How to Make the Best Hearty Beef and Vegetable Stew

Ingredients

• 2 pounds Beef Chuck Roast (Trim excess fat, cut into 1.5‑inch chunks, pat dry)
• 1 teaspoon Vegetable Oil (For initial browning)
• 1 tablespoon Vegetable Oil (Added before cooking onions)
• to taste Salt
• to taste Black Pepper
• 1 large cap Portobello Mushroom (Leave gills in, slice into ½‑inch pieces)
• 0.5 pound Kale (Stems removed, leaves sliced ½‑inch)
• 4 Parsnips (Halved lengthwise then cut into 1‑inch pieces)
• 4 Carrots (Cut into 1‑inch pieces)
• 12 ounces Red Potatoes (Cut into 1‑inch pieces)
• 2 Onion (Medium, diced)
• 3 cloves Garlic (Minced)
• 1 tablespoon Fresh Thyme (Leaves stripped from stems)
• 3 tablespoons All-Purpose Flour (For thickening)
• 1 tablespoon Tomato Paste
• 1.5 cups Red Wine (Use a blend for balanced flavor)
• 2 cups Beef Broth
• 2 cups Chicken Broth
• 2 Bay Leaves
• 0.5 cup Frozen Peas (No need to thaw)
• 0.25 cup Fresh Parsley (Chopped, added at the end)

Instructions

1. Trim and Cut Beef

   Trim excess hard fat from the chuck roast, cut into 1.5‑inch chunks, and pat dry with paper towels.

   Time: PT10M

2. Brown Beef in Batches

   Heat 1 tsp vegetable oil in the Dutch oven over medium‑high heat until just smoking. Season beef with salt and pepper, then brown half the meat, stirring occasionally, for about 5‑7 minutes per batch until all sides are deep brown. Remove browned pieces and set aside.

   Time: PT15M

3. Sweat Mushrooms

   Add the sliced portobello mushroom to the pot with the remaining fat, cover, and cook over medium heat for 5‑10 minutes until they release their moisture.

   Time: PT8M

4. Brown Mushrooms

   Remove the lid and continue cooking the mushrooms, stirring occasionally, until the liquid evaporates and the mushrooms turn golden, about 5‑10 minutes.

   Time: PT8M

5. Cook Onions

   Add 1 tbsp vegetable oil, then the diced onions. Cook, stirring occasionally, until softened and lightly golden around the edges, about 5‑7 minutes.

   Time: PT6M

6. Add Garlic and Thyme

   Stir in the minced garlic and fresh thyme leaves, cooking for about 30 seconds until fragrant.

   Time: PT0.5M

7. Incorporate Flour and Tomato Paste

   Sprinkle the flour over the vegetables, stir to coat, then add the tomato paste. Cook for 2 minutes, allowing the flour to toast lightly.

   Time: PT2M

8. Deglaze with Red Wine

   Slowly pour in 1½ cups red wine while whisking, scraping up any browned bits. Let the wine reduce for about 5 minutes.

   Time: PT5M

9. Add Broths and Bay Leaves

   Stir in 2 cups beef broth, 2 cups chicken broth, and the bay leaves. Return the browned beef and any accumulated juices to the pot. Bring to a gentle simmer.

   Time: PT5M

10. First Oven Braise

    Cover the Dutch oven with its lid and place it in a pre‑heated 300°F oven. Braise for 1 hour 30 minutes.

    Time: PT1H30M

    Temperature: 300°F

11. Add Root Vegetables

    Remove the pot, stir in the parsnips, carrots, and red potatoes. Return the lid and continue braising in the 300°F oven for another 1 hour.

    Time: PT1H

    Temperature: 300°F

12. Add Kale

    Remove the lid, stir in the sliced kale, ensuring it is submerged. Return to the oven uncovered for 10 minutes, allowing the kale to wilt.

    Time: PT10M

    Temperature: 300°F

13. Finish with Peas and Parsley

    Stir in ½ cup frozen peas and ¼ cup chopped parsley. Cover and let sit for 5 minutes in the hot oven so peas thaw and parsley brightens.

    Time: PT5M

    Temperature: 300°F

14. Serve

    Remove the pot from the oven, discard bay leaves, and ladle the stew into bowls. Garnish with extra parsley if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

5g