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Vegetable Beef Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 112 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 10 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This hearty Vegetable Beef Stew features tender chunks of chuck roast simmered with a medley of vegetables in a rich, savory broth. Perfect for a comforting dinner, the beef is browned to develop deep flavors, then slow-cooked in the oven with potatoes, carrots, green beans, peas, and aromatic herbs until meltingly tender.

Ingredients

Scale

Beef

  • 3 pounds chuck roast, cut into 2″ chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons flour

Cooking Fats & Oils

  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil

Vegetables & 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 & Seasonings

  • 4 cups beef broth
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 1 teaspoon thyme
  • 1 tablespoon Worcestershire sauce

Instructions

  1. Season and Flour Beef: Season the chuck roast chunks with kosher salt and coarse black pepper. Dredge each piece in flour evenly, coating all sides. This will help create a flavorful crust and thicken the stew later.
  2. Brown the Beef: Heat butter and canola oil in a large Dutch oven over medium heat. In batches, brown the floured beef chunks until they develop a deep, rich crust, about 3-4 minutes per batch. Remove beef and set aside.
  3. Sauté Aromatics and Vegetables: In the same pot, add chopped onion, minced garlic, and carrot chunks. Cook for 2-3 minutes, stirring occasionally, until onions are translucent and vegetables start to caramelize.
  4. Add Remaining Vegetables and Liquids: Stir in chopped Yukon potatoes and corn. Pour in the beef broth and add tomato paste, bay leaf, thyme, and Worcestershire sauce. Stir everything to combine thoroughly.
  5. Combine and Bake: Return the browned beef chunks to the pot. Cover the Dutch oven with a lid and transfer it to a preheated oven set at 325°F (163°C). Cook for 2 hours and 30 minutes, allowing the beef to become tender and flavors to meld.
  6. Add Green Beans and Peas: About 30 minutes before the end of cooking, stir in the green beans and frozen peas. Cover again and continue cooking for the remaining 30 minutes.
  7. Finish and Serve: Remove the stew from the oven. Take out the bay leaf and give everything a final stir. Serve the stew hot, enjoying the tender beef and vibrant vegetables in a rich broth.

Notes

  • For best flavor, brown the beef thoroughly; this develops deeper taste through the Maillard reaction.
  • Using a Dutch oven helps retain moisture and provides even heat distribution during slow cooking.
  • You can substitute fresh green peas if preferred, but frozen peas work well and keep their texture.
  • If you want to make this stew ahead, it keeps well refrigerated for 3-4 days and often tastes better the next day.
  • Adjust salt to taste after cooking, as broth and Worcestershire sauce contain sodium.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 28g
  • Cholesterol: 75mg

Find it online: https://evelynseats.com/vegetable-beef-stew-recipe/