Classic Beef Stew (Dutch Oven, Instant Pot, or Slow Cooker)

Classic Beef Stew is one of those meals that earns its keep.

It’s forgiving, deeply nourishing, and quietly does a lot of work for you—especially when you’re feeding a family and want dinner to feel steady without being complicated. This is the kind of recipe that meets you where you are, whether you have time to linger over a Dutch oven or need something you can set and forget.

I first made this after coming home with a 6-lb pack of stew meat from Costco and realizing I didn’t want one massive pot of leftovers. I wanted options—one batch for tonight, one batch for later, and zero mental load when future-me is tired. It’s reminiscent of my mother’s beef stew, but with more seasoning.

Instead of cooking everything at once, I split the meat into two normal, manageable batches:

Batch #1 (2–3 lb): cooked low and slow in a Dutch oven for deep, cozy flavor.
Batch #2 (2–3 lb): cooked in the Instant Pot, slow cooker, or prepped as a freezer meal.

This recipe is written to make that rhythm easy.

Water or Broth—Both Work

This stew can be made with water or broth, depending on what you have on hand.

Broth adds richness, but water works beautifully when you season well and let the onions do the heavy lifting. In this version, I used broth in the Dutch oven and water in the Instant Pot/slow cooker.

If you’re using water, the key is salt and restraint. This isn’t soup—the liquid should just come up to the meat so the flavor concentrates as it cooks.

Why This Stew Is So Nourishing

This is comfort food, but it’s also foundational nutrition.

Beef provides highly bioavailable protein, iron, zinc, and B vitamins to support steady energy and blood sugar.
Onions and carrots offer gentle prebiotics and antioxidants that support digestion.
Potatoes contribute potassium, vitamin C, and real satiety—especially when organic or home-grown.

I spent years living in Scotland and Northern Ireland, where potatoes are treated less like a problem food and more like a grounding staple. While you can substitute cauliflower or sweet potatoes if needed, a good potato absolutely earns its place here.

Choose Your Cooking Method

This stew works well with real-life schedules:

Dutch oven / Staub: best texture and depth of flavor.
Instant Pot: fastest and most hands-off.
Slow cooker: ideal for long days at home.

The recipe cards below are written for a single 2–3 lb batch. If you’re working with more meat, simply repeat the process—or use the freezer option and make future dinner a non-issue.

Freezer Prep (Future-You Will Be Grateful)

For an easy backup meal, combine seasoned raw beef, chopped onions, carrots, potatoes, and a bay leaf in a large silicone freezer bag. Freeze flat.

When you need it, dump everything straight into the Instant Pot or slow cooker and add water or broth. No browning, no thawing, no decision fatigue.

A Note on Equipment

I use a Staub Coq au Vin that I received as a wedding gift, and it’s one of my most-used kitchen pieces. A Lodge double Dutch oven works just as well, and I use both depending on what I’m cooking.

This is not a precious recipe. It’s meant to be lived with.

Recipe cards for each cooking method are below.

Quick Notes

Best texture: Staub/Dutch oven.
Fastest: Instant Pot.
Big chunks = stew. Small chunks = potato paste and carrot confetti.
Water needs more salt than broth—taste and adjust at the end.

Classic Beef Stew (Dutch Oven)

Classic beef stew cooked in a Dutch oven with potatoes, carrots, and tender beef

Yield: 6–8 servings

Prep Time: 15 minutes

Bake / Cook Time: 1 hour 30 minutes

Oven: 325°F (163°C)

Ingredients

2–3 lb stew meat (or chuck roast cut into 1½-inch chunks)
2 tsp kosher salt (plus more to taste at the end if using water)
1½ tsp black pepper
1½ tsp smoked paprika (or sweet paprika)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
½ tsp dried rosemary, crushed (optional)
1 large onion, chopped into chunky pieces
4 carrots, cut into big pieces
1½–2 lb potatoes, chopped (big chunks = not mushy)
3–4 cups water or broth (enough to just barely come up to the meat)
1 bay leaf
1 tbsp tomato paste (optional, for deeper flavor)
1 tbsp Worcestershire OR 1 tbsp balsamic/apple cider vinegar (optional, pick one)

Instructions

Preheat oven to 325°F (163°C).
Season the beef: Toss beef with salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary (if using).
Build the pot: Add beef to your Dutch oven. Add onion, carrots, and potatoes. Stir in tomato paste (if using). Drop in bay leaf.
Add water: Pour in water until it just barely comes up to the meat (this is stew, not soup).
Cover + bake: Cover tightly and bake for 90 minutes.
Check tenderness: Beef should be fork-tender. If it needs more time, bake 15–30 minutes longer (uncovered helps reduce/thicken).

Slower cooking option: For extra-tender beef, cook the stew covered at 300°F (150°C) for 2–2½ hours. This method works especially well for grass-fed or leaner cuts.

Final taste: If using water, you may need an extra pinch or two of salt at the end. Remove bay leaf and serve.
Freezer option: Cool completely, then freeze in portions. (Or freeze a raw “dump bag” batch for the Instant Pot/slow cooker version.)

Nutrition (Approx. Per Serving)

Calories: ~450

Protein: ~35 g

Carbs: ~28 g

Fat: ~20 g

Key Nutrients

Magnesium: ~60 mg

Zinc: ~7 mg

Copper: ~0.3 mg

Estimated Cost

Organic / specialty: $28–$45 per batch

Conventional / mixed pantry: $18–$30 per batch

Estimates based on typical U.S. online prices.

Classic Beef Stew (Instant Pot / Slow Cooker)

Classic beef stew made in an Instant Pot or slow cooker with beef, carrots, and potatoes