Name: Vegetable Beef Stew
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Ingredients: 3 pounds chuck roast, cut into 2″ chunks; 1 teaspoon kosher salt; ½ teaspoon coarse ground black pepper; 2 tablespoons flour; 2 tablespoons unsalted butter; 2 tablespoons canola oil; ½ yellow onion, chopped; 4 cloves garlic, minced; 2 carrots, cut into 2 inch chunks; 2 Yukon potatoes, chopped; 1 cup corn; 4 cups beef broth; ¼ cup tomato paste; 1 bay leaf; 1 teaspoon thyme; 1 tablespoon Worcestershire sauce; 1 cup green beans, fresh or frozen; 1 cup frozen green peas

Description

Vegetable Beef Stew is a hearty, comforting one-pot meal made with tender chuck roast, chunky vegetables, and rich savory broth. It’s perfect for cozy dinners, family meals, or meal prep!

Ingredients

Scale

3 pounds chuck roast, cut into 2″ chunks

1 teaspoon kosher salt

½ teaspoon coarse ground black pepper

2 tablespoons flour

2 tablespoons unsalted butter

2 tablespoons canola oil

½ yellow onion, chopped

4 cloves garlic, minced

2 carrots, cut into 2 inch chunks

2 Yukon potatoes, chopped

1 cup corn

4 cups beef broth

¼ cup tomato paste

1 bay leaf

1 teaspoon thyme

1 tablespoon Worcestershire sauce

1 cup green beans, fresh or frozen

1 cup frozen green peas

Instructions

Preheat your oven to 325°F (about 163°C). Season the beef chunks with the salt and pepper, then dredge them in flour until evenly coated.
In a large Dutch oven over medium heat, melt the butter with the canola oil. In batches, brown the beef chunks on all sides—about 3–4 minutes per batch—until they are nicely caramelised and golden.
Remove the final batch of browned beef and set aside. To the pot, add the chopped onion, minced garlic and the carrots. Sauté for 2–3 minutes until the onions begin to caramelise and the garlic is fragrant.
Add the potatoes and corn to the pot, then pour in the beef broth and stir in the tomato paste, bay leaf, thyme and Worcestershire sauce. Stir everything together to combine.
Return the browned beef to the pot. Cover the Dutch oven and transfer it to the preheated oven. Let it cook for about 2½ hours.
After that time, add in the green beans and the frozen peas. Cover again and cook for another 30 minutes.
Remove the bay leaf, give the stew a final stir, then serve hot.

Notes

Brown the beef well to lock in flavor.

Cut vegetables evenly for consistent cooking.

Rest the stew 10–15 minutes before serving for the best flavor.

Add a flour or cornstarch slurry to thicken if needed.

Prep Time: 25 minutes
Cook Time: 3 hours
Category: Dinner

Nutrition

Serving Size: 1½ cups
Calories: 460 kcal
Carbohydrates: 19 g
Protein: 38 g