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My review
Roasted Vegetable and Beef Stew
lisamarie
"This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles."
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Ingredients
2 h servings 1047 calsOriginal recipe yields 4 servings (4 to 6 servings)
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Directions
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Prep
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Ready In
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 1047 calories; 55.2 g fat; 82.3 g carbohydrates; 51.2 g protein; 161 mg cholesterol; 763 mg sodium. Full nutrition
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Reviews
Read all reviews 3240 Ratings
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Most helpful positive review
12/2/2000
I thought this was a very rich and hearty stew. Once you cut up all the meat and vegetables it was a snap to put together. I added an extra can of broth and a little extra wine in for a little...
Most helpful critical review
12/21/2011
I added Italian seasonings to the meat, and it needed more salt. But pretty good, over all.
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12/2/2000
I thought this was a very rich and hearty stew. Once you cut up all the meat and vegetables it was a snap to put together. I added an extra can of broth and a little extra wine in for a little...
2/22/2000
I did some adjustment to the recipe - instead of oven roasting the beef and vegetables, I cooked them on the stove. The vegetables turned out to be less mushy after simmering.
1/25/2001
This is the most delicious stew. Easy and quick to make. I have added other vegetables such as sweet potato, parsip, and turnip and it makes it even more interesting and delidious
6/17/2005
Very good! I realized after planning to make this that I don't have a good roasting pan to use, so I decided to make it in the crockpot instead. I only had 1.3 pounds of meat, but that seemed fi...
3/21/2000
Delicious !!! Took ages to make...but the result was well worth it, and it was actaully really easy, once it was all cooking there wasn't much to do but enjoy a glass of wine !!!
11/15/2006
This recipe was fantastic! My husband and my two year old loved it. I followed other members advice and doubled the sauce. Very flavourful and perfect to warm you up in the fall and winter. ...
3/12/2001
Total cooking and prep time took much longer than recipe stated but was worth the effort. A nice change to the usual beef stew that I prepare in a crock pot.
10/25/2004
This recipe was a big hit at our house. It was a nice change from our usual recipe - very rich and savoury! I added about 50% more beef broth, wine and tomato paste for more gravy. The meat w...