Dairy Free Dutch Oven Beef Stew

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

This is the kind of stew that turns a chilly evening around: deeply browned chunks of beef chuck, seared until crusty, then braised low and slow in a red wine and beef broth base until it's fall-apart tender. Tomato paste and a splash of Worcestershire sauce build a rich, savory backbone, while garlic, onion, and celery melt into the braising liquid for depth. Yukon Gold potatoes and carrots simmer right in the pot until tender, soaking up all that flavor, and a handful of frozen peas stirred in at the end keeps things bright and fresh. Finished with a scatter of chopped parsley, it's the kind of one-pot meal that tastes even better the next day. It's a satisfying, hearty option that works well for a dairy free table, no fuss required.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 ½ lb boneless beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
½ tsp black pepper, freshly ground
3 tbsp all-purpose flour
3 tbsp vegetable oil, divided
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as cabernet sauvignon or merlot)
3 cups low-sodium beef broth
2 tsp worcestershire sauce
3 sprigs fresh thyme
2 bay leaves
1 lb yukon gold potatoes, cut into 1-inch chunks
3 medium carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
1 cup frozen peas

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels, then season all over with the salt and pepper. Sprinkle the flour over the beef and toss to coat evenly.
2
Heat 2 tablespoons of the oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining pieces, adding the last tablespoon of oil if the pot looks dry.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!