Savory Beef and Peppers Dutch Oven Stew Recipe
Are you looking for a savory, satisfying and delicious dutch oven stew recipe that is easy to make? Well, you’ve come to the right place! The combination of beef and peppers in this stew really complement each other and the onion, tomatoes, and spices create a sauce base that is so, so savory.
This dutch oven stew recipe is perfect for a cold night where all you want is to cozy up with a yummy hot bowl of deliciousness.
It’s saucy with tender chunks of meat that melt in your mouth. I can almost guarantee you will have dreams about this, it’s that good.
The best part is that it is so easy to make. Yup. I got you. A craveable and easy dinner is coming right up!
After realizing just how easy this oven baked beef stew is, it will become a staple in your household. Let’s get started!
This post is all about the best dutch oven stew recipe.
Savory Beef and Peppers Dutch Oven Stew Recipe
For this recipe, you will need a dutch oven, of course. I love using a dutch oven to make a stew because it’s thick and heavy which retains heat well and distributes it evenly to the food when cooking. It’s actually my favorite way to prepare a beef stew because it’s the method that actually tastes the best!
What ingredients do I need for the beef and peppers dutch oven stew?
To make this stew, you will need:
- Chuck Roast: This cut of meat is ideal when making the stew because the marbleization of the meat will contribute to its tenderness.
- Bell peppers: Any combination of colors will do, but you will need three.
- Onion: Adds depth and aroma.
- Garlic: Adds depth and aroma.
- Tomato paste: Adds depth to the sauce.
- Tomatoes: Adds to the base of the sauce.
- Spices: The spices in this stew are few but essential and include salt, pepper, cumin, beef bouillon, and red pepper flakes.
- Butter: Adds a touch of creaminess and richness to the dish.
How do I make beef and peppers stew?
To start, wash and chop the vegetables including the onion, bell peppers, tomatoes, and garlic.
Next, wash and dry the chuck roast meat. Cut it into one-inch cubes.
Sprinkle the chunks of meat with salt and pepper.
*Before the stew goes into the oven, some prep steps must occur on the stovetop first.
Set the dutch oven on the stovetop on high/medium high and add some olive oil.
Sear the meat until it is browned on all sides. This step is essential to making a delicious beef stew so don’t skip it!
Brown the meat in 2-3 batches to ensure the pot is not overcrowded. This way, the meat gets seared versus steamed. Once a batch is browned, transfer it to bowl and sear the next batch.
Once the meat is done browning, add the onion to the dutch oven pot and saute for a couple minutes. This step picks up the flavor left behind from the meat and brings out the flavor of the onion.
Add the garlic once the onion is lightly browned and saute the garlic for just a minute to bring out its aroma.
Once the onion and garlic is sauteed, add the seared meat, chopped bell peppers, diced tomatoes, spices, and tomato paste into the dutch oven pot with the onion.
Mix well to combine.
Next, add a quarter cup of water and pieces of butter on top.
Put the lid on the dutch oven pot and put it in the oven for 2 hours at 325°F.
This process will tenderize the meat and create a sauce that seamlessly blends all the flavors together.
Serve this stew on its own, with a roll, or with any of these delicious side dishes:
🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!
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🖤 Thank you for visiting and happy cooking! 🙂
This post was about how to make an easy dutch oven stew recipe that is delicious.
Savory Beef and Peppers Stew | Dutch Oven Stew Recipe
Ingredients
- 2 pounds Chuck Roast 1 inch cubes
- 2 tablespoons olive oil
- 2 medium onions
- 3 bell peppers any color variation
- 2 small tomatoes
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons cumin
- 1 teaspoon beef bouillon
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup water
- 1 tablespoon chopped parsley for garnish
Instructions
- Preheat the oven to 325°F.
- Chop bell peppers, onion, tomatoes, and garlic. Set aside.
- Wash, dry, and cut the chuck roast into 1-inch cubes. Sprinkle with salt and pepper.
- Set the dutch oven on the stovetop on medium high/high and add olive oil. Sear/brown all sides of the chuck roast cubes in 2-3 batches. Set aside.
- Add onion to the dutch oven and brown (about 3 minutes). Stir in garlic for one minute. Turn off the stove.
- Add the peppers, tomatoes, tomato paste, spices, bouillon, and meat to the dutch oven with the onion and garlic. Mix well to combine.
- Add the water to the stew. Add the butter in chunks on top of the stew.
- Set the lid and cook in the oven for 2 hours at 325°F. Stir once in the middle of cooking.
- Garnish with parsley and serve with a roll, bulgur, rice or mashed potatoes.
- Enjoy!
This recipe has elevated my status as a cook according to my family lol! I wanted to try this stew because I love bell peppers and I’m so glad I did. I paired it with the bulgur recipe like you suggest in the post and my sons said it’s the best thing I’ve ever made 😉 Can’t thank you enough for such a great and easy to follow recipe!
Hi Ella, that is awesome! Thank you so much for sharing!