Baked Dutch Oven Beef Stew Recipe

This Baked Dutch Oven Beef Stew Recipe is a new family favorite! While I am still a big crockpot fan, I am loving learning to cook with a dutch oven, both camping and at home! This is one of the classic comfort foods for fall. 

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I scored this 3.5 Quart Food Network Cast Iron Enameled Durch oven in 2017 and am now using it in 2019.  I am unsure why I allow new cooking gadgets to intimidate me, but I do! Now we did make a Campfire Beef Stew (see it ->here) that I based this recipe on, I wanted to give it a go in the oven! 

 Baked Dutch Oven Beef Stew Recipe Ingredients:

• Beef Stew Meat 
• Baby Potatoes 
• Baby Carrots
• Onion 
• Celery 
• Beef Broth 
• Montreal Steak Seasoning
• Bay Leaves  
• Johnnys Seasoning Salt
• Garlic Salt
• Olive Oil

How To Make Baked Dutch Oven Beef Stew:

At least one-day day before planning to make this for dinner in a container, mix your meat in some olive oil and season your meat. I did a combination of the seasonings listed, but you can do any kind.

Refrigerate until you are ready to cook. I pulled mine out about half an hour before to allow the meat to warm up a bit before cooking. 

Preheat your oven.  I did it this time for 350 for 2 hours, but next time I will follow Lodge Cast Iron (see it -> here) and do 275 for a longer cook time. 

Make sure the inside of your dutch oven is properly oiled; even though mine is enameled I still did rub some oil. 

Drop in your beef, mix up your broth in the container, and pour it into the dutch oven.  I do this to grab more of the seasoning of the meat to go in the stew.  

I cut my baby potatoes in half and put them in the pot next. Since I knew they would take the longest to cook, the broth would help them cook faster.

  Chop up your celery, carrots, and onions and place on top of the meat.

 Place the lid on the dutch oven and set it into your oven! 

Serve and enjoy once your meat is thoroughly cooked and your potatoes are soft!  

What To Serve With Baked Dutch Oven Beef Stew:

• Garlic Parmesan Pull-Apart Biscuit Bread
• Cheesy Garlic Bread
• Caesar Salad 
• Broccoli
• French Bread
• Bread Bowls
• Mashed Potatoes 

HOW TO STORE LEFTOVER Beef STEW

Store in an air-tight container for three to five days in the fridge. If you are freezing your leftover stew freeze it in an air-tight container for up to ninety days.

HOW TO REHEAT LEFOTVER beef STEW

If you need to thaw frozen leftover beef stew in the fridge. Once thawed microwave or heat on the stove until at a safe temperature.

Other Stew Recipes

• Campfire Beef Stew
• Smoked Beef Stew
• Crockpot Hamburger Stew
• Slow Cooker Guinness Beef Stew
• Crockpot Brisket Stew

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Baked Dutch Oven Beef Stew Recipe

Baked Dutch Oven Beef Stew Recipe is the perfect comfort food to make this fall and winter! Preseason your beef stew meat to throw in with broth and veggies!

Course Entree, stew

Cuisine American

Keyword beef stew, comfort food, dutch oven

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Servings 12 Servings

Author Jenny

Ingredients

• 2 Pounds Beef Stew Meat
• Baby potatoes
• Baby carrots
• Onion
• Celery
• Beef Broth
• Montreal Steak seasoning
• Bay Leaves
• Seasoning Salt
• Garlic Salt
• Olive oil

Instructions

1. At least one-day day before planning to make this for dinner in a container mix your meat in some olive oil and season your meat. I did a combination of the seasonings listed but you can really do any kind.

2. Refrigerate until you are ready to cook. I pull mine out about half an hour before to allow the meat to warm up a bit before cooking.

3. Preheat your oven.  I did it this time for 350 for 2 hours but next time I am going to follow Lodge Cast Iron and do 275 for a longer cook time.

4. Make sure the inside of your dutch oven is properly oiled, even though mine is enameled I still did rub some oil.

5. Drop-in your beef and then mix up your broth into the container and pour it into the dutch oven.  I do this to grab more of the seasoning of the meat to go in the stew.

6. I cut my baby potatoes in half and put them in the pot next. I knew they would take the longest to cook and the broth would help them cook faster.

7. Chop up your celery, carrots, and onions up and place on top of the meat.
8. Place the lid on the dutch oven and set into your oven!
9. Serve and enjoy once your meat is thoroughly cooked and your potatoes are soft!