Basic Dutch Oven Beef Stew
Recipe type: Stew
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1½ lbs stew beef, cut into bite size pieces
  • ½ C. Flour
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • ½ tsp. Salt
  • ½ tsp Black Pepper
  • 3 Tbsp. Vegetable Oil, Divided
  • 2 Tbsp Butter
  • 3 small potatoes, quartered and sliced
  • 3 medium carrots, halved and sliced
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 4 C Beef Stock
  • 3 Sprigs of Thyme
  • 2 Bay Leaves
  1. In a paper or plastic storage bag, combine the flour, onion powder, garlic powder, salt and pepper and mix well.
  2. Throw in the cubed beef and toss to coat
  3. Heat 2 Tbsp. Vegetable Oil in your dutch oven until hot, add the seasoned beef cubes in, maybe half at the time, and saute until brown on the outside, about 5 minutes a batch.
  4. Remove the beef to the side and heat up 1 more Tbsp Vegetable Oil and the butter and toss in your onions and garlic, salt very lightly to soften the onions and stir until the onions start to be come translucent.
  5. Add in the Carrots, Potatoes and Beef, stir together
  6. Add in the Beef Stock, thyme and bay leaves. Stir, cover and bring to a boil
  7. Reduce the heat and let simmer, covered, for about 40 minutes until carrots and potatoes are cooked through. Remove the thyme and bay leaves before serving.
  8. Serve with crusty bread and enjoy
Recipe by Culinary Musings at