Description
Hearty and comforting Vegetable Beef Stew made with tender chuck roast, fresh vegetables, and rich beef broth, slow-cooked to perfection in the oven for a flavorful and satisfying meal.
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 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 Flavorings
- 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 coarse ground black pepper, then dredge them in flour to coat thoroughly.
- Brown the Beef: In a large Dutch oven over medium heat, melt the unsalted butter with the canola oil. Brown the beef chunks in batches, cooking each batch for 3-4 minutes until all sides are well browned. Remove the browned beef and set aside.
- Sauté Vegetables: Add the chopped onions, minced garlic, and carrot chunks to the Dutch oven and cook for 2-3 minutes until slightly caramelized, stirring occasionally for even cooking.
- Add Remaining Vegetables and Liquids: Stir in the chopped Yukon potatoes and corn, then pour in the beef broth. Add the tomato paste, bay leaf, thyme, and Worcestershire sauce, stirring well to combine all the flavors.
- Combine and Cook: Return the browned beef to the pot, cover the Dutch oven, and transfer it to the preheated oven. Cook for 2 hours and 30 minutes to tenderize the meat and meld the flavors.
- Add Green Vegetables: After the initial cooking, stir in the fresh or frozen green beans and frozen green peas. Cover and continue cooking for an additional 30 minutes until the vegetables are tender.
- Finish and Serve: Remove the Dutch oven from the oven. Take out and discard the bay leaf before serving the hearty vegetable beef stew hot.
Notes
- Use chuck roast for tender, flavorful meat that becomes melt-in-your-mouth perfect when slow-cooked.
- Dredging the beef in flour helps thicken the stew as it cooks.
- Caramelizing the onions and garlic adds depth to the stew’s flavor.
- You can substitute the green beans and peas with other vegetables like mushrooms or bell peppers if desired.
- Letting the stew rest for a few minutes after cooking allows the flavors to settle.
- This stew can be made a day ahead and reheated for even better flavor development.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
