Grilled Dutch Oven Beef Stew for Campfire or Backyard Grill

How to Make Grilled Dutch Oven Beef Stew for Campfire or Backyard Grill

1. 1

   Step 1: Season and dredge the beef

   Pat the beef cubes dry with paper towels. Combine salt and pepper and sprinkle evenly over the meat, then toss the cubes with the flour in a bowl until lightly coated; shake off excess flour. This coating helps develop a good crust when browning and will aid in thickening the stew.

   For this step

   • 2 lbBeef chuck, cut into 1–1.5-inch cubes
   • 2 tspKosher salt & ground black pepper (combined)
   • 1/2 cupAll-purpose flour (for dredging)
   
2. 2

   Step 2: Brown the beef and sauté the onion

   Place a seasoned Dutch oven over medium-high grill heat or on a tripod above coals and add the vegetable oil. Brown the beef in batches to avoid crowding, turning to get a deep, even sear; transfer browned pieces to a plate. Lower the heat slightly, add the chopped onion to the pot, and sauté until softened and beginning to brown, scraping up browned bits.

   For this step

   • 2 tbspVegetable oil
   • 1 largeYellow onion, rough chopped
   
3. 3

   Step 3: Add root vegetables

   Return all the beef to the Dutch oven and add the carrots and potatoes, spreading them evenly around the meat. Stir briefly to combine and allow a minute for the flavors to mingle before adding liquids. This layering keeps root vegetables from overcooking during the long simmer.

   For this step

   • 3 mediumCarrots, peeled and cut into 1-inch pieces
   • 3 mediumYukon Gold potatoes, cut into 1–1.5-inch chunks
   
4. 4

   Step 4: Add broth, tomato paste, and thyme

   Whisk the beef broth with the tomato paste until smooth, pour into the Dutch oven to just cover the solids, and add the dried thyme. Stir to incorporate browned bits from the bottom; bring the mixture to a gentle simmer. Taste and adjust salt and pepper now, keeping in mind flavors will concentrate during cooking.

   For this step

   • 4 cupsBeef broth (low-sodium recommended)
   • 2 tbspTomato paste
   • 1 tspDried thyme
   
5. 5

   Step 5: Simmer on the grill or over coals

   Set up grill or campfire so the Dutch oven receives steady, moderate heat (roughly 325–350°F / 160–175°C). Put the lid on and maintain a low and steady simmer for about 1.5–2 hours, rotating the pot occasionally and replenishing or moving coals as needed; check after 60–75 minutes to stir and ensure even cooking. The stew is done when the beef is fork-tender and the sauce is glossy and reduced.
   
6. 6

   Step 6: Finish and serve

   Remove from heat and let the stew rest 10 minutes to thicken further; skim any excess fat if desired and adjust seasoning. Serve hot straight from the Dutch oven into bowls—this pairs beautifully with crusty bread or biscuits for sopping up the richly flavored broth.
   

1. Pat the beef cubes dry with paper towels. Combine salt and pepper and sprinkle evenly over the meat, then toss the cubes with the flour in a bowl until lightly coated; shake off excess flour. This coating helps develop a good crust when browning and will aid in thickening the stew.
2. Place a seasoned Dutch oven over medium-high grill heat or on a tripod above coals and add the vegetable oil. Brown the beef in batches to avoid crowding, turning to get a deep, even sear; transfer browned pieces to a plate. Lower the heat slightly, add the chopped onion to the pot, and sauté until softened and beginning to brown, scraping up browned bits.
3. Return all the beef to the Dutch oven and add the carrots and potatoes, spreading them evenly around the meat. Stir briefly to combine and allow a minute for the flavors to mingle before adding liquids. This layering keeps root vegetables from overcooking during the long simmer.
4. Whisk the beef broth with the tomato paste until smooth, pour into the Dutch oven to just cover the solids, and add the dried thyme. Stir to incorporate browned bits from the bottom; bring the mixture to a gentle simmer. Taste and adjust salt and pepper now, keeping in mind flavors will concentrate during cooking.
5. Set up grill or campfire so the Dutch oven receives steady, moderate heat (roughly 325–350°F / 160–175°C). Put the lid on and maintain a low and steady simmer for about 1.5–2 hours, rotating the pot occasionally and replenishing or moving coals as needed; check after 60–75 minutes to stir and ensure even cooking. The stew is done when the beef is fork-tender and the sauce is glossy and reduced.
6. Remove from heat and let the stew rest 10 minutes to thicken further; skim any excess fat if desired and adjust seasoning. Serve hot straight from the Dutch oven into bowls—this pairs beautifully with crusty bread or biscuits for sopping up the richly flavored broth.