Roasted Vegetable Beef Stew

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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.  Roasted Vegetable Beef stew is something I’ve made countless times  I decided to enhance the natural sweetness of the vegetables by adding the step of roasting them in the oven before adding them to the stew.  I think it’s just the little things you can do to really elevate your everyday recipes and take them from ordinary to extraordinary.  Light a fire, pour a glass of Red Bordeaux, Cabernet Sauvignon or Malbec and enjoy!

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Roasted Vegetable Beef Stew
Taking the ordinary to the extraordinary with this Roasted Vegetable Beef Stew Recipe. Add one extra step of roasting the vegetables first before adding them to the stew. The result is a natural sweetness that shines through. Cozy and comforting, perfect fall dish!
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425 F. Chop veggies and potatoes into 1"chunks. Place them in a large bowl and toss with EVOO, salt, pepper and a sprinkle of sugar. I do this to help caramelize them. Spread into a single layer on a baking sheet and roast on top rack for 45 minutes, mixing once during cooking process. If you want a little more color, you can turn the oven to broil for the last 5 minutes or so, but watch them, they'll go fast. Remove from oven and set aside.
  2. Pat beef completely dry and cut into uniform 1" chunks. Salt and pepper the meat and dredge in flour, shake off excess. Heat a large dutch oven over medium heat and add EVOO.
  3. 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 EVOO and repeat until all meat has been seared.
  4. Add diced onions to the pot, reduce the heat and cook for about 10 minutes until translucent. Add 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 and cook for 5-7 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.
  5. Simmer on the stovetop over a low heat, covered, for about 2 hours. Alternatively, you can place covered in a 300 F oven.
  6. After about 1 1/2 hours of cooking, add roasted veggies and potatoes to the pot and finish cooking. Remove thyme and rosemary bundle and bay leaves, discard. Bring stew to the stovetop if you cooked it in the oven. While stew is bubbling, mash flour and room temp butter to make a roux and swirl into the stew to thicken it. Cook for 3-5 minutes.
  7. Add peas, stir to combine and serve! Don't forget the warm, crusty bread!
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