Description
A hearty and flavorful Vegetable Beef Stew featuring tender chuck roast, fresh vegetables, and a rich broth slow-cooked to perfection in the oven. Perfect for a comforting main course on a chilly day.
Ingredients
Scale
Beef and Seasoning
- 3 pounds chuck roast, cut into 2 inch chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons flour
Cooking Base
- 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
Broth and Seasoning
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Season and Dredge Beef: Preheat the oven to 325 degrees. Season the beef chunks with kosher salt and coarse ground black pepper, then dredge them evenly in flour to coat.
- Brown the Beef: In a large dutch oven, heat the unsalted butter and canola oil over medium heat. Brown the beef chunks on all sides in batches, about 3-4 minutes per batch, until they have a deep brown crust. Remove the beef and set aside.
- Sauté Aromatics and Vegetables: Add the chopped onion, minced garlic, and carrot chunks to the dutch oven and cook for 2-3 minutes until they start to caramelize. Then add the chopped potatoes and corn.
- 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 combine the flavors.
- Combine and Oven Cook: Return the browned beef to the pot, stir to combine, cover, and transfer to the preheated oven. Cook for 2 hours and 30 minutes until the beef is tender.
- Add Green Vegetables: After 2 hours and 30 minutes, add the green beans and frozen peas to the stew. Return the covered pot to the oven and cook for an additional 30 minutes.
- Finish and Serve: Remove the bay leaf from the stew. Ladle into bowls and serve hot.
Notes
- For a thicker stew, you can mash some of the potatoes before serving.
- Use fresh vegetables when possible for better flavor and texture.
- Worcestershire sauce adds umami; substitute with soy sauce for a different taste.
- Click on the cooking times to start a kitchen timer to manage cooking accurately.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1/8 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
