Description
A hearty and flavorful Vegetable Beef Stew made with tender chuck roast, fresh vegetables, and a rich, savory broth, slow-cooked to perfection in the oven for a comforting meal.
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 Fats
- 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
Broth and 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 your oven to 325 degrees Fahrenheit. Season the beef chunks with Kosher salt and coarse ground black pepper, then dredge them evenly 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 for about 3 to 4 minutes per batch, ensuring each piece is browned well on all sides. Remove the browned beef and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, minced garlic, and carrot chunks. Cook for 2 to 3 minutes until vegetables are slightly caramelized and aromatic.
- Add Remaining Vegetables and Liquids: Stir in chopped potatoes and corn, then pour in the beef broth. Add the tomato paste, bay leaf, thyme, and Worcestershire sauce, stirring everything well to combine flavors.
- Combine and Cook: Return the browned beef to the Dutch oven. Cover with the lid and place it in the preheated 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, remove the Dutch oven from the oven carefully and stir in the green beans and frozen peas. Return the pot to the oven and continue cooking uncovered for an additional 30 minutes.
- Finish and Serve: Remove the pot from the oven, discard the bay leaf, and stir the stew gently before serving warm.
Notes
- For extra thickness, sprinkle a tablespoon of flour while sautéing the vegetables after browning the beef.
- You can substitute beef broth with low sodium broth for a lower salt option.
- Use fresh or frozen vegetables as preferred; frozen vegetables work well to save prep time.
- Cook covered during the main oven time to keep the stew moist and tender.
- Allow the stew to rest for 10 minutes after cooking for richer flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
