This Dutch oven beef and onions stew is the perfect comfort food. The tender beef melts in your mouth and the caramelized onion sauce is sure to tantalize your taste buds. Enjoy it over mashed potatoes or with crusty bread for a hearty meal.
Why You'll Love Dutch Oven Beef and Onions Stew
This stew is a hearty and nutritious meal that will fill you up and leave your belly happy. The flavor of the beef, onions, and carrots is enhanced by the subtle sweetness of the beer. You'll love this stew for its easy preparation as it only requires one pot to create. And the one pot means cleaning up is a breeze.
Is this Recipe Healthy?
Yes, this recipe is healthy. It contains lean beef that provides protein and important vitamins and minerals. Make sure you cut off any visible, solid fat from the beef before cooking to reduce the saturated fat. To remove even more fat, chill the cooked stew and skim off and throw away the hardened fat layer at the top of the stew.
The onions, garlic, carrots, and herbs provide vitamins, minerals, and additional nutrients like fiber and antioxidants. You can turn this dish into a balanced meal by serving it with a side of whole grain bread. Eating lean proteins in combination with vegetables and whole grains is an excellent way to ensure you're getting all the nutrients your body needs for optimal health.
How to Make Dutch Oven Beef and Onions Stew
Prep the veggies and beef:
- Peel the onions and cut them into thin slices. Set aside.
- Peel the garlic cloves and cut them in half. Set aside.
- Wash, peel, and slice the carrots and set aside.
- Cut the beef chuck into bite-sized pieces. You can also ask the butcher to cut it for you.
Prepare the stew:
- Season the beef pieces with salt and pepper.
- Heat the olive oil in the Dutch oven on medium-high heat on the stovetop. Add the seasoned beef and brown for 1 to 2 minutes on all sides. Remove the meat once all of it is browned and set aside.
- Add the onions, carrots, and garlic to the Dutch oven. Season with salt, pepper, thyme, rosemary, oregano, and bay leaves. Cook on medium-low until the onions are soft, golden brown, and fragrant (around 30 minutes).
- Add the beef back to the Dutch oven and cover it with the beer. Add the beef stock if needed.
- Mix everything well and cook for 1 hour on low with the lid partially covering the Dutch oven so the steam can escape.
- Serve over mashed potatoes if desired.
Tips & Variations for Dutch Oven Beef and Onions Stew
When it comes to making a great beef stew, follow these tips and try these variations.
- Don't rush the cooking process. Slow cooking is key. Cooking the stew over low heat for a longer period of time will tenderize the meat and bring out the flavors in your stew.
- Use a dark or toasted beef for the best flavor. But you can use any that is available. If you don't want to use beer at all, replace the beer with beef stock.
- Do not skip the caramelization of the onions. This step is crucial in achieving the final flavor of the dish. If you add the liquids to the Dutch oven before the onions have caramelized, the flavor will not be the same.
- Add other types of vegetables to the stew, such as potatoes, celery, peas, mushrooms, zucchini, eggplant, or corn.
- Include beans, such as chickpeas, white beans, or kidney beans for extra protein.
- Serve over Basic Rustic Mashed Potatoes with a piece of whole grain bread.
More Soup & Stew Recipes
- Crockpot Lasagna Soup
- Rosemary Red Wine Mushroom Beef Stew
- Veggie-Loaded Crockpot Chicken Tortilla Soup
- Healthy Roasted Red Pepper Tomato Basil Soup
Dutch Oven Beef and Onions Stew FAQs
At first glance, this recipe appears gluten free. But most beer and some beef stock have gluten. So make sure to check the labels, and choose beer and beef stock that are labeled as gluten free.
Yes, this beef and onions stew is great for meal prepping. You can eat it right after you make it, or you can refrigerate it to eat throughout the week. The flavors often intensify after a day or two.
You can store leftovers of Dutch oven beef and onions stew in the fridge for up to 5 days.
Dutch oven beef and onions stew is an easy-to-make, hearty dish that's packed with protein and veggies. Serve it over brown rice, quinoa, or with a side of whole grain bread for a balanced meal.Print
Dutch Oven Beef and Onions Stew
Delicious beef and onions stew made in the dutch oven. Super tender and fall-apart meat with a flavorful caramelized onion sauce, ideal to serve over mashed potatoes.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Main meals
- Cuisine: International
2 pounds beef chuck
2 cups beer
2 cups beef stock
4 onions (3 red and 1 white)
2 garlic cloves
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 bay leaves
Peel and slice thinly the onions. Set aside.
Peel and cut in half the garlic cloves and set aside.
Wash and peel the onions into wheels and set aside.
Cut the beef chuck into bite-size pieces if yours is not already been cut by the butcher.
Season the meat with salt and pepper.
Put the dutch oven on the stovetop on medium-high heat, add a bit of the olive oil and add the seasoned meat into the dutch oven. Brown for 1-2 minutes on all sides. Remove once the meat has browned.
Add the onions, the carrots, and the garlic cloves to the dutch oven, season with salt, pepper, and herbs, and let cook on medium-low until the onions are soft, golden brown, and fragrant (around 30 min).
Add the meat back into the dutch oven and cover it with the beer and if needed the beef stock.
Mix everything well and let cook for 1 hour on low with the lead partially covering it so the steam can go out.
Serve over mashed potatoes.
This stew is meant to be made with a dark or toasted beer, but it’s completely up to you to make it with the one you prefer or have on hand.
Do not skip the caramelization of the onions, this step is crucial in achieving the final flavor of the dish. If you add the liquids into the dutch oven before the onions have cooked into caramelization the flavor will not be the same.
This dish can be eaten right after being made or the day after, so it’s very meal prep friendly (flavors even intesify). Leftovers can be stored in the fridge for up to 5 days.
If you don’t want to use any beer at all, just replace the beer with beef stock.
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