Dutch Oven Beef Stew Recipe with Lipton Onion Soup Mix

My mama's dutch oven beef stew recipe is made with lipton onion soup mix and ketchup. It's so hearty, cozy and easy to put together which makes it the perfect dinner for Fall. 

Why You'll Love it:

I love my mom's easy Dutch Oven Beef Stew more than words.  And trust me, it’s not just nostalgia talking—this classic beef stew recipe is straight-up magic. 

It's the ultimate one-pot meal that the whole family will love. You just can't beat the convenience of throwing everything into a large pot and letting it work its magic. 

The richness of the beef and the heartiness of the fresh vegetables, all simmered together, make it both filling and comforting—ideal for a chilly day when you just want to cozy up. There’s just something so undeniably soothing about the way tender beef mingles with hearty vegetables. UGH I LOVE IT!

But the beauty of this recipe lies in its simplicity and the delightful complexity of flavors, thanks to the Lipton onion soup mix and a tangy dash of ketchup that adds a perfect bright twist. 

I recommend pairing this hearty dutch oven beef stew recipe with crusty bread and a simple side of green beans for a easy hearty meal.

But truthfully, my mom's dutch oven beef stew isn’t just an easy dinner; it’s total comfort food at it's finest! So let's make it!

Ingredients & Substitutions:

• Beef Chuck: Like any good hearty beef stew, we start with beef stew meat. Tender chunks of beef from a chuck roast work best. You could also get fancy and use another tender meat like short ribs to make this recipe even more delicious. 
• All Purpose Flour: You can also use self rising flour if you don't have all purpose. This helps thicken the gravy during the slow cooking process. 
• Kosher Salt: If you're using sea salt, adjust accordingly. Kosher salt tastes less salty than sea salt.
• Garlic Powder: You could also use your favorite all purpose seasoning blend from the grocery store if you wanted to. 
• Fresh Cracked Black Pepper: Regular black pepper also works just fine. 
• Olive Oil: Using any sort of neutral oil (like avocado oil or vegetable oil) is ideal in this easy recipe. 
• Sweet Onion: You could use yellow onion or white onion if you don't have sweet onion. 
• Fresh Cloves of Garlic: Fresh garlic is best. I don't recommend using the shelf stable minced garlic. 
• Carrots: I chop up 4 large carrots but you could switch it up and use baby carrots if that's easier. 
• Celery: You could leave the celery out if you're not into it. 
• Baby Potatoes: I use baby yellow potatoes so I don't have to chop anything up. You could also roughly chop some red potatoes if you prefer. Just make sure that they're not big whole potatoes so they can still get tender during the specified cooking time. If you want to use other root vegetables, try parsnips or turnips.
• Lipton's Onion Soup Mix: My mom always uses their onion soup mix because it adds so much extra flavor and helps create a rich gravy that's out of this world delicious. However, If you'd rather use worcestershire sauce or even some balsamic vinegar, you can. 
• Ketchup: Ketchup adds a nice tang and helps with the rich flavor of the gravy. But if you don't want to use ketchup, tomato paste is the traditional method. 
• Beef Broth: If you don't have beef broth, you could use turkey broth or chicken broth. You could also use some dry red wine (like pinot noir or cabernet sauvignon) to deglaze the pan.
• Cornstarch: I recommend cornstarch or wondra to thicken up the beef stew. 
• Parsley: This is just for color. You could absoltuely leave it off or swap it for other fresh herbs of your choosing. . 
• Optional Additions: Try adding a few bay leaves, some fresh thyme or rosemary, or even some frozen peas next time you make this. 

Step-by-Step Instructions

Preheat Oven: Preheat oven to 325 degrees f.

Season Beef: In a large bowl, add cubed beef, salt, garlic powder, flour and pepper and toss until combined.

Brown Beef: Heat a large cast iron dutch oven over medium-high heat. Add 3 tablespoon olive oil to coat the bottom of the pot. Add half the beef and cook until browned on most sides. Remove from the pot and repeat for the second batch of beef.

Add Vegetables: Once all the beef is removed, add the remaining olive oil and drop the heat down to low heat before adding chopped onion, garlic, carrots, celery, and potatoes.

Deglaze the Pot: Add ½ cup of the beef stock and use a wooden spoon or spatula to deglaze the bottom of the pan. Make sure to scrape up any browned bits. FYI, the brown bits can burn in the oven so it's important that they're not stuck to the bottom of the dutch oven.

Add Seasoning: Now add the onion soup mix packet and the ketchup and cook down for 5 minutes or until they start to caramelize onto the vegetables. Letting this process happen adds maximum flavor.

Add Beef Back In: Now add the browned beef back in followed by the rest of the broth. 

Slow Cook in Oven: Bring to a boil over high heat, put the lid on and place in the oven for 2 hours.

Thicken It with a Slurry: Once the 2 hours is up, whisk together corn starch and water in a small bowl or cup to create a slurry. Remove the lid and stir in the slurry. Let it bubble and thicken for a few minutes - turning the stove top burner to medium if needed.

Season & Serve: Season with salt and pepper to taste then finish with a sprinkle of fresh chopped parsley.

Save: You can save this classic beef stew recipe in an airtight container and keep it in the fridge for up to 3 days. In my opinion, it's got even more depth of flavor the next day. 

Freeze: This dutch oven beef stew is also an excellent freezer meal. Just add any room temperature leftover stew to a freezer-safe container with a tight-fitting lid and place in the freezer for up to two months. 

What to Serve with it: 

This dutch oven beef stew recipe is all you really need to make a complete meal! However if you wanted to make a few more dishes, here are some of my recommendations:

• Kale Butternut Squash Salad with Feta, Avocado & Hot Honey Vinaigrette
• Easy Marinated Cheese Appetizer Recipe with Salami & Pickles
• Easy Sausage Balls Recipe with Cream Cheese & Bisquick
• Southern Cucumber Salad with Onion, Vinegar & Sugar Recipe
• Easy Yellow Squash & Zucchini Recipe (Simple Southern Side)
• Roasted Green Beans and Carrots - Cacio e Pepe Style

Recipe

Dutch Oven Beef Stew Recipe with Lipton Onion Soup Mix

My mama's dutch oven beef stew recipe is made with lipton onion soup mix and ketchup. It's so hearty, cozy and easy to put together which makes it the perfect dinner for Fall. 

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 2 hours hrs

Course Main Course

Cuisine American

Servings 6 people

Equipment

• dutch oven

Ingredients

  

1x2x3x

• 3 lbs Cubed Stew Beef
• ¼ cup All Purpose Flour
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• ¼ teaspoon Fresh Cracked Pepper
• 5 tablespoon Olive Oil divided
• 1 large Sweet Onion roughly chopped
• 10 cloves Garlic ends removed and roughly chopped
• 4 large Carrots peeled and roughly chopped
• 3 stalks Celery roughly chopped
• 2.5 cups Small Yellow Potatoes scrubbed
• 1 packet Liptons Onion Soup Mix
• 2 tablespoon Ketchup
• 4 cups Beef Broth
• 1 tablespoon Cornstarch
• 2 tablespoon Water
• 2 tablespoon Fresh Parsley roughly chopped

Instructions

 

• Preheat oven to 325F degrees.
• In a large bowl, add cubed beef, salt, garlic powder, pepper and flour toss until combined.
• Heat a large dutch oven over medium-high. Add 3 tablespoon olive oil to coat the bottom of the pot. Add half the beef and cook until browned on most sides. Remove from the pot and repeat for the second batch of beef.
• Once all beef is browned and removed, add the remaining olive oil and drop the heat down to medium-low before adding onion, garlic, carrots, celery, and potatoes.
• Add ½ cup of the beef stock and use a wooden spatula or spoon to deglaze the bottom of the pan. Make sure to scrape up any bits that are stuck to avoid burning in the oven.
• Now add the onion soup mix packet and the ketchup and cook down for 5 minutes or until they start to caramelize onto the vegetables.
• Now add the browned beef back in followed by the rest of the bone broth. Bring to a boil over high heat, put the lid on and place in the oven for 2 hours.
• Once the 2 hours is up, whisk together cornstach and water to create a slurry. Remove the lid and stir in the slurry. Let it bubble and thicken for a few minutes - turning the burner to medium if needed.
• Season with salt and pepper to taste then finish with a sprinkle of fresh chopped parsley.

Video

Keyword classic recipe, hearty meal, one pot

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