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Classic Beef and Vegetable Stew

Vegetable Beef Stew

Vegetable Beef Stew is the PERFECT combo of tender beef and fresh veggies in a savory beefy tomato base, that's full of vegetables, rich flavors, easy to make and in just one pot!

Course Dinner
Cuisine American
Keyword vegetable beef stew
Prep Time 15 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 25 minutes
Servings 8 servings
Author Sabrina

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
US Customary - Metric

Instructions

  1. Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
  2. 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.

  3. 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 in along with the broth, tomato paste, bay leaf, thyme and Worcestershire sauce and stirring to combine.

  4. 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.

  5. Remove the bay leaf before serving.

Recipe Notes

Note: click on times in the instructions to start a kitchen timer while cooking.