Description
A hearty and comforting Vegetable Beef Stew made with tender chuck roast, a medley of vegetables, and rich beef broth, slow-cooked in the oven to develop deep flavors. Perfect for a cozy meal.
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
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
Vegetables
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- 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 Seasoning
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat and Season: Preheat the oven to 325 degrees Fahrenheit. Season the beef chunks evenly with kosher salt and black pepper, then dredge them in flour to coat.
- Brown the Beef: Heat the butter and canola oil in a large dutch oven over medium heat. In batches, brown the beef on all sides for about 3-4 minutes per batch until well browned. Remove beef and set aside.
- Sauté Vegetables: In the same pot, add chopped onions, minced garlic, and carrots. Cook for 2-3 minutes until slightly caramelized, stirring occasionally to prevent burning.
- Add Remaining Vegetables and Liquids: Add the chopped potatoes and corn to the pot. Pour in beef broth, then add tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir well to combine all ingredients.
- Combine and Cook: Return the browned beef to the pot, cover with a lid, and place in the preheated oven. Cook for 2 hours and 30 minutes to allow flavors to meld and beef to become tender.
- Add Final Vegetables: After 2 hours and 30 minutes, add green beans and frozen peas to the stew. Return the pot to the oven and cook uncovered for an additional 30 minutes.
- Finish and Serve: Remove the bay leaf from the stew before serving. Ladle the stew into bowls and enjoy warm.
Notes
- Using a dutch oven is ideal for even heat distribution during browning and oven cooking.
- Allow the stew to rest for a few minutes after cooking before serving to let flavors settle.
- Frozen vegetables can be swapped for fresh ones if preferred; adjust cooking times accordingly.
- This stew can be made a day ahead and often tastes better the next day.
- For a thicker stew, reduce the broth slightly or mash some potatoes into the liquid.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
