Vegetable Beef Stew
User Reviews
5
Vegetable Beef Stew
Description
This Vegetable Beef Stew starts with cutting chuck roast into sizeable chunks seasoned with salt and black pepper, then dredged in flour. Browning the beef in butter and canola oil creates a flavorful crust. Aromatics like onions and garlic are sautéed with carrots to build a base layer of sweetness. Potatoes and corn are then added along with beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce which contribute body, acidity, and herbaceous notes.
The stew is covered and slow-cooked in the oven at a low temperature, allowing the meat to become tender while flavors meld. Near the end of cooking, fresh or frozen green beans and peas are added to keep their color and texture. After removing the bay leaf, the stew is ready to serve, offering a well-rounded mix of tender meat, soft vegetables, and richly flavored broth for a classic comfort food.
The recipe includes a note to use clickable timers on the cook times to assist in kitchen timing, useful for home cooks managing different cooking stages.
Ingredients
- 3 pounds chuck roast , cut into 2" chunks
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 2 tablespoons flour
- 2 tablespoons butter unsalted
- 2 tablespoons canola oil
- 1/2 yellow onion , chopped
- 4 cloves garlic , minced
- 2 carrot cut into 2 inch chunks
- 2 yukon potatoes , chopped
- 1 cup corn
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- 1 cup green beans , fresh or frozen
- 1 cup green peas frozen
Instructions
- Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
- Put the butter and canola oil in a large dutch oven on medium heat and brown the beef on all sides in batches (3-4 minutes per batch) until it is browned very well.
- Remove the last batch of the beef and add in the onions, garlic and carrots and cook for 2-3 minutes until slightly caramelized before adding the potatoes and corn in along with the broth, tomato paste, bay leaf, thyme and Worcestershire sauce and stirring to combine.
- Add the beef back into the pot, cover and cook in the oven for 2:30 hours, then add in the green beans and peas for the last 30 minutes before removing the the oven.
- Remove the bay leaf before serving.
Notes
- Use a kitchen timer to track cooking stages accurately for best texture and doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Calories | 460kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 38g | 76% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 125mg | 42% |
| Sodium | 978mg | 41% |
| Potassium | 1085mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3078IU | 62% |
| Vitamin C | 19mg | 21% |
| Calcium | 73mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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