This Oven-Braised Beef Stew is comfort in a pot. Tender beef, hearty vegetables, and a rich, savory broth come together through slow braising in a heavy Dutch oven, creating deep flavor with minimal effort. Simple ingredients like bone broth, onions, garlic, and a touch of tomato paste and paprika transform into a meal that’s warm, nourishing, and perfect for family dinners, meal prep, or sharing with someone in need.

This stew carries a little nostalgia for me. It was one of the first truly good meals I ever learned to make. After I got married, I was just beginning to cook from scratch, and this recipe showed me how simple, homemade food can taste far better than anything packaged. I’ve tweaked it over the years, and there are endless variations you could dream up — but the foundation of a good, homemade stew stays the same.

Why I Make This in a Dutch Oven

Meals like this are exactly why I love having a heavy enameled Dutch oven — mine is a 7-quart Staub, and it truly earns its keep. There is something so satisfying about getting everything seared and simmering on the stove, sliding the whole pot into the oven, closing the door… and then hours later lifting the lid to reveal a complete, deeply flavored meal that basically cooked itself.

That slow, covered oven time is what makes this stew what it is — the beef turns fall-apart tender, the onions dissolve into the broth, and you get that restaurant-level flavor without babysitting anything on the stove. I always joke that oven braising is “passive homemaking” — you do the work up front, then go live your life while the oven finishes the job for you.

woman adding potatoes to a braised stew in the oven

braised beef stew in a staub 7qt in the oven

And when you pull it out at the end of the day, it serves so beautifully straight from the pot — ladled into bowls served with warm and buttered homemade sourdough bread.

Beef Stew Ingredients

To make this beef stew, gather the following ingredients. Quantities are scaled for a large family meal plus leftovers the next day. When I cook a good stew, I like to make a big batch and enjoy it for more then one night. Plus, it tastes even better on day 2.

4 pounds beef stew meat (chuck or shoulder, cut into 1.5-inch cubes)
Kosher salt (2 teaspoons, plus a pinch for vegetables)
Freshly ground black pepper (1 teaspoon, plus a pinch for vegetables)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, chopped (about 1.5 cups)
6 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
4 cups bone broth (homemade is preferred! Plus extra for topping off)
1 teaspoon smoked paprika (or regular paprika)
Optional herbs: fresh thyme & rosemary could be sauteed in with the aromatics
1 tablespoon granulated sugar
4 medium carrots, peeled and cut into 1-inch chunks (about 2 cups)
4 medium red potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 tablespoon white wine vinegar

Step-by-Step Instructions

Follow these clear and precise steps to create a rich, tender beef stew. The process is straightforward, and the low-and-slow cooking ensures melt-in-your-mouth results.

Prepare the Beef: Pat 4 pounds of stew meat dry with paper towels to ensure a good sear. Season generously with 2 teaspoons kosher salt and 1 teaspoon black pepper on all sides.
Sear the Meat: In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat. Working in batches to avoid overcrowding, sear the beef cubes on all sides until browned (about 6-8 minutes per batch). Transfer seared meat to a large stainless steel bowl and set aside.
Cook the Aromatics: In the same pot, add the chopped onion (add a splash of olive oil if the pot looks dry). Sauté over medium heat for 5-7 minutes, stirring occasionally, until softened and translucent. Add a pinch of salt and pepper to help the onions break down. Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Build the Flavor Base: Stir in 2 tablespoons tomato paste and 2 tablespoons Worcestershire sauce. Cook for 2 minutes, stirring to coat the onions and garlic, enhancing the stew’s depth of flavor.
Combine Meat and Broth: Return the seared beef and any accumulated juices to the pot. Pour in 4 cups of bone broth, ensuring the meat is mostly covered. Stir in 1 teaspoon smoked paprika (or regular paprika) and 1 teaspoon kosher salt.
Simmer and Slow-Cook: Bring the mixture to a gentle simmer over medium heat, stirring occasionally, for about 5 minutes. Stir in 1 tablespoon sugar to balance the flavors. Cover the pot, transfer it to a preheated 300°F oven, and let it cook for 2.5 hours to tenderize the beef.
Add Vegetables: Remove the pot from the oven. Stir in the chopped carrots and potatoes. Cover again and return to the oven for 1 additional hour, or until the vegetables are tender.
Finish on the Stove: Move the pot back to the stovetop. Uncover and simmer over medium heat for 10-15 minutes to slightly thicken the broth. Stir in 1 tablespoon white wine vinegar for brightness and add a splash of extra bone broth if the stew looks too thick.
Serve: Taste and adjust seasoning with additional salt or pepper if needed. Serve hot, ladled into bowls, perhaps with crusty bread or a simple green salad.

Tips for Success

Don’t Rush the Sear: A good sear locks in the beef’s flavor, so don’t overcrowd the pot.
Check Liquid Levels: If the stew reduces too much in the oven, add a bit more bone broth before adding vegetables.
Make It Your Own: Try adding fresh herbs like thyme or rosemary with the paprika for an extra layer of flavor.

This hearty beef stew is a perfect way to gather your family around the table while creating lasting kitchen memories.