Dutch Oven Steak with Mushroom Gravy is an easy, one-pot recipe made with only 10 ingredients. Rich, hearty, and satisfying, each step builds upon the last, leading to juicy, fork-tender beef and flavorful mushroom gravy. It's sure to become a new family favorite dinner recipe.
For this recipe, I use a chuck roast that I cut into large pieces. These large pieces have more surface area for searing and they braise more quickly than a whole roast. If you've ever had braised steak tips and gravy, this recipe is similar.
I love this dutch oven steak recipe because it's so flavorful and the beef gets so tender in the dutch oven. Plus, the savory beef and mushroom gravy really makes this dish shine. It's the perfect dinner for a chilly fall or winter evening.
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Why You'll Love This Recipe
- Tender Beef- Slow-braised beef that is so tender, you don't even need a knife. Cooking steak in a dutch oven is the best way to achieve juicy, fork-tender beef.
- Savory Mushroom Gravy- Gravy made with braised mushrooms and beef drippings is seriously delicious. According to my fiancé, he'd eat it even without the beef!
- One-Pot Meal- Everything comes together in one pot, so this dish is super easy to make. And even easier to clean up.
- Only 10 Ingredients- Including the water, salt, and pepper.
- Layers of Flavor- Each step of this recipe adds a layer of flavor that results in a super tasty, hearty, and delicious meal.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Chuck Roast- A chuck roast is marbled with fat, rich in connective tissue, and ideal for braising. I used a 2-pound chuck roast that I cut into 1 ½-inch cubes. Cutting the roast into pieces gives us more surface area for browning and helps the beef braise more quickly.
- Mushrooms- I used white button mushrooms that I cut into thin slices. The flavor of mushrooms pairs beautifully with the beef and makes a delicious gravy.
- Onion- Finely diced yellow onion adds flavor to the overall dish.
- Garlic- Fresh garlic is best. I minced mine, but you can also cut it into slices if you prefer.
- Thyme- Just a little fresh thyme adds an earthy, herbaceous flavor to the dish.
- Flour- All-purpose flour is used to make the roux for the gravy. You want to add enough flour to make a paste-like mixture with the beef fat.
- Olive Oil- Used for searing the beef, which adds flavor to the final dish.
Here are some notes on any special equipment I used to make this recipe.
- Dutch Oven- My 6-quart enameled cast iron dutch oven is my favorite pot to cook just about anything in, especially dutch oven steak recipes. Dutch ovens cook food gently and evenly thanks to their ability to retain heat and moisture. They’re the perfect vessel for braising beef. I love my Lodge 6-Quart Enameled Dutch Oven.
Step by Step Instructions
Here is how to make this slow-braised dutch oven steak with mushroom gravy recipe.
Step 1: Sear the beef. Position the oven rack in the lower third part of the oven and preheat the oven to 325°F. Heat the olive oil over medium-high heat in a large dutch oven. Season the beef generously with kosher salt and black pepper and sear for 4-5 minutes on both sides, working in batches if necessary. Remove the beef from the pot.
Step 2: Sauté the aromatics. Reduce the heat to medium and add the mushrooms, onion, garlic, and fresh thyme to the pot. Sauté the vegetables for about 5-7 minutes or until softened and beginning to brown.
Step 3: Braise the beef. Add the beef and any juices back into the dutch oven along with ¼ cup of water. Scrape down the sides of the pot to prevent any of the vegetables from burning. Cover the dutch oven with the lid and place it inside the preheated oven. Cook for 1 ¼ to 1 ½ hours.
Step 4: Make the roux. Carefully remove the beef from the pot. Bring the beef drippings and vegetables to a simmer over medium-low heat. Once simmering, sprinkle in the flour to make a roux. Cook the roux, whisking occasionally, for 2-3 minutes. The roux should have a wet sand or paste-like consistency.
Step 5: Finish the gravy. Slowly drizzle in 1 cup of water, whisking continuously to prevent lumps from forming. Simmer until thickened. Taste for seasoning and add any additional salt and pepper as needed. Add the beef back into the pot and stir to coat.
Tips for Success
- Don't overcrowd the pot. When searing the beef, work in batches if you must. Overcrowding the pot will steam the beef instead of browning it. And since this dish gets a lot of its flavor from browning the beef, it's important to do it right.
- Leave the lid on the pot. I know it's tempting to check how the dish is doing, but I urge you to leave the lid on for the entire time the dish is cooking in the oven. Removing the lid from the dutch oven interferes with the moist cooking environment we need for perfectly braised beef.
- Don't worry about some burnt bits. Once the beef is done braising, you may notice a couple of burnt vegetables clinging to the side of the dutch oven. That's perfectly okay. A few bits of burnt vegetables are normal and add flavor and depth to the gravy.
- Make sides while the beef is braising. The hardest part of this recipe is waiting for the beef to slowly braise in the oven for an hour and a half. Take that time to make any side dishes you plan on serving with your meal. I recommend these Garlic Mashed Potatoes and Roasted Brussels Sprouts.
Substitutions and Variations
Here are a few ways you can try customizing this dutch oven steak dinner to fit your diet and taste preferences.
- Chuck Roast- Stew beef, pot roast, bottom round roast, oven round steak, short ribs, or brisket can all be used in place of the chuck roast. Basically, any cut of beef with lots of connective tissue and some fat will work well for braising.
- Mushrooms- Cremini mushrooms or portobello mushrooms can also be used. Not a fan of mushrooms? Opt for a combination of carrots, celery, and onion instead.
- Onion- Shallots or red onion would make the best substitute for yellow onion in this recipe. However, you can also try swapping the onion for celery or fennel. Otherwise, 3 tablespoons of dried onion flakes or 1 tablespoon of onion powder can be used in a pinch.
- Garlic- Swap the fresh garlic for 1 teaspoon of garlic powder. Alternatively, use garlic-infused olive oil in place of both the garlic and olive oil.
- Thyme- Replace the fresh thyme with ½ teaspoon of dried thyme leaves.
- Flour- Gluten-free all-purpose flour can be used in place of regular flour. To thicken the gravy with cornstarch, add the water first and bring it to a gentle simmer. Then, make a cornstarch slurry by mixing 1 tablespoon of cornstarch into 1 tablespoon of water. Slowly whisk the cornstarch slurry into the simmering water and cook until thickened.
- Water- Since the beef and mushrooms are so flavorful, I used water to make the gravy. But, feel free to use beef stock or chicken stock if preferred.
- Olive Oil- Any neutral-flavored, high-heat oil can work in this recipe. Try canola oil, sunflower oil, avocado oil, or vegetable oil.
- Gluten-Free- Replace the all-purpose flour with gluten-free all-purpose flour. Or follow the instructions in the "Substitutions" section above to thicken the gravy with a cornstarch slurry.
- Vegetables- Add carrots, celery, parsnip, or fennel for additional flavor.
- Wine-Braised- For an extra-luxurious meal, swap the ¼ cup of water used for braising the beef with ¼ cup of red wine instead.
- Balsamic Vinegar- Add a splash of balsamic vinegar to the gravy for an acidic tang that cuts through some of the richness.
What to Serve with Dutch Oven Steak Tips?
- Garlic Mashed Potatoes
- Baked Potatoes
- Macaroni and Cheese
- Sautéed Cast Iron Asparagus
- Roasted Green Beans and Carrots
- Oven-Roasted Potatoes and Broccoli
- Crispy Brussels Sprouts
- Spinach Caprese Salad
- Irish Soda Bread
- Brown Butter Cornbread
Storage and Reheating
How to Store
- Refrigerator- Store leftovers in an airtight container and eat within 3-4 days.
- Freezer- For the best flavor and quality, store leftover dutch oven steak in a freezer-safe plastic bag or container and freeze for up to 3 months.
How to Reheat
- Oven- Preheat the oven to 350°F. Place leftovers in a casserole dish, adding a tablespoon or two of water if they seem dry. Cover the dish tightly with aluminum foil. Reheat for 15-20 minutes or until fully warmed through.
- Stovetop- Place leftovers in a small saucepan over medium-low heat. Add a splash of water to loosen, if necessary, and bring to a simmer. Cover the pot with a lid and simmer for 10-15 minutes, stirring occasionally.
- Microwave- Place a single serving of leftovers on a microwave-safe dish and cover it with a lid or another dish. Heat on half power (50%) for 2 minutes. Stir, then heat on high in 30-second intervals until fully warmed through.
Braised dutch oven steak can be made a day or two ahead of time for a quick and easy weeknight meal.
To make this dish ahead: Cook the beef through the braising step. Then, allow the dish to cool and store the whole dutch oven in the refrigerator. When you want to make the gravy and serve, bring the pot back up to temperature and follow steps 4 and 5 as instructed in the recipe card.
To get a head start on preparation, cut up the vegetables and cube the beef a day or two before cooking.
Frequently Asked Questions
Yes! An enameled cast iron dutch oven makes perfect steak because it is non-stick, distributes heat evenly, and retains heat well. Whether you're searing, braising, or stewing your steaks, you can't go wrong with an enameled cast iron dutch oven.
Absolutely. Dutch ovens are one of the best pots for searing steak or any other type of meat. Just like a cast iron skillet, a dutch oven is exceptional at retaining and evenly dispersing heat as it cooks.
A high-quality, oven-safe stainless steel pot and lid can be used instead of a dutch oven. If you don't have an oven-safe pot, you can also make this dish entirely on the stovetop. However, you may need to add a bit more liquid and cook the meat for longer to achieve the same tender results.
More Dutch Oven Recipes
- Dutch Oven Chicken Pot Pie
- Slow-Braised Turkey Breast
- Stovetop Macaroni and Cheese
- Dutch Oven Meatballs
- One-Pot Chicken and Vegetables
- Dutch Oven Chili
- Corned Beef and Cabbage
Dutch Oven Steak
- ¼ cup olive oil
- 2 pounds chuck roast excess fat trimmed, cut into 1 ½-inch cubes
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 ounces button mushrooms sliced thin
- 1 large yellow onion diced
- 4 cloves garlic minced
- ½ tablespoon fresh thyme leaves removed from stem
- ¼ cup + 1 cup water divided
- 2 tablespoons all-purpose flour
- Additional salt and pepper to taste
- Position the oven rack in the lower third part of the oven and preheat the oven to 325°F. Heat the olive oil over medium-high heat in a large dutch oven. Season the beef generously with kosher salt and black pepper and sear for 4-5 minutes on both sides, working in batches if necessary. Remove the beef from the pot.¼ cup olive oil, 2 pounds chuck roast, 1 teaspoon kosher salt, 1 teaspoon black pepper
- Reduce the heat to medium and add the mushrooms, onion, garlic, and fresh thyme to the pot. Sauté the vegetables for about 5-7 minutes or until softened and beginning to brown.8 ounces button mushrooms, 1 large yellow onion, 4 cloves garlic, ½ tablespoon fresh thyme leaves
- Add the beef and any juices back into the dutch oven along with ¼ cup of water. Scrape down the sides of the pot to prevent any of the vegetables from burning. Cover the dutch oven with the lid and place it inside the preheated oven. Cook for 1 ¼ to 1 ½ hours.¼ cup + 1 cup water
- Carefully remove the beef from the pot. Bring the beef drippings and vegetables to a simmer over medium-low heat. Once simmering, sprinkle in the flour to make a roux. Cook the roux, whisking occasionally, for 2-3 minutes. The roux should have a wet sand or paste-like consistency.2 tablespoons all-purpose flour
- Slowly drizzle in 1 cup of water, whisking continuously to prevent lumps from forming. Simmer until thickened. Taste for seasoning and add any additional salt and pepper as needed. Add the beef back into the pot and stir to coat.Additional salt and pepper, ¼ cup + 1 cup water
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Make Ahead: Cook the beef through the braising step. Then, allow the dish to cool and store the whole dutch oven in the refrigerator. When you want to make the gravy and serve, bring the pot back up to temperature and follow steps 4 and 5 as instructed in the recipe card.