{
  "attribution": {
    "author": "Flavor Folio",
    "publisher": "Flavor Folio"
  },
  "canonicalURL": "https://flavorfolio.app/recipes/classic-dutch-oven-beef-stew-potatoes-carrots",
  "format": "flavorfolio.recipe",
  "image": {
    "alt": "Bowl of classic beef stew with potatoes, carrots and tender beef in brown gravy",
    "credit": "Photo by Daderot, CC0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Beef_stew_with_potatoes_and_carrots_-_Massachusetts.jpg)",
    "height": 1280,
    "kind": "photograph",
    "smallWidth": 600,
    "url": "https://flavorfolio.app/media/c51e52f6-1ffa-47c2-ba88-016a7a2cce33/1536.jpg",
    "width": 1280
  },
  "publishedAt": "2026-10-28T00:00:00Z",
  "recipe": {
    "categories": [
      "Dinner",
      "Soups"
    ],
    "cookMinutes": 170,
    "cuisine": "American",
    "dietTags": [
      "Dairy-Free"
    ],
    "difficulty": "easy",
    "ingredients": [
      {
        "item": "boneless beef chuck roast",
        "note": "trimmed and cut into 1 1/2-inch cubes",
        "quantity": "2 1/2",
        "unit": "lb"
      },
      {
        "item": "kosher salt",
        "note": "divided, plus more to taste",
        "quantity": "2",
        "unit": "tsp"
      },
      {
        "item": "black pepper",
        "note": "freshly ground",
        "quantity": "1",
        "unit": "tsp"
      },
      {
        "item": "all-purpose flour",
        "quantity": "3",
        "unit": "tbsp"
      },
      {
        "item": "olive or vegetable oil",
        "note": "divided",
        "quantity": "3",
        "unit": "tbsp"
      },
      {
        "item": "yellow onion",
        "note": "diced",
        "quantity": "1",
        "unit": "large"
      },
      {
        "item": "garlic",
        "note": "minced",
        "quantity": "4",
        "unit": "cloves"
      },
      {
        "item": "tomato paste",
        "quantity": "3",
        "unit": "tbsp"
      },
      {
        "item": "dry red wine",
        "note": "such as Cabernet or Merlot; or use more broth",
        "quantity": "1",
        "unit": "cup"
      },
      {
        "item": "low-sodium beef broth",
        "quantity": "4",
        "unit": "cups"
      },
      {
        "item": "Worcestershire sauce",
        "quantity": "1",
        "unit": "tbsp"
      },
      {
        "item": "dried thyme",
        "note": "or 4 sprigs fresh thyme",
        "quantity": "1",
        "unit": "tsp"
      },
      {
        "item": "bay leaves",
        "quantity": "2"
      },
      {
        "item": "Yukon Gold potatoes",
        "note": "cut into 1-inch chunks",
        "quantity": "1 1/2",
        "unit": "lb"
      },
      {
        "item": "carrots",
        "note": "peeled and cut into 1-inch pieces",
        "quantity": "4",
        "unit": "medium"
      },
      {
        "item": "celery",
        "note": "cut into 1/2-inch pieces",
        "quantity": "2",
        "unit": "stalks"
      },
      {
        "item": "frozen peas",
        "note": "optional",
        "quantity": "1",
        "unit": "cup"
      },
      {
        "item": "balsamic or red wine vinegar",
        "note": "to finish",
        "quantity": "1",
        "unit": "tbsp"
      },
      {
        "item": "fresh flat-leaf parsley",
        "note": "chopped",
        "quantity": "2",
        "unit": "tbsp"
      }
    ],
    "keywords": [
      "beef stew",
      "Dutch oven beef stew",
      "classic beef stew recipe",
      "beef stew with potatoes and carrots",
      "make-ahead dinner",
      "slow cooker beef stew",
      "comfort food",
      "fall dinner",
      "Halloween dinner",
      "one pot dinner",
      "red wine beef stew"
    ],
    "prepMinutes": 25,
    "servings": 6,
    "steps": [
      {
        "estimatedMinutes": 8,
        "ingredientIndexes": [
          0,
          1,
          2,
          3
        ],
        "instruction": "Heat the oven to 325°F with a rack in the lower third. Pat the beef very dry with paper towels, then toss it with 1 1/2 tsp of the salt, the pepper and the flour until evenly coated."
      },
      {
        "estimatedMinutes": 12,
        "ingredientIndexes": [
          0,
          4
        ],
        "instruction": "Heat 2 tbsp of the oil in a large (6- to 7-quart) Dutch oven over medium-high heat until shimmering. Brown the beef in 2 or 3 batches without crowding, turning until deeply browned on at least two sides, about 4 minutes per batch. Move the browned beef to a plate."
      },
      {
        "estimatedMinutes": 5,
        "ingredientIndexes": [
          4,
          5
        ],
        "instruction": "Lower the heat to medium and add the remaining 1 tbsp oil and the onion. Cook, scraping up the browned bits, until the onion is soft and golden."
      },
      {
        "estimatedMinutes": 2,
        "ingredientIndexes": [
          6,
          7
        ],
        "instruction": "Stir in the garlic and tomato paste and cook, stirring, until the paste turns a shade darker and smells sweet."
      },
      {
        "estimatedMinutes": 3,
        "ingredientIndexes": [
          8
        ],
        "instruction": "Pour in the red wine and simmer, scraping the bottom of the pot, until reduced by about half."
      },
      {
        "estimatedMinutes": 80,
        "ingredientIndexes": [
          0,
          9,
          10,
          11,
          12
        ],
        "instruction": "Add the broth, Worcestershire, thyme, bay leaves and the beef with its juices. Bring to a simmer, cover and transfer to the oven. Braise for 1 hour 15 minutes."
      },
      {
        "estimatedMinutes": 70,
        "ingredientIndexes": [
          1,
          13,
          14,
          15
        ],
        "instruction": "Stir in the potatoes, carrots, celery and the remaining 1/2 tsp salt, making sure the vegetables are mostly submerged. Cover and return to the oven until the beef is fork-tender and the potatoes are soft, 60 to 75 minutes."
      },
      {
        "estimatedMinutes": 5,
        "ingredientIndexes": [
          12,
          16
        ],
        "instruction": "Set the pot on the stovetop and remove the bay leaves. Stir in the peas, if using, and simmer for 3 minutes. If you want a thicker stew, simmer uncovered for 5 to 10 minutes or mash a few potato chunks into the gravy."
      },
      {
        "estimatedMinutes": 2,
        "ingredientIndexes": [
          1,
          2,
          17,
          18
        ],
        "instruction": "Stir in the vinegar, taste and add salt and pepper as needed. Ladle into bowls and top with the parsley."
      }
    ],
    "summary": "A rich, old-fashioned beef stew with fork-tender chuck, Yukon Gold potatoes and sweet carrots in a glossy red wine gravy. Brown once, then let the oven do the work. It tastes even better the next day, which makes it a perfect make-ahead dinner for a rainy Halloween weekend and the first dark evenings after the clocks fall back.",
    "title": "Classic Dutch Oven Beef Stew with Potatoes & Carrots (Make-Ahead)",
    "totalMinutes": 195
  },
  "recipeID": "2ea35a12-b6c1-4fae-b570-fb1291acecf2",
  "revision": 1,
  "schemaVersion": 1,
  "updatedAt": "2026-10-28T12:14:45.189670Z"
}