Description
Hearty and comforting Vegetable Beef Stew featuring tender chuck roast chunks simmered with fresh vegetables like carrots, potatoes, corn, green beans, and peas in a rich, flavorful beef broth infused with tomato paste, thyme, and Worcestershire sauce. Perfect for a satisfying main course on a cozy day.
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 and Aromatics
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1/2 yellow onion, chopped
- 4 cloves garlic, minced
Vegetables
- 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 Flavorings
- 4 cups beef broth
- 1/4 cup tomato paste
- 1 bay leaf
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
Instructions
- Season and Dredge the Beef: Preheat the oven to 325 degrees Fahrenheit. Season the beef chunks evenly with kosher salt and black pepper. Dredge each piece in flour to coat all sides, setting aside.
- Brown the Beef: Heat the butter and canola oil in a large Dutch oven over medium heat. In batches, add the beef chunks and sear for about 3-4 minutes per batch until well browned on all sides. Remove the browned beef and set aside.
- Sauté Vegetables: In the same Dutch oven with remaining fat, add chopped onions, minced garlic, and carrot chunks. Cook for 2-3 minutes until the onions are translucent and the carrots begin to caramelize.
- Add Potatoes, Corn, and Broth: Stir in chopped Yukon potatoes, corn, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Mix everything well to combine the flavors.
- Combine and Cook: Return the browned beef to the pot, cover with a tight-fitting lid, and transfer to the preheated oven. Cook the stew for 2 hours and 30 minutes, allowing the meat to become tender and flavors to meld.
- Add Green Beans and Peas: After 2 hours and 30 minutes, stir in fresh or frozen green beans and frozen peas. Continue cooking uncovered in the oven for an additional 30 minutes until the vegetables are cooked but still vibrant.
- Finish and Serve: Remove the bay leaf, adjust seasoning if needed, and serve the stew hot as a satisfying main course.
Notes
- For extra tenderness, choose a well-marbled chuck roast and ensure it browns thoroughly before braising.
- If fresh green beans are not available, frozen works well; just make sure not to overcook them to preserve their texture.
- You can substitute canola oil with vegetable oil or olive oil if preferred for the browning step.
- To make this stew gluten free, substitute the all-purpose flour with a gluten-free flour blend or omit it and dredge beef with cornstarch.
- Using homemade beef broth will deepen the flavor, but store-bought broth works fine for convenience.
- Worcestershire sauce adds umami; for a vegetarian version, omit beef and Worcestershire and substitute broth with vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 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
