Hearty Beef and Mixed Vegetable Stew
Hearty Beef and Mixed Vegetable Stew
Ingredients
For the Beef
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
For the Vegetables
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced into 1/2-inch pieces
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1 1/2 cups frozen mixed vegetables, (peas, corn, green beans)
For the Broth and Seasoning
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
⏱️ 2 min
- 2
Working in batches if necessary to avoid overcrowding, brown the beef on all sides until a deep brown crust forms. This step is crucial for flavor. Remove the browned beef to a plate and set aside.
⏱️ 13 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another 1 minute, stirring constantly, until fragrant.
⏱️ 10 min
- 4
Return the browned beef and any accumulated juices to the pot. Pour in the beef broth, canned diced tomatoes (undrained), Worcestershire sauce, bay leaf, dried thyme, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.
⏱️ 3 min
- 5
Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 15 minutes, or until the beef is very tender.
⏱️ 75 min
- 6
Add the diced potatoes and frozen mixed vegetables to the pot. Increase the heat slightly to bring the stew back to a gentle simmer. Cook uncovered for another 20-25 minutes, or until the potatoes are fork-tender and the vegetables are cooked through.
⏱️ 25 min
- 7
Carefully remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle the hot stew into bowls, garnish with fresh chopped parsley, and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Mixed Vegetable Stew
Ingredients
For the Beef
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
For the Vegetables
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced into 1/2-inch pieces
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1 1/2 cups frozen mixed vegetables, (peas, corn, green beans)
For the Broth and Seasoning
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
⏱️ 2 min - 2
Working in batches if necessary to avoid overcrowding, brown the beef on all sides until a deep brown crust forms. This step is crucial for flavor. Remove the browned beef to a plate and set aside.
⏱️ 13 min - 3
Reduce the heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another 1 minute, stirring constantly, until fragrant.
⏱️ 10 min - 4
Return the browned beef and any accumulated juices to the pot. Pour in the beef broth, canned diced tomatoes (undrained), Worcestershire sauce, bay leaf, dried thyme, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir to combine.
⏱️ 3 min - 5
Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 15 minutes, or until the beef is very tender.
⏱️ 75 min - 6
Add the diced potatoes and frozen mixed vegetables to the pot. Increase the heat slightly to bring the stew back to a gentle simmer. Cook uncovered for another 20-25 minutes, or until the potatoes are fork-tender and the vegetables are cooked through.
⏱️ 25 min - 7
Carefully remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper if needed. Ladle the hot stew into bowls, garnish with fresh chopped parsley, and serve immediately.
⏱️ 5 min