Dutch Oven Beef Stew (Texas Style)

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Dutch Oven Beef Stew (Texas Style) made with stew meat, red potatoes, green chiles, and bold Texas seasonings. Hearty, thick, and perfect for a cozy night in.

Some of the best recipes happen when the grill is out of commission and you're staring down a pile of ingredients wondering what to do with them. This Dutch Oven Beef Stew (Texas Style) is exactly that kind of recipe — born out of a stormy evening, a red Dutch oven, and whatever was on hand. And it turned out to be one of the most comforting things to come out of this kitchen in a long time.

This isn't your average beef stew. The diced tomatoes with green chiles give it a distinctly Texas personality, the Lipton Beefy Onion mix builds a deep, savory base without any fuss, and the cumin and smoked paprika tie it all together with that warm, campfire flavor we love around here. It's hearty, thick, and exactly what you want on a night when the weather won't cooperate.

What Makes This Stew Texas-Style?

Most beef stews are delicious but pretty straightforward — beef, broth, potatoes, carrots. We kept all of that and added a few things that give this one a distinctly Lone Star personality. Diced tomatoes with green chiles bring a subtle heat that sneaks up on you in the best possible way. Cumin and smoked paprika add warmth and depth that feels like it's been simmering over a campfire for hours. And those colorful bell peppers? They add sweetness, color, and a little something extra that sets this apart from anything out of a can.

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Tips Before You Start

Sear in batches. Don't crowd the pan when browning the meat — give each piece space to develop a real crust. That browned exterior is where so much of the flavor comes from, and it's worth the extra few minutes.

Season in layers. We season the flour for dredging AND add a little more seasoning when sautéing the vegetables. This builds depth that you just can't get by dumping everything in at once.

Low and slow wins. Keep your heat at a gentle simmer once everything is in the pot. High heat makes tough stew meat even tougher. Give it time and it will reward you.

Thicken at the end. The seasoned flour dredge does most of the thickening work, but if you want a richer, thicker gravy, stir in a cornstarch slurry (1-2 tablespoons cornstarch dissolved in a little cold water) in the last few minutes of cooking.

Don't peek too often. Once the lid is on and the stew is simmering, resist the urge to check it every few minutes. Let the steam do its work. Check at 45 minutes, then again at 90 minutes.

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Dutch Oven Beef Stew (Texas Style)

Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes
Servings: 6-8

Ingredients

You will find a full printable recipe card at the bottom of this page but here's a glance at what you'll need. These are simple ingredients you might already have in your pantry or refrigerator.

For the meat:

• 2 lbs stew meat
• ¼ cup all-purpose flour
• 1 teaspoon cumin
• 1 teaspoon smoked paprika (or seasoning salt with paprika)
• Salt and pepper to taste
• 2-3 tablespoons oil for browning

For the stew:

• 1 whole onion, diced
• 1-2 bell peppers, diced (any color)
• 1 bag small red potatoes, halved or quartered
• 1 cup baby carrots
• 1 can (14 oz) beef broth, plus one can of water
• 1 can (10 oz) diced tomatoes with green chiles (H-E-B or Rotel)
• 1 packet Lipton Beefy Onion soup mix
• 1 teaspoon cumin
• Salt and pepper to taste

Optional thickener:

• 1-2 tablespoons cornstarch dissolved in 2 tablespoons cold water

Instructions

This is such a simple process. You can make this on the stovetop, in the oven, or on the smoker. It's your choice.

Start by prepping your onions and peppers by dicing into small pieces.

Dredge the meat. In a bowl or zip-top bag, combine flour, cumin, smoked paprika, salt, and pepper. Add the stew meat and toss to coat, shaking off any excess.

Sear the meat. Heat oil in a large Dutch oven over medium-high heat. Brown the meat in batches — don't crowd the pan. Sear 2-3 minutes per side until a deep brown crust forms. Remove and set aside.

Sauté the vegetables. In the same pot, add the diced onion and bell pepper. Cook over medium heat for 4-5 minutes until softened, scraping up the browned bits from the bottom of the pot. Season with a little additional cumin, salt, and pepper.

Build the stew. Add the beef broth, one can of water, diced tomatoes with green chiles, and the Beefy Onion soup mix. Stir to combine.

Add the vegetables. Add the potatoes and carrots. Stir everything together.

Simmer low and slow. Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, checking at the 45-minute and 90-minute marks. Add a splash of broth if it looks too thick. The stew is ready when the meat is fork-tender and falls apart easily.

Thicken if desired. In the last 5 minutes of cooking, stir in the cornstarch slurry if you'd like a thicker gravy. Let it simmer uncovered for a few minutes to thicken.

Serve and Enjoy! Serve with your favorite bread. Choose from our Texas Dinner Rolls or Cheesy Garlic bread for a truly perfect meal!

What to Expect

This stew comes out rich, thick, and deeply savory with just a hint of heat from the green chiles. The meat will be fall-apart tender, the potatoes will soak up all that gorgeous broth, and the bell peppers add a little sweetness and color to every bite. It's the kind of meal that makes the whole house smell amazing and has everyone asking for seconds.

Variations

Make it in the Instant Pot: Sear the meat using the Sauté function, add all remaining ingredients, seal the lid, and cook on High Pressure for 35 minutes. Quick release and stir in cornstarch slurry if needed using the Sauté function.

Make it in the slow cooker: Sear the meat on the stovetop, then transfer everything to the slow cooker. Cook on Low for 8 hours or High for 4-5 hours.

Turn up the heat: Add a can of Rotel Original or a diced jalapeño for extra kick.

Add more vegetables: Corn, green beans, or diced zucchini all work beautifully in the last 30 minutes of cooking.

Frequently Asked Questions

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Thanks for Stopping By!

If you make this stew and love it please leave a comment or review. And before you go, why not pin some photos to your Pinterest boards?

About the Team

Backyard Texas Grill is a family operation — Zach, Randi, and Janice bring their love of down-home Texas cooking together in one place. Whether it's something sizzling on the Traeger, bubbling in a cast iron skillet, or slow-simmered on the stovetop, we're all about bold flavors, simple ingredients, and food that brings people together. Thanks for cooking with us!