Traditional beef stew recipes include beef, carrots, onions, and potatoes. Amp up your family’s daily veggie servings with this vegetable beef stew. It has chunks of tender beef and the regular vegetables, plus green beans, red bell peppers, and garlic. The stew is chock full of savory herbs, spices, and a shot of red wine. Serve with a hot skillet of homemade cornbread as aside. Smart Recipes, American Recipes, Beef,Vegetables Recipes, Recipes Beef,Vegetables American Multi-Vegetable Beef Stew Multi-Vegetable Beef Stew Recipe | CHEFBear.net PT2H Serves 4 1 1/4 Pounds Lean Boneless Chuck Roast 3/4 Teaspoon Salt & Freshly Ground Black Pepper 2 Tablespoons Olive Oil 1 Large Onion 3 Cloves Garlic 1 Tablespoon Sweet Paprika 2 Tablespoons All-Purpose Flour 1 Cup Dry Red Wine 1 N/A Sprig Rosemary 1 1/2 Cups Beef Stock 2 Medium Carrots 2 Medium Yukon Gold Potatoes 1 Medium Red Bell Pepper 8 Ounces Green Beans Season the chuck roast with half the salt and black pepper. Heat oil over medium-high heat in a large Dutch oven. Sear the beef for 5 minutes or until brown on both sides. Transfer the beef to a plate, and reduce the heat to medium. Sauté onion in the skillet for 5 minutes. Stir in garlic, paprika, and flour and cook for 30 seconds. Add wine and continuing cooking for 1 minute, stirring continuously. Stir in rosemary and beef stock. Return the beef to the pan and cook for 45 minutes on low heat. Add carrots, potatoes, red bell pepper, remaining salt, and black pepper and cook for another 40 minutes. Stir in green beans and cover the pot to cook for 10 minutes. Adjust the seasoning with salt and pepper if needed. Discard rosemary sprigs and serve with a simple green salad and a slice of cornbread.

Multi-Vegetable Beef Stew

Multi-Vegetable Beef Stew Recipe


Traditional beef stew recipes include beef, carrots, onions, and potatoes. Amp up your family’s daily veggie servings with this vegetable beef stew. It has chunks of tender beef and the regular vegetables, plus green beans, red bell peppers, and garlic. The stew is chock full of savory herbs, spices, and a shot of red wine. Serve with a hot skillet of homemade cornbread as aside.

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Recipe Information

Flavor Profile

American

Protein

Beef,Vegetables

Category

Main Dishes

Serves

4

Total Time

2 Hours

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Ingredients

      • 1 1/4 Pounds Lean Boneless Chuck Roast
      • 3/4 Teaspoon Salt & Freshly Ground Black Pepper (Or More, To Taste)
      • 2 Tablespoons Olive Oil
      • 1 Large Onion (Coarsely Chopped)
      • 3 Cloves Garlic (Minced)
      • 1 Tablespoon Sweet Paprika
      • 2 Tablespoons All-Purpose Flour
      • 1 Cup Dry Red Wine
      • 1 Sprig Rosemary
      • 1 1/2 Cups Beef Stock
      • 2 Medium Carrots (Cut Into 1/4-Inch Pieces)
      • 2 Medium Yukon Gold Potatoes (Quartered)
      • 1 Medium Red Bell Pepper (Stemmed, Seeded & Cut Into 1/2-Inch Pieces)
      • 8 Ounces Green Beans (Trimmed & Cut Into 1-Inch Pieces)

Directions

  1. Season the chuck roast with half the salt and black pepper.
  2. Heat oil over medium-high heat in a large Dutch oven. Sear the beef for 5 minutes or until brown on both sides. Transfer the beef to a plate, and reduce the heat to medium.
  3. Sauté onion in the skillet for 5 minutes. Stir in garlic, paprika, and flour and cook for 30 seconds. Add wine and continuing cooking for 1 minute, stirring continuously. Stir in rosemary and beef stock.
  4. Return the beef to the pan and cook for 45 minutes on low heat. Add carrots, potatoes, red bell pepper, remaining salt, and black pepper and cook for another 40 minutes. Stir in green beans and cover the pot to cook for 10 minutes.
  5. Adjust the seasoning with salt and pepper if needed. Discard rosemary sprigs and serve with a simple green salad and a slice of cornbread.



Nutrition & Cost Facts

Calories

500.0 kcal

Carbs

29.0 g

Fat

24.0 g

Protein

33.0 g

Cost Per Serving

$3.22

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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