Go Back

Beef and Vegetable Stew

A hearty stew simmering with rich beef, tender vegetables, and flavorful herbs, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons Olive Oil
  • 1 kg Chuck Beef / Chuck Casserole Steak Choose high-quality beef with good marbling for flavor and tenderness.
  • 1 large Brown Onion
  • 4 cloves Garlic Cloves Minced
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Paprika
  • 1 teaspoon Mixed Herbs
  • 2 tablespoons Worcestershire Sauce
  • 4 cups Beef Stock Can substitute with vegetable stock for dietary preferences.
  • 4 medium Potatoes Diced
  • 3 medium Carrots Diced
  • 1 medium Pumpkin / Butternut Squash Cubed
  • 1 cup Cauliflower Cut into small florets
  • 1 cup Frozen Peas
  • 3 teaspoons Cornflour For thickening
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 160°C (320°F).
  2. Heat 1 tablespoon of olive oil in a Dutch oven or oven-proof pot over medium-high heat.
  3. Brown the chuck beef in two batches, then remove it and set aside.
  4. Add another tablespoon of olive oil, then sauté the chopped onion and minced garlic until translucent.
  5. Stir in paprika, mixed herbs, Worcestershire sauce, and tomato paste, cooking for 30 seconds.
  6. Return the browned beef to the pot and add the beef stock, diced potatoes, carrots, pumpkin, cauliflower, salt, and pepper.
  7. Cover the pot and bake for 2 ½ hours.
  8. After baking, add frozen peas and a cornflour slurry, stir well and return to the oven uncovered for an additional 30 minutes.
Serving
  1. Serve the stew hot, preferably with crusty bread for dipping.

Notes

For meal prepping, this stew freezes well for about three months. To reheat, warm gently on the stove while stirring.