Description
A hearty and flavorful Vegetable Beef Stew featuring tender chunks of chuck roast, fresh vegetables, and a rich, savory broth. Slow-cooked in the oven to perfection, this comforting stew is perfect for family dinners and chilly days.
Ingredients
Scale
Beef and Seasoning
- 3 pounds chuck roast, cut into 2″ chunks
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons flour
Cooking Fats and Aromatics
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
Vegetables
- 2 carrots, cut into 2 inch chunks
- 2 Yukon potatoes, chopped
- 1 cup corn
- 1 cup green beans, fresh or frozen
- 1 cup frozen green peas
Liquids and Seasonings
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Season and Flour the Beef: Preheat the oven to 325°F (163°C). Season the beef chunks evenly with kosher salt and coarse ground black pepper. Then, dredge the beef pieces in flour, coating each chunk thoroughly to help create a flavorful crust during browning.
- Brown the Beef: In a large Dutch oven, heat the unsalted butter and canola oil over medium heat. Working in batches, brown the beef chunks on all sides for 3-4 minutes per batch until deeply browned. Remove each browned batch and set aside once done.
- Sauté Aromatics and Vegetables: In the same pot, add the chopped onion, minced garlic, and carrots. Cook for 2-3 minutes until the onions begin to caramelize lightly. Then, add the chopped Yukon potatoes and corn, stirring to combine.
- Add Broth and Seasonings: Pour in the beef broth and stir in the tomato paste, bay leaf, thyme, and Worcestershire sauce. Mix everything well to incorporate all flavors.
- Combine and Oven Cook: Return the browned beef chunks to the pot, cover with a tight-fitting lid, and transfer the Dutch oven to the preheated oven. Cook for 2 hours and 30 minutes to allow the beef to become tender and the flavors to meld.
- Add Remaining Vegetables: After the initial cooking period, add the green beans and frozen peas to the stew. Return the covered pot to the oven and cook for an additional 30 minutes until the vegetables are tender but still vibrant.
- Final Touches and Serve: Remove the bay leaf before serving. Stir the stew gently and serve hot, enjoying the rich blend of tender beef and flavorful vegetables.
Notes
- Use a heavy-bottomed Dutch oven for even heat distribution and better browning.
- For extra flavor, deglaze the pot with a splash of red wine before adding the broth.
- Adjust the thickness of stew by adding more broth or simmering uncovered to reduce.
- Leftovers store well and flavors deepen overnight.
- This recipe can be adapted for slow cooker by browning meat and sautéing aromatics on stovetop, then transferring everything to slow cooker to cook on low for 8 hours.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
