Vegetable Beef Stew

Photo from Dinner
Then Dessert

Its stew and soup season. I like to have at least one soup or stew a week, if possible. They make great leftovers for me. It's one of the few leftovers I'll eat, so that's a bonus. 

This was an average recipe. Good and simple. Nothing fancy or special about it. A solid, foundational type of stew recipe. 

I cooked it longer than 30 minutes. Chuck roast, to me, needs more time to tenderize. I cooked this for about 3 hours on low. Turned out to have a very tender beef then.

Vegetable Beef Stew

Recipe from Dinner Then Dessert

Serves 8

• 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

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.