Description
A hearty and comforting Vegetable Beef Stew featuring tender chuck roast, a medley of fresh vegetables, and rich beef broth, slow-cooked to perfection in the oven for a warm, satisfying meal.
Ingredients
Scale
Beef
- 3 pounds chuck roast, cut into 2 inch chunks
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons flour
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
Vegetables & Aromatics
- 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
Broth & Seasonings
- 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 thoroughly 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 in batches, cooking each batch for 3 to 4 minutes per side until they are well browned. Remove the beef from the pot and set aside.
- Sauté Vegetables: Add the chopped onion, minced garlic, and carrot chunks to the same pot. Cook for 2 to 3 minutes until the vegetables are slightly caramelized and fragrant.
- Add Remaining Vegetables and Liquids: Stir in the chopped Yukon potatoes and corn, then pour in the beef broth. Mix in the tomato paste, bay leaf, thyme, and Worcestershire sauce, stirring well to combine all ingredients.
- Combine and Cook in Oven: Return the browned beef chunks to the pot. Cover with a lid and transfer the Dutch oven to the preheated oven. Cook for 2 hours and 30 minutes, allowing the flavors to meld and the beef to become tender.
- Add Green Beans and Peas: After 2 hours and 30 minutes, add the green beans and frozen green peas to the stew. Return the pot to the oven uncovered and continue cooking for an additional 30 minutes.
- Finish and Serve: Remove the pot from the oven and discard the bay leaf. Stir the stew gently and serve hot for a comforting meal.
Notes
- For a thicker stew, you can mix 1 tablespoon of flour with cold water to make a slurry and stir it in during the last 30 minutes of cooking.
- If you prefer a more intense beef flavor, use homemade or high-quality beef broth.
- Feel free to substitute vegetables based on season or preference, such as adding parsnips or turnips.
- Let the stew rest for 10 minutes before serving to allow flavors to combine further.
- Clicking on the cooking times in the instructions can start a kitchen timer to help you keep track of cooking stages.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 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: 85 mg
