Description
A hearty and comforting Vegetable Beef Stew made with tender chunks of chuck roast, fresh vegetables, and a rich, savory broth slowly cooked in the oven to develop deep flavors perfect for a cozy meal.
Ingredients
Scale
Beef and Seasoning
- 3 pounds chuck roast, cut into 2″ chunks
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons flour
Cooking Fats
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
Vegetables and Broth
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
- 2 carrots, 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 frozen green peas
Instructions
- Preheat and Season: Preheat your oven to 325 degrees F. Season the beef chunks evenly with Kosher salt and coarse ground black pepper. Dredge the beef chunks in flour to coat them lightly.
- Brown the Beef: Heat the butter and canola oil together in a large Dutch oven over medium heat. Brown the beef chunks in batches, cooking each for 3-4 minutes per side until well browned. Remove the beef once browned and set aside.
- Sauté Aromatics and Vegetables: In the same Dutch oven, add the chopped onions, minced garlic, and carrots. Cook for 2-3 minutes until the onions are slightly caramelized and fragrant.
- Add Remaining Vegetables and Liquids: To the pot, add the chopped Yukon potatoes, corn, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir thoroughly to combine the ingredients and distribute the tomato paste evenly.
- Combine Beef and Cook: Return the browned beef chunks to the Dutch oven. Cover the pot tightly and place it in the preheated oven. Cook for 2 hours and 30 minutes, allowing the stew to slowly braise and the flavors to meld.
- Add Green Vegetables: After 2.5 hours, add the green beans and frozen green peas to the stew. Return the pot to the oven and continue cooking uncovered for an additional 30 minutes until the green vegetables are tender.
- Final Touch and Serve: Remove the Dutch oven from the oven. Carefully discard the bay leaf before serving. Stir the stew gently and serve hot for a delicious, comforting meal.
Notes
- For extra thickness, you can mash a few potatoes in the stew to naturally thicken the broth.
- Chuck roast is ideal for slow cooking because it becomes tender and flavorful.
- If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work as a substitute.
- Feel free to swap green peas for other frozen vegetables like lima beans or pearl onions based on preference.
- Leftovers taste even better the next day and keep well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
