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

Ingredient Substitutions

• Instead of Beef Chuck Roast: Beef stew meat, Short ribs
• Instead of Vegetable Oil: Canola oil, Olive oil
• Instead of Vegetable Oil: Canola oil, Olive oil
• Instead of Portobello Mushroom: Cremini mushrooms, Shiitake mushrooms
• Instead of Kale: Collard greens, Swiss chard
• Instead of Parsnips: Turnips, Additional carrots
• Instead of Carrots: Parsnips, Sweet potatoes
• Instead of Red Potatoes: Yukon Gold potatoes, Russet potatoes
• Instead of Onion: Leeks, Shallots
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh Thyme: Dried thyme (1 tsp), Herbes de Provence
• Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
• Instead of Tomato Paste: Tomato purée (1 tbsp), Ketchup (1 tsp)
• Instead of Red Wine: Beef broth with a splash of balsamic, Dry sherry
• Instead of Beef Broth: More beef broth, Water with bouillon
• Instead of Chicken Broth: More chicken broth, Water with bouillon
• Instead of Bay Leaves: Thyme, Oregano
• Instead of Frozen Peas: Fresh peas (1/2 cup), Edamame
• Instead of Fresh Parsley: Cilantro, Chives

Equipment Needed

• Dutch Oven
• Cutting Board
• Chef's Knife
• Salad Spinner (optional)
• Wooden Spoon
• Whisk
• Measuring Cups and Spoons
• Oven
• Tongs (optional)

Critical Steps — Do Not Skip

• Trim and pat dry beef before browning
• Brown beef in two batches to develop fond
• First 1.5‑hour oven braise at 300°F
• Add root vegetables and braise another hour

Chef Tips from the Video

• Use a good quality dry red wine; the flavor intensifies as it reduces.
• Add a splash of balsamic vinegar at the end for a subtle brightness.
• For extra depth, toast the bay leaves with the flour before adding liquids.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Brown the beef and chop all vegetables up to step 9; refrigerate uncovered for up to 12 hours before the oven braise.
• The stew freezes well after the final cooking stage; reheat gently on the stovetop.

Frequently Asked Questions