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Hearty Beef Stew with Vegetables and Herbs Recipe

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4 from 7 reviews

This hearty and comforting Beef Stew recipe features tender chunks of beef chuck slow-braised with aromatic vegetables, rich beef broth, and flavorful seasonings. Perfect for a cozy meal, this stew combines browned beef, potatoes, carrots, and optional green beans or peas, simmered slowly in the oven to develop deep flavors and melt-in-your-mouth texture.

Ingredients

Beef and Seasoning

  • 2 pounds boneless beef chuck roast, cut into 1.5-inch chunks
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 2 tablespoons avocado oil

Vegetables and Aromatics

  • 1 medium yellow onion, chopped
  • 4 stalks celery, chopped into rounds
  • 5-6 cloves garlic, minced or smashed
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper

Liquids and Flavor Enhancers

  • 1 (32 oz) carton beef broth (4 cups)
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves

Vegetables

  • 3-4 Yukon gold potatoes, peeled and quartered or chopped
  • 2 carrots, peeled and chopped into rounds
  • 1 15 oz bag frozen green beans or peas (optional)

Finishers

  • ¼ cup chopped parsley (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F to prepare for slow braising the stew in the Dutch oven.
  2. Season and Flour Beef: Season the beef chunks evenly with salt and ground black pepper, then lightly coat them in all-purpose flour to help with browning and thickening the stew later.
  3. Brown the Beef: Heat the avocado oil in a large Dutch oven over medium heat. Add the beef in a single layer and brown all sides for about 4-5 minutes, working in batches if necessary. Transfer the browned beef to a plate and set aside.
  4. Sauté Vegetables and Spices: In the same pot, add the chopped onion and cook for 4-5 minutes until softened. Stir in the celery and garlic and sauté for another minute. Add tomato paste, Italian seasoning, and cayenne pepper, cooking for a few more minutes to develop flavor.
  5. Add Liquids and Return Beef: Pour in the beef broth and Worcestershire sauce. Add the bay leaves. Return the browned beef along with any juices to the pot. Stir to deglaze and bring the mixture to a boil.
  6. Braise in Oven: Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 hours to tenderize the beef and develop rich flavors.
  7. Add Vegetables and Continue Cooking: Remove the pot from the oven, add the carrots, potatoes, and optional frozen green beans or peas. Cover and return to the oven for an additional 45 minutes to 1 hour, until the meat is tender and vegetables are cooked through.
  8. Finish and Serve: Remove the bay leaves from the stew. Taste and adjust seasoning with salt if needed. Stir in fresh chopped parsley for brightness. Serve hot with bread or rice for a complete meal.

Notes

  • For thicker stew, you can mash some of the potatoes or add a slurry of flour and water at the end and simmer on stovetop until thickened.
  • Feel free to substitute other root vegetables such as parsnips or turnips as desired.
  • If you prefer more spice, increase the cayenne pepper or add a pinch of smoked paprika.
  • The optional frozen green beans or peas can be omitted or swapped with fresh vegetables according to preference.
  • Leftovers reheat well and flavors deepen overnight.

Find it online: https://cookedbygrace.com/hearty-beef-stew-with-vegetables-and-herbs-recipe/