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Vegetable Beef Stew

Discover this comforting Vegetable Beef Stew with bold flavors, tender beef, and fresh veggies. Perfect year-round.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 3 pounds chuck roast cut into 2-inch pieces
  • 1 tsp kosher salt
  • ½ tsp coarse black pepper
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 2 tbsp canola oil
  • ½ yellow onion diced
  • 4 garlic cloves finely chopped
  • 2 carrots sliced into chunks
  • 2 Yukon gold potatoes cubed
  • 1 cup corn kernels
  • 4 cups beef broth
  • ¼ cup tomato paste
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1 cup green beans fresh or frozen
  • 1 cup frozen peas

Method
 

Prep and Season the Beef
  1. Preheat your oven to 325°F (163°C).
  2. Season the beef chunks with kosher salt and black pepper. Lightly coat with flour to help them brown and thicken the stew later.
Sear the Meat
  1. In a Dutch oven or heavy-bottomed pot, heat butter and canola oil over medium heat.
  2. Add beef in batches and sear each side for 3–4 minutes until well browned. Transfer to a plate and set aside.
Sauté the Vegetables
  1. In the same pot, add diced onions, garlic, and carrots. Sauté for 2–3 minutes, allowing them to caramelize slightly.
  2. Add potatoes and corn, then stir in the beef broth, tomato paste, bay leaf, dried thyme, and Worcestershire sauce. Mix well to combine.
Braise in the Oven
  1. Return the browned beef to the pot. Cover with a tight-fitting lid and transfer the Dutch oven to the preheated oven.
  2. Let it cook for 2 hours and 30 minutes, allowing the flavors to meld and the meat to become tender.
Finish with Green Veggies
  1. With 30 minutes left in cooking, remove the pot and stir in green beans and peas.
  2. Return to the oven to finish cooking. This keeps the green vegetables vibrant and slightly crisp.