Description

Beef and Vegetable Stew Recipe featuring tender chuck roast, carrots, potatoes, corn, green beans, peas, and a rich beef broth simmered to perfection for a hearty, comforting meal packed with flavor and warmth.

Ingredients

3 pounds chuck roast , cut into 2″ chunks

1 teaspoon Kosher salt

1/2 teaspoon coarse ground black pepper

2 tablespoons flour

2 tablespoons unsalted butter

2 tablespoons canola oil

1/2 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

1/4 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

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.

Put the butter and canola oil in a large dutch oven on medium heat and brown the beef on all sides in batches (3-4 minutes per batch) until it is browned very well.

Remove the last batch of the beef and add in the onions, garlic and carrots and cook for 2-3 minutes until slightly caramelized before adding the potatoes and corn in along with the broth, tomato paste, bay leaf, thyme and Worcestershire sauce and stirring to combine.

Add the beef back into the pot, cover and cook in the oven for 2:30 hours, then add in the green beans and peas for the last 30 minutes before removing the the oven.

Remove the bay leaf before serving.

Prep Time: 20 min
Cook Time: 3 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Homemade