Creamy Dutch Oven Beef Stew

This rich and comforting Dutch oven dinner combines tender beef chuck with a creamy mushroom sauce, onions, and hearty potatoes. Slow-baked until fork-tender, it’s the perfect family meal for chilly evenings.

Ingredients

• 2½ lbs beef chuck, cut into 1½-inch cubes
• 2 (10.5 oz) cans condensed cream of mushroom soup
• 1 medium onion, sliced
• 3 cups baby potatoes or diced Yukon Gold potatoes
• 1 cup beef broth
• 1 packet onion soup mix
• 2 cloves garlic, minced
• 1 tsp Worcestershire sauce
• ½ tsp black pepper
• 1 tsp dried thyme (optional)
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 325°F (163°C).
2. Lightly grease a large Dutch oven.
3. Add the cubed beef to the pot.
4. Scatter the sliced onions and potatoes around the beef.
5. In a bowl, whisk together the cream of mushroom soup, beef broth, onion soup mix, garlic, Worcestershire sauce, pepper, and thyme.
6. Pour the mixture evenly over the beef and vegetables.
7. Cover with the lid and bake for 2½ to 3 hours, stirring once halfway through, until the beef is tender.
8. Remove the lid during the last 20 minutes if you’d like the sauce to thicken slightly.
9. Garnish with fresh parsley and serve hot.

Serving Suggestions

• Buttered egg noodles
• Mashed potatoes
• Steamed green beans
• Roasted carrots
• Crusty bread

Prep Time

15 minutes

Cook Time

3 hours

Total Time

3 hours 15 minutes

Servings

6–8 servings