth
  • Soy sauce

DUTCH OVEN BEEF STEW COOKING INSTRUCTIONS

Make the puree

Add the tomatoes, bell pepper, habanero (seeds and veins removed), pear, garlic, and onions to a blender or food processor. Pulse to a coarse consistency for a little texture.

Make the Stew

Slice the beef into half inch chunks. You don’t want these too small as they will cook too fast and you’ll miss the ideal tenderness. 

Preheat dutch oven on medium heat. Add oil and once hot brown the beef. Make sure to brown all sides. Remove the beef and set aside.

Add 2 cups of the puree to the pot and mix well. Add half the spices and mix more.

Add wine and deglaze the pan cooking for 1-2 minutes. Add broth, soy, bay leaf and fresh thyme. Bring everything to a boil then reduce to a simmer for 5 minutes.

Add the beef back, cover the pot and bake in the oven for an hour at 325 degrees.

Cut sweet potatoes into thick diagonal slices and add to the pot. Cook for another 45 minutes. If using the okra, add the last 15 minutes of cooking. 

The beef stew should be fairly thick, but if not to your preferred level, make a quick slurry (mix a cup of water and a tablespoon of corn starch in a bowl) and stir into stew.

Beef stew with sweet potatoes in green bowl

COOKING CONSIDERATIONS AND TIPS

Choose The Right Beef Cut

All beef ain’t good beef when it comes to stew. Stay away from the lean cuts and go with cheaper tough cuts with lots of collagen. I prefer chuck roast or beef round. Long, slow cooking of tough cuts equal juicy tender cuts of beef. 

Don’t buy “stew meat.” Cut your own chunk into preferred chunk sizes. 

Brown the meat before braising

Don’t be the person that just throws the beef and all the other ingredients in the pot at the same time. Give each side of the beef chunks a good sear to start things. Sounds minor, but the results are big in the form of deeper flavor. Every step matters when you’re trying to get to great.

Slow Your Roll When Adding Vegetables

Don’t be in a rush to add your vegetables. The sweet potatoes are hard and sturdy, so you’ll be okay with them. But more delicate veggies will basically turn to mush if added too early. If using okra, then you definitely want to add a little late. 

No Need To Add Flour To Thicken

Many recipes call for coating the beef in flour before cooking to ensure a thicker stew. You can definitely do this if its your preference, but the puree actually plays a similar role. And if you are using the okra, you’ll get similar thickness to gumbo.

Keep the Vegetable Ingredient List Simple

I’m a Texas guy, and Texas style chili influenced this recipe meaning it doesn’t rely on many ingredients beyond the gravy and beef. Most dutch oven beef stew recipes include lots of different vegetables. Not this one; you’re certainly in your right to add whatever you want, but this is hearty and flavorful enough without.

Deglaze the Pan

The combination of broth, wine, and soy sauce add some real flavor and take this stew up more than a notch. Add the wine first to cook off some of the alcohol, but more importantly deglaze the pan with it, scraping up on the brown bits which equal mo flavor! If you have the time or forethought, make your own homemade stock ahead of time. This way you can control salt content and get more flavor.

MORE RECIPES

Beef Tips and Rice

Instant Pot Short Ribs

Sous Vide Beef Short Ribs

Beef Suya

Texas Beef Chili

Dutch Oven Pot Roast

Southern Meatloaf

Braised Beef Neck Bones

Beef and Cabbage Soup

Vegetable Beef Soup w/ Yuca and Collards

Guyanese Pepperpot

MAKE THIS RECIPE

If you make this dutch oven pot roast recipe or any other from the site, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on InstagramFacebookTwitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

Beef stew with sweet potatoes in green bowl

Dutch Oven Beef Stew

Classic dutch oven beef stew recipe that's upgraded with a pear and chili-based puree with chunky sweet potatoes and red wine for deeper flavor.
Prep Time: 10 minutes
Cook Time: 2 hours
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 447kcal
Author: Marwin Brown

Ingredients

For the Puree

  • 1 Asian pear cored, peeled, and roughly chopped
  • 1 can fire roasted tomatoes
  • 1 medium red onion roughly chopped
  • 1 red bell pepper roughly chopped
  • 4 cloves garlic chopped
  • 1 habanero de-seeded and de-veined

For the Stew

  • 1 medium sweet potato cut into thick diagonal slices
  • 1 lb chuck roast cut into ½ inch chunks
  • 1 tablespoon paprika
  • ½ tablespoon all spice
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 2 cups red wine
  • 1 cup chicken or beef broth
  • ¼ cup soy sauce
  • 2 bay leaves
  • 2 thyme sprigs
  • ½ pound fresh okra sliced short-wise

Instructions

Make the Puree

  • Purée the tomatoes, bell pepper, habanero, pear, garlic, and onions. Set aside.

Make the Stew

  • Allow beef to reach room temperature. Season with salt and pepper
  • Brown in all sides, remove and set aside.
  • Add 2 cups of purée to the pot and cook for 1-2 minutes. Add half the spices.
  • Add the wine deglazing the bottom of the pan. Cook 1-2 minutes to cook off alcohol. Add soy, broth, bay leaf and thyme. Bring to a boil then simmer 5 minutes.
  • Add the beef back. Cover and bake in the oven for 1 hour at 325 degrees.
  • Add sweet potatoes and cook for another 30-45 minutes. Add the okra last 15 minutes of cooking.
  • If not cook to desired consistency then add a water + corn starch slurry.

Video

YouTube video

Notes

Choose The Right Beef Cut
All beef ain’t good beef when it comes to stew. Stay away from the lean cuts and go with cheaper tough cuts with lots of collagen. I prefer chuck roast or beef round. Long, slow cooking of tough cuts equal juicy tender cuts of beef. 
Don’t buy “stew meat.” Cut your own chunk into preferred chunk sizes. 
Brown the meat before braising
Don’t be the person that just throws the beef and all the other ingredients in the pot at the same time. Give each side of the beef chunks a good sear to start things. Sounds minor, but the results are big in the form of deeper flavor. Every step matters when you’re trying to get to great.
Slow Your Roll When Adding Vegetables
Don’t be in a rush to add your vegetables. The sweet potatoes are hard and sturdy, so you’ll be okay with them. But more delicate veggies will basically turn to mush if added too early. If using okra, then you definitely want to add a little late. 
No Need To Add Flour To Thicken
Many recipes call for coating the beef in flour before cooking to ensure a thicker stew. You can definitely do this if its your preference, but the puree actually plays a similar role. And if you are using the okra, you’ll get similar thickness to gumbo.
Keep the Vegetable Ingredient List Simple
I’m a Texas guy, and Texas style chili influenced this recipe meaning it doesn’t rely on many ingredients beyond the gravy and beef. Most dutch oven beef stew recipes include lots of different vegetables. Not this one; you’re certainly in your right to add whatever you want, but this is hearty and flavorful enough without.
Deglaze the Pan
The combination of broth, wine, and soy sauce add some real flavor and take this stew up more than a notch. Add the wine first to cook off some of the alcohol, but more importantly deglaze the pan with it, scraping up on the brown bits which equal mo flavor! If you have the time or forethought, make your own homemade stock ahead of time. This way you can control salt content and get more flavor.

Nutrition

Calories: 447kcal | Carbohydrates: 35g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 2907mg | Potassium: 1192mg | Fiber: 7g | Sugar: 11g | Vitamin A: 10253IU | Vitamin C: 66mg | Calcium: 130mg | Iron: 5mg
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Recipe Rating




Natalie

Monday 29th of November 2021

This looks delicious. It's a perfect winter comfort food. My hubs love a good stew. I will make him this for sure.

Annie

Monday 29th of November 2021

The beef stew is delicious and flavorful! I loved the use of thyme. I'm definitely making this again!

susan | the wimpy vegetarian

Sunday 28th of November 2021

This looks like a perfect dinner for a cold winter night! I always use a chuck roast - I agree - stay away for lean cuts! The puree looks amazing, and love that you used an Asian pear in it!!

Alex

Saturday 27th of November 2021

Stew with habanero! I've never had that before. I need to get my hands on some okra.

Erin

Saturday 27th of November 2021

That's a great tip to not buy stew meat! This looks great. I haven't had stew in years! I need to give it a try.