Roasted Vegetable and Beef Stew Recipe - Allrecipes.com
Roasted Vegetable and Beef Stew Recipe
  • READY IN 2 hr

Roasted Vegetable and Beef Stew

Read Reviews (26)

"This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles." —  

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Original recipe makes 4 to 6 servings Change Servings
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Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
  2. Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
  3. Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
  4. Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
  5. Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.
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  • PREP 1 hr
  • COOK 1 hr
  • READY IN 2 hrs
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Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2004

I thought this was a very rich and hearty stew. Once you cut up all the meat and vegetables it was a snap to put together. I added an extra can of broth and a little extra wine in for a little more sauce. Make sure you serve with some nice bread to sop up all the delicous gravy.

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Most Helpful Critical Review
Dec 21, 2011

I added Italian seasonings to the meat, and it needed more salt. But pretty good, over all.

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32 Ratings

Oct 08, 2003

This is the most delicious stew. Easy and quick to make. I have added other vegetables such as sweet potato, parsip, and turnip and it makes it even more interesting and delidious

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Jul 13, 2003

I did some adjustment to the recipe - instead of oven roasting the beef and vegetables, I cooked them on the stove. The vegetables turned out to be less mushy after simmering.

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Jun 17, 2005

Very good! I realized after planning to make this that I don't have a good roasting pan to use, so I decided to make it in the crockpot instead. I only had 1.3 pounds of meat, but that seemed fine. I left out the olive oil, mushrooms and the bay leaf, but I added 1 tsp of thyme, 1/2 tsp oregano, and 1/2 tsp dried parsley. I used 4 cups of beef broth since I knew a lot of it would cook off in the slowcooker over time. I set it on high for the first 6 hours, and turned it down to low for about 30 minutes. At the 4 hour mark, I added just over 1/2 cup of the wine, and when I set it on low, I added 4 tbsp. of flour to thicken it. I'm sure this is very good roasted, but as I did it, it was good as well.

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Oct 08, 2003

Delicious !!! Took ages to make...but the result was well worth it, and it was actaully really easy, once it was all cooking there wasn't much to do but enjoy a glass of wine !!!

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Nov 15, 2006

This recipe was fantastic! My husband and my two year old loved it. I followed other members advice and doubled the sauce. Very flavourful and perfect to warm you up in the fall and winter. Will make this again over Xmas to feed the whole family.

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Oct 08, 2003

Total cooking and prep time took much longer than recipe stated but was worth the effort. A nice change to the usual beef stew that I prepare in a crock pot.

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Nutrition

  • Calories
  • 1047 kcal
  • 52%
  • Carbohydrates
  • 82.3 g
  • 27%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 55.2 g
  • 85%
  • Fiber
  • 11.7 g
  • 47%
  • Protein
  • 51.2 g
  • 102%
  • Sodium
  • 763 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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