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One-Pot Meals

Dutch Oven Beef Stew (Camp or Kitchen)

One-Pot Mealsmedium6 servings· Prep 20 min· Cook 2 hours
Dutch Oven Beef Stew (Camp or Kitchen)

This is the classic — tender chunks of beef, carrots, and potatoes in a rich, savory broth, all from one pot. A Dutch oven makes it beautifully whether that pot is nestled in campfire coals or sitting in your kitchen oven; the recipe is identical, only the heat source changes. There are no tomatoes and no acid here, which makes it exactly the kind of long, slow cook cast iron was built for. A little patience is the only hard part.

Ingredients

  • 2 lbs beef stew meat (chuck), cut in 1.5-inch cubes
  • 1/3 cup flour, with salt and pepper
  • 3 tbsp oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 carrots, cut in chunks
  • 1.5 lbs potatoes, cut in chunks
  • 2 stalks celery, sliced (optional)
  • 4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 bay leaf, 1 tsp dried thyme

Steps

  1. Toss the beef cubes in the seasoned flour to coat (save any leftover flour — it helps thicken later).
  2. Heat the oil in the Dutch oven and brown the beef in batches, getting a deep crust. Don't crowd the pot. Set the beef aside.
  3. Add the onion and cook until soft, then the garlic for a minute. Stir in any leftover flour.
  4. Return the beef, then add the broth, Worcestershire, bay leaf, thyme, carrots, potatoes, and celery. Stir and bring to a low simmer.
  5. Cook low and slow until the beef is fork-tender, about 1.5 to 2 hours. CAMP: lid on, nestled in coals with a few on the lid (see our temperature guide). KITCHEN: covered, in a 325°F oven.
  6. If you want it thicker, stir in a tablespoon of cornstarch mixed with cold water and simmer a few minutes. Remove the bay leaf, season, and serve.

Tips & variations

$This is the classic — tender chunks of beef, carrots, and potatoes in a rich, savory broth, all from one pot. A Dutch oven makes it beautifully whether that pot is nestled in campfire coals or sitting in your kitchen oven; the recipe is identical, only the heat source changes. There are no tomatoes and no acid here, which makes it exactly the kind of long, slow cook cast iron was built for. A little patience is the only hard part.$

Common questions

How do you make beef stew in a Dutch oven?
Coat beef cubes in seasoned flour and brown them in the Dutch oven, then soften an onion, return the beef, and add broth, Worcestershire, herbs, carrots, and potatoes. Simmer low and slow for 1.5 to 2 hours until the beef is fork-tender, then thicken if you like.
How long does Dutch oven beef stew take?
About 1.5 to 2 hours of low, slow cooking after browning — long enough for the stew meat to turn tender. It works the same whether the Dutch oven is in campfire coals or a 325°F kitchen oven.
What cut of beef is best for stew?
Chuck (sold as stew meat) is ideal — it's tough and well-marbled, so it breaks down into tender, flavorful bites over a long simmer. Leaner cuts dry out and stay chewy.
Can you make Dutch oven beef stew over a campfire?
Yes — that's a Dutch oven's home turf. Nestle the lidded pot in a bed of coals with a few on the lid for even heat, and cook low and slow for about two hours. A temperature guide helps you judge the coal count.
Do you have to brown the beef for stew?
You can skip it, but you shouldn't — browning builds the deep, savory flavor that makes the stew taste rich rather than flat. It's worth the extra ten minutes.

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