Roasted Vegetable Beef Stew
Fall is in the air…football is on tv, temperatures are dropping, I hear some places are getting quite a bit of rain! None for us here yet in the SF Bay Area but I would be lying if I said I wasn’t waiting anxiously for it. I love cooking comfort foods, they are such a perfect weekend meal! Roasted Vegetable Beef Stew is another great recipe you can put together during the day, let it simmer and it will be ready for you by the time dinner rolls around. Plus, your house will smell wonderful, cozy and inviting.
Prep Time
10 minutes
Cook Time
2 hours
Total Time
2 hours 10 mins.
Course
Entree
Cuisine
American
Servings
6 servings
Ingredients
4-6 Tbsp. extra virgin olive oil, divided
3 lbs. beef stew meat
Kosher salt & black pepper
1/4 cup AP flour
1 yellow onion, diced
4 garlic cloves, minced
2 Tbsp. tomato paste
1 bottle red wine
1 Tbsp. worcestershire
2 cups beef broth (or enough to just cover the meat)
1 beef bouillon cube
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
4 carrots, sliced on a bias 1/2” thick
8 oz. baby new potatoes
2 Tbsp. butter
8 oz. mushrooms, quartered
1 cup pearl onions, thawed
1 Tbsp. balsamic vinegar
2 Tbsp. cornstarch whisked with 1/2 cup water to make a slurry
1 cup frozen peas, thawed
2 Tbsp. fresh parsley, chopped for garnish
Instructions
Preheat oven to 325F with a top rack positioned about 1/3 down from the top.
Pat beef completely dry, salt and pepper the meat and sprinkle with flour, shake off excess. Heat a large dutch oven over medium high heat and add 2 Tbsp. extra virgin olive oil.
Working in batches, brown the meat on all sides, being careful not to crowd the pot, or it won't brown. Remove to a separate plate, add more extra virgin olive oil and repeat until all meat has been seared.
Add diced onions to the pot, reduce the heat and cook for about 10 minutes until translucent. Add the minced garlic, saute for 1 min., then add the tomato paste and stir, cooking for 1-2 minutes. Add the wine to deglaze and scrape up the brown bits on the bottom of the pot with a wooden spoon. Bring to a simmer for 10 minutes until reduced by about half. Add a couple dashes of Worcestershire, beef broth and one bouillon cube (can be chicken or beef). Using butcher's twine, tie fresh thyme and rosemary sprigs together, add to the pot along with 2 bay leaves.
Stir it together and place it in the oven for about 1-1/2 hours. If you don’t have a double oven, simmer it on the stovetop on low, stirring occasionally.
While the stew is cooking, preheat another oven to 400 F. Slice the carrots on a bias about 1/2” thick. Place the carrots and potatoes in a large bowl and toss with 2 Tbsp. extra virgin olive oil, salt, pepper. Spread into a single layer on a baking sheet and roast on top rack for 10 minutes, turning once during cooking process. Remove from oven and set aside.
In a skillet, heat equal amounts of extra virgin olive oil and butter over medium heat. Add the quartered mushrooms and pearl onions. Saute for about 7-10 mins. until mushrooms are golden and pearl onions have some color. Add salt and pepper and a splash of balsamic vinegar. Remove from heat and set aside.
After about 1 1/2 hours of cooking the stew, bring it to the stovetop if you cooked it in the oven. Lift the lid and add the roasted carrots, baby potatoes, pearl onions and mushrooms to the pot and finish cooking for another 15 mins. on a low simmer. Remove thyme and rosemary bundle and bay leaves, discard. While stew is bubbling, add the cornstarch slurry a little at a time and allow to thicken as it simmers to finish cooking.
Add peas, stir to combine and top with fresh chopped parsley, serve.
Here are a few additional recipes you may enjoy!
