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Roasted Vegetable and Beef Stew
Roasted Vegetable and Beef Stew
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Prep Time:
90 minutes
Cook Time:
105 minutes
Total Time:
195 minutes
Savory beef stew with caramelized roasted veggies for a burst of flavor.
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
  • 0.25 pound fresh mushrooms, sliced
  • 0.5 cup red wine
  • 2 cups beef broth
  • 0.25 cup tomato paste
  • 1 large bay leaf
  • salt and pepper to taste
Instructions:
  • Preheat the oven to 450 degrees F (230 degrees C, placing one rack in the lower third and another in the center of the oven.
  • Coat the beef cubes with 2 tablespoons of olive oil in a metal roasting pan.
  • Toss potatoes, carrots, onion, celery, and garlic in a different roasting pan along with mushrooms and the remaining 2 tablespoons of olive oil; ensure everything is evenly coated.
  • Place beef in the oven's center rack and vegetables on the rack below. Cook beef until brown and tender for about 30 minutes and vegetables until caramelized and soft for 35 to 40 minutes. Take out of the oven.
  • In a bowl, gently transfer the beef. Heat the roasting pan on the stove over medium-high heat. Pour the wine into the pan, bringing it to a boil while using a wooden spoon to scrape off the flavorful browned bits. Remove from heat.
  • Transfer the wine mixture to a Dutch oven and combine with beef, beef broth, tomato paste, and bay leaf. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes.
  • Coat vegetables with flour and add to stew. Season with salt and pepper, cover, and simmer until heated through and stew thickens, about 20 minutes.
  • Enjoy while hot and fresh.

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