Description
This hearty Vegetable Beef Stew is a comforting dish featuring tender chunks of chuck roast simmered with a medley of vegetables in a flavorful beef broth. Perfect for a wholesome dinner, this stew is slow-cooked to develop deep flavors and a rich texture.
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 Fat
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
Vegetables and 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
Liquids and Seasonings
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat and Prepare Beef: Preheat the oven to 325 degrees Fahrenheit. Season the chuck roast chunks evenly with kosher salt and coarse ground black pepper, then dredge them in flour to coat.
- Brown the Beef: Heat the unsalted butter and canola oil in a large Dutch oven over medium heat. Brown the beef chunks in batches, cooking each batch for 3 to 4 minutes until well browned on all sides. Remove the browned beef and set aside.
- Sauté Aromatics and Vegetables: In the same pot, add the chopped onion, minced garlic, and carrot chunks. Cook for 2 to 3 minutes until the vegetables begin to caramelize slightly.
- Add Potatoes, Corn, and Broth: Stir in the chopped Yukon potatoes and corn followed by beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Mix well to combine all ingredients.
- Combine and Cook: Return the browned beef to the pot, cover it, and place it in the oven. Cook for 2 hours and 30 minutes to allow the beef to become tender and flavors to meld.
- Add Green Beans and Peas: After 2 hours and 30 minutes, add the green beans and frozen peas to the stew. Continue cooking in the oven, covered, for another 30 minutes.
- Finish and Serve: Remove the stew from the oven and discard the bay leaf. Serve hot for a hearty meal.
Notes
- For extra depth of flavor, brown the beef well—this step greatly enhances the stew's taste.
- You can substitute canola oil with vegetable or olive oil if preferred.
- If fresh green beans are not available, frozen work just as well.
- Use low-sodium beef broth to reduce the salt content if desired.
- For an even thicker stew, you can remove the lid during the last 15 minutes of cooking to allow some liquid to evaporate.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
