Description
A hearty and flavorful vegetable beef stew featuring tender chuck roast simmered with fresh vegetables like carrots, potatoes, corn, green beans, and peas in a rich beef broth, perfect for a comforting main course.
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. Season the beef chunks evenly with Kosher salt and coarse ground black pepper, then dredge them in flour to coat.
- Brown the Beef: Heat butter and canola oil in a large Dutch oven over medium heat. Brown the beef chunks in batches for about 3 to 4 minutes per batch until well browned on all sides. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pot, add chopped onions, minced garlic, and carrot chunks. Cook for 2 to 3 minutes until the onions are slightly caramelized and vegetables start to soften.
- Add Potatoes and Corn: Stir in the chopped Yukon potatoes and corn. Pour in beef broth, then add tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir everything thoroughly to combine.
- Combine and Cook: Return the browned beef to the pot, cover with a lid, and place in the preheated oven. Cook for 2 hours and 30 minutes covered, allowing flavors to meld and meat to tenderize.
- Add Remaining Vegetables: After 2 hours and 30 minutes, add the green beans and frozen peas to the stew. Continue cooking uncovered in the oven for another 30 minutes until the vegetables are tender.
- Finish and Serve: Remove the stew from the oven and discard the bay leaf. Serve hot and enjoy a comforting bowl of vegetable beef stew.
Notes
- For a thicker stew, you can mash some of the potatoes in the pot before adding green beans and peas.
- If you prefer a spicier stew, add a pinch of cayenne pepper or chili flakes with the seasonings.
- Use fresh vegetables whenever possible for better texture, but frozen are a fine substitute.
- Allow the stew to rest for 10 minutes after cooking for flavors to develop fully.
- This stew tastes even better the next day as the flavors meld in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
