Description
A hearty and comforting vegetable beef stew featuring tender chuck roast, fresh vegetables, and rich beef broth slow-cooked to perfection in the oven. Perfect for a satisfying dinner that warms you up.
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 kernels
- 1 cup green beans, fresh or frozen
- 1 cup frozen green peas
Broth and Flavorings
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Season and Dredge Beef: Preheat the oven to 325 degrees Fahrenheit. Season the beef chunks with kosher salt and black pepper, then dredge them evenly in flour to prepare for browning.
- Brown the Beef: Heat the butter and canola oil in a large Dutch oven over medium heat. In batches, brown the beef pieces on all sides for about 3 to 4 minutes per batch until deeply browned. Remove beef and set aside.
- Sauté Aromatics and Vegetables: Add the chopped onion, minced garlic, and carrot chunks to the Dutch oven. Cook for 2 to 3 minutes, stirring occasionally, until slightly caramelized and fragrant.
- Add Remaining Vegetables and Liquids: Stir in the chopped potatoes, corn, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Mix everything thoroughly to combine.
- Combine and Oven Cook: Return the browned beef chunks to the pot. Cover it with a lid and place in the preheated oven. Cook for 2 hours and 30 minutes to allow the stew to become tender and flavorful.
- Add Green Beans and Peas: After the initial baking time, add the green beans and frozen peas into the Dutch oven. Continue cooking uncovered in the oven for an additional 30 minutes.
- Final Touches and Serve: Remove the bay leaf from the stew before serving. Stir gently and ladle the stew into bowls to enjoy.
Notes
- Use a heavy-bottomed Dutch oven for even heat distribution during cooking.
- You can substitute Yukon potatoes with Russet or red potatoes if preferred.
- For a thicker stew, you can mix additional flour with water and stir it in after cooking to thicken the broth.
- Feel free to add other vegetables like celery or mushrooms for extra flavor and texture.
- Click on the cooking times in the instructions to start a kitchen timer to keep track easily.
- Leftovers reheat well and often taste better the next day.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 650 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: 90 mg
