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Roasted Vegetable Beef Stew

Roasted Vegetable Beef Stew

LindySez
Roasted veggies add so much to the complex flavors in this Roasted Vegetable Beef Stew while cooking the meat and veggies separately gives them the perfect texture.
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Prep Time 10 mins
Cook Time 20 mins
Additional Time 15 mins
Total Time 45 mins
Course Main Course, Soups, Stews & Chili
Cuisine American
Servings 6 servings
Calories 508 kcal

Ingredients
  

  • For the Stew Meat
  • 1 ½ pounds beef chuck or other good stewing meat cut into 1-inch cubes
  • 1 large onion diced
  • 3 - 4 cloves of garlic minced
  • 2 tablespoons flour
  • 1 teaspoon herbs de Provence or appropriate substitute
  • Salt and pepper as needed
  • 1 cup dry red wine optional but oh, so good, the alcohol cooks off so it's safe even for kids, but if you don't want to add this, don't. Just don't use anything called "cooking wine", please, I beg you
  • 2 cups low-sodium beef broth if you omitted the wine, make that 3 cups
  • For the Veggies
  • 2 large carrots peeled and cut into a large dice (bite-sized pieces)
  • 1 parsnip if the core seems extremely fibrous, trim it so it's barely there, cut same as above
  • 8 - 10 small Yukon gold potatoes cut into quarters
  • ½ of a butternut squash peeled, seeded and cut as above
  • 1 cup about, green beans trimmed and cut into a 2-inch pieces
  • 1 cup about, pearl onions, thawed if frozen and patted dry, or peeled if fresh
  • 1 tablespoon olive oil
  • 1 teaspoon herbs de Provence or equivalent
  • Salt and freshly ground pepper to taste
  • Mushrooms cut into quarters, optional for me, but if you love someone, you do what you do
  • Butter to sauté above-mentioned mushrooms if you are using them
  • Chopped parsley if desired

Instructions
 

  • Season the meat well with salt and pepper. Heat a pot (pressure cooker) over medium-high heat, when hot add the oil. Add the meat, in batches (do not crowd or you will only steam the meat, you want to leave a lot of room for it to brown); brown, stirring often and removing the meat to a bowl as it browns. When all the meat is browned, lower the heat to medium and add the onions and garlic. Sauté until translucent then add the flour. Sauté for about 2 - 3 minutes, then add the herbs and wine. Allow the wine to reduce slightly; return the meat to the pot along with any accumulated juices; stir in the beef stock. Place the pressure cooker lid on top (or transfer to your crockpot/slow cooker); and cook, in the pressure cooker for 20 minutes, in the slow cooker for 6 hours.
  • Heat the oven to 425°F. 
    While meat is cooking, toss your prepared vegetables (add the pearl onions if fresh, omit the green beans) in a large bowl with the oil, salt, pepper, and herbs de Provence. Pour onto a foil-lined cookie sheet that has been sprayed with cooking spray; then place in the oven. Roast, stirring once or twice for 10 minutes.
  • While the veggies are roasting, bring 1 cup of water to a boil in a small pot, add the green beans, cook 5 - 7 minutes or until tender. Remove from heat, drain and rinse under cold running water. Let drain well. Add the green beans and onion (if previously frozen and now thawed) to the bowl with the residual oil from the veggies. Toss well. 
  • After the original vegetables have been cooked for 10 minutes add the green beans and onions; stir well and return to the oven for 10 minutes or until tender.
  • After 20 minutes turn the heat off under the meat and allow the pressure cooker to come down from pressure. Remove the lid; add the veggies; stir and serve in warmed bowls. Top with chopped parsley, if desired. 
  • If making the optional mushrooms; heat a small sauté pan over medium-high heat; add 1 teaspoon total oil or butter or ghee or combo of these; when hot, add the mushrooms and sauté until beginning to brown and they are tender. Stir into whomever's bowl wants them.

Notes

*If making this in your crockpot or slow cooker then once you have browned the meat, added the flour and the broth, put in your cooker and cook, on low, for about 6 hours.  You will cook your vegetables the same regardless of your method of cooking the meat. If making in an Instant Pot, follow the directions for pressure cooking.

Nutrition

Serving: 1gSodium: 542mgFiber: 8gCholesterol: 66mgCalories: 508kcalPolyunsaturated Fat: 10gSaturated Fat: 8gFat: 21gProtein: 27gCarbohydrates: 52g
Keyword beef stew, roasted vegetables in a stew, what kind of meat to buy for stew, what vegetables to use in stew
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