Vegetable Beef Stew


  • 3lbschuck roast,cut into 2-inch chunks
  • 1tspkosher salt
  • ½tspblack pepper,coarse ground
  • 2tbspflour
  • 2tbspunsalted butter
  • 2tbspcanola oil
  • ½yellow onion,chopped
  • 4cloves garlic,minced
  • 2carrots,cut into 2-inch chunks
  • 2Yukon potatoes,chopped
  • 1cupcorn
  • 4cupsbeef broth
  • ¼cuptomato paste
  • 1bay leaf
  • 1tspthyme
  • 1tbspWorcestershire sauce
  • 1cupgreen beans,(fresh or frozen)
  • 1cupfrozen green peas


  1. Preheat the oven to 325 degrees F and season the beef chunks with salt and pepper before dredging in flour.
  2. Put the butter and canola oil in a large dutch oven on medium heat and brown the beef on all sides in batches. This should take about 3 4 minutes per batch.
  3. Remove the last batch of the beef and add in the onions, garlic and carrots and cook for 2 to 3 minutes until slightly caramelized, before adding the potatoes and corn in along with the broth, tomato paste, bay leaf, thyme and Worcestershire sauce and stirring to combine.
  4. Add the beef back into the pot, cover and cook in the oven for 2 hours and 30 minutes, then add in the green beans and peas for the last 30 minutes before removing from the oven.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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