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How to Make Roasted Vegetable and Beef Stew - A Step-by-Step Guide

Roasted Vegetable and Beef Stew is a hearty and wholesome dish that is perfect for a cozy evening at home. This recipe brings together the rich flavors of tender beef, roasted vegetables, and a savory broth that will warm you up from the inside out. Whether you're hosting a gathering or simply looking for a comforting meal to enjoy with your family, this stew is sure to impress with its delicious blend of ingredients and satisfying texture.

What sets this stew apart is the technique o...

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Ingredients

  • 2 pounds beef chuck roast, cubed
  • 4 tablespoons olive oil, divided
  • 4 large russet potatoes, cut into quarters
  • 4 medium carrots, coarsely chopped
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • ¼ pound fresh mushrooms, sliced
  • ½ cup red wine
  • 2 cups beef broth
  • ¼ cup tomato paste
  • 1 large bay leaf
  • 2 tablespoons all-purpose flour
  • salt and pepper to taste

Information

  • Prep Time: 1 hr 30 mins
  • Cook Time: 1 hr 45 mins
  • Total Time: 3 hrs 15 mins
  • Servings: 8

  • Set one oven rack in the lower third and another in the center of the oven; preheat to 450 degrees F (230 degrees C).
  • Place beef cubes into a metal roasting pan and stir in 2 tablespoons olive oil.
  • Combine potatoes, carrots, onion, celery, and garlic in another roasting pan; add mushrooms and remaining 2 tablespoons olive oil; mix well.
  • Place beef on the center rack of the preheated oven, and place vegetables on the rack below. Cook beef until brown and tender, about 30 minutes, and vegetables until caramelized and soft, 35 to 40 minutes. Remove from the oven.
  • Transfer beef to a bowl. Place the roasting pan on the stove over medium-high heat. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from the heat.
  • Pour wine mixture into a Dutch oven. Add beef, beef broth, tomato paste, and bay leaf; bring to a boil. Reduce the heat, cover, and simmer for 40 minutes.
  • Add flour to vegetables and toss until all vegetables are coated. Add vegetables to stew and season with salt and pepper. Cover and simmer until vegetables are heated through and stew has thickened, about 20 more minutes.
  • Serve immediately.

    • Nutrition

    524 cal.

    • Total Fat: 28g
    • Saturated Fat: 9g
    • Cholesterol: 81mg
    • Sodium: 381mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 6g
    • Protein: 26g
    • Vitamin C: 42mg
    • Calcium: 62mg
    • Iron: 5mg
    • Potassium: 1418mg

    Categories

    Roasted vegetable recipes
    Beef stew recipes