Dutch Oven Beef Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Beef stew is a classic comfort dish with tender chunks of beef, root vegetables, and rich gravy built on layers of flavor from wine and herbs. Soul-warming and satisfying for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2½-3 pounds (1-1.5k) whole boneless beef chuck roast, (cut into 1½-inch chunks)
- ¼ cup (60ml) olive oil, (divided)
- 1 medium yellow onion, (diced)
- 2 stalks celery, (diced)
- 4-5 cloves garlic, (minced)
- 1 teaspoon (1g) fresh thyme, (roughly chopped)
- 2 tablespoons (30g) tomato paste
- 2 teaspoons (10ml) Worcestershire sauce
- ½ cup (120ml) dry red wine
- ¼ cup (60g) all-purpose flour, (plus more if needed)
- 4 cups (950ml) beef broth, (plus more if needed)
- 1 pound (450g) Yukon Gold potatoes, (peeled and diced )
- 3 large carrots, (peeled and chopped)
- 2 bay leaves
- salt and pepper (to taste)
- 1 cup (150g) frozen peas
At a glance
PER SERVING · TIME 130M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 2h
- Sodium
- 900mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1222mg
- Calcium
- 49mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 900MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.