Roasted Vegetable and Beef Stew

Name: Roasted Vegetable and Beef Stew
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 4 to 6 servings
Ingredients: 2 pounds beef chuck roast, cubed; 4 tablespoons olive oil; 1 onion, chopped; ¼ 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; ½ cup red wine; ¼ cup tomato paste; salt and pepper to taste

Rating: 4.56 stars

41 Ratings
33 Reviews
5 Photos

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.

By lisamarie

Gallery

Recipe Summary

prep:

1 hr

cook:

1 hr

total:

2 hrs

Servings:

Yield:

4 to 6 servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Facts

Per Serving:

1048 calories; protein 51.2g; carbohydrates 82.3g; fat 55.2g; cholesterol 161mg; sodium 762.8mg. Full Nutrition

Reviews (33)

Most helpful positive review

KIMMYPICKLES

01/30/2004

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 more sauce. Make sure you serve with some nice bread to sop up all the delicous gravy. Read More

Helpful

(36)

Most helpful critical review

Samantha Boyd

12/22/2011

I added Italian seasonings to the meat and it needed more salt. But pretty good over all. Read More

Helpful

(3)

41 Ratings

5 star values: 25
4 star values: 14
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

KIMMYPICKLES

01/29/2004

Helpful

(36)

Vivian Lee

07/14/2003

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. Read More

Helpful

(30)

NANCY BALL

10/08/2003

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 Read More

Helpful

(29)

Sola

06/17/2005

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 fine. I left out the olive oil mushrooms and the bay leaf but I added 1 tsp of thyme 1/2 tsp oregano and 1/2 tsp dried parsley. I used 4 cups of beef broth since I knew a lot of it would cook off in the slowcooker over time. I set it on high for the first 6 hours and turned it down to low for about 30 minutes. At the 4 hour mark I added just over 1/2 cup of the wine and when I set it on low I added 4 tbsp. of flour to thicken it. I'm sure this is very good roasted but as I did it it was good as well. Read More

Helpful

(23)

10/08/2003

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!!! Read More

Helpful

(22)

Choupy

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. Will make this again over Xmas to feed the whole family. Read More

Helpful

(14)

MICROSIM

07/14/2003

love roasted veggies! Read More

Helpful

(14)

Laura

10/08/2003

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. Read More

Helpful

(13)

KORYMCDONALD

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 was a little tough after roasting so I put it in a pressure cooker with the liquid ingredients for about 30 minutes then added the roasted vegetables and the rest of the ingredients and cooked another 10 minutes under pressure to finish it all off. Delicious! Read More

Helpful

(12)

Samantha Boyd

12/22/2011

I added Italian seasonings to the meat and it needed more salt. But pretty good over all. Read More

Helpful

(3)

More Reviews

Back to Roasted Vegetable and Beef Stew

All Reviews for Roasted Vegetable and Beef Stew

- of Reviews

Roasted Vegetable and Beef Stew

Servings Per Recipe: 4
Calories: 1047.5

% Daily Value *

protein: 102 %

carbohydrates: 27 %

dietary fiber: 47 %

sugars:

fat: 85 %

saturated fat: 93 %

cholesterol: 54 %

vitamin a iu: 211 %

niacin equivalents: 170 %

vitamin b6: 136 %

vitamin c: 140 %

folate: 28 %

calcium: 12 %

iron: 51 %

magnesium: 55 %

potassium: 79 %

sodium: 31 %

thiamin: 72 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Roasted Vegetable and Beef Stew

1 of 33

All Reviews

KIMMYPICKLES

01/29/2004

Helpful

(36)

Vivian Lee

07/14/2003

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.

Helpful

(30)

NANCY BALL

10/08/2003

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

Helpful

(29)

Sola

06/17/2005

Helpful

(23)

10/08/2003

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!!!

Helpful

(22)

Choupy

11/15/2006

Helpful

(14)

MICROSIM

07/14/2003

love roasted veggies!

Helpful

(14)

Laura

10/08/2003

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.

Helpful

(13)

KORYMCDONALD

10/25/2004

Helpful

(12)

Samantha Boyd