Description
A hearty and comforting vegetable beef stew featuring tender chuck roast, fresh vegetables, and rich flavors simmered to perfection in a Dutch oven. This classic recipe offers a balanced blend of protein and veggies, perfect for a satisfying main course on a cool 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
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
Vegetables and Aromatics
- 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
- Preheat and Prepare Beef Preheat your 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 thoroughly.
- Brown the Beef Heat the butter and canola oil together in a large Dutch oven over medium heat. Brown the beef chunks in batches, about 3 to 4 minutes per batch, until deeply browned on all sides. Remove the browned beef from the pot and set aside.
- Sauté Vegetables In the same Dutch oven, add the chopped onions, minced garlic, and carrot chunks. Cook for 2 to 3 minutes until the onions are slightly caramelized and fragrant.
- Add Remaining Vegetables and Liquids Add the chopped potatoes and corn to the pot along with the beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir everything together to combine well.
- Combine and Braise Return the browned beef to the pot. Cover with a tight-fitting lid and transfer to the preheated oven. Let it cook for 2 hours and 30 minutes, allowing flavors to meld and meat to become tender.
- Finish with Green Beans and Peas After 2 hours and 30 minutes, remove the Dutch oven from the oven and stir in the green beans and frozen peas. Cover again and return to the oven for an additional 30 minutes.
- Serve Remove the stew from the oven and take out the bay leaf. Give the stew a good stir and serve hot for a comforting meal.
Notes
- Use a heavy Dutch oven or oven-safe pot with a lid for best results in braising.
- If preferred, fresh green beans can be used instead of frozen for a crisper texture.
- To thicken the stew further, remove the lid during the last 30 minutes to allow liquid to reduce.
- Leftovers taste even better the next day as the flavors continue to develop.
- For a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
