Roasted Vegetable And Beef Stew Recipe

Name: Roasted Vegetable And Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef chuck roast, cubed; 4 tablespoons olive oil; 1 onion, chopped; 1/4 pound fresh mushrooms, sliced; 4 carrots, coarsely chopped; 4 large russet potatoes, cut into quarters; 2 stalks celery, chopped; 4 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 bay leaf; 2 cups beef broth; 1/2 cup red wine; 1/4 cup tomato paste; salt and pepper to taste

Servings: persons

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

1
Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
2
Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
3
Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
4
Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
5
Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

884

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds beef chuck roast, cubed, 4 tablespoons olive oil, 1 onion, chopped, 1/4 pound fresh mushrooms, sliced, and more.

Yes, Roasted Vegetable And Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable And Beef Stew

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