Description
A hearty and flavorful Vegetable Beef Stew made with tender chuck roast, fresh vegetables, and rich beef broth, slow-cooked to perfection in the oven for a comforting meal.
Ingredients
Scale
Meat 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 Base
- 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
- Season and Prepare Beef: 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.
- 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 about 3 to 4 minutes until well browned on all sides. Remove browned beef and set aside.
- Sauté Vegetables: Add chopped onions, minced garlic, and carrots to the Dutch oven. Cook for 2 to 3 minutes until they start to caramelize slightly.
- Add Remaining Vegetables and Broth: Stir in chopped potatoes, corn, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Mix well to combine all ingredients.
- Combine and Cook in Oven: Return the browned beef to the Dutch oven, cover it, and place in the preheated oven. Cook for 2 hours and 30 minutes.
- Add Green Beans and Peas: After 2 hours and 30 minutes, add the green beans and frozen peas. Continue cooking for an additional 30 minutes until vegetables are tender and beef is fork-tender.
- Finish and Serve: Remove the Dutch oven from the oven. Discard the bay leaf before serving the stew hot.
Notes
- Use a heavy Dutch oven for even heat distribution and best braising results.
- For thicker stew, you can mix a tablespoon of flour with water and stir it in during the last 10 minutes of cooking.
- Fresh or frozen green beans can be used; adjust cooking time slightly if using fresh for tenderness.
- Worcestershire sauce adds depth but can be substituted with soy sauce for a different flavor.
- Beef chunks can be adjusted to 1.5 to 2 inch size for even cooking and tenderness.
- Make sure to remove the bay leaf before serving as it is not edible.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
